How to dry parsley at home? This issue remains with the housewives, despite the emergence of many other ways to keep the greens for a long time. However, neither the presence of the "freeze" function, nor the growth of parsley in the greenhouses on the windowsill, does not diminish the role of traditional drying. This is our mentality - for safety.
A good tradition - harvesting in vivo
Well, if possible, do not resort to using kitchen appliances, and dry parsley in the fresh air. The result exceeds all expectations. Green leaves not only a wonderful scent, but a bright green color.
On air
It is better to spread the paper in a well-ventilated place, protected from direct sunlight. The first measure will allow parsley in the drying process not to mold, and the second - not to turn yellow, to preserve useful substances and aroma. Otherwise, there is a risk of getting a pile of hay.
Algorithm of action:
- freshly bunched bundles well cleaned from ground lumps and other litter
- remove yellow damaged leaves
- grind the grass along with the
- stems to lay out thinly on
- paper for 3-4 days periodically to stir the greens
- into any hermetically sealed container.
Note! Special storage conditions do not require ready parsley. The main thing is not to allow dampness or foreign smells.
Drying with beams
This method is interesting because as a result the landlady receives raw materials without coarse stems - one leaves.
A simple task is to collect and tie 7-15 sprigs of parsley into neat, loose beams and hang them by the tail in the street in the shade of trees or in a ventilated room.
After about a week( and if the weather gives off a hot heat for 30 ° C, then much earlier), the bundles are removed from the rope and threshed - the leaves are separated from the stem. The drying of parsley is over. The grass is collected in a jar and stored until the next harvest.
In the oven
How to dry parsley in a catastrophic lack of free time or bad weather? I'll have to turn to kitchen appliances.
Procedure:
- cover parchment baking sheet
- parsley folded into bundles
- remove stems without leaves
- remaining tops cut large
- raw finely spread on baking sheet
- heat oven no more than 40 ° C
- dry greens,often a heap of leaves
On the readiness of the raw material says increased fragility. So, it's time to take out the dried parsley and lay it on bottles and sachets.
Important! Closed oven door can lead to steaming green! And a higher processing temperature - to burning, an ugly change in color and smell. Do not take risks.
By the way, the aroma of dried parsley in the air and in the oven( microwave) differs. In the second case, the smell is almost always present spicy notes. And all the same, with the shop product the spice prepared at home can not be compared.
In the electric drier
To store parsley for future use will help a specially designed for these purposes device - dryer for vegetables and fruits.
The principle of preparation of raw materials for unfolding on grids is similar. Parsley should be washed, cleaned random weeds, shake to remove excess water, and it is better to decompose it for a couple of hours on a towel.
Note! Do you harvest herbs and greens on an industrial scale? Pay attention to the centrifuge. The process of removing excess water will be much easier!
The next step is to carefully study the instructions for the electric dryer model. There the manufacturer indicates the features of the functioning of the machinery, in particular, the time necessary for drying the greens. Usually the indicators vary within 2-4 hours at a temperature of 25 ° - 45 ° C, and even higher.
In the microwave
Why buy special equipment if you can use a microwave oven? The drying time directly depends on the amount of raw material. It may well be necessary to undergo one procedure in 2 stages.
The procedure is as follows:
- Preparation of greens, as usual, is to wash and remove weeds, spoiled branches
- the dish is covered with a paper towel
- from above loosely laid towel-dried parsley
- a plate with raw materials is covered with a second napkin
- , the power is set to 450 W, the time is 3 minutes.
The dried parsley is ground by hand in any convenient way and placed in glass jars.
Important! In the process of the microwave oven, the plate is heated very hot, you need to get hold of it with a tack!
How to harvest roots?
The washed parsley roots are peeled, grinded on a large grater, left on air for 2-3 days to dry out and wither. Or they are sent for 3-4 hours in the oven( up to 40 ° C).
Ready shavings are poured into bags or jars, tightly sealed and pulled out if necessary.
Attention! Dried parsley - concentrate, add spice to the food in much smaller quantities than fresh grass!
You can visually see the process of drying greens by following the roller below