Universal seasoning - dried dill, is used to give a unique summer flavor to soups, fish, meat, poultry and vegetable dishes. A fragrant and tasty dish - new potatoes, seasoned with dill. Sauces with the addition of dried dill are excellent additions to cereals and pasta. It can be used as a separate seasoning, as well as in a mixture with other herbs. Marinades for meat and fish are made with the addition of dried herbs. To get fragrant, crunchy pickled cucumbers, you need to put in the jar a few green stalks with buds. The dried product added to sauerkraut gives it a unique smell and aroma. How to properly dry the dill for the winter at home.
Specificity of drying dill for the winter
Gentle and thin leaves of greens are filled with moisture and when drying can easily rot or become covered with mold. In addition, already dried greens can dry out and turn into dust. Therefore, it is necessary to mix the plants several times during the entire drying process and check for readiness.Before drying, it is necessary to thoroughly wash and dry ovens or an electric dryer so that the dill does not absorb foreign odors.
Preparation of greens for drying
Dill intended for seasoning, cut to flowering. It should be cut off in the evening in dry weather, carefully so as not to soil the leaves. Wash the herbs in a bowl with plenty of water. Washed plants should be blotted with a towel and spread out to dry. When it dries, you need to remove the hard stems and leave only the top bunches of leaves.
Ways of drying dill at home
- in the oven;
- in the microwave;
- in the electric dryer;
- on the windowsill;
- in the fresh air.
Drying greens in the oven
Preheat the oven to 40 ° C. Cover the baking sheet with a parchment sheet and freely spread the greens on the surface of the paper. Place the pan in the oven. Slightly open the oven door to steam out. In the process you need to check the status of the product every 5-10 minutes, while turning over the leaves of dill. The oven temperature should be 50 ° C. After an hour of drying, add the temperature to 70 ° C. Greens dry for two hours, with constant stirring every 10 minutes.Greens are ready when the leaves can be easily crumbled with your fingers.
Drying dill in the microwave
For microwave drying, dry the dill leaves. Lay plants can only be in one layer, trying to twigs do not lie on each other. Prepared plants spread out on a paper towel or sheet of parchment and put in the microwave. Enable for 1 minute. Open the oven and leave for a couple of minutes to let the moisture out. Stir the twigs and turn the oven on for one more minute. To check readiness, you need to take a few leaves and rub with your fingers. If the leaves crumble, then dry enough.
Drying in the electric dryer
Efficiently dry the greens in a special dryer for vegetables and fruits VOLTERA 1000 Lux. We choose the minimum temperature mode of 35 ° С, and for the FD 500 model the mode is “LOW”. Parchment paper is laid on the lattice so that the greenery lies in the recess. The twigs are stacked in one layer. Dry for 6-8 hours.During the process, it is better to swap the trays several times to dry the product evenly.
Drying on the windowsill
To dry on the windowsill pick a room that goes to the non-solar side and is well ventilated. For this purpose, suitable for any room except the kitchen. On a tray we put paper towel or parchment paper. Prepared leaves spread out on paper in one layer. Dry greens until it crumbles between your fingers.
Drying in the fresh air
The best preserved vitamins and flavor of dill, if dried in fresh air. In this case, prepared stems with leaves and color umbrellas are used for drying. They need to be tied up in small bunches of 5-6 stems in one. Suspend bundles of stems in shaded, sheltered from direct sunlight. This may be a barn, storage room, gazebo or veranda. It is important that objects with a characteristic odor are not stored in the room. For example, a garage is not suitable for this purpose, because in this case the plant is saturated with the smell of gasoline. The same property has the smell of fish or hay, etc.
This product is known since ancient times as a drug. The leaves, stems and roots of the plant have healing properties. Contains vitamins B, C, E, vitamin and provitamin A. Microelements such as phosphorus, sodium, potassium and magnesium are a necessary supplement to everyday food in winter and summer. Due to the content of iron in the blood, hemoglobin increases. Dill normalizes appetite, eliminates hiccups and flatulence. Dill water is given to young children immediately after birth to release gases and eliminate colic. Dill water increases the rush of breast milk in nursing mothers.
To lower blood pressure, you need to add more dill to the food or make a decoction of it. Broth with it removes sputum from the bronchi, therefore, helps to alleviate the patient's condition with cough, sore throat and flu. It tones the body, reduces fatigue, soothes the nerves and improves memory. For insomnia, you need to chew a sprig. We also recommend to read how to dry onions and garlic at home.