2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Green spices have been known and have been on our table for a long time. Unlike exotic spices supplied from distant lands, they grew around - in gardens, forests, meadows. They also had healing properties.
They were used in the Middle Ages by monks and healers. Even Charlemagne ordered a list of herbs grown on the lands in his possession.
Today, green spices are familiar to every housewife and are widely used in cooking. Here are some ways we can store them for the winter.
Drying in a paper bag
The torn spices are collected in bundles. The upper part with the flowers and leaves is placed in a paper bag, which is tied so that the handles remain on the outside. The paper bag is hung with the stems up so that the aromatic oils can flow to the leaves. After about 15 days, the stems are cut, leaving the small twigs with leaves and flowers in the bag. Before use, we can remove the amount of spice from the twigs as much as we need.
Drying in the oven
We can place the spices on the grill in the oven or in a pan. The oven door should be slightly ajar and not more than 30 degrees. When the leaves and flowers are dry, we can collect them and place them in glass or ceramic containers.
Microwave drying
Remove the hard part of the stems of the spices, and break the rest into small twigs. At the bottom of a shallow plate lay a napkin, and in the middle put a glass of cold water. The spices are distributed around it. The dish is placed in the microwave, which is turned on at the highest level. Once dry, arrange the spices on a paper towel until cool. They are crushed and stored in suitable containers.
Freezing in the freezer
Fresh herbs are scalded with boiling water, then immediately immersed in cold. After blanching, they are dried and placed in a plastic bag and frozen. We can also cut them into small pieces and put them in ice cube trays. A little water should be added to the molds. So we will always have a cube of fresh spices on hand.
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