dried greens for the winter
Add aromatic herbs with soups and main dishes all year round with cottages are simple. Drying greens will not cause much trouble for the hostess and will be a good preparation for the winter. Dried green vitamins not disappear. When cooking, this seasoning will reveal all its useful and taste qualities.
Harvesting dry fragrant herbs for the winter
You can dry absolutely any greens, but most often housewives used in the preparation of fragrant herbs: young dill, leaves celery, cilantro, basil, savory, mint, parsley, lemon balm, young nettle leaves, etc.
For drying, choose only fresh, young without yellowness on leaves. Only collect raw materials for home cooking dry the weather. Rinse the greens in the shower. Dill for drying is better not rinse. Brush greens from excess water and thoroughly sort: remove all damaged leaves, cut long stalks.
Cut the washed plants into pieces 3-5 cm and spread evenly layer on a dryer or drying sieve. Pre-cover the sieve gauze, so as not to lose small pieces of dry greens. During dry the greens and mix gently.
It is very good to dry greens in the air. For this, tie desired various fragrant herbs in small bouquets and hang in shaded areas with good air exchange. Air dry greens only in dry weather.
The yield of aromatic additives to dishes is not great at all and amounts to approximately 4-6% of fresh herbs taken.
Do not pass by the most useful nettle. Dry the leaves like this same as the rest of the greens. Grind dried nettle into powder and keep in the bank. Such a seasoning will be a faithful helper in the spring when vitamin deficiency. Add nettle powder to sauces, cereals, pancakes, soups and drinks.
Tasty ideas:
From dried aromatic seasoning, make aromatic salt: 2 teaspoon chopped seasoning of dried herbs for 1 teaspoon salt. Nettle season lasts quite a long time.
Make a chic nettle salad or creamy soup from green nippers.
