Linda May / Getty Images
Fresh herbs are essential for summer ripening. Even gardeners are quick to learn that these herbs, such as parsley, rosemary, and basil, can be used to light a simple meal without much controversy. But as fall approaches (and so does the first snow), how can you make the most of your plants so that nothing is wasted?
Dried herbs are great for storage, and they are incredibly easy to make at home. They are much better suited to cooking with wood, ground herbs, as they taste better and are more suitable for poultry dishes, soups, stews and broths. Oregano, thyme, rosemary, sage, and eucalyptus are all well-dried alternatives.
Bidding plants are truly great when you see them dry in the grass in a grocery store. While preserving plants such as basil, cilantro, chives, dill, parsley, and tarragon, the cold is a way to preserve their flavor. There are a few exceptions, though, and that includes mint, lemon verbena, chamomile, lemon balm, and other herbs you like to enjoy and enjoy.
Related – How to make pesos with herbs except basil
As time-honored professionals Farmer Almanac Suggest that it is best to harvest your plants immediately after morning dew. If you find that the plants still have some moisture, put them in the sun until they are completely dry. Wipe off any visible dirt, but avoid washing them – any excess moisture can increase the risk of mold formation.
We like to store our leaves in small pieces to dry. When they are dry, we hang them up and down in direct sunlight; It works and adds a nice touch of decor to the kitchen. Alternatively, you can spread the leaves in a cool, dry place on a paper towel lined with paper towels. Depending on your kitchen environment, it may take a week or two for the plants to dry completely. This is also an option if you have a water dryer that dries at a very low temperature, but the oven should be turned off when the oils in the plants start spitting at 85 degrees.
Once the plants are well dried, remove the leaves from the stem and place them in an airtight container in your container or other cool dark place. Be sure to massage the herbs between your fingers so that they break down when added to your cooking, as this will release their fragrant oils.