Dried dill is an ideal element of many sauces and is rich in a wide range of useful properties with a mild aroma, light taste, complements any dishes, is combined with many products. Learning how to properly dry this herb.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fresh dill, some housewives freeze, but everyone can also dry it. Dried dill is a simple and affordable spice that has a strong spicy aroma. When properly dried, it will retain up to a third of vitamin C, nutrients and carotene, and the herb can be stored almost all year round. The aroma of dried dill is much richer than that of fresh herbs. Therefore, it is added to dishes with caution in small quantities. A small portion of it will help to give a specific spicy note and rich taste to all soups, stews, meat and vegetable dishes. This requires a small amount of dried greens - literally a pinch.
One cannot but mention the benefits of dried dill. It, like any greens, is rich in many vitamins and minerals, and due to the lack of moisture, the concentration of these properties increases. Essential oils of greens have a bactericidal and antioxidant substance, therefore it is advised to use it for the flu, colds and just to maintain youth. However, it should be remembered that dried dill should be used with caution in hypotonic patients, pregnant and lactating women. It contains a substance that lowers the pressure. Dill also has a strong diuretic effect, so people with stones and kidney failure are not recommended to consume it in large quantities.
- Calorie content per 100 g - 40 kcal.
- Servings - Any
- Cooking time - 15 minutes prep work plus drying time
Ingredients:
Dill - any quantity
Step-by-step recipe for making dried dill:
1. Place the dill in a sieve and rinse under cold running water. Then transfer to a clean and dry towel or paper and dry from moisture.
2. Collect all the needle-like leaves together with the small stems. Large stems can also be dried. But this should be done separately (on another baking sheet), because they take longer to dry than leaves.
3. Spread the herbs on a baking sheet and put them in the oven for 1-2 hours at 80 degrees. At the same time, keep the chamber door ajar so that steam escapes and turn the dill several times. You can also dry it in a couple of days in a dry room, for example, on the antrisol of the cabinet or on the balcony, but make sure that it does not fall on direct sunlight. In this case, do not forget to turn the greens too.
4. After drying, the dill will decrease in size several times and acquire a dark green color. Place dry weed in a lidded container. If you keep it in the light, then pick up an opaque container. Store dried dill in a dry place.
See also a video recipe on how to dry dill with high quality.
