Freezing can all herbs. Basil, dill, coriander and parsley freeze is quite simple. Sorted greens, r

In particular, aromatic, of course, fresh herbs, which makes present in the finished dish, but dried they can be added to the cooking process. Save herbs can be dried for winter, freezing in the preparation of herb butter and pesto.
Freezing can all herbs. Basil, dill, coriander and parsley freeze is quite simple. Sorted greens, rinse and dry on a towel. Dried herbs are cut, stacked portion packs and a maximum of flattening rational ag out the excess air. Greens can mix or frozen separately. If the greens put silicone rational ag ice container and pour the clean water coming out of ice cubes with herbs. These cubes convenient to use, for example, putting in soups or other dishes shortly before the end of cooking. Separately can be frozen whole mint leaves, which are later applied to the tea. Mint cocktails rational ag frozen in small ice molds. Soup can be frozen leek ringlet with chopped sorrel leaves. Tea - handy raspberry, black currant, blueberry, wild strawberry mint, melissa and herb leaves in various combinations. Put the kettle selected leaves and pour boiling water, rational ag leave for some time to linger. The cold liquid poured into ice freezing molds. Very easy to add these cubes tea or used for cosmetic purposes. Green bushy. Coarse stems are cut greens, tight satin food film. Freezer bushy foliage sasaldēsies sausages, where appropriate rewinds the film and easily cut to the desired piece of greenery.
Depending on the type of plant cold only pages, pages with tiny stems and buds. They are frozen or cut in small tufts, each herb individually or in combination, various plants. Freezing can be used commercially available specially for freezing bags or containers.
Basil or tarragon straw along with the leaves are washed, dried, place it in bags for freezing, they are closed, place in a freezer at -18 to -22 C. They can be stored up to six months after the plant quality decreases.
Rosemary and marjoram leaves separated from the stalks (young leaves and stems), puts in cartons and cover with a lid. Pages freezes and separates easily. Can be plucked as needed and immediately place the herbs back in the freezer.
There are different opinions rational ag about the herb scalding before freezing. It is recommended to keep the plant color and smell, but practice shows that during processing plants often lose flavor. This method can be used, for example, lupstājiem to mask odor. Basil recommend scald because freezing time it gets dark, but if the basil leaves are dry before freezing, it still keeps the original color.
Scalds clean herbs tied in small bundles and soaked for a few seconds in hot water. Then immediately placed rational ag in icy water and keeps for about a minute. Hot water withdrawn from the plants can also be put on towels rational ag and allow them to cool (refrigerator) dry. If the stems are not used, remove the leaves, placed in a tightly sealable bags or boxes and put in the freezer. Similarly, you can handle the salvia, fennel, basil, parsley, oregano and other herbs or mixtures thereof.
First, separate the roots carefully rational ag read and rinse in cold water. Lay the leaves and stems of a thin layer on canvas and allowed to dry. Stems cut into thin slices (0.3 cm), but leaves left whole and continues rational ag to jerk on canvas or fine sieve moderately lit and well ventilated place, stirring frequently.
Each herb species alone can tie in bunches and hanging attic. Herb leaves and tops uncoined the sun, because ultraviolet radiation breaks down chlorophyll and other pigments, so they can lose their biological activity.
Drying process plants as soon as possible to be exempted from moisture, so they keep the biologically active substances. City home best jerk on the windowsill or table near the window partially open, to herbs found in warm, shaded and well-ventilated place. In such circumstances, the fermentation takes place faster greens do not lose color, rational ag but the flavor will intensify. Drying time - about 4-5 days depending on the amount of moisture in plants.
When herbs withered, they can be packed. Readiness by testing fragility: Go strained, they must be converted to powder easily. Important rational ag greens rational ag nepārkaltēt, because then they lose their flavor and color becomes yellow. rational ag Dried leaves separated from stems and trying to keep intact. Stems and leaves are placed in a glass or ceramic containers with well reinforced toe cap. Glass containers must be dark and keep them in a dark place because the substances in the light of herbs (like humidity and air-exposed) degrade. & Sca