Today, lovers of greenery, it is not only frozen for future use, but also dried in order to feast on it all year round. For example, cilantro retains its aroma and flavor better when dried. Therefore, in this review, we will talk about the preparation of these sheets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cilantro, for us, is not such a familiar herb like dill or parsley. It has a pungent scent that not everyone likes. However, there are still fans of this plant. They not only eat it all round the summer, but also procure it for future use. Of the many winter harvesting methods, cilantro retains its aroma and health benefits best when dried. It is this dried herb that has been widely used in cooking. Spice gives many dishes their special taste and smell. This greenery is most often used by oriental chefs, where it is necessarily added to national dishes like barbecue, kebab, soups. Pies, drinks, fermented milk soups, lamb dishes, kharcho, lobio, satsivi, etc. cannot do without cilantro.
The greenery of this plant contains many useful trace elements, pectin, rutin, carotene, essential oils, vitamins B1, B2, P and C. The leaves have an expectorant, anthelmintic, diuretic and analgesic effect. The herb has a positive effect on intestinal activity, improves sleep and lowers blood pressure. In addition, cilantro has a tonic effect, improves mood and energizes. For self-harvesting, it is necessary to cut the leaves exactly when the plant stops growing, but flowering has not yet begun. The cut is made in the early morning, with a well-sharpened knife.
- Caloric content per 100 g - 23 kcal.
- Servings - Any Amount
- Cooking time - 20 minutes prep work plus drying time
Ingredients:
Cilantro - any quantity
Step by step preparation of dried cilantro:
1. Usually sold cilantro plucked from a garden with small roots, this allows it to keep fresh longer. Therefore, cut off such ponytails.
2. Place the leaves with twigs in a sieve and rinse from dust, debris, insects and dried leaves.
3. Place the crop on a plank or countertop and pat dry to remove excess moisture. To do this, blot it with a cotton towel or paper towel.
4. Then finely chop the greens. Cut the stalks as well, they will dry out and crumble well. So don't worry about them getting tough and ruining the taste of your food; leave the herbs to dry at room temperature. Stir the grass periodically to dry it evenly. After a day, the cilantro will be completely dry. Transfer it to a paper bag or glass container and store at room temperature. In addition, greens can be dried in a special dryer or placed on a baking sheet and sent to an oven heated to 50 degrees for 2-3 hours. I note that it is impossible to dry cilantro in the sun, this will destroy all the beneficial substances contained in the grass.
See also a video recipe on how to dry greens for the winter.
