Dried herbs: storage and use

Citrus storage rules

For storing lemons for a long time, it is worth considering a number of features.

Temperature

The optimum temperature for storing lemons should be + 6-8 degrees. Serious fluctuations in parameters are unacceptable. A decrease in temperature indicators entails freezing of fruits. This provokes their softening. The increase in performance leads to rapid wilting and dryness of the fruit.

Fresh fruits are recommended to be immediately removed to a dark place. They should not be exposed to sunlight.

Neighborhood

Citruses should not be placed next to fruits that have an intense aroma. Volatile aromas easily dissolve in the essential oils of lemons, giving them an unpleasant scent.

How to keep cilantro fresh in the refrigerator

Fresh cilantro should be stored in a cool place. On the shelf of the refrigerator, she can "hold out" up to 3 weeks.

The question of how to keep cilantro fresh in the refrigerator interests many lovers of this fragrant greenery.

The purchased (collected) bunch of spicy herbs is sorted out, removing spoiled leaves and weeds. After that, the stems are cut a little, and they are placed in a jar of water (you should not wash it first). The liquid should contain only the lower part of the stems, but not the leaves. Cover the top with a green "bouquet" with a plastic bag and put it in the refrigerator, on the middle shelf.

The juiciness and bright green color of the leaves will save the same amount of time, being in tightly closed bags or food containers. So that the condensate inside has something to go to, put a napkin in a bag with cilantro, which will then need to be replaced with a dry one.

Drying methods

There are two main options for drying greens:

• Natural conditions.
• Special devices - a microwave oven, an oven or an electric dryer will help to dry greens at home.

Natural drying

The first drying method requires dry and warm weather. This method uses a horizontal version of the placement of greenery and vertical, when the grass is suspended by the stems. You will need rope or parchment paper.

A canopy, loggia, balcony, veranda or attic are suitable for vertical drying.

Green bouquets of 5-6 branches are hung by the stems with leaves down. At the same time, the sun's rays should not fall on them. The distance between bouquets should be at least 10 centimeters. This technology takes from 6 hours to several days.

The horizontal drying option can be carried out on a windowsill, balcony or loggia.

For a high-quality drying process, the plants are laid out in one layer on parchment paper or cotton cloth. Several times a day the greens are turned up.

Baking trays, sieves, flat plates or trays are also covered with paper or cloth. Cover the top of the plant with gauze

It is important to avoid exposure to sunlight.

In the oven

Put the greens in a 2 cm layer on a baking sheet covered with parchment paper. Cover with parchment on top. The temperature of the cabinet should be 40 degrees, while its door should be slightly open for air to circulate.

After an hour, the temperature is raised by another 10 degrees. Remember that the plants are periodically turned up. This drying option will take 2 to 4 hours.

In an electric dryer

The grass is placed in a thin layer in special trays. The Herbs option is perfect for this technology. If it is not provided, then we set the temperature at 40-45 degrees. For high-quality drying, the grass is periodically agitated, and the trays are interchanged. This version of the preparation will take from 2 to 6 hours.

When the dried plants are ready, they are placed in cloth bags and stored for a long time in a dry and dark place.

We recommend: buy bags of different sizes from natural burlap on Aliexpress.

Read on:

Rules for the preparation of dried celandine

Is it possible to dry green onions for the winter at home?

Rules for preparing dried basil for the winter

Dried nettle harvesting rules

Choose your own way to prepare dill for the winter - drying herbs at home

Ways to freeze greens for the winter - unusual recipes

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Greens and herbsWays to freeze cilantro for the winter and how you can use it
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Greens and herbsWays to freeze greens for the winter - unusual recipes

Frozen greens

Freezing is a convenient way to preserve greens. If everything is done correctly, then the preparation will delight you with taste and aroma.

It is only important to know the rules for its use.

What you need to know about frozen greens:

It is not thawed before use. This preparation option is not suitable for decorating dishes. After adding the greens, bring the hot dish to a boil. Since there is a lot of ice and moisture in the freezer. Frozen greens should be stored in a tightly sealed container or sealed in a bag, otherwise they will lose their flavor.

How to properly freeze greens

You cannot find frozen greens in stores; they are usually harvested at home. The procedure does not require high culinary skills. The main thing is the presence of a freezer and a place in it.

How to freeze greens:

• put in small bags, you can cut it right away; cut, pour into a container with a lid; stuff the bell peppers with herbs.

Then we simply put it in the freezer, and store it there. At the right time, we just take out, cut off the required amount. Cut the Bulgarian pepper together with the herbs, add to the dishes.

Features of storing lemon products

You can make a variety of blanks from lemons. This can significantly increase the shelf life of the fruit.

Jam

To make lemon jam, do the following:

1. Prepare 1 kilogram of peeled fruits. You should also take 1.5 kilograms of sugar and 500 milliliters of water.
2. Put all the ingredients in an enamel container and put on a small fire.
3. Boil the syrup in several stages. At the first, the mixture must be boiled for 7 minutes, after which it should be infused for 10 hours. Then boil for 10 minutes and leave for 12 hours. At the final stage, the lemons should be boiled for 15 minutes and poured into jars.
4. Turn the dishes upside down and leave to cool.
5. Keep the workpiece in a dark and cool place.

Candied fruit

For the production of candied fruits, it is recommended to soak the zest of lemons in water for 3 days. Then the crusts must be doused with boiling water and cooked in sugar syrup. Finally, the candied fruits are dried in the oven.

Lemon with honey

The composition based on these products helps to cope with colds and viral diseases. This mixture has excellent taste.

To prepare a healthy product, you should do the following:

1. Wash and peel the fruit.
2. Grind the fruit with a blender.
3. Mix lemons with honey in a 2: 1 ratio.
4. Place in a glass container and leave for half an hour. This is done at room temperature.
5. Then put it away in a dark place. It is recommended to keep the product at a temperature of +10 degrees and a humidity of 70%.

Zest

This product is very popular. It is actively used in desserts and baked goods. The crushed citrus peel gives the food a pleasant aroma and helps to avoid the addition of synthetics.

To preserve the zest, you should follow these steps:

• remove the yellow layer of the peel with a vegetable cutter;
• place thin plates on parchment;
• cover with gauze;
• place the product on the windowsill and control so that direct rays of the sun do not fall on it;
• after 2 days, transfer to a jar and keep at room temperature.

With ginger

This effective remedy helps to cope with viruses and helps to strengthen the immune system. To prepare it, you should do the following:

• wash and peel the fruit;
• chop citruses and grind with a meat grinder;
• remove the top layer from the ginger;
• chop the root with a grater;
• mix the ingredients and add liquid honey;
• put the mass in jars and close tightly;
• refrigerate and store for a maximum of 1 month.

Lemon juice

To make juice, you should do the following:

• pour pieces of fruit and sugar into a juicer - 400 grams of granulated sugar is taken for 1 kilogram of fruit;
• when the juice is ready, it should be poured into jars and rolled up;
• turn upside down and cool.

How to choose the right greens for drying

When buying greenery, you should pay attention to the following signs:

• greens should be juicy and look fresh;
• the stem should be strong, and the foliage should be rich green;
• foliage should not stick together;
• you should not take yellow raw materials - this is the first sign that it is unfit for use;
• the aroma should be pleasant, not rotten;
• you need to rub the grass: when rubbing the leaves, the aroma of dill increases - if there is no smell, then this is greenhouse greens and it is better not to buy it, since it will not give the dish a piquant aroma;
• in the markets, bushes are tied with a thread - as a result, rot is formed.

Many people incorrectly believe that drying grass does not require special skills and everyone can dry it. There is a danger of not coping with the procedure and spoiling the product. You need to dry correctly - this procedure has its own secrets.

2> How to store dill in the refrigerator and without it

You can keep the dill fresh for a long time in the refrigerator. To save greens for no more than a week, choose a container made of food grade plastic as a container: the dishes are ideal for delicate twigs. Just put the prepared crop in a container, close the lid and place in the refrigerator on the vegetable shelf.

If you store dill in the refrigerator without placing it in a container, it will quickly wither.

To preserve the dill a little longer - 1-2 weeks - put the branches in a jar of water. Cover the greens with a plastic bag on top before placing the container in the refrigerator. Remember to change the water in the jar at least once a day.

If you need to keep the dill fresh in the refrigerator for 1 to 2 months, use one of the following methods:

1. Store your herbs in a plastic bag or glass jar. Spread the unwashed dry dill into one-liter jars or bags so that there is enough free space in the container. Close the jar with a nylon lid, and in the case of a bag, inflate it to let oxygen inside, and tie it tightly. Store in the refrigerator at the lowest level. In this form, dill will retain its aroma and rich green color, as well as all the vitamins and nutrients.
2. Save the dill in the bag with an onion. Fold the herbs in a plastic bag, add the 4-cut onion to the contents and tie it up. Pierce the bag in several places to allow air to enter and send to the refrigerator. Change the bulb to a new one every 4-5 days.

You bought a bunch of fresh dill on the market, but there was no room in the fridge? If you need to save a small amount of greenery for just a few days, use the following method. Fill a jar or glass with clean water, put a bunch there and close it tightly with a plastic bag on top. Send the prepared "bouquet" to a dark place. In this form, the greens will not lose their properties within 3-5 days.

At room temperature, dill is stored in a glass of water for no more than 5 days.

Freezing greens

Since the percentage of water in greens is much higher than dry matter, one option to preserve the leafy twigs is to freeze them.The water will turn to ice; the vital activity of bacteria and fermentation processes, in which vitamins are destroyed, will also "freeze", and as a result, greens can be stored for a long time.

Freezing is the easiest way of harvesting, allowing you to preserve the maximum benefit and taste in plants.

But here there are rules and nuances that are important to observe so that the workpiece is stored for a long time, while maintaining its qualities

1. Greens must be carefully sorted out, removing yellowed, dry, rotten twigs and leaves.

2. Thoroughly rinse the herbs, first immersing them in a bowl of cold water for 5 minutes, and then gently catching them out and rinsing them in running water.

3. Then the greens must be slightly dried - do not dry, but simply spread for 10-15 minutes on a towel or paper so that the glass and excess moisture are absorbed.

Rinse the greens from dust Allow the water to drain and dry a little Cut the greens, if necessary

4. Let's prepare the container. It is convenient to store frozen herbs in:

• sealed bags with zip lock;
• you can also in ordinary sandwich bags, carefully wrapping them;
• in food containers: it can be a plastic container purchased specifically for blanks, or boxes or cups from dairy products.

If you have a voluminous freezer, you can place boxes in it; if you don't swing too much, the sachets will help out: they are elastic and more compact.

5. An important point: the layer of greens to be frozen should not be too thick; ideally up to 4 cm. Why? Because if the thickness of the layer to be frozen is higher, then the workpiece will need more time to freeze, because freezing is in progress from the surface to the middle.

Place greens in a bag in a layer up to 4 cm

With "slow" freezing, the quality of the workpiece will not be very good: large ice crystals are formed, damaging plant tissues. And with subsequent defrosting, the greens become unappetizing, smell bad, and soften.

Therefore, for greens, as well as for any berry-fruit-vegetable preparations, “quick” freezing is optimal, which is provided at - 18 ºС (standard temperature in a regular freezer) and the product is laid in a thin layer. When the workpiece freezes quickly, small ice crystals are formed that do not damage the product, so the external and taste properties remain at the same level.

You can freeze greens in a container

6. Finely chop the prepared greens, pack them in the chosen container and seal them tightly. If you close it loosely, then, firstly, moisture will evaporate from the greens, and secondly, it will become saturated with extraneous odors from the freezer. We try to get as little air as possible into the container: moisture will not freeze out, and it will be more compact.

7. Store frozen greens at - 18 ºС

Do not tamp a full freezer - when storing it for a long time, it is important that cold air circulates in the freezer. If you put the bags and boxes too tightly, the circulation and the temperature regime will be disturbed, snow and ice will freeze on the walls of the chamber, and the blanks will begin to thaw gradually

To prevent this from happening, we lay them with small gaps.

The freezing rules listed above apply not only to greens, but also to all kinds of crops - fruits, berries and vegetables.

Another interesting way to freeze greens is in ice cubes. It is necessary to grind clean greens, loosely fill the ice molds with it, add water and freeze. These "green" ice cubes can be conveniently added to first courses.

You can freeze spicy herbs: parsley, dill, basil, cilantro, celery; as well as leafy greens: spinach, sorrel, beet tops, chard (leaf beet). You can prepare different types both individually and as an assortment.

Place the chopped greens in a container

Frozen greens can be stored from 8 months to 1 year.

It is important to remember that thawed greens cannot be re-frozen: if they are already thawed, then they must be used

Frozen greens are an excellent addition to winter soups, borsch, and roast. We throw 1-2 tablespoons of herbs into the pan straight from the freezer a couple of minutes before the dish is ready - and the food smells like summer!

Ways to preserve dill for the winter

To always have such healthy and fragrant greens at hand, you need to know how to properly store them in the refrigerator, as well as a few simple rules on how to prepare dill for the winter.

In order to keep the greens fresh for a week, just put the bunch in a glass of cold water, cover with a plastic bag and put in the refrigerator. If the branches were collected with roots, you do not need to cut them off. With this method of storage, the greens will not turn yellow, will not wither and will preserve all their qualities.

For a longer preservation of greens, for example, for harvesting for the winter, the following methods are usually used:

• salting;
• drying;
• freezing;
• storage in a refrigerator in a jar.

Dill salting

The greens must be washed thoroughly. It is advisable to first dip it in a bowl of cold water, and leave it for a few minutes, and then rinse it well under running water. Remove any shoots that are darkened, yellowed or wilted.

Now you need to pluck all the fluffy twigs from the stems, dry them with a paper towel and chop finely. In a clean, dry jar, lay out the chopped greens in layers, generously pouring each layer, coarse salt and tamping.

Salted dill is stored in the refrigerator, retaining all its properties for about a year. Using such a seasoning in winter, you need to take into account that it is salty enough and not to oversalt the dishes.

Dry

Dry green onions are found in many condiments and freeze-dried soups. When dried, its taste and smell acquire a special softness.

There are 3 ways to prepare dried spice for the winter:

• In an electric dryer. Wash and cut the onion feathers into 2–3 cm strips. Place in the dryer in a thin layer. Set the temperature to 40-50 degrees and dry for 2-5 hours.
• In the oven. Wash and chop the herbs. Dry. Turn the oven on to the lowest temperature (up to 100 degrees). Cover the wire rack with paper. Sprinkle the chopped onion feathers and spread in a thin layer. Dry with the door open for 1 hour, stirring occasionally. Let her rest for 2 hours and repeat the procedure.
• On air. Chopped greens can be dried outdoors. Place it on paper in the shade. Cover with gauze to keep out debris, bugs, and flies. After 2-3 days, the sun and air will do their job.

How to store basil for the winter

The ideal way to store basil for a long time is to freeze it. This process can be done in several ways. The simplest way is to freeze the basil without chopping it as it is:

• Rinse and dry the collected basil.
• Spread the leaves and sprouts on a tray and put them in the freezer for an hour and a half.
• Transfer the frozen basil to an airtight container. A little spices should be placed in one container, otherwise they will lose their shape.

Recipe for the occasion::

Thawed basil is used to improve the taste of soups, pasta dishes. It can be cut into strips and added to salads, dough products.

Frozen basil will not lose its aroma and useful qualities for the next year.

Freezing methods and unusual recipes

There are a number of elementary and common methods of freezing greens, each housewife decides for herself how to make a preparation correctly for her. Popular methods are freezing in bunches and crushed in ice cubes. But you can use the original recipes.

For example, there is a recipe for freezing a mixture for flavored ice cubes from greens. To make such a blank, you will need mint, lemon balm, lemon and water. After preliminary preparation, leaves of plants are laid out in forms for freezing.A couple of drops of lemon juice and cool boiled water are dripped into each compartment. The ice molds are placed in the freezer.

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As an addition to soups, gravies, stews and hot sauces, freeze mixtures of herbs in tomato juice. For cooking, dill, parsley and basil are chopped, mixed and laid out in ice molds, filled with tomato juice and placed in the freezer for freezing for the winter.

Frozen tarragon is used to decorate and add aroma and taste to drinks and hot dishes.

Such blanks are stored in the freezer for about a year. During this period of time, the smell and nutrients will be retained.

Re-freezing is prohibited, as the nutrients will be destroyed, making the product useless.

Read on:

How to freeze green onions for the winter in the freezer at home

Proven recipes for freezing sorrel for the winter without losing its beneficial properties

Choose your own way to prepare dill for the winter - drying herbs at home

5 easy ways to freeze dill without losing its flavor and benefits

Freezing methods for different types of basil

Ways to freeze cilantro for the winter and how you can use it

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Greens and herbs
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Greens and HerbsEasy Ways to Keep a Bunch of Greens Fresh for Days

How to Freeze Greens | Second way

Finely chop the dried and prepared greens and also lay them out: some in containers, some in plastic bags, trying to release excess air from it, and send them to the freezer. Convenience is that the frozen greens are already cut, scooped up with a spoon as much as necessary and added to any dish.

Add greens immediately, without defrosting. This method is convenient to use, but in the chopped greens, some of the essential oils evaporate and a little less nutrients remain, this is already a minus.

Finely chopped frozen greens can be used in different dishes, both in the first and second. In addition, it can be added to the main filling for pies, pies and pancakes. I try to keep chopped greens in plastic bags as the containers take up more space in the freezer.

Keep basil fresh as long as possible

To provide yourself with basil for the winter, you need to know how to properly store greens.

Freezing. To do this, you need to have free space in the freezer. Chop the basil and fold in a container or plastic bag and close tightly. Choose a quick freeze, put in the freezer, and after half an hour, return to normal operation.

If you want to freeze lemon basil, then the process is slightly different. You need to grind the basil, put it in an ice container and fill it with water. Once frozen, they need to be stored in a plastic bag. Can now be added to cocktails.

Dry the basil. For this method, the plant does not need to be specially stored. But if you choose this method, then you can lose a lot of nutrients.

Separate the leaves from the stems and slice. Lay the plant on a paper towel and air in a dry place. Twice a day you need to stir the sliced. The basil is ready when the leaf begins to bend and break. Store in a glass jar with a tight lid. The fragrance can last up to three months.

Spices in the marinade. For this, you need to use only leaves. Here's a plan of action:

1. Sterilize the jar.
2. Next, you need to fill in the sheets to the brim.
3. Now prepare the marinade. You will need water - 1 liter, salt - 1 tbsp. l., sugar - 2 tablespoons, apple or grape vinegar - 1 tsp.
4. When the marinade boils, you need to pour the basil.
5. Plug up.

Tinned Basil. Such an additive must be added to dishes that are prepared from meat or fish. For this you need:

• Sterilize the glass jar;
• Each sheet must be laid in a layer;
• Sprinkle the layers with sea salt;
• Tamp until the juice appears;
• Close the lid.

Must be kept refrigerated. Make sure the juice is refilled in the jar. If you do not notice this, then you need to add cold boiled water and 1 tsp. salt.

Paste. This seasoning is quite common in winter. Beat the branches in a blender, adding a little salt and olive oil there. Oil is needed in order for the puree to acquire the desired consistency. There are cases when garlic is also added to the puree. The pasta you have prepared needs to be frozen in the freezer or sterilized and stored in the refrigerator.

Freeze for the winter

There are 2 ways to freeze a spice. For soups, freeze green onions in water. An ice cube will not only fill the dish with aroma, but will also raise the foam if you suddenly did not have time to remove it at the initial stage of cooking.

Recipes:

• Loose. Wash the onion feathers, dry on a paper towel and chop finely. Spread out on a tray in a thin layer and send to quick-freeze. After 5-6 hours, pour the greens into a bag (you can portions), and then place them in a plastic container with an airtight lid. Additional containers are needed so that the onion smell does not spread throughout the freezer.

In ice cubes. Wash and finely chop the herbs. Place in an ice cube tray. Fill each mold halfway. Pour in water (if desired, you can add salt or season with spices). Send the form to the freezer. After 8 hours, pour the onion ice into an airtight container.

Fresh parsley preparations

Freezing is not the only way to store garden herbs at low temperatures.

Parsley drenched in vegetable oil

The leaves are washed and finely cut, and then poured into glass jars, lightly tamping the mass. Then the container is gradually filled with refined vegetable oil, making sure that no air bubbles form.

Caution: The parsley must be covered by at least 1 cm to avoid mold.

Oil is poured in portions - then it fills the gaps between the herbs as much as possible.

The jars are closed with plastic, or even better with vacuum, lids and stored either in the cellar or in the refrigerator at + 7 ° C.

Salting

Parsley is crushed and placed in pre-sterilized jars, sprinkled with layers of coarse salt.

Greens and preservatives are taken in a 5: 1 ratio, respectively.

Salted parsley is stored similarly to the preparation with vegetable oil.

Used as a dressing for soups and main courses.

Recipe number 1

• 1 bunch of fresh parsley
• ½ l of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. coarse salt;
• Bay leaf;
• 2 - 3 cloves of garlic;
• 4 tbsp. l. vinegar.

1. Cut the washed and thoroughly dried parsley.
2. Place the garlic and bay leaf at the bottom of the sterilized jars. Fill the containers tightly with greens and fill them with hot brine.
3. For the marinade, mix water with salt and sugar, bring to a boil, pour in vinegar and immediately remove from heat.
4. We sterilize the filled cans within 15 minutes at a temperature of 90 - 95 ° C.
5. We roll it up, wrap it up warmly and set it to cool.

The finished preservation can be stored in the refrigerator for no more than 6 months.

Recipe number 2

• a bunch of parsley;
• 1 tbsp. l. with a top of coarse salt;
• 1 l. water.

1. We fill sterilized jars with herbs as in the previous recipe. Fill the leaves with saline heated to 80 ° C and leave to ferment for 2 - 3 days. Do not forget to remove the foam from time to time.
2. We seal the jars with plastic lids and store them on the lower shelf of the refrigerator at above-zero temperatures.

Tip Jars of herbs can be sterilized immediately as described above and rolled up. For taste, celery and dill are added to parsley.

Storage requirements

Let's now look at all the nuances to prolong the enjoyment of juicy and healthy sorrel leaves.

In fridge

The main conditions for keeping leaves in the refrigerator is the presence of water. That is, a bunch of greens must be placed in a container with water, which will increase the period to 2 weeks. It is better not to place aromatic herbs next to sorrel: parsnips, basil, cilantro. Sorrel will be saturated with smell, will become unpleasant to the taste.

Frozen sorrel in ice cube trays

At room temperature

Sorrel does not imply long-term storage indoors, so it will wither or dry out after 3 hours. There are times when there is no time to do greenery, then I pour water into a mug and put a green bouquet in it. In this position, the sorrel will stand for a couple of days.

It is undesirable to put the leaves on the windowsill or table located next to the window. In direct sunlight, they will wither, even while in the water.

Long-term storage

Sorrel can be stored salted. The salting procedure is as follows:

1. I wash the greens thoroughly and cut them into arbitrary pieces.
2. For 1 kg of product I take 3 tbsp. l. salt. I mix all the ingredients in a deep bowl.
3. I tamp it tightly into glass jars with a capacity of 0.5 liters. I seal it tightly with a plastic lid.

Author's note
Natalia Papanova
Blog author

I store containers with sorrel away from sunlight, in the refrigerator or in the cellar.

If these conditions are met, sorrel can be eaten for 1-2 years.

Freezing method

I freeze sorrel in two ways: chopped leaves (preparation for soups) and whole leaves, which I twist and use as a filling for pies.

It is best to freeze the sorrel in a separate sealed container by creating a vacuum. In addition, make sure that the bags do not break, otherwise the leaves will be saturated with the smell and taste of neighboring products.

In the vegetable compartment

The vegetable compartment is a compartment or trays in the refrigerator where vegetable products can sit for a while. If other fruits and vegetables are available, isolate sorrel from them. To do this, I use wet towels (for wrapping whole leaves), or bags for chopped sorrel.

It is necessary to monitor the tightness of the packaging. If the bag is torn, then at high humidity the greens will turn yellow and quickly deteriorate.