Therefore, to save its useful properties as much as possible, you need to figure out how to properly dry the dill and then start the process itself.
If dried as a whole — more essential oils are preserved in the plant — what gives dill a unique aroma. In the crushed form it is not necessary to cut very finely, because the dry dill can be easily wiped to shallow condition. Thick stems tend to remove and dry only thin twigs.
Preparation of the greens for drying
- can be collected either in the morning, when there is no dew or in the evening before sunset.
- fennel stems must be yanked from the soil together with the root. Carefully retake. Remove rhizomes, yellowed and rotten leaves.
- Rinse in warm water. Can be soaked in soda solution for 1-2 hours.
- Separate large stems and umbrellas – they can be dried separately.
- Clean the greens from garbage particles, bugs and midges.
There are several options for how to properly dry the dill so that it preserves its properties as much as possible.
Ways of drying greens naturally
The most popular way is to dry in the open space – natural drying. It is possible to hang bundles in a room with good ventilation, such as in the attic. You should choose a place hidden from direct sunlight. An easy way is to spread on a flat surface with a uniform layer. From time to time the greens should be turned, providing additional ventilation.
How to speed up the drying process
For accelerated drying use modern appliances.
In an electric dryer and oven, the drying principle is almost no different. It will take 2-3 hours to dry. It is necessary to spread a uniform layer of greens: in an electric dryer – on a grate and dry at a temperature of 40 degrees.
In the oven dill can also be dried 2-3 hours. But it is necessary to make sure that the greens do not contact the metal surface of the tray – it is advisable to stale the parchment sheet. The initial temperature in the oven should be no more than 30 deg. – the greens should simply wither, and then the temperature should be increased to 50 degrees. During the whole process, the oven door should be opened — to provide additional ventilation. During the whole drying time, the greens must be turned periodically.
Microwaving allows you to reduce drying time to 5-6 min. The greens are warmed at a maximum power of 2-3 minutes, then turn over and repeat the procedure.
An unusual way is drying in the fridge. In duration, this is the longest option. Lined with a thin layer of dill should be covered with a napkin and placed on the top shelf in the cold room for a couple of weeks. Periodically it is necessary to inspect and turn the greens. Evaporating moisture from the green is absorbed into the napkin — it should be changed periodically to fresh.