How to dry greens for the winter in the oven? The answer to this question is completely simple. The main thing is to choose the right drying temperature and not to overexpose the dill or, for example, parsley. In any case, drying greens in the oven is faster than, for example, under a canopy. In addition, the green mass in this case does not collect dust.
It is necessary
- - oven;
- - knife;
- - cutting board;
- - baking sheet;
- - sieve;
- - clean paper.
Instructions
Step 1
Well, let's see how to dry greens in the oven correctly. To get started, pick in the garden or buy the greens themselves. In addition to dill and parsley, in the oven you can also dry the tops of carrots and beets, dandelion leaves, young nettles, and onions. Such greens also contain a lot of vitamins and will certainly be very useful in winter soups.
Step 2
Place the herbs to be dried in a sieve and rinse thoroughly under running water. Then dry it by leaving it in a sieve for a while or spread it out, for example, on an oilcloth or plywood. Turn on the oven. A good answer to the question of how to dry greens efficiently can be both an electric and an oven.
Step 3
Finely chop the washed and dried greens with a sharp knife. If the dill and parsley are still young, they can be cut along with the stems. By the end of summer, the stems of these plants usually coarse. In such parsley and dill, they should be removed first.
Step 4
Take a baking sheet, rinse it and wipe it down well with a rag. Spread the herbs on it gently. In order for dill, parsley, nettle, etc. to dry well, they should be laid in a layer of no more than 2 cm. Also, when laying out greens, make sure that its layer is uniform over the entire area of the baking sheet. Cover the mass with a sheet of clean paper.
Step 5
So, the leaves are washed, cut and laid out on a baking sheet. Now let's see how to dry greens properly. By the time you finish cutting and stacking the parsley and dill, the oven should be warming up. Place the baking sheet in it and close the door.
Step 6
Do not close the door tightly. Otherwise, the greens will fry and lose their natural green color. In an electric oven, greens are dried with a door ajar about 3 cm, in a gas oven - by 10-15 cm. The air temperature in the oven itself at the first stage should not exceed 40-50 degrees.
Step 7
Inspect the oven from time to time during the drying process. Condensation must not form on the walls and lid of the cabinet. If there is one, it means that the air temperature in the oven is too high and it needs to be reduced. Stir the herbs themselves periodically.
Step 8
After 2 hours, when the greens have already dried up a little, increase the air temperature in the oven to 60-70 degrees. Dry the dill and parsley for another 2-2.5 hours. In total, the withering procedure should take about 4-4.5 hours. Carefully monitor the condition of the mass itself so as not to overdry it.
Step 9
Well, now you know how to dry greens. Put the finished dill, parsley, onion, nettle, etc. into a blender and grind into dust. In this case, in the future, the greens will dissolve in soups or in the sauce of the second courses and will not float in them with unaesthetic pieces. But of course, you can skip this step if you wish.
Step 10
Divide chopped or just dried herbs into jars and cover with lids. It is best to store jars in a closet or on a mezzanine in a bedroom or living room closet. In the kitchen, dried herbs can pick up odors.
