How to dry, salt and freeze dill to keep it in the winter?

Despite the fact that in modern stores greens can be found at any time of the year, many housewives prefer to harvest summer dill for the winter. Even in the processed state, it seems more aromatic and tastier than its fresh greenhouse counterparts. To keep the greens in optimal condition for many months, you can use one of three approaches: drying, freezing or pickling.

The correct handling and observance of technological aspects of the process ensures the desired result and maximum shelf life. And the vitamins in such dill will not be much less than in its fresh counterpart.

Drying technology for fragrant herbs

Before you prepare dill for the winter using drying, you need to determine the purpose of the product. If you plan to add it to the ingredients during the cooking process, then the traditional approach is suitable. If you want the product to appear fresh and can be added to salads, it is better to prefer the option with cold drying.

Normal drying can be done in three ways:

1. We wash the grass well and dry it, remove it from the twigs. Next, finely chop the ingredient and, spreading it on a paper substrate, put it in a sunny place. After 2-3 days, we collect the workpiece, put it in linen bags and store it in a dry, dark, well-ventilated place.
2. We distribute washed and dried greens into small bunches and hang them in a well-ventilated room. After a few days, we remove the beams, wrap them in linen and put them in a warm, dry place.
3. To quickly prepare dill and at the same time preserve vitamins in it, you need to use the oven. To do this, finely chop the clean and dried grass and send it to the slightly open non-hot oven until cooked. We also store the product in linen bags.

Dill thus dried can be stored for more than a year. But with the disappearance of a specific flavor, it is better to throw it away.

Cold drying involves chopping clean and dried dill, placing it on a tray and placing it in the refrigerator. After 2-3 days, the grass will reach the desired state. The finished composition must be stored in the refrigerator, best of all in a glass jar with a ground lid. In this case, its shelf life will be about 6-8 months. The container should be checked regularly for signs of moisture and dried if necessary.

How to salt fresh dill?

This technique allows you to save the original smell of seasoning, its specific aroma. Most often, such dill is used as a dressing of soups, marinades, salads and main dishes. In the process of creating preforms, salt is actively used, this must be taken into account in the further use of the product.

• We cut off the leaves from the stems and twigs, rinse first in still, and then in running water, dry.
• We grind the product as much as possible, but it is not recommended to use a blender, it is better to use a knife.
• We lay out the mass in a clean, even sterilized glass jar and pour it with salt. You do not need to interfere with the composition, just ram it well and close it with a well-fitting nylon cover.

Tip: When salting greens is strongly not recommended to use large crystals of salt. They can cause uneven processing of the ingredient and even provoke its decay. It is better to grind the component to a very fine state.

• The jar needs to be stored in the refrigerator.It is better to wait at first about five days, then the mass will be carefully salted. Place the container on the top shelf; these conditions are considered optimal for the product.

Do not try to freeze such a dressing in the future, it will completely lose its taste. Even in the refrigerator, she can calmly survive for a year.

Features of universal seasoning freezing

If you properly freeze the seasoning, then within six months it will turn out to preserve all its useful and taste properties. After this, the composition is allowed to continue to be kept in the freezer, but with each passing week the aroma and taste will rapidly evaporate along with vitamins and minerals.

Experienced housewives prefer to freeze and store dill according to one of the following methods:

• In bunches. We wash the product, dry it, collect it in small bundles and wrap it with cling film. We place in the refrigerator, in the freezer.
• Sliced ​​workpiece. We wash and dry the grass, remove the stems and twigs, grind the leaves. We lay out the mass in plastic bags or containers. The product is recommended to be frozen by an accelerated method.
• In single servings. The composition is also finely chopped, lay out 2-3 tablespoons in small foil bags and carefully pack. If you store dill in small portions, the need to defrost whole packaging of the product will disappear.
• In addition, crushed dill can be frozen in ice cubes, melted butter or unrefined vegetable oil.

Greens perfectly tolerates all of the above types of processing and rarely spoils, but still, before adding the product to the dish, you need to make sure that it does not show signs of rot or mold.