Air Drying Herbs

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Video: Air Drying Herbs

Video: Air Drying Herbs
Video: Never Use an Oven or Dehydrator to Dry Herbs Again With This Century Old Method 2024, March
Air Drying Herbs
Air Drying Herbs
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Air drying herbs
Air drying herbs

The simplest and most economical way to preserve fragrant and spicy herbs is to dry them naturally. Compared to mechanical drying methods (in the oven, oven), this process is an order of magnitude longer and more troublesome, but it allows you to preserve the beneficial qualities of the greenery and its aroma. It is best suited for plants with a low moisture content: dill, rosemary, marjoram, thyme, garden savory, oregano and others

To preserve the aroma of herbs, it is best to let them dry naturally or use an electric fruit and vegetable dryer. It is worth using an oven or microwave only as a last resort, although it may seem like a more convenient and quick way. But herbs dried in this way lose their aroma and essential oils more.

If you need to preserve the shape of the plants as much as possible after drying them, then choose greens with large and strong leaves that dry less problematically and gently: basil, rosemary, sage, caraway seeds, laurel and others. Plants with wide, ornate leaves dry more slowly and are more likely to grow moldy. It is worth remembering that each of the types of herbs must be dried separately from the others in order to avoid mixing aromas and loss of essential oils.

It is better to collect in the morning

The quality of dried greens largely depends on the correct collection. It is recommended to do this before flowering plants. But this rule can be violated if there is a desire to dry the grass along with fragrant flowers (for example, hyssop or sage). The freshest greens enriched with nutrients wake up in the morning. Then you need to start cutting it.

Process and rinse

It is advisable to process the collected herbs immediately, without waiting for their wilting and spoilage. First of all, you need to get rid of dry, yellowed and diseased leaves. They are not suitable for drying, since there is much less aroma and nutrients in them. To remove possible insects, gently shake the bunch. If the plants were dry when collecting, then you can easily get rid of the lumps of earth by simply shaking them off. However, if necessary, you can rinse them with cool water, then dry them with paper towels. It is important not to overdo it with washing, otherwise the greens can be damaged.

During pre-drying after a cold shower, it is worth providing the plants with good air circulation, then they dry better and faster. Wet herbs quickly deteriorate and rot during the drying process. Lay them out well on a towel, which is spread on a clothes dryer. This will allow air to flow evenly from all directions. Then it is advisable to remove the lower leaves a few centimeters from the end of the stem.

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We collect in bunches

Before hanging the greens, they are tied by the stems bare below (up to 6 plants) into a bunch using ordinary thick threads or elastic bands. As they dry, the volume of the bundles decreases, weakening the gum, so it is worth checking it periodically so that the plants do not crumble. The bunches should be small, especially if they are plants with a high moisture content (spinach, basil, celery, parsley, sorrel, and others).

The herbs are then hung by the stems and left to dry in the bright sun. Drying the herbs in a paper bag is a good way to help harvest the seeds if needed and protect the plant from excess light. Prepare a paper bag by making a few holes in it. On top, attach a label with the name of the herbs you are drying. Place the bunch of grass completely upside down in the bag. We tie the ends of it, after making sure that the herbs do not overwhelm it. Ready-made bags are hung upside down in a warm, spacious room or outdoors. You can also dry greens in flat boxes, which are covered with paper or newspapers in advance.

After two weeks, check how the process is progressing in order to prevent troubles in advance: decay, moisture, insects, etc. Drying of plants can take up to 5 weeks. During this time, it is worth checking the condition of the herbs. If the leaves are already crumbling well in your hands, the greens are ready.

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The task is to save

Dried herbs are best stored in airtight containers, but try to avoid plastic. Glass and tin cans are well suited for these purposes. On each container, write the name of the plant and the date it was harvested. Whole leaves will retain the aroma better. But before using them, you should grind them.

If mold is observed in dried herbs, then it is better not to use them, but throw them away. Store containers with herbs in

cool place away from sunlight. It is advisable to use the plants for one year, as long as they retain their aroma and color. One teaspoon of crushed dried leaves replaces a tablespoon of fresh herbs.

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