Fiber from Ivan tea

[Lyudmila lappl1]

Fiber from Ivan tea

Category: Blanks

Ingredients
upper part of Ivan-tea stems

Cooking method

• The idea to use Ivan tea stems for making fiber came to the head of a tea guru Lyudmila lappl1... But due to the lack of material, I had to implement this idea. I must say right away that the idea turned out to be very successful, since the stems of Ivan-tea, after peeling the leaves, were thrown out with a pain in the heart. And then it turned out that they also found a lot of uses, except for serving as mulch in the garden.
• So, I collected the shoots of young Ivan-tea, cutting off the upper part with scissors. I cut off from 15 to 25 cm, depending on the growth of the shoot. In total, I collected 4 kg.
• 
• Further, as usual, the process of cleaning the leaves from the stems for subsequent fermentation took place. I did this by holding the top of Ivan-tea with one hand and running down the trunk with the other. As a result, most often in one hand there was a "palm" - the top and a bare stem, and in the other hand the leaves. But sometimes, in the already "matured" Ivan-tea, the top with delicate leaves came off and then I got a set of 3 components: the top, the bare stem and leaves.
• 
• Then I laid out 2 piles for withering on a sheet: leaves and "palms" with stems. I added the detached tops to the leaves. In total, we got about 1.4 kg of "palms" and stems and 2.6 kg of leaves. Withering took 4 hours until the crunch of the central vein from the leaves disappeared.
• 
• Then I twice scrolled through the meat grinder separately leaves, separately "palms" and stems. The leaf granules were immediately fermented. At first, the stalks and "palms" did not want to scroll, the machine "chewed" them but could not push them through. Then I guessed to cut them into shorter lengths and it went straight away. The best length was found to be 4-5cm. After the first scrolling through the grid with wide openings, the granules did not work, everything crumbled. After scrolling again through the lattice with smaller holes, nice granules were obtained. At this stage, mucous-starchy juice began to be released from the stems.
• 
• The smell and aroma were more herbaceous than typical for Ivan tea. I decided to send most of the granules for fermentation, and some began to dry. Dried at 100 * C for 30 minutes and then in a dryer at 60 * C for about 2 hours. After fermentation at 12 o'clock, the aroma characteristic of Ivan-tea appeared, the color darkened and turned gray. I dried it the same way. In both cases, the mass was glued together with starchy juice and, after drying, was removed in large layers.
• 
• But the flavor of the fermented fiber was significantly more pleasant and vibrant. After drying it in linen bags, I left some of the fiber in the form of granule layers, and ground some in a coffee grinder. I put everything in hermetically sealed jars.
• 
• Fiber from Ivan tea can be used as an additive for baking bread and confectionery, casseroles, for adding to yoghurt, cooking drinks... Can be used in a mixture with fiber from fruits, vegetables and other herbs.

Note

A small but important note.
Fermentation in this case not only enhances the taste and aroma, but also increases the bioavailability of all nutrients in fiber, converting phytic acid into a soluble form. So after fermentation, the body benefits from fiber immeasurably more than without fermentation. The body receives many minerals and trace elements from the soluble form of phytic acid, including calcium, phosphorus, iron, silicon, manganese, and more. And the insoluble form of phytic acid, on the contrary, removes these elements from the body.In addition, fermentation makes fiber a nutrient medium for beneficial microorganisms in the intestine, which contributes to the normalization of intestinal biocenosis and reduces inflammatory processes there.

Linusya, I'm the first on your fiber. Well done, you did it as Lyudochka wanted.
Now you will have even more healthy dishes.
Thanks for the experiment!

[Linadoc]

LinadocThank you for bringing this idea to life. I'll bookmark it. And the question. Can you do the same with raspberry stems?

for the experiment!

Thank you, Vikusya! But this is just the beginning.

Can you do the same with raspberry stems?

Yes, with the young. Just add some leaves there.

Yes, when collecting willow tea, we collect pretty stalks at first, so there will be some benefit from them!

And when drying spicy-aromatic herbs, I also shed tears, tearing off the leaves from the branches and disposing of these branches (no vkvsa, no smell), and now I thought that basil stalks, cilantro stalks could be twisted and dried using the same method, and then used.

Thanks for the idea and detailed experiment!

using the same method, you can twist and dry the basil stems, cilantro, and then use.

Exactly! I think that everything should work out, only you need to ferment less - 2-3 hours. Or maybe try to prepare them using the Zakhar method.

And I appreciate the stems of aromatic herbs. I cut the mint stems with pruning shears so that the stems are 5-6 cm long. I call them fragrant pasta. I like to drink mint milk, both hot and chilled. The stems of the purple basil, too, are for "pasta". I cut even lignified hollow stems from dill with pruning shears, they also give flavor to potato or fish broth. Then with a wire slotted spoon I take out the twigs.

[Linadoc]

Linadoc, Thanks, sunshine! Now you can go for Ivanushka.
When I made the first fiber (well, this is when I got you on the phone!) I did not ferment, let it dry, twisted it, stuck the baking sheet into the greenhouse, there the fiber darkened and dried, then dried it in the airfryer. The smell of willow tea fermented during drying was

[Linochka]

Linochkahoney, thank you for the recipe! I was waiting for him with impatience, but did not bother you, because I know that you will do everything better than what you planned. It turns out how many little things! I took everything into account and even more - I came up with recipes along the way. Thank you very much from the bottom of my heart! I am so happy that other young stems can be processed according to this principle. I’m definitely putting my grapes into fiber.
Lina, what was the solution? I mean, how much powder came out in the end?

When I made the first fiber (well, this is when I got you on the phone!) I did not ferment, let it dry, twisted it, stuck the baking sheet into the greenhouse, there the fiber darkened and dried, then dried it in the airfryer. The smell of willow tea fermented during drying was

And I didn't ferment. And there was also a smell when drying. It's a pity now how many stalks were thrown away. ((

[elena kadiewa]

When I made the first fiber (well, this is when I got you on the phone!) I did not ferment, let it dry, twisted it, stuck the baking sheet into the greenhouse, there the fiber darkened and dried, then dried it in the airfryer. The smell of willow tea fermented during drying was

elena kadiewa, Helen, it looks like your fiber on the baking sheet in the greenhouse has gone through some fermentation ...

It's a pity now how many stalks were thrown away. ((

Oh, Ksyusha, and don't say ... How many stalks in the mulch went under the tomatoes - I filled up the ground with them, I don't want to in the greenhouse. Eh, now I would have those stalks here ...

And I didn't ferment. And there was also a smell when drying.

Ksyusha, and how are your impressions? What have you already done with her?

[Ksyusha]

Ksyusha, and how are your impressions? What have you already done with her?

Lyudochka, I haven’t done anything yet, I just walk around and smell the bag.)) Today I’ll put bread for the night, I’ll add.

today I will put the bread for the night, add.

Ksyusha, do not forget to share the result!

[Ludmila]

did not ferment,

Fermentation in this case not only enhances the taste and aroma, but also increases the bioavailability of all nutrients of the fiber, converting phytic acid into a soluble form. So after fermentation, the body benefits from fiber immeasurably more than without fermentation.

Lina, what was the solution?

Ludmila, net weight of fiber after drying 284g from 1.4kg stems.

It's a pity now how many stalks were thrown away. ((

Omela, Ksyusha, this is what prompted me to experiment.

[Lina]

net weight of fiber after drying 284g from 1.4kg stems.

Lina, great exit! I immediately began to count how much bread can be baked. 10 loaves at least ...

how much bread can you bake.

I will also do this, I will report. I haven't finished all the experiments yet

I haven't finished all the experiments yet

Oh, Linochka, I'm already waiting ... I had no doubt that you still have a lot of ideas.
I went to make links to your recipes in the Ivan-tea theme and the Gazebo!

[Linadoc]

Linadoc, if I leave the stalks of Ivan-tea in the greenhouse overnight, and twist it tomorrow morning, will it be okay?
Should they be well dried?

[elena kadiewa]

elena kadiewa, Flax, kaneshna, leave, do not worry. The stems will lie down, wilted, slightly fermented. Only it will not be very convenient to cut them, since they will become sluggish. You now cut them straight into 4-5 cm segments and leave them.

Thank you, my girl, otherwise I evaporated with this bulkhead of Ivanushka!
I will definitely cut it.

evaporated with this bulkhead Ivanushka!

I got it. Therefore, I described so carefully how I process it. With this kind of processing, things go quickly and not difficult.

Ksyusha, do not forget to share the result!

I added 2 hours of flour to 400 g. l., and did not feel .. only the color of the crumb changed ... became like tsz.)

[Linadoc]

Collected today the tops of fireweed.
Twigs of "palm" turned out - 2550g
Cut the stems into pieces - 1770g
I cut off the tops of the "palm trees", they are still separately -780g
I will scroll tomorrow
Linadoc, please advise me
should I completely connect everything? or remove some of the tops to the leaves? (so that there is less slurry)

[lydia]

lydia, not a lot of tops. I think 350-400 grams can be returned to the stems, the rest can be removed to the leaves. They add flavor to the fiber. And the slurry is just the stems, they contain starchy juice.

I think 350-400 grams can be returned to the stems,

thanks, Lina

And the slurry is just the stems, they contain starchy juice.

I thought so when I cut the stems with a knife, it was a bit damp.
Tomorrow I will try to do and report

Yesterday I finished the epic with fiber late, I didn't have the strength to write.
Over the night, the cellulose was still dried, weighed,
Yield: from 2300 g of stems with tops, 390 g of fiber was obtained.

On my own behalf, I want to give advice to all beginners: calculate your strength (after all, in addition to the stems, I had 3700 g of leaves, and strength was one human (not even horse)
I tried to do everything strictly according to Lina's description
Soon I'll try to cook jelly.
Thank you, Lina !!!

[lydia]

lydia, smart girl! But it's really hard to do everything at once, it's better to do it in small batches.

Hello, I probably got excited, I picked up the stems by half a meter, or even more, I wanted to twist it tomorrow, but here I see I need to take twenty centimeters? They are rougher from below, will a meat grinder take it?

They are rougher from below, will a meat grinder take it?

I also "got excited", then I just cut off the lower parts with a knife
twisting in a meat grinder is a pleasure, do not worry, just cut it beforehand, as Lina taught.

I also "got excited", then I just cut off the lower parts with a knife
twisting in a meat grinder is a pleasure, do not worry, just cut it beforehand, as Lina taught.

All the same, the bottom will not go?

[take into account the experience of the author of the recipe]

All the same, the bottom will not go?

if you are worried, will the meat grinder scroll-scroll
if you want to get a quality product-take into account the experience of the author of the recipe
in any case, we make the decision ourselves
good luck!

I understood. I will delete the excess. henceforth I will collect the tops, since the glade allows you not to need raw materials.

[Veleslog]

was it twenty centimeters? They are rougher from below, will a meat grinder take it?

Veleslog, I took the upper parts of the shoots, because they are softer and so as not to destroy the plant. Then side shoots come from this plant and everything is fine. And it's also just convenient - you take a lot of plants at once and cut them all together with scissors. Quickly, specifically, the most convenient for processing, not harmful to the plant

and you don't have to bend low.

Thanks for the hint. With the stems, I really did not work, the fibers clog the granulator. Tomorrow I'll try on the right one)))

[Linadoc]

I decided to send most of the granules for fermentation

Linadoc, Lina, did you ferment without oppression, did you just cover the container?

[Elena]

Elena, I ferment everything without oppression and always close. Then the fermentation goes well and the granules do not crumble.

[Veleslog]

got excited, plucked stems half a meter

Veleslog, now I can share my experience. The stems are definitely too long! It is better to take exactly as much as Lina writes in the recipe. I tried to do this: I bent the barrel with my fingers and led, where it broke off easily, without a hard rim, then I left the upper part. And then there were solid parts and did not grind normally in a meat grinder.

Added Monday 27 Jun 2016 02:56 AM

And my sadness happened ... The blade on the grinder bent, that it began to scrape off the plastic on the lower part I did not even think that such solid particles in the fiber would turn out And the blade is very hard, now I can not straighten it back ...
So, I strongly advise you to use a coffee grinder for grinding!

she bent the barrel with her fingers and led, where it broke off easily, without a solid rim, then left the upper part.

Yes, this is also possible, more reliable for determining the location of the cut. Only it's easier and faster for me with scissors, I just don't cut a lot on purpose.

I advise you to use a coffee grinder for grinding!

Yes, it's that simple, fast and reliable.

Today's fiber from Ivanushka is generally wonderful! The type of large-leaf tea (I twisted it once), daily fermentation, is now finishing drying, both the look and the smell are lovely!
Later today I will make from young dill stalks, according to your recommendation, without fermentation.
Thank you, Linochka!

[elena kadiewa]

elena kadiewa, Len, smart girl, as always!

For "by Your recommendations "

Later today I will make from young dill stalks, according to your recommendation, without fermentation.

Lena, I made young dill stalks. Everything was OK for a while. But then the pleasant smell disappeared somewhere. The smell became like that of ordinary dried dill, that is, not ah. Is it better to ferment?

But then the pleasant smell disappeared somewhere. The smell became like that of ordinary dried dill, that is, not ah. Maybe it's better to ferment?

Fermentation will proceed violently, since there are a lot of sugars and the main component of dill oil - carvone can be bound in reactions. It generally reacts violently with mineral acids, forming carvacrol, enters into double bond addition reactions with halogens and hydrogen halides. Dill oil also contains D-limonene, alpha-pellandrene, alpha-pinene, dihydrocarvone, dipentene and other aromatic compounds. They volatilize over time or react, so the smell of dill diminishes. Therefore, it is better not to ferment, not to heat above 70 * C, store in a tightly closed container and not for long.

Oh, Lin, how many smart words ... I still don't remember remembering, but I understood the point - you shouldn't ferment. Thanks for saving my time.

and not for long.

This is exactly what I did! Although it was stored in a tightly closed jar, the delicious smell disappeared quite quickly. And I even set aside a place for dill in my little freezer. And there was enough for creepers for soups and everything else ...
Eh, if I could find a way to preserve this smell of young dill ... Maybe you can think of something, Linochka?

I ground my fiber today. What a smell Ivanushka has! And basil is generally dead!
And dill is just dill.
Lina, thanks for the information and recipes, I'm so glad I did all this!

[elena kadiewa]

elena kadiewa, Lenok, here you and your husband need fiber very much! And the fact that it is so fragrant greatly expands its scope! Cook for health

I have matured to this fiber. Yesterday I scored very young tops in the shade (someone left stumps of 30-40 cm there and they looked very beautiful). While the package is in the refrigerator. Since August, only 4-6 cm of the top of the stem are soft. Does it make sense to use the hard part?

[lily_a]

lily_a, no.
Use only the soft part, read again in the recipe, at Veleslog's meat grinder was clogged with coarse fibers from the stems.

Thank you!
I have another question:
In the theme "Ivan-tea" Fluffy "(from unripe seed boxes)" it is written: "From mature boxes, tea smells like bread." Can this tea be used as fiber? or the mature boxes themselves?
I found a glade with ivan tea 85 km from my house not so long ago and I'm not ready to throw out the parts of the plant brought home.

[lily_a]

lily_a, lily, sure you may! On the topic of fiber from cake from a juicer, in one of my posts I showed bread with the addition of fermented willow tea powder. Excellent and tasty bread turned out. So don't throw anything away. Make fiber, it can also be tea ... I've thrown away the Fuzzy that smelled of bread, but not everything. After a year, the taste and aroma changed a lot. Now I regret that I threw it away.
By the way, any of our tea can be used as fiber. Just grind the tea on a coffee grinder. And it goes well in bread, and in other pastries, and in yogurt (you just need to let it brew) ...

[lily_a]

lily_a, I don't smell tea from boxes of bread! You remove it, let it lie down longer, Ivanushka is very grateful, always getting better!
And use it as fiber, I think, is possible, it's just a pity. Let's wait for Lina, she will write when she arrives from the dacha.

Added Sunday 28 Aug 2016 5:57 PM

ABOUT! While writing, Lyudochka has already answered!