I would like the spicy herbs that grow in abundance in summer to be added to your favorite dishes all year round. Of course, you can buy ready-made spices, but greens grown in your garden seem to be tastier and healthier. And you can use your own herbs throughout the year. To do this, they just need to be dried.
Instructions
Step 1
Dried at home mint, basil, thyme, parsley, celery, dill, lovage, lemon balm. Collect herbs for drying in the morning, when the dew has dried up and the sun has not yet begun to heat. Go through the greens, remove dry twigs and yellowed leaves. Thoroughly rinse the plants under running water, remove sand and soil adhering to them.
Step 2
The greens must be dried. After you have rinsed it, discard the herbs in a colander or sieve and wait for the water to drain from the grass. Then transfer the greens to a prepared towel. Tie the dried grass in small bunches - each species separately, and hang to dry with inflorescences down. It is necessary to dry greens in open places, protected from wind and direct sunlight, otherwise the herbs will turn brown and lose their taste.
Step 3
You can dry your greens at home too. To do this, prepare sheets of paper. After you have washed and dried the herbs, cut them into small pieces and spread them out on paper. Cover the top with gauze or a towel. For even drying, the herbs must be turned over every day.
Step 4
You can dry the herbs in the oven. To do this, rinse and dry the herbs, chop finely and place on a baking sheet. The first two to three hours dry the herbs at a temperature of 35-40 degrees, then you can increase it to 50, and if you dry parsley, then up to 70 degrees.
Step 5
After the greens have dried, they are finely rubbed (by hand or through a sieve) and put in tightly closed glass jars.
