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Ways of harvesting dill for the winter

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In the midst of summer, no one thinks about the availability of dill. But in the winter, many suffer from his absence. Of course, in supermarkets it is easy to find this spice, but it almost has no smell and taste. But before giving a few hours to the preparation of dill in the summer at home, you will enjoy it in full in the winter cold season. Today we will talk about how to cook for the winter fennel with your own hands.

Composition and useful properties

Seasoning has a number of useful substances in the composition. First of all, it is a supply of fiber, vitamins of groups B and C. Folic acid, which the product is saturated with, is very useful, especially for children and women in the position. For men, also tangible benefits - acid is involved in the normalization of sperm production.

Dill is rich in various flavonoids, carotene and fatty oils. Due to the presence in the composition of essential oils improves the production of bile and digestive enzymes. Disinfection of the digestive tract and urinary system occurs.

No wonder dill water is actively and for a long time used as a drug that reduces colic in infants, and restores bowel function. The presence of magnesium and iron improves blood circulation.

Despite such processing as canning, dill preserves ascorbic acid, potassium and fiber.

It is very useful to use, as an anti-inflammatory drug, for the oral cavity. Thanks to dill, appetite and digestive processes are improved, the number and frequency of seizures are reduced.

Many people are familiar with dill as a diuretic, while others are pleased with its use as an expectorant. Helps in relieving stress, speeds up recovery processes after testing severe mental stress. Some women use dill as an aid in weight loss. 100 grams of dill contains only 40 calories.

Preparation of the necessary ingredients

To cook dill for the winter, select only fresh twigs, which are filled with juice. Beware of yellow branches or glued leaves - this indicates that the product is stale. If you have stems or other large shoots, remove them with a knife or scissors.

Greens should be thoroughly washed with cold water several times. This way you make sure that all dust, dirt, or bits of earth are washed away. During the wash several times rotate the bundle in your hands, wash the central part, which is hidden by other branches.

Next you should dry the grass. Do not do it in the oven, because in this case most of the nutrients will die, and the grass itself will become, at best, tough, at worst - turn yellow. The most common method of drying is hanging. Note that you need to wrap the bundle with gauze. This will avoid dust on it.

Ways of harvesting dill for future use

There are many ways to prepare this spice for wintering. Everyone chooses the most convenient, according to their capabilities (time, place for drying or freezing). The most common ones are those below. This is drying, freezing, preserving, pickling, harvesting in oil or salt. Familiarize yourself with them and decide which one you like best.

Drying

This method will require the most time and effort. Before you begin, consider where in the house to find a place where it is possible to lay out the fennel sprigs on a large horizontal surface. Be sure to note that the place must be dark, ventilated and not necessarily wet. A small storage room may be suitable, provided a reliable ventilation system is provided.

Or is there a small corner in the house that can be curtained for a couple of days? In any case, drying will not take more than 3 days. The first thing to do is to wash the twigs, lay them out for drying, then chop them finely. Put on a prepared place for drying, leave there until the greens completely crumble. Then shift the resulting spice into a small jar.

Important! If in the process of work the sun still gets on the green, then it will wither, turn yellow, be tough.

If you have found a suitable place, but you cannot establish a horizontal surface where the grass would dry, there is an alternative. Collect the washed and dried greens in several bunches, each wrap with gauze and hang vertically.

Fans of dried fruits and vegetables can get an electric dryer that can do this job in just a few hours. In this device, the drying is done with cold air, with strong wind. This technology allows you to save the maximum amount of useful substances.

Freezing

Freezing greens in the refrigerator does not take much time and effort, but will require free space. In this case, the presence of a separate freezer will be most welcome. But in winter you can cook your favorite dishes with fresh herbs that have retained their spicy strong aroma and taste. The following are the different methods for freezing dill:

  1. In chopped form. Clean dry dill finely chopped, laid out in plastic containers or regular bags, sent to the freezer.
  2. In the form of twigs. Perform the same steps, but do not cut the dill. It should be cut only the thickest stems. They can be wrapped in a bag, foil, food paper or placed in a plastic container.
  3. In ice tins. Grass washed, dried, finely chopped. Place the green mass in the molds, on the bottom, to the top fill with water, sunflower, olive or soft butter. Freeze them, pull them out of the molds and fold them into the bag.

How to keep fresh dill for the winter?

The main cause of loss of juiciness is heat and light. If you put the greens in a dark cool place, the metabolic processes in the foliage are slowed down, and dill can be stored for much longer.

Therefore, the dill in the fridge that has been washed, cleared of yellowed leaves and hard petioles in the refrigerator can be preserved not for two or three days, but for up to three weeks. For this, greens are placed in bags or containers, tightly closed and left at a temperature of 2-6 ° C. If necessary, such dill harvested for the winter is used to prepare hot dishes as well as vegetable salads, game decorations, fish, baked meat.

To prevent excess moisture in the bag or container, and the condensate did not cause the dill to rot, before putting it into the containers, the greens are laid out on a napkin or paper towel until the water drops are completely dry. Such dill can be stored in the form of whole branches, and in the already cut form, however, in the latter case, the time is reduced.

In addition to this method, there are others. You can keep the dill fresh for the winter by placing the petioles of greens in a container with water and covering the leaves with a plastic bag. To create a constant moisture inside, the bag is fixed on a can or a glass with a string or elastic.

Bunches of fresh dill in the refrigerator can be stored in wrapping paper or in several layers of paper towels. Clean foliage with petioles are dried and completely wrapped in a towel. In this form, the greenery in the vegetable compartment will not wither for 7–10 days; you can extend the shelf life by additionally placing the bundle in a bag or film.

Experienced housewives assure that dill blanks are better stored for the winter, if greens are not washed before being sent to the refrigerator. Indeed, the natural protective layer is preserved on the foliage, but the advice can only be used if the dill is only cooled, its structure and appearance do not change during storage. Wash the required amount of the product can be immediately before use, but initially damaged and yellowed parts of the plant must be removed before storing it.

If the dill is to be dried, frozen or subjected to other processing, the herbs must be washed and dried.

Longer use fresh dill will help a few pieces of onion, put together with herbs in a container or bag. But no matter how fresh and juicy dill may be, it will not work to prolong its life for the whole winter. Maximum greens remain fresh only until mid-December. How to save dill for the winter in other ways?

How to dry dill for the winter?

Since the feathery tender greens of dill quickly lose moisture, then it will not be difficult to dry this culture for the future. Moreover, the grass can be dried in several ways, and the dill prepared for the winter without loss of taste and aroma is stored in a tightly closed container for up to a year and can be used as an additive to hot dishes.

It is dried dill has the most intense aroma and taste.

A dry grass can be without resorting to any devices and heating. How to prepare fennel for the winter, retaining the aroma of a spicy plant? Portion bunches of pure greens are hung out in a place protected from direct sunlight. Shredded greens spread on clean paper and left in the room or in the open air.

In both cases, it is important to protect dill from insects, sun and wind. Before drying the dill, it is washed and sorted. Greens left on the table, always agitated. Depending on the initial moisture content of the foliage, weather conditions and a layer of greens, the dill is completely dry in 2–3 days and is ready for storage.

Cold actively dehydrates the foliage. At the same time, it does not lose color, taste or smell. How to dry the dill in the freezer? If the crushed dill is spread out in a thin layer on a pallet and sent to the freezer for 2-3 days, in the winter, the hostess will have a vitamin flavoring seasoning for any homemade delights.

Many housewives prefer to dry the dill in the oven. This is the fastest way, but under the influence of increased temperature, tender foliage loses most of the essential oils, turns brown or yellow, which indicates the destruction of tissues and the loss of beneficial properties.

When drying dill, it is better to use special dryers, where the process takes place at low temperatures and constant air movement.

How to freeze dill in the refrigerator for the winter?

One of the most common ways to preserve the freshness of greens is by exposure to low temperatures. It is possible to freeze dill both in a cut, and in the form of the whole bunches. How to freeze dill in the refrigerator for the winter? Washed and sifted herbs are dried, laid out in containers or bags and placed in a freezer.

Do not use large containers, as vegetables and greens are not re-frozen and should be used as soon as possible.

Frozen dill leaves retain their properties, including taste and smell, for up to 6–8 months. And using this method, you can provide a vitamin supplement to dishes until the next summer season.

Small bundles can be wrapped in cling film. Well keeps dill and ordinary foil.

The freezing of chopped dill in ice forms is gaining popularity. How to keep dill for the winter in such a convenient form for use?

  • If the leaves are previously finely chopped with a knife, then ordinary water, melted butter or vegetable oil will help to hold the green mass in a small volume of the mold. In this case 2 parts of a grass and one part of a filler is used. After solidification, such cubes are shifted into a bag and stored at sub-zero temperatures for up to 4–6 months.
  • If greens are crushed to a state of mashed potatoes in a combine or blender, it is not necessary to add water or oil due to the juice that appears. Green cubes are homogeneous, have a bright taste and rich aroma of fresh dill.

It is not necessary to make cubes from just one dill. To flavor broths, stews, sauces and other dishes, you can select compositions from your favorite herbs and spices.

For example, for a mushroom soup, a spicy-flavor mixture, in addition to dill, may include parsley, basil, and a little thyme. In winter borsch, it is good to add a cube not only with greens of dill harvested for the winter, but also with parsley, chopped sweet pepper and garlic.

How to keep the dill for the winter in salt form?

In order to preserve the taste, color and smell of dill collected from a garden bed, greens are salted. The old way rescues today. Salted dill is an excellent dressing for all hot dishes.

  • Before storing the dill for the winter with the help of table salt, fresh young dill is picked without hard petioles and shoots.
  • Raw materials are washed, dried and placed in glass jars, sprinkling layers of salt.
  • The contents of the containers are compacted, and when the released juice covers the greens, cover with lids.
  • Pickles are stored in the cold and used as needed to impart taste and aroma to soups and side dishes.

If desired, the greens with salt are crushed and mixed in a blender before laying in the jars, after which the mass is decomposed into clean jars.

Marinated Dill

Dill is an indispensable spice when housewives pickle cucumbers, tomatoes and mushrooms. But greening on the sidelines is worthy of becoming an independent dish. To marinate dill, select only juicy greens without umbrellas and coarse stems. Vegetable raw materials are washed, placed in small jars and filled with hot marinade. After sterilization, the jars are closed and sent to a cool place for storage. You can serve a snack with grilled meat and game, mushrooms and other marinades. Such a dill harvesting for the winter will add spice to the vinaigrette, pickle, and beans and potato dishes.

Dill Drying

The most popular method of harvesting is dried dill. Its essence lies in the fact that the plant gradually loses all the 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 they are all popular with greens.

How to dry the dill in a natural way

Naturally, greens and herbs were dried many centuries ago, but this method is still popular today. This method, unlike the others, requires more time and some conditions, but the result is worth it. To make dried dill, you need a dry, dark, ventilated room. Dill need to lay out 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.

Because of the requirements for the place, this method may not be suitable for everyone, but do not worry, then we will look at more practical methods of drying dill.

How to dry dill using the oven

Some do not like this method because this drying reduces the amount of nutrients, and the flavor becomes less pronounced. However, if drying in a natural way can take more than 10 days, then in the oven it will take only 2-3 hours. The baking sheet should be covered with baking paper, on top of it lay out a thin layer of dill. The first two hours the temperature should not exceed 40 ° C, then it can be increased to 70 ° C.

Watch the process carefully: as soon as the greens are completely dry, the oven should be turned off. This method is ideal for those who do not have the time and opportunity to dry the dill in a natural way.

The method of drying dill in the microwave

If you thought that oven drying is the fastest way, then you are mistaken. When drying in a microwave, washed greens are desirable to wipe, but do not need to be dried.

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

  1. Put the greens in one layer on a paper napkin. Dill the top also cover with a napkin, it will absorb the evaporating moisture,
  2. With a power of 800 W, drying usually takes 4 minutes, but the time may be different depending on the size of the microwave, power and other factors, so the exact time is chosen individually, by experience. For starters, check greens every 30 seconds,
  3. Keep the dill in the microwave until the greens lose their bright green color,
  4. If the greenery is still wet, put it in the microwave for another 1-2 minutes,
  5. After that, the greens are taken out and let cool, at this time the remnants of moisture will leave it.
Now the dill is ready, you need to rub 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 old-fashioned method will help you. Some consider this method absolutely unsuitable, but salted dill is a favorite dressing for hot dishes for some. Before salting the dill, it must be rinsed and dried from external water.

The ratio of dill and salt should be 5: 1, the raw materials are layered and sprinkled with salt, then rammed and lay a new layer. 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. В таком виде укроп не теряет свой аромат в течение трех месяцев.

Зелень укропа в маринаде

Все знают, что укроп используют для маринования томатов, грибов, огурцов и прочего. В этом случае укроп выполняет роль вспомогательного ингредиента, но его можно успешно мариновать в качестве самостоятельного блюда. Для этого отбирают сочную зелень без грубых стеблей, зонтиков и черешков. Then everything is simple: dill is washed and placed in half-liter jars, and then poured with hot marinade. He prepares for the simplest recipe, for this we need to mix:

  • 0.5 liters of water
  • 1 tbsp. l salt,
  • 1 tbsp. l vinegar (6%).
Next comes the standard sterilization procedurefamiliar to everyone. Remember that the water that you pour in the pan should be about the same temperature as the marinade, otherwise the bank may burst. After boiling the jar with dill for about ten minutes, it is rolled up and stored in a dark and cool place.

How to keep dill in oil

Quite an interesting way and, most importantly, fast. As usual, the dill is first washed and dried, then cut. Then it is laid out on the banks and pour the oil so that it completely covers the dill. As a result, the oil is impregnated with dill aroma and acquires a refined taste that will be an excellent addition to many salads. True gourmets prefer to use dried dill rather than fresh, so the oil will take on the flavor even better. But keep in mind that for this you will need to first spend time drying the dill.

Ways to freeze dill

How to freeze dill for the winter in the refrigerator, many people know, because this method has gained immense popularity as soon as this household appliances became available to the mass consumer. The fact is that when frozen, dill retains all its tastes, smells, as well as useful properties for 6-8 months.

How to freeze dill in packets

In packages of dill can be frozen both whole and sliced. To do this, the dill should be washed, so that after freezing it is ready to eat. Then the water should be allowed to drain, otherwise a lot of ice will freeze to dill. Next, add the resulting raw materials in plastic containers or plastic bags.

Frozen dill for the winter

On the Internet there are many variations of freezing greens in ice, containers, oil. In such cases there are a lot of flaws - in a small freezer the container will take up a lot of space, as well as frozen ice, and in the latter version you need too much oil.

In the variant proposed below, everything is much more compact, more practical and more convenient in terms of the preparation process.

To freeze dill for the winter can be as follows:

  1. From the twigs of dill break shoots with a soft stem and leaves. Hard stem is not liked by very few people - then you can throw it away or use it for brine decoction, cooking meat and fish (to give the broth flavor and taste).
  2. Selected green leaves are poured into a deep container and poured with cold water. Within a few minutes, dirt, dust will soak, and greens can be shifted into a colander.
  3. Flush the contents of the colander twice more. At the end of the greenery remains in the colander for ten minutes to all the liquid glass.
  4. On the work surface unfolds a clean, dry kitchen towel. Greens spread over them evenly and left to dry for an hour or two. During the entire time of drying, you need to mix the greens several times.
  5. Take a few plastic bags of convenient size. The greens are laid out in them, the air is squeezed out of the bags and it is tied into a knot. It is very important to squeeze the air out of the bag, otherwise the moisture contained in it will turn into ice. And if the air is removed, you get almost a dry freezing method.

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