2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is very important for every housewife to learn how to properly store herbs and spices. This means not only knowing what containers or bags to store them in so that their aroma does not fade, but also learning how to dry or freeze them.
It is these two methods that are used to store spices and herbs, with some products preferring the first method and others the second. Here is what is important to know in this regard:
1. Whether you choose to dry or freeze herbs, it is important to choose the right time to pick them and prepare them for storage.
For most plants, the rule is that they should be picked early in the morning after the dew has risen. If you are going to dry them, arrange them in a bouquet, wrap them in a newspaper or kitchen roll and take them out in the sun. Then wash them, remove unnecessary parts, spread them out and let them dry.
2. Some plants that have very long stems, such as savory, rosemary and mint, can be dried in bouquets. For this purpose, they are tied and dried in a ventilated and dry place, hung with the handles up. They will be ready in about 15-20 days, depending on the room in which you put them.
3. If you are worried that this way the herbs and spices will accumulate a lot of dust, you can wrap them with paper bags to pierce in several places to get enough air.
4. If you can't wait for the herbs to dry naturally, you can also dry them in the oven or microwave, keeping in mind that the second option is not suitable for drying all spices and herbs and also loses a lot of their aroma.
5. When drying the herbs in the oven, you should turn it on as low as possible and spread the aromatic herbs on baking paper.
Place the pan on the bottom of the oven and wait until the herbs are completely dry. In the microwave oven the method is completely different - the herbs are dried at a high temperature for 1-2 minutes.
6. To avoid the loss of valuable essential oils, it is best to focus on natural drying or freezing.
7. Most spices and herbs can be frozen. For most of them it is good to be scalded for 1 minute with boiling water, then fly with ice water, drained and then put in bags, pressing well to remove air.
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