If you have your own vegetable garden with herbs and herbs, you can harvest them for the winter. For this you do not need a lot of effort and time.
Basic methods of drying greens and root vegetables
Before drying, wash the greens thoroughly, remove yellowed leaves and damaged parts of the stems. Make bundles, tie them with threads, and hang them in a well-ventilated area. It is very important that direct sunlight does not fall on the greens, otherwise it will acquire a yellowish tint and begin to crumble.
If you wish, you can finely chop the prepared herbs and put them on a sieve or cheesecloth. The layer should be no more than 1.5 centimeters. Stir the herbs occasionally with your hands until they begin to crumble. On average, this takes about 5-7 days.
Greens can also be dried in an oven that has a thermostat. Chop parsley, dill, marjoram or other herbs, put on a baking sheet, place in the oven and set the temperature to no more than 50 degrees. Remember to stir occasionally to control the degree of dryness. As soon as the greens begin to crumble, you can turn off the heating.
Roots, as well as vegetables, must be washed, peeled and chopped before drying. You can cut them into slices, cubes or whatever you like. Lay a white sheet on a baking sheet, put prepared root vegetables or vegetables on it, place in the oven. Dry at 60 degrees for 3-5 hours.
Store dried herbs or root vegetables in tightly closed jars so that the aroma does not disappear. Cellophane storage bags are not suitable, but plastic containers will come in handy.
