Whether to wash dill before drying. Harvesting greens for the winter - ways to dry dill

A plant called dill is known to everyone. It is used in salads, used in the manufacture of marinades and pickles, seasoned with it various dishes. All thanks unique taste dill, which, in addition, is also a storehouse of various vitamins. Naturally, I want to be able to use this product all year round, and this is where difficulties arise: dill does not last long in the refrigerator, and store greens often turn out to be tasteless grass. So how do you make your own fragrant dill for the winter so that he does not lose his taste qualities And beneficial features? In this article, we will look at the most popular methods.

Drying dill

The most popular harvesting method is dried dill. Its essence lies in the fact that the plant is gradually deprived of all water, thereby increasing the concentration of nutrients in it. With the development of technology, the number of methods for drying dill is becoming more and more, and all of them are popular with greenery lovers.

How to Dry Dill Naturally

Naturally, greens and herbs were dried many centuries ago, but this method is still popular today. This method, unlike others, requires more time and some conditions, but the result is worth it. To make dried dill, you need a dry, dark, ventilated area. Dill should be spread in a thin layer on a clean surface. After complete drying, the finished raw materials can be crushed in a blender or manually, and then folded into an airtight container.

Due to space requirements, this method may not be suitable for everyone, but don’t worry, we’ll look at more practical methods for drying dill next.

How to dry dill using the oven

Some do not like this method because such drying reduces the amount of nutrients, and the aroma becomes less pronounced. However, if drying naturally may take more than 10 days, then in the oven it will take only 2-3 hours. Line a baking sheet with parchment paper and spread dill on top. The first two hours the temperature should not exceed 40 °C, then it can be increased to 70 °C.

Important! The oven lid must be left open during drying.

Watch the process carefully: as soon as the greens are completely dry, turn off the oven. This method is ideal for those who do not have the time and opportunity to dry dill naturally.

How to dry dill in the microwave

If you thought oven drying was the fastest way, you are wrong. When drying in the microwave, it is advisable to wipe the washed greens, but do not need to dry.

Important! Be sure to remove thick stems as they can ignite in the microwave.

How to dry dill in the microwave? Everything is simple here:

1. Lay the herbs in a single layer on a paper towel. Also cover the top of the dill with a napkin, it will absorb evaporating moisture;
2. At 800W, drying usually takes 4 minutes, but the time may vary depending on the size of the microwave, power and other factors, so exact time selected individually, empirically. For starters, it's best to check the greens every 30 seconds;
3. Keep dill in the microwave until the greens lose their bright green color;
4. If at the same time the greens are still wet, put it in the microwave for another 1-2 minutes;
5. After that, we take out the greens and let them cool, at this time the remaining moisture will leave it.

Now the dill is ready, you need to grind it with your palms or chop it in a blender, and further storage takes place in a sealed container.

How to pickle dill for the winter

If you are thinking about how to keep dill fresh for the winter, then another one will come to your aid. the old fashioned way. Some consider this method absolutely unsuitable, however salted dill for some, it is a favorite dressing for hot dishes. Before salting dill, it must be washed and dried from external water.

Did you know? Young fresh dill without hard shoots and petioles is best suited for this method.

The ratio of dill and salt should be 5: 1, the raw materials are laid out in layers and sprinkled with salt, then they are compacted and a new layer is laid. After the jar is filled, it is closed with a lid and put in a cold place, the only way to keep the dill fresh for a long time. In this form, dill does not lose its flavor for three months.

dill greens in marinade

Everyone knows that dill is used for pickling tomatoes, mushrooms, cucumbers and other things. In this case, dill acts as an auxiliary ingredient, but it can be successfully marinated as an independent dish. To do this, select juicy greens without coarse stems, umbrellas and petioles. Further, everything is simple: the dill is washed and placed in half-liter jars, and then poured with hot marinade. It is prepared according to the simplest recipe, for this we need to mix:

• 0.5 l of water;
• 1 st. l. salt;
• 1 st. l. vinegar (6%).

Next comes the standard sterilization procedure familiar to everyone. Remember that the water that you will pour into the pan should be about the same temperature as the marinade, otherwise the jar may burst. After boiling a jar of dill for about ten minutes, it is rolled up and stored in a dark and cool place.

How to keep dill in oil

Enough interesting way and, most importantly, fast. As usual, the dill is first washed and dried, then chopped. Then it is laid out in jars and poured with oil so that it completely covers the dill. As a result, the oil is saturated with dill aroma and acquires a refined taste that will become great addition to many salads. True gourmets prefer to use dried dill rather than fresh, so the oil is still better accept aroma. But keep in mind that for this you will need to spend time drying the dill beforehand.

Ways to freeze dill

Many people know how to freeze dill for the winter in the refrigerator, since this method has gained immense popularity as soon as this Appliances became available to the general public. The fact is that when frozen, dill retains all its tastes, smells, and beneficial properties for 6-8 months.

Important! It is worth storing frozen dill in portions, since re-freezing for any vegetables and herbs is unacceptable.

Usually dill is frozen in bags, but relatively recently another interesting method has appeared: cooking “dill cubes”. Next, we will look at how to properly freeze dill for the winter. It should also be borne in mind that frozen dill, despite all the advantages, differs from fresh, so use it in pure form, as well as in salads will not work. This dill is perfect as a seasoning for hot dishes. For this, frozen dill is added a couple of minutes before readiness.

How to freeze dill in bags

In packages, dill can be frozen both whole and chopped. To do this, the dill is thoroughly washed so that after freezing it is already ready for use. Then the water must be allowed to drain, otherwise a lot of ice will freeze on the dill. Next, put the resulting raw materials into plastic containers or plastic bags.

There is no kitchen without dill. It finds the widest application in the preparation of a variety of dishes - from salads and soups to nutritious meals with fish or meat. This greenery not only has a bright aroma and taste, but is also saturated with vitamins and minerals necessary for humans. To use dill not only during the three summer months, but also the rest of the time, it must be properly dried.

The benefits and harms of dried herbs

herbaceous plant dill from the Umbelliferae family is found in any garden, regardless of which part of the planet this garden is located.

Starting from the time Ancient Greece and Rome, such a seasoning was used not only for cooking tasty food but also for health purposes. In Rus', the first mention of dill dates back to the 10th century. Then it was used mainly to ferment various fruits from the garden.

The plant contains great amount micro and macro elements, ranging from potassium to phosphorus, iron and sodium. It contains vitamins A, B, C and E, important for human health. In order not to lose all this wealth for whole year, it is best to store dill dried, and not frozen, as many prefer.

The calorie content of the dried product is 250 kilocalories per hundred grams of mass. The main part in dill is occupied by carbohydrates and fats, and most of all it contains vitamin A.

The useful properties of such a product are very extensive.

• It normalizes metabolic processes in the body due to high content essential oils.
• With him gastrointestinal tract works in correct mode. It is no coincidence that special decoctions are made on the basis of dill, under the influence of which you can get rid of constipation, colitis and increased gas formation. Such funds are suitable even for infants.
• The seasoning stimulates the appetite.
• Thanks to the rich mineral and vitamin composition strengthens immunity and becomes better general state organism.
• Thanks to essential oils, dill suppresses viruses during seasonal colds.
• Dill helps fight bronchitis and coughs caused by allergies.
• The product is a good remedy for high blood pressure dilates blood vessels.
• It acts as a sedative, normalizes sleep and helps get rid of depression.
• It is a choleretic agent. Prevents diseases of the gallbladder and liver.
• Taking dill, you can normalize the cycle of menstruation. The plant relieves unpleasant symptoms associated with the peculiarities of "these days".
• This is very good remedy to maintain visual acuity.

For all the value of the substances found in dill, it is not useful for everyone. One can not use it in principle, others can, but with caution. For people who always have low blood pressure, it is better not to use dill. From him, the state of hypotension can only worsen.

Taking into account the diuretic properties of the plant, one should be careful not to use it for those who suffer from kidney failure. For those who have kidney stones, it is also better not to lean on this seasoning.

Refrain from drinking a large number such herbs are advised to pregnant and lactating mothers. In the first case, the load bladder women will increase even more, and in the second, an excess of dill in the mother's diet can adversely affect the child.

Some people are allergic to the essential oils found in dill, so dishes with this seasoning turn into poison for them.

Plant preparation

Although today you can buy anything in the store, including dried dill, many people prefer to harvest it on their own. One pity fragrant herb, which senselessly grows at hand, others do not trust the product in a closed package - you never know what can be found in shop seasoning Nowadays.

Dill is easiest to collect in a village garden or in your own dacha. It usually grows in abundance. Although some have to buy such a seasoning in the market. In any case, not all plants should be taken indiscriminately for drying.

You should stock up only fresh and juicy dill, which has not yet begun to fade, has retained the elasticity of the stem and attractive bright color. If it has even slight signs of yellowness, it is definitely not suitable for drying.

Dill should be dry and have a pleasant characteristic aroma. Greens from the greenhouse usually do not have bright pronounced odor. It is better not to use it for drying - the dishes will not receive the desired flavor and shade of taste. To check how rich this or that dill is in essential oils, you can knead it with your fingers and smell it. If the smell is weak, then it is better not to use the plant for dry harvesting.

Shop dill, divided into bunches, should be checked for rot in places where the threads pass, pulling the branches together. Given that the expiration date raw dill only seven days, rotting most often begins precisely from such “narrow” places on the stems.

You need to cut dill in dry weather, when there is no dew. When wet, the bushes are saturated with water, such dill will turn black during drying and will have to be thrown away.

Young tender growth, which is still far from the "umbrella state", is best suited for creating a dried seasoning, unless it is a question of preparing vegetables for pickling.

The collected greens need to be washed. It also makes sense to keep the purchased product in slightly salty water for a short time - it is not known how it was processed before it was cut for sale. After the “water procedures”, the roots are separated from the bushes, the dill is spread on a cloth and dried on a waffle towel.

It is better to provide a place for drying in advance. Such greens can be dried at a temperature slightly above room temperature.

The room must be well ventilated.

Drying methods

Drying dill at home can be done in different ways. The simplest thing is to make small "bouquets" and hang them upside down for a week in a place that is well ventilated. The distance between the beams should be at least ten centimeters, so that the air can freely pass between the greens. After the process is completed, you can wrap the dill in a cloth made from natural fibers and put it in storage where the air is dry.

It should be borne in mind that drying should not take place in the sun. It has been noticed that under the influence of its rays, some of the essential oils are weathered from the dried product. So the grass will no longer have bright aroma, although in many ways it is in it that the charm of such a seasoning lies. So that there are no surprises with this, it is better to choose cloudy days for such an activity or carry out drying in a room without large windows that are easily closed from the light.

Many people find it more sensible to dry dill horizontally in a drafty position. The grass can also be cut with a knife and spread over flat surface away from the sun. From time to time, the workpiece should be turned over so that it dries evenly. If this is not done, the bottom layer of grass may ban and deteriorate. Usually, with this method of drying, the dill takes on the desired form in two to three days.

If you plan to make a lot of blanks, sometimes there is not enough space for a large batch of plants either. There are many inconveniences. So that it doesn’t take too much time to dry, you can call on kitchen units to help. If you chop the dill, spread it on a baking sheet in a thin layer and place it in the oven, the grass will dry out in a couple of hours. It is only important to organize the process correctly. Put dill not on the baking sheet itself, but on baking paper. When in contact with metal during the drying process, the seasoning may become dark in color, useful material will disappear from it.

First, the baking sheet is placed in an oven heated to 30 degrees, and when the dill becomes slightly dried, the temperature control should be set to 50 degrees. In order to quickly remove moisture from the oven, the door must be kept slightly ajar.

A refrigerator is also suitable for drying a small batch of dill. To do this, you need to cut the grass, spread it on a tray that is placed in a refrigerator, close it with napkins and hold it in the “cool climate” of the upper section for a week, stirring the workpiece from time to time and changing napkins for others.

The problem of harvesting dill for the winter is simply solved with the help of an electric dryer. The grass is placed in a thin layer on the grate and the temperature is set to forty degrees. Some appliances have an appropriate mode for preparing dry seasonings. This is even better.

Dill can be dried in a dehydrator in as little as three hours.

To do this with a microwave, you need to take a flat plate, carefully spread dill (twigs or chopped) on it, cover with a paper towel and leave to dry for three minutes at the highest power. Then pull out the seasoning, turn over and put in the oven for another five minutes.

Sometimes it happens that when dried, the dill turns yellow. Yellowness not only makes dried dill “ugly”, but also indicates the loss of a significant part of its useful substances.

This kind of problem happens for various reasons. If the dill is dried in a draft, it sometimes has time to dry out. There is no other way to avoid such a turnaround other than to constantly monitor the process of preparing dried seasoning and complete it on time.

So that the dill does not turn yellow while in the oven or microwave oven, must be observed temperature regime and keep the herb under a napkin. It is necessary not only to ensure that the oven does not become excessively hot, but also to systematically mix the dill. Only in this way can you be calm that it will remain green.

If you dry the dill correctly (dry it out and do not overdo it for outdoors or in a drying unit), then without loss of aroma, he will be able to wait in the wings for at least two years.

When drying, many people make the mistake of trying to do it faster. As a result, the dill is laid out on the surface for drying in a too thick layer, and it takes longer to wait for the result. At the same time, the probability that somewhere the layer does not dry out, and this will escape the attention of the dryer, increases. Such dill can quickly deteriorate.

So that the dill does not keep an extra amount of time on drying and it does not lose its properties, the grass must be crushed with your fingers. If it crumbles, it's time to put it away for storage, if it crumbles into dust, then it's already spoiled.

When the dill is dried in the form of twigs, you need to wait until they become brittle. Only then can they be considered to have reached the desired state. If the grass continues to bend, it needs to be dried further.

Clear jars can be stored away from the stove or radiator in a kitchen cabinet to keep them out of the light. Completely isolated from impact sun rays and lighting fixtures, dishes with dried herbs can also stand on ordinary shelves.

Before laying in a container, do not chop dill.

It must be stored in the form in which it dried, otherwise its aroma and taste will be lost.

It must be remembered that dried dill has a richer taste, quality and smell than fresh. And this is understandable - the liquid is removed. When using such a seasoning, you need to use it, knowing the measure. Excess dill will kill all other flavors in the dish and it will be spoiled.

In addition to culinary, there are many recipes for using dried dill to solve medical problems. They can be safely adopted.

With colitis and constipation, an infusion of this seasoning helps. On a tablespoon of finely chopped dry dill, take two cups of boiling water. The infusion is prepared within an hour. Then it is filtered and drunk a little three times a day before meals.

With inflammation in the eyes, you can do remedy with dill and carrots. Five parts are taken for one part of dill infusion. carrot juice, mix and drink. Using such a medicine, you can restore the lost visual acuity.

How to dry dill for the winter, see the video below.

The question of how to prepare dill for the winter remains relevant for many housewives, even despite the variety of greenery lying on store shelves all year round. I must say, this is a very reasonable approach, since the same dill becomes much more expensive with the onset of cold weather. And you don’t always want to go outside if you only need a pinch of spices. So, harvesting dill for the winter is really worth it. Moreover, no special culinary skills are required for this!

So, at your disposal are five ways to prepare dill greens for the winter. These are salting in jars (using a fairly large amount of salt), pickling with vinegar, freezing in the freezer and drying of two types - “natural” (outdoors) and in the oven. Each of these technologies, with obvious advantages, also has significant disadvantages. Therefore, not one of them pulls the title of "universal".

Pickled dill in jars

This method has been known since the days when there were no freezers at all. However, it should be noted right away that many housewives consider pickling dill unacceptable for themselves. Indeed, salt takes away fragrant juice, and the seasoning is not too bright. However, this method is a godsend for those who no longer have space in the freezer, but want to stock up on dill.

For salting, you only need sterilized jars (however, many use just thoroughly washed containers), dill and edible salt- it is taken in a ratio of one to two. First, rinse the dill, shake it well, and then use a napkin or towel to remove excess moisture. The stems are best cut off. By the way, they do not have to be thrown away - you can also dry them, finely chopped. After that, the bottom of the jar is covered with salt. Next, sprigs of dill are laid (they can be salted whole or finely chopped). So, alternating layers, the entire jar is filled. In the process of work, the dill is periodically rammed with a tablespoon or "masher" for potatoes. It is important to remember that last layer should be salt. Well, then you just have to close the jar with a lid and put it in a cool place!

And do not forget to take into account the presence of salt in this blank when you begin to add it to the finished dish.

Drying as a way to prepare dill for the winter

You can dry dill on the street and in the apartment. Moreover, even hard stems can be used in the workpiece. Oddly enough, but in dried form they give rich aroma. It is only necessary to carefully chop the branches with a knife to maintain aesthetics. appearance seasonings, or grind them already in dried form in a coffee grinder.

So, if you want to dry dill on fresh air, then you need to do it in hot weather when the air humidity is low. Sort the greens, rinse and pat dry with a towel. Carefully collect small bundles from the branches and tie them with a thread. Then you can hang the dill to dry. Many housewives recommend choosing a place in the shade for this purpose, and not under the scorching rays of the sun. It is believed that then dill will better retain taste and useful properties. Well, it's even easier to dry it at home! Chop the greens as finely as possible and lay them out on a clean sheet of paper. Turn the spice every 40 minutes to improve air circulation. Drying time depends on weather conditions and can sometimes take several days. When you see that the dill is ready, it will need to be poured into any storage container or packaged in thick paper bags.

How to dry dill for the winter in the oven

Someone harvests dill even in the oven, like mushrooms. To do this, the greens are laid out on a baking sheet covered with baking paper. The first two hours the temperature should be no more than 40 degrees, and then the heat can be brought up to 70 degrees. The door, as always in the case of drying, is kept ajar. In a few hours the dill will be ready. However, remember that such an “accelerated” method of harvesting for the winter destroys everything. healing properties greens and deprives it of aroma. Seasoning will have a mild taste. However, if you do not have the time and opportunity to prepare dill differently, you can also use the oven ...

How to freeze dill for the winter

One of the most common ways to save any greenery until winter! Dill is frozen both cut and whole. To do this, it must be washed, let the water drain, and only then put it in plastic bags or plastic containers. Greens do not need defrosting - they are added directly to the dish a few minutes before the end of readiness.

Similar blanks from freezer are somewhat different from fresh dill and you have to be very careful with them. So, for example, in a salad, frozen dill will give bad taste herbs, besides it will add unnecessary moisture. But for soups, second courses and sauces, it is great!

And another option for freezing is the preparation of "green cubes". Just fill the ice molds with finely chopped dill, then dilute it a little with boiled cold water and clean freeze! By the way, "green cubes" will help out not only when you cook soup. They will also be great. cosmetic. Throw one cube into the pan, wipe the skin of the face and décolleté with the second ... This is how a beauty parlor turns out right at the stove!

pickled dill

The dish is original and very tasty. Such dill can be served on a separate plate or added to side dishes, sauces and snacks. To prepare pickled dill for the winter, only green twigs without stems are used. Rinse off the dust from the greens, place tightly in a jar and pour over the marinade. It is done in an elementary way: mix boiling water with salt and 6% table vinegar (one tablespoon of both will be needed for a half-liter jar of dill). And then you just need to sterilize the marinade. To do this, put a kitchen napkin or a small towel on the bottom of the pan, and put a jar of dill covered with a lid on top. Pour water into the pan at the same temperature as the marinade in the jar (so that it does not burst). It is important that the water does not reach the "neck". That's actually all. After 10 minutes of boiling, the workpiece can be rolled up and stored until winter in a dark and cool place.

How to use dill harvested for the winter

You may be surprised, but properly preparing dill for the winter is half the battle. You also need to know how to use it correctly so as not to spoil the taste. ready meal. Here are some tips to help you figure out all the culinary intricacies…

1. Salted and dried dill is suitable for cold salads. You can also use pickled if its taste harmoniously sets off the ingredients used in the salad. Frozen dill is good only in hot salads and take it a little less, as it can be slightly bitter.

2. Never expose any dill preparations to a long heat treatment. Usually these greens are added at the very end of cooking. Otherwise, you will lose all the flavor of the spice.

3. Frozen dill is perfect for baking bread, while dry dill will be completely useless. However, salted greens will not reveal their aroma in baking ...

4. For meat, fish, side dishes, soups and sauces will do any dill, but with its amount be careful not to add unnecessary bitterness and astringency to the dish.

Although, frankly speaking, dill, harvested for the winter with love and warmth, will become wonderful seasoning in any form!

Dill is undoubtedly the most popular spice. These fragrant twigs can not only add spice to your dish, but also you with problems with the kidneys, bladder, it is also effective for arthritis. In summer, finding greens on supermarket shelves is not difficult, but if you want to treat yourself to dill in winter, we advise you to stock up on them in advance. Today we will tell you how to prepare dill for the winter with a simple and fast way, namely, we will tell you about how to dry dill.

Many mistakenly believe that drying dill does not require any skills, and as a result they get a spoiled product. Yes, do not be surprised, but even such a seemingly banal procedure has its own secrets and tricks, and it is with you, dear visitors of our portal, that we will now share.

Preparing dill for drying

In many ways, the success of drying depends on properly prepared raw materials. You need to cut the dill after the gathering morning dew in dry weather, otherwise, during drying, the dill will turn black or even rot. We sort through, removing damaged and yellow branches. We cut off the roots. Rinse thoroughly with cold water. We give excess water drain.

How to dry dill

You can dry dill both chopped and twigs, while the leaves and stems are dried separately from each other.

Drying chopped dill

We lay out the dill prepared for drying in a thin layer on sheets of white paper (drying dill on newspapers is not recommended, since it will not only lose its aroma and acquire beautiful colour, but it can also be hazardous to health). Dry in a dark, well-ventilated area for 3-5 days.

Drying dill sprigs

We collect the sorted and washed dill in small bunches, we tie it with a rope. We hang the dill by the end of the beam in a ventilated room away from sunlight. In good weather, dill should be ready in a couple of days.

How to determine that dill is ready

Take a sprig of dried dill and try to grind it into a powder. Happened? Ok, the dill is ready!

How to store dried dill

We grind the dried dill, but do not overdo it, otherwise the spice will lose a good part of the essential oils, and therefore become not so fragrant and healthy. We put the greens in a glass tightly corked glass jar. We store in a dark cool room. An opaque ziplock coffee bag is also suitable for storing dried dill.