2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Imagine how your dishes will taste this winter if you have your own spices from the garden to add to them. Sage, thyme, summer savory, dill, bay leaf, oregano, rosemary and parsley are not as difficult to dry due to the low moisture they contain in their leaves, which can easily dry out or freeze.
Even some of them can be used all year round in the dry state and still offer good taste. Here's how to do it in a few easy steps. You do not need any special equipment or abilities.
The best time to pick spices for drying is just before they bloom. This is the time when the leaves are supplied with the most oil, which gives a stronger aroma and taste to the spices. Cut the spices when the leaves are dry either in the late morning or early evening, but not in the too hot midday sun.
Use a sharp knife or scissors to cut large stems or branches from mature plants. Gently shake each twig to remove insects and flies. Inspect each twig and remove old, damaged or diseased leaves.
Rinse each branch with cold water and dry with a towel or kitchen paper to remove all water. Wet spices tend to mold when wet.
Turn the branches upside down and remove the leaves along the top of the stem. The lower leaves are not as fragrant and fresh as the younger leaves, which are closest to the tips. Tie five or six stems together in a small wrist, making a small pile at one end of the connection.
Hang the bouquets made in a ventilated and warm place, away from direct sunlight and leave to dry. The attic does a great job. Leave for about two weeks or a little more, then store in suitable containers or bags in a dry and dark place.
Dried spices are stored for years, but are best used if used within a year. Most spices will lose some of their flavor with age and more of them will be needed to achieve the desired flavor when cooking.
Recommended:
Storage Of Dill, Nettle And Parsley
The taste of dill, nettle and parsley is an integral part of Bulgarian traditional cuisine. Here are some simple rules for storing them. Storage of dill Spray the dill stalks lightly along their entire length with a spray, then wrap them loosely in kitchen paper and close them in a plastic box or envelope, which are placed in the refrigerator.
Storage Of Dill And Parsley
To preserve the aroma and beneficial properties of dill and parsley, you need to store them properly. After you buy parsley or dill, wrap them in newspaper and put the newspaper in nylon. Put this package at the bottom of the refrigerator - so the green spices will stay fresh and fragrant for a long time.
Freeze Parsley And Dill
Many will say that fresh spices are on sale all year round, and that storing them is completely pointless. But it's not quite like that! Many times we have been in a situation where we start cooking something unforeseen and it is necessary to add parsley or dill immediately.
How To Dry Oregano And Thyme
Oregano and thyme are picked when they are in bloom - this is because not only the leaves but also the flowers of these plants are used. To store for a longer time, oregano and thyme should be dried. Through the process of evaporation of excess moisture from plants, a large part of the biologically active substances in them is preserved.
Why Should We Eat More Parsley And Dill
Fresh spices are a bomb of vitamins and we all know that. For example, the very useful vitamin K is recommended to be consumed throughout the year. Many of the spices also grow in greenhouses and therefore - you can easily get them in the fall and cold winter, when they are most needed by the body.
