How to keep dill for the winter in fresh, dry and frozen form

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

Correct manipulation and observance of technological moments of the process guarantees the desired result and maximum shelf life. And the vitamins in such dill will be not much less than in its fresh analog.

Drying technology for fragrant greens

Before you prepare the dill for the winter by drying, you need to determine the purpose of the product. If it is planned to add to the ingredients in the cooking process, the traditional approach is appropriate. If you want the product to look fresh and can be added to salads, then it's better to choose a cold-drying option.

The usual drying can be carried out in three ways:

1. The grass is well washed and dried, we remove from twigs. Next, the ingredient is finely chopped and, spread out on a paper substrate, we put it in a sunny place. After 2-3 days we harvest the workpiece, lay out on canvas bags and store it with a dry, well-ventilated place.
2. We wash the washed and dried greens into small bundles and hang them in a well ventilated area. A few days later we remove the bundles, wrap the canvas and put it away in a warm, dry place.
3. To quickly prepare the fennel and at the same time preserve vitamins in it as much as possible, you need to use the oven. To do this, clean and dried grass finely chopped and sent to a slightly open non-combustible oven to the full. We also store the product in linen bags.

Dried thus dill 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 provides grinding of pure and dried dill, its placement on a tray and installation in a refrigerator. After 2-3 days the grass will reach the desired state. The finished composition should be stored in the refrigerator, preferably in a jar of glass with a ground lid. In this case, its useful life will be about 6-8 months. The container should be checked regularly for lack of traces of moisture and if necessary dried.

How to pick up fresh fennel?

This technique allows you to preserve the original smell of seasoning, its specific flavor. Most often, such dill is used as a filling of soups, marinades, salads and second courses. In the process of creating blanks, salt is actively used, this must be taken into account when the product is subsequently used.

• Leaflets are cut off from stems and twigs, washed first in a standing, and then in running water, dried.
• We grind the product as much as possible, but it is not recommended to use the blender, it is better to use the knife.
• We spread the mass into a clean, even sterilized glass jar and pour salt over it. We do not need to interfere with the composition, just tamp it well and close it with a well-fitting capron cap.

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

• The can is stored in the refrigerator. It is better to wait first about five days, then the mass carefully salted out. Place the capacity on the top shelf, these conditions are considered optimal for the product.

You should not try to freeze such a refueling in the future, it will completely lose its taste qualities. Even in the refrigerator, she can safely survive for a year.

Features of the freezing of the universal seasoning

If you properly freeze the seasoning, then within six months you will be able to save all its useful and taste properties. After that, the composition is allowed to continue to be kept in the freezer, but every week the flavor and taste will rapidly evaporate along with vitamins and trace elements.

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

• Beams. The product is washed, dried, collected in small bundles and wrapped with food film. We place it in the refrigerator, in the freezer.
• Sliced ​​workpiece. Grass my and dry, remove the stems and twigs, the leaves are crushed. Mass it out on plastic bags or containers. The product is recommended to be frozen by an accelerated method.
• Single portions. The composition is also finely chopped, spread 2-3 tablespoons on small bags of foil and carefully pack. If you store dill in small portions, the need to unfreeze the entire packaging of the product will disappear.
• In addition, chopped dill can be frozen in ice cubes, melted cream or unrefined vegetable oil.

The greens tolerate all of the above treatments very well and very rarely spoil, but still, before adding the product to the dish, you need to make sure that it does not show signs of rot or mold.