fennel preparations for the winter allows you to enjoy the taste and aroma of green in the cold season in cooking. Ways to prepare spice for storage set, the choice depends on the capability and preference hostess.
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frost green
Spice to be blank is cut from a bed immediately prior to the process. Greens thoroughly cleaned of dirt, dried leaves, inflorescence umbrella. Dried spice prepared to get rid of excess moisture, then finely chop.
Freezing allows you to fully preserve the look and smell of dill, do not change when you add in the dish. The problem is the storage in conditions such that the smell of greenery not spread to the freezer or a spice is not absorbed extraneous flavors. Hostess found several solutions to this complex problem:
- Containers for freezing ice. In forms with large cells stacked melkonashinkovannaya green mass, which is then filled with water, closed plastic wrap and sent to the freezer. In order not to have problems with the recovery of dill from the mold, it is recommended to use silicone containers for freezing ice. The advantage of this method is that the distribution of green and equal portions, lack some housewives find employment containers much space in the freezing chamber.
- Packing bags. Before cutting dill it does not need much to dry after washing. The wet foliage finely chopped and placed into a packaging bag from which release excess air, and tied. In this form, spice takes up less space in the freezer, but the risk appears zavetrivaniya product after opening the package, which requires him to put in an additional package. Taste, color and aroma of the spices in this way is stored frozen as possible, and the woman is able to independently control the amount of greenery added to the dish.
- Plastic containers with lids. Chopped herbs were placed in plastic containers low without ramming and then tightly capped and removed in a freezer. Such an approach makes it possible to solve a problem with a place to store and zavetrivaniya, the frozen dill easy to take even a fork.
Frozen herbs completely retains the flavor, odor and color, but it is vulnerable to power outages, after which disturbed temperature condition in the freezer. Perezamorozka adversely affects the taste qualities of the product can cause odor propagation spices in the refrigerator.
Drying or canning
Net fill weight of chopped glass jar and poured oil. Capacity is capped and removed in the refrigerator, the product is ready for use after 3-5 days. This weight is convenient to take a spoon and add most of the dishes, it is resistant to temperature changes. The disadvantage is the change in color of dill. Flavor and Fragrance green preform with this method remain.
Dried herbs takes up little space, picky storage conditions. Dry mass can be chopped using a special device. To do this, just follow the instructions prepared by the manufacturer.
In the absence of such a household appliance dill dried on trays in a dry, dark and warm place with a good ventilation. The lack of direct sunlight allows the seasoning to maintain the natural color and odor. Drying in this case extends over several days.
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