Dill, dried in the microwave

Dill, dried in the microwave

Category: Blanks

Ingredients
Dill
4 paper napkins

Cooking method

• Wash and dry the dill. Pinch twigs from the stem (do not take thick parts)
• Take 2 paper napkins, spread a small layer of dill evenly and cover with two more napkins. Put on a plate.
• We put in the microwave on the highest setting and for 4-5 minutes.
• Grind.
• I chopped it in a blender.
• I also make parsley.
• 

Note

UKROP is a spicy-aromatic annual herb 40-160 cm high with feathery-dissected leaves with subulate lobules, small greenish-yellow flowers in umbrella-shaped inflorescences and two-seeded fruits. Homeland - Persia and East India. In culture it is known since antiquity as one of the best aromatic plants. In European countries, including Russia, it has been grown since the 10th century. All parts of the plant contain a lot of essential oil, vitamins Bi, B2, PP, carotene, up to 100 mg% vitamin C (in green mass). Both young green leaves and juicy stems and fruits are eaten. Greens are added as a spicy seasoning to salads, soups, borscht, sauces, mushroom, meat, fish and vegetable dishes both when serving dishes on the table and during their preparation (when cooking broths and stewing meat, dill greens are put for 5-10 minutes before the end of cooking). Dill greens and fruits are used for flavoring fillings, tea, vinegar, for pickling cucumbers, tomatoes, making pickles and pickling cabbage. The fruits are used to flavor bread. Dill infusion can be used to cook noodles. To do this, fresh dill must be finely chopped, pour a little water and leave for 2 hours. The dough mixed with this infusion acquires a pleasant aroma. To have fresh dill all summer long, it is sown every 20 days. Common varieties Gribovsky, Armenian 269. For daily use, dill is harvested at a young age, with a plant height of 20-35 cm. Fresh dill can be stored for no more than 2 days.

When salting, pickling and pickling various vegetables, dill is used, harvested at the beginning of seed ripening (85-90 days after sowing). Dill can be prepared by salting and drying. For salting, you should take young dill before flowering, peel it from the roots, wash it thoroughly, then chop it and put it in jars. While laying, sprinkle with salt (based on 1 kg of dill 200 g of salt) and tamp until juice appears. After 2 days, when the mass has settled, the dishes must be supplemented with salted dill and corked. Store salted dill at a low temperature (in the refrigerator or cellar). For drying, cut greens are laid out in a thin, loose layer and dried in the shade, turning over from time to time. Store in a tightly sealed container. Along with natural dill, dill oil and alcoholic extract of dill oil are used in cooking, which require great care in handling. They are introduced in very small doses only into a ready-made dish (1-2 drops per 1 liter of liquid).

[Marimiana,]

What a fun way to dry greens! I will definitely try. Marimiana, thank you!

[Marimiana]

Marimiana, the way is interesting!

And what happens after grinding?
Powder?

And what happens after grinding?
Powder?

I think it depends on your efforts! How thoroughly boom to grind!

I inserted a photo with dill and parsley from last year.

And what happens after grinding?
Powder?

Not very finely ground. But you can rub it with your hands.

Cool!!! I usually ice greens, but you can try and dry them

And I did it that year, it turns out very cool, for a whole year there is greenery that smells great and that it takes up little space in the locker, otherwise the freezer is busy and so ooooo
The girls will do it and you will not regret it.