Fermented tea and fiber from aromatic herbs

[Ludmila lappl1]

Fermented tea and fiber from aromatic herbs

Category: The drinks

Ingredients
stems and leaves of aromatic herbs

Cooking method

• Most of the aromatic herbs belong to the Lamiáceae family, or Labiátae. These are well-known basil, mint (different types), rosemary, savory, sage, marjoram, lemon balm, thyme, lavender and oregano. This also includes skullcap, zheleznitsa, hyssop, motherwort, catnip, budra. Many lambs contain valuable essential oils used in perfumery and food production. Using them in the form of fermented tea and fiber allows you to preserve most of these essential oils and neutralizes their action as purely medicinal herbs, allowing you to enjoy their taste and aroma with pleasure and without any special contraindications. In the process of fermentation, the fruit taste and aroma inherent in all fermented teas from garden and wild plants appears. This recipe is part of the basic recipe for fermented tea from the leaves of garden and wild plants Ludmila lappl1... All provisions of this recipe are used and method of hardening the leaves for tea in preparation for fermentation Zechariah... I also used my cooking experience fiber from Ivan-tea for making fiber from these plants.
• For a comparison of taste, color and aroma, I simultaneously prepared tea in the usual way and using the Zechariah method. I grow many mint and different types. Therefore, I will tell you about the example of peppermint and catnip. So, we collect the plants, cutting off the tops 15-25 cm long with scissors.
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• 
• Holding the crown with one hand and moving down the stem with the other hand, separate the leaves from the stems. If the crown comes off, add it to the leaves, if not, leave it with the stems. 85% of the tops came off. We lay them out on a sheet to wither. It took me 3 hours, but it was hot.
• 
• Then I divided everything in half and the first part of the leaves, which I made according to the usual recipe, ran through a meat grinder twice and put to ferment for 3 hours in a container with a lid. And the second part of the leaves, which I decided to make according to the method of Zacharias, was tightly wrapped in a sheet and then in a bag and put in the freezer overnight.
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• I cut the stems into 4-5 cm pieces and put half in the refrigerator in a bag, and the other in the freezer in a bag.
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• After 3 hours of fermentation, the leaves acquired a mint caramel aroma according to the usual recipe. We separate 1/4 part and leave it to ferment under the lid for up to 20-24 hours (I got 20 hours). We dry the main part to a rustle at a temperature of 60 * C (it took me about 4 hours). And dry it in a linen bag for 3-5 days in the wind. This part will give the tea the main flavor and aroma. We also dry the remaining quarter at the end of fermentation but with frying - first for 20-30 minutes at a temperature of 120 * C, then until rustling at a temperature of 60-65 * C. This quarter will subsequently give the tea a richer color. Add it to the bag, where the main part is dried, mix and leave to dry.
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• The second part, which I did according to the Zakhar method, in the morning I took it out of the freezer and put it in the greenhouse right in the bag and in the sheet to warm up for 3 hours, then again in the freezer for 3 hours, again for 3 hours in the greenhouse and again in the freezer for a couple of hours ... This is what the leaves and stems looked like after the first and second defrosting:
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• 
• The aroma was significantly more pronounced than the conventional method, but it had a more minty character than fruity.Then I played the frozen ones twice in a meat grinder. And set to ferment for 1.5 hours, separated and left to ferment 1/4 part for another 12-18 hours (I have 12 hours) and then dried in the same way as the first part - the main part at 60 * C, 1/4 part with long fermentation dried with frying. I hung it up to dry in a linen bag for 3-5 days.
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• Now about fiber... I scrolled the stems twice through a meat grinder, separately frozen, separately chilled. The frozen stems had a pronounced mint-fruity aroma. Chilled stems had a very faint minty aroma. Leave everything to ferment for 3 hours. At the end of this time, the fiber aroma was almost identical in both batches (mint caramel with a fruity touch) and they looked the same. I put them to dry at 60 * C on one pallet. At the end of drying, there was no difference and I mixed them. Left to dry in a bag in the wind for 3-5 days. At the end of drying, I ground them into powder on a coffee grinder.
• 
• Conclusion. Both of these methods of making tea from aromatic herbs can be used. The normal fermentation method tastes more fruity than mint, and Zechariah tea has a more mint flavor. The aroma in the conventional fermentation method is less pronounced than the aroma of tea according to the Zacharias method. As a result, both teas have the same color. You can choose the most convenient or interesting option for yourself. And you can blend teas using these methods with each other or add to mixes.
• Fiber can be used as an additive in baking, in cookies and muffins, in yoghurts, casseroles, sauces, for meat, in cereals, in ice cream, in jams and compotes. You can cook jelly from it.

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Lina! Thanks for such a detailed recipe! I want mint! But no!

[Hope]

Hope, and other spicy-aromatic herbs? There are many of them.

[Linadoc]

Linadoc, Linulechka!
You are smart! Such work ... to try everything, this and that!
I also like the Zachariah method more not only for the taste and color, but also for what you do when it is convenient.
Now I’ll definitely go to my neighbor’s for mint, otherwise she has been pulling me for the second week - when will I pick it up?
Thank you so much!
I took the recipe to my "bins"!

[Hope]

Hope, and other spicy-aromatic herbs? There are many of them.

Lina, I would not refuse other herbs, but I tear the leaves in abandoned gardens, but there are no herbs there.

[Lina]

Lina, thank you very much. Direct research work turned out. I am glad that the end result is similar.
I wanted to make mono pear tea in different ways and compare, but now I won't.

Linochka, thanks for the recipe
I hoped for him so much, I collected oregano in the freezer and melissa is growing in me, I was also waiting for a recipe))) They will go into business.
And now, fully armed, I will go along the shore of the lake to look for mint and savory (is that thyme?) And the rest of my comrades. Actually, I don’t really know them by sight, will you help me, Linochka, to determine hu-iz-hu? I will print out their photos from the net, and for the weekend we will go to the village, there will be something for me to do

Added on Tuesday 21 Jun 2016 11:19 pm

They gave me a mint root just now, without clan and tribe. Mint candy aroma, pure water menthol.
Linochka, what kind of mint, maybe you know? I will try to take a photo tomorrow, but there is one small leaf, it cannot be identified in any way.

Tell me, Linochka, what if I have washed the shoots?

[Alla]

I also like the Zachariah method more not only for the taste and color, but also for what you do when it is convenient.

Kitty, do it as conveniently as possible. Similar result, I liked both

but I tear the leaves in abandoned gardens

But the catnip is wild, just growing itself, in the fields, in the meadows and in abandoned gardens.

make mono pear tea in different ways and compare

Alla, I compared a year ago.I wrote, but everything got lost in the subject. Mono pear tea according to the Zakhar method is incomparably tastier than the usual method.

savory (is it thyme?)

Natasha, these are different plants. Thyme - thyme, Bogorodskaya grass. To me he is not very, bitter, sharp. But I like savory better.

pure water menthol

Most likely peppermint. It contains the most menthol.

Added on Tuesday 21 Jun 2016 11:30 pm

if I have already washed the shoots?

Irina, Ira, it doesn't matter. While they lie withering, they will sit on them again

Thank you very much for the detailed experiments and reports on them! Very useful information!

Thank you, Lina.
And from your list, what can you find in nature? And then I will look in the forest "I don't know what."

what can be found in nature?

Everything grows in nature.
I don’t know in the forest, I pick in the fields, in the meadows and in the garden. Excellent tea from basil, savory, sage was obtained, but I have few of them. I then added to the mixes. But in Crimea it grows a lot in meadows. It is especially interesting to try to make an iron pot and lavender. I'll ask Zechariah.
By the way, meadow and forest geraniums can also be done this way.

Thank you, Linus!
And then the raw material is already ready (I washed it too), but not enough, it has not grown yet. Last year, mint was almost waist-deep.
So everything is laid out on the shelves! So many options!
Thank you very much!

Linaaaaa! You made it !!!!! Good girl !!!!! It turned out not a recipe, but a whole research! How meticulously you described everything! Finally, we will have a separate recipe for spicy herbs-ants! For a long time I did not dare to ferment aromatic plants, and yesterday I finally made lemon balm with 8-hour fermentation. True, not according to the method of Zacharias (there is no place in the freezer). I deliberately removed the bucket further away so as not to twitch and not to dry out ahead of time. And she was rewarded - I liked the result so much. Thank you for patiently writing about fermentation in all your posts about aromatic plants. Finally, it had an effect, and I was still ripe for her. Now I'll free up space in the freezer and do it according to Zakhar. And then my neighbor has been asking me for a long time to pick up all the mint - she's almost as tall as me.
Oh, Linochka, thank you again! Pleased you, oh, how pleased you are with your recipe.

[Linadoc]

Linadoc, Lina, good recipe! Last year, the mint was directly imposed on me. In this I'll go ask a little, to try.

I don’t know in the forest, I pick in the fields, in the meadows and in the garden.

Lina, I have to go to your side to collect herbs. I have one side that is wrong, not nearby. But I had to plant a little more basil, I will make it out of what I have.
Well done for taking the time and desires to design a separate recipe, thank you for your patience.

[Linadoc]

Linadoc, Lina, thanks for your hard work! A much needed recipe!

And I'm already fermenting!
Not much, however, it turned out, but there will be more, there will already be some fiber! (I hope!)

the question is: I don’t do granular. The leaves are only slightly smaller in the combine with a knife.
Can you make tea from mint in this way? Or will all the taste be gone?

[Ludmila]

raw material ready

Lenus, forward, to the mint pleasure!

for a long time did not dare to ferment aromatic plants

patiently in all posts about spicy-aromatic plants you wrote about fermentation

LudmilaLyudochka, you know that I slowly but persistently bend my own, if I'm sure I'm right. I'm glad that here you succumbed to my pressure

In this I'll go ask a little, to try.

Antonina, Tonya, ask for more, you won't regret it! Then add to the mixes, there will be a pleasant tea with mint notes.

I have to go to your side to collect herbs

Larissa, I have peppermint and lemon planted a long time ago and has grown by itself, already oblique koshu. But the catnip, he grew up, everywhere, along the paths, I walk and there is a mint aroma.

I should have planted more basil

Here I am about the same.And so only for food and salads with mozzarella goes. It grows in my greenhouse. Next year I will sow more especially for tea. Then I add granules to other teas and mixes, very interesting notes are obtained!
Elena,

A much needed recipe!

Elena, so it was done on request, and so I often wrote about these teas, for a whole year.

I will dial for fiber!

Flax, here's fiber you and, especially, Herman really need, every day. And the use of this particular fiber is the broadest. Get ready!

Can you make tea from mint in this way? Or will all the taste be gone?

Olgaof course, the taste and aroma will not be lost. Everything will remain, although it will be less pronounced. However, I strongly advise you to try making granulated teas, they greatly outperform loose tea in taste, color and aroma.
Olga,

[Linadoc]

Linadoc, Linochka, thank you very much for the recipe !!!! And I have already done EXACTLY this And seagulls from mint leaves with fermentation and frying and non-frying. then mixed. And the stalks cranked, dried and crushed Already it is worth insisting As we are with you at the same time.
Mint which smells strongly, I was told in the market called menthol mint. I buy mint from a woman at the market every time for tea. So she has five types of her. I take everything

[Linochka]

Lyudochka, you know I slowly but stubbornly bend my own, if I'm sure I'm right. I'm glad that here you succumbed to my pressure

Linochka, of course I know! And I believe you unconditionally! And here something slowed down! But thank God that sooner or later it happened. Yes, and the case last year in connection with the move did not turn up to ferment. I leaned more on Ivanushka, knowing that I would no longer have him. And mint and other herbs grow here too.
Lina, can you do all the conifers like that? True, I have no conifers in the steppe, but maybe when I get out into the mountains.

[Mila1]

Mila1, Ludmila, please describe the aroma of this menthol mint, if possible, can there be a photo?

[Natalo4-ka]

Natalo4-ka, Natasha, there is no photo, unfortunately If I buy I will take a picture And the aroma is ... mint and when you breathe in like a chill

[Linochka]

Lina, can you do all the conifers like that?

Linochka, well, make a recipe from conifers! You are welcome ! You missed all the conifers through your handles! You made tea from candles and from pine needles ... You know everything about them! And I am only pine candles ... And then, I'm not sure what I know.

[Linochka]

Linochka, well, make a recipe from conifers! You are welcome ! You missed all the conifers through your handles! You made tea from candles and from pine needles ... You know everything about them! And I am only pine candles ... And then, I'm not sure what I know.

+1000

[Mila1]

Linochka, well, make a recipe from conifers! You are welcome !

And I'm +1000

Added Wednesday 22 Jun 2016 01:25 PM

Mila1, to me it is also mint, but not like other mint, but menthol in its pure form, without other, additional aromas. The neighbor also said menthol mint. Is this peppery?

With granular ambush. The electric meat grinder is weak. And to force the husband to twist on manual - there is little chance. Plak.
We can try to persuade you with mint.
Have you tried, first grind in a combine, then in a meat grinder? won't it be easier?

[Lind @]

Flax, here's fiber for you

sooo needed

I won't get that much!
After your recommendations, the thought is to collect more young tops of Ivanushka's heads and make more fiber

Added on Wednesday 22 Jun 2016 01:40 PM

Lind @, what's the point of trying? Mint it goes easily!

Is this peppery?

She has pepper in separate bunches

Thank you very much for the recipe! I also have a lot of mint and different. I will try ALL methods.
And there is a question about sage.
Last year, in the spring, the mother-in-law was persuaded to buy and plant, as she said - I don't know what, but they said it was good!
Sage has grown. I immediately understood this. Which one? here it was already more difficult. Now it blooms and, having searched the Internet for similar photos, I found that I have clary sage.If the flower stalks are still intact (village dogs roam around the garden and break everything), on Saturday I will try to photograph. BUT ... what can you do with this plant (if it is clary sage)?
Flowers just ask to be put into the dryer. Indescribable beauty!
But, I thought that the leaves would be fragrant, but when rubbed, they did not give any special aroma.

[Mila1]

Mila1, Ludmila, please describe the aroma of this menthol mint, if possible, can there be a photo?

I used to have mint, I don't know the name, but it was also cold and the taste was similar to theatrical candies, very tasty, the leaves are dark green and not pubescent.

leaves are dark green and not pubescent.

Nadya, thanks! Such were the leaves

Nadya, thanks! Such were the leaves

Here, where I live, my friend has a small bush, she was given for divorce. Here, as I will be with her, then I will take a picture and show, the leaves are a little like pepper, but in short, not so elongated.

Easy? OK. I'll try to persuade you to scroll. And we love tea with mint, but just dried taste and smell are too weak.

[Lind @]

Easy?

Lind @, Olga, very easy! One of the easiest leaf options for a meat grinder.

[Ludmila]

And I already did EXACTLY

Luda, that's a clever girl! You will see that the tea turns out to be delicious and aromatic.

But you can do all the conifers like that?

Ludmila, Luda, no, you can't! Conifers have so many antibacterial properties that fermentation does not take place.

make a recipe from conifers

Well, here you can't write anything special. You have everything in your recipe.

menthol mint. Is this peppery?

Namely, peppermint and menthol are one and the same.

The electric meat grinder is weak.

I have an old weak meat grinder, but everything turns. Just put in a few leaves. And she skipped Ivan tea and mint without effort.

more fiber to do

Do, do. You need it sooooo much.

clary sage.

It makes an excellent tea, slightly bitter, true, but fragrant and rich in color. Do it boldly. Then add to the mixes.

the taste was similar to theatrical candies, very tasty, the leaves are dark green and not pubescent.

Nadia, this one, according to the description, looks more like lemon mint.

Nadia, this one, according to the description, looks more like lemon mint.

Lina, there was no lemon there,: nea: mint is very tasty. I'll show it when I take a picture.

I have an old weak meat grinder, but everything turns. You just need to put in a few leaves

I subscribe to every word. I also twist on a low-power meat grinder still made in the USSR.

[Linochka]

Luda, no, you can't! Conifers have so many antibacterial properties that fermentation does not take place.

Linochka, all clear! Thank you !

Well, here you can't write anything special. You have everything in your recipe.

How can you not write anything special? What about different conifers? And about the needles separately, what is better to clean with gloves (you wrote, I remember)? And about the fact that you can't ferment ... You have pictures, I remember from previous years.

[Lina]

How can you not write anything special? What about different conifers? And about the needles separately, what is better to clean with gloves (you wrote, I remember)? And about the fact that you cannot ferment ...

Exactly! Lina, really needed!
My candles will ripen soon ... I am tormented by questions, I need to make KaAK to make it better, because I won't get much, and I don't want to translate good!
And I also think, maybe add some needles to the candles ...
And so in one topic you can discuss everything, add to bookmarks, torment with questions ...

So Lina has everything described in detail! In the jam?
Yesterday I made the first batch of mint tea, it didn’t work out right, but I’m still as tall as my palm!
Such a rich aroma!
Now I'm waiting for it to grow.

[Lenusik]

So Lina has everything described in detail! In the jam?

Lenusik, and you there too ... In the jam only about cedar, pine and spruce. And then there is a fir, a juniper (is it coniferous?). And then, it also does not say how to dry properly, whether it is necessary to ferment. Questions arise every year. Here in a separate recipe you can discuss these issues.
I also say that Lina has everything. Just need to adjust for tea. Insert photos ...
Linochkaaaaa ...

And this year (after Linin coniferous-rosehip jam) I rolled pine shoots with rose hips to granules and dried them like tea. Delicious . A deep bow to Lina from my whole family, especially from my mother. I just made it, poured it to my mother, gave it to her, and she got sick that very evening. same age. And so everything passed quickly enough These are her words and great human gratitude from her

Aaaaa, that's it! Lyudochka, I give my magic wand for a while, try to influence it, but it is unlikely to help

[Lenusik]

Lyudochka, I give my magic wand for a while, try to influence it, but it is unlikely to help

Lenusik, thanks, I took the tool ... Just how to use it? It’s a pity for Lin to beat them up. Maybe an affectionate word will work?
Linochka, you are our gold, please !!!!

[Mila1]

Lina, I really need

Here in a separate recipe you can discuss these issues.

I give my magic wand for a while

Linochka, you are our golden, please

Well here's a massive psychic attack by forbidden methods
Okay, I'll try to systematize and do

Such a rich aroma!
Now I'm waiting for it to grow.

Here's at least one on the topic. I say, aromaaaaat!

rolled pine shoots with rose hips to granules and dried them like tea.

Mila1, Lyuda, a real smart girl, she has already given so many good ideas! I am glad that it helped my mother and, most importantly, on time!

[Linadoc]

Linadoc, Linochka, you have such good recipes, with a professional approach, that you don't want your work to be lost somewhere. And I want to repeat everything at once

Yesterday all evening I tore the mint and divided it into leaves and sticks)
At night I left it to dry, in the morning I twisted it tightly into a sheet, into a bag and into a freezer. Sticks are also in a bag and in a freezer. They will wait for me until the evening, since I left.
Linochka, in the evening I'll take it out for three hours and again in the freezer until the next morning, and then do it normally?

Added Thursday, 23 Jun 2016, 01:17 PM

And shove the leaves into the freezer three times?

Linochka, what a seagull! I'll do a little later with mint. Is it possible to make such tea from St. John's wort, lime blossom? Or just dry the linden blossom?