Before you start drying dill, you should take into account the basic rules and features of the process. Fresh dill contains many useful substances, however, if you dry it according to all the rules, then the loss of nutrients can be minimized.
Therefore, in order to preserve its useful properties as much as possible, you need to figure out how to properly dry the dill and then start the process itself.
If dried as a whole, more essential oils are retained in the plant - what gives dill its unique aroma. When chopped, do not cut very finely, because dry dill can then be easily ground to a fine state. Thick stems tend to remove and dry only thin twigs.
Preparing greens for drying
- You can collect it either in the morning, when there is no dew at the time of collection, or in the evening, before sunset.
- Dill stalks must be pulled out of the soil along with the root. Go through carefully. Remove rhizomes, yellowed and rotten leaves.
- Rinse with warm water. Can be soaked in soda solution for 1-2 hours.
- Separate large stems and umbrellas - they can be dried separately.
- Clean greens from debris, bugs and midges.
There are several options for how to properly dry dill so that it retains its properties as much as possible.
Methods for drying greens naturally
The most popular way to dry outdoors is air drying. Can be hung in bunches in a well-ventilated room such as an attic. Choose a location that is hidden from direct sunlight. A simple way is to spread it on a flat surface in an even layer. From time to time, the greens need to be turned over, providing additional ventilation.
How to speed up the drying process
Modern household appliances are used for accelerated drying.
In an electric dryer and an oven, the drying principle is practically the same. It will take 2-3 hours to dry. It is necessary to spread the greens in an even layer: in an electric dryer - on a wire rack and dry at a temperature of 40 degrees.
Dill can also be dried in the oven for 2-3 hours. But care must be taken that the greens do not come into contact with the metal surface of the baking sheet - it is advisable to spread a sheet of parchment. The initial temperature in the oven should be no more than 30 degrees. - the greens should just wither, and then the temperature should be increased to 50 degrees. During the entire process, the oven door must be slightly opened to provide additional ventilation. During the entire drying time, the greens must be periodically turned over.
The microwave allows you to reduce the drying time to 5-6 minutes. The greens are heated at maximum power for 2-3 minutes, then they are turned over and the procedure is repeated.
An unusual way is to dry it in the refrigerator. In terms of duration, this is the longest option. The dill laid out in a thin layer should be covered with a napkin and placed on the uppermost shelf in the refrigerator for a couple of weeks. Periodically inspect and turn the greens. The evaporating moisture from the greens is absorbed into the napkin - it must be periodically replaced with a fresh one.
