How to dry parsley in an electric oven. How to properly prepare and dry parsley at home. Freezing herbs for the winter

A fragrant and healthy herb grows in almost every garden. Beneficial features spices have been known since ancient times. Parsley is widely used in cooking and folk medicine. It is added to many dishes, used in canning, and frozen for the winter. Not only fresh grass is popular, but also dried herbs and roots. Before you start preparing parsley for long-term storage, you should familiarize yourself with some recommendations.

Preparing parsley

If the herb is grown on summer cottage or in the garden, then you need to cut it before the flowering period begins. The leaves should be bright green and free of any kind of damage. Collection is best done in dry and sunny weather.

After the spice branches are cut, they should be sorted out - remove damaged or old branches and yellowed leaves. You need to fill the container with water and rinse the raw materials well. After the procedure, it is recommended to dry the parsley branches; to do this, spread the green mass on a towel or place in bunches in glasses.

Parsley roots have medicinal and spicy qualities. Before drying, it is recommended to thoroughly rinse the roots from dirt under running water using a hard sponge or brush. Then you need to remove a thin layer of skin with a knife and cut the roots smaller.

Methods for drying parsley

There is a whole list of methods for effectively preparing a dried product from an amazing spice. Of course, it is best to dry the grass in the fresh air. Parsley will retain not only its beautiful bright color, but also most useful vitamins and microelements.

Outdoors
To dry aromatic spicy herb at home, you need to choose a dark and well-ventilated place, without access to sunlight. Otherwise, the parsley leaves may turn yellow. You can cut the grass together with the stems, or you can dry the branches as a whole. If you want to dry whole branches, then you need to collect them in small bunches and hang them with their leaves down. Bunches should contain no more than fifteen branches each. After about ten days, the bunches are removed and the dry leaves are separated from the stems. Ready dried herbs are stored in a closed container until the next harvest.

In order to dry chopped greens, you need to follow the recommendations:

1. Cut the fresh washed grass along with the stems.
2. Prepare special pallets or spread paper in the selected room.
3. Spread the chopped parsley over the surface in a thin layer.
4. For the first three to four days, stir the mass periodically.

It takes about one or two weeks to dry the greens, the period depends on weather conditions, the cutting method and the type of parsley. Place the finished product in any container, jar or container and close with a lid. Dried parsley should be stored in a dark, dry place.

In the oven
It may happen that there is absolutely no free time to tinker with parsley or the climate does not allow the herb to dry properly. Then a good alternative to natural drying would be to dry the parsley in the oven.

In order for the spice to dry quickly, the leaves from the stems are first torn off. The prepared baking sheet should be covered with paper or parchment. Spread parsley leaves in a thin layer on a baking sheet and place in a heated oven. You need to heat the oven to a temperature no higher than 50 degrees. To ensure that the greens are thoroughly dried and not steamed, it is recommended to open the door slightly. While drying, the greens must be stirred periodically. After 1.5 - 2 hours, the dried herbs are ready. The degree of readiness of the product can be determined by rubbing the leaves with your fingers - if the parsley crunches and easily breaks and crumbles, then it’s time to remove it.

The second method of oven drying involves heat treatment of chopped greens. To do this, chop the parsley along with the stems and spread it in a thin layer on a baking sheet. The temperature in the oven should be from 45 to 50 degrees. Well-dried greens crumble easily. Store chopped dried parsley in tightly closed glass jars.

In an electric dryer
For preparing dried vegetables and herbs, there are special devices - electric dryers. The device must be set to a special mode for drying herbs. Prepared and washed greens should be laid out on special racks. The electric dryer switches off automatically. In order for the herb to dry well and retain its beneficial properties and aroma, the parsley should be dried after washing. Excess water may affect drying time.

In the microwave
Another good way preparing dried parsley for the winter requires using a microwave oven. The preparation of greens occurs as with other drying methods - damaged branches and weeds with debris are removed. The top of the flat dish is covered with a napkin. Place whole or chopped parsley on a dish. Now you need to cover everything with another plate and you can begin the drying procedure. Select the highest power and turn on the device for 3 minutes. If the greens are not dry enough, the action should be repeated. Ready dried herbs should be stored in a closed container in a dry and dark room.

High-quality dried parsley will be an excellent addition to any dishes throughout the winter. It can be added to soups, main courses, and used in salads. Food containing parsley not only has an aromatic smell and pleasant taste, but also provides the body with essential vitamins. This is especially necessary in winter, when there is such a shortage of fresh vegetables and fruits.

Video: how to dry parsley

What is the composition and calorie content of dried parsley. Beneficial properties, expected harm and contraindications for the use of the product. What dishes is it used in?

The content of the article:

Dried parsley is a popular culinary seasoning that is made from the greens of a two-year-old herbaceous plant that belongs to the genus Parsley and the Apiaceae family. The Greeks began using it as a spice in the mid-9th century, collecting herb leaves from rocks and forests. Then parsley appeared in other European countries, and later in Asia. People dried greens to enjoy their wonderful aroma all year round. This seasoning has a long shelf life, and in quantity useful substances not inferior to fresh parsley.

Composition and calorie content of dried parsley

This seasoning has a high calorie content, but it is used in small quantities, so it cannot significantly affect the energy value of the finished dish. The spice contains a huge amount of various vitamins and minerals that have a healing effect on the human body.

Calorie content of dried parsley is 292 kcal per 100 grams of product, of which:

• Proteins - 26.63 g;
• Fats - 5.48 g;
• Carbohydrates - 50.64 g;
• Dietary fiber - 26.7 g;
• Water - 5.89 g;
• Ash - 11.36 g.

Vitamin composition of dried parsley per 100 g:

• Vitamin A, RE - 97 mcg;
• Alpha Carotene - 17 mcg;
• Beta Carotene - 1.152 mg;
• Beta Cryptoxanthin - 4 mcg;
• Lutein + Zeaxanthin - 2428 mcg;
• Vitamin B1, thiamine - 0.196 mg;
• Vitamin B2, riboflavin - 2.383 mg;
• Vitamin B4, choline - 97.1 mg;
• Vitamin B5, pantothenic acid - 1.062 mg;
• Vitamin B6, pyridoxine - 0.9 mg;
• Vitamin B9, folate - 180 mcg;
• Vitamin C, ascorbic acid - 125 mg;
• Vitamin E, alpha tocopherol, TE - 8.96 mg;
• Beta Tocopherol - 0.02 mg;
• Gamma Tocopherol - 1.53 mg;
• Vitamin K, phylloquinone - 1359.5 mcg;
• Vitamin RR, NE - 9.943 mg;
• Betaine - 1.7 mg.

Macroelements per 100 g:

• Potassium, K - 2683 mg;
• Calcium, Ca - 1140 mg;
• Magnesium, Mg - 400 mg;
• Sodium, Na - 452 mg;
• Phosphorus, Ph - 436 mg.

Microelements per 100 g:

• Iron, Fe - 22.04 mg;
• Manganese, Mn - 9.81 mg;
• Copper, Cu - 780 μg;
• Selenium, Se - 14.1 μg;
• Zinc, Zn - 5.44 mg.

Digestible carbohydrates per 100 g:

• Glucose (dextrose) - 2.76 g;
• Sucrose - 4.09 g;
• Fructose - 0.42 g.

Essential amino acids per 100 g:

• Arginine - 1.756 g;
• Valine - 2.021 g;
• Histidine - 0.718 g;
• Isoleucine - 1.546 g;
• Leucine - 2.794 g;
• Lysine - 2.098 g;
• Methionine - 0.596 g;
• Threonine - 1.193 g;
• Tryptophan - 0.475 g;
• Phenylalanine - 1.712 mg.

Essential amino acids per 100 g:

• Alanine - 1.778 g;
• Aspartic acid - 3.169 g;
• Glycine - 1.756 g;
• Glutamic acid - 3.688 g;
• Proline - 2.01 g;
• Serine - 1.159 g;
• Tyrosine - 1.159 g;
• Cysteine ​​- 0.298 g.

Saturated, monounsaturated and polyunsaturated fatty acid per 100 g:

• Omega-3 - 1.86 g;
• Omega-6 - 1.264 g;
• Palmitic - 1.223 g;
• Stearic - 0.058 g;
• Arachina - 0.005 g;
• Behenovaya - 0.028 g;
• Lignoceric - 0.063 g;
• Oleic (Omega-9) - 0.761 g;
• Linoleic acid - 1.248 g;
• Linolenic - 1.876 g.

Beneficial properties of dried parsley

Parsley has been known to people as a wonderful seasoning for approximately 2000 years. It is valued for its specific, pronounced aroma, the presence of vitamins and minerals beneficial to the human body, and its healing effect.

What are the benefits of eating dried parsley:

1. Improves general condition nervous system . This seasoning contains choline, which has a calming effect. Parsley is useful for depression and for restoring strength.
2. Increases attention. This spice has positive influence on human brain activity thanks to vitamin B9 in its composition.
3. Quickly quenches thirst and improves appetite. The vitamin composition of dried parsley helps to cope with these problems.
4. Strengthens immunity. A large amount of vitamins, and especially folic acid as part of this seasoning, it has a beneficial effect on the immune system.
5. Restores the body's vitamin balance. Numerous B vitamins, as well as ascorbic acid, help replenish the amount of nutrients in case of vitamin deficiencies. And folic acid is needed by the body to form hemoglobin.
6. Relieves swelling. Dried parsley acts as a diuretic. But you should not abuse it, so as not to remove a lot of salt from the body.
7. Helps with colds. This seasoning has anti-inflammatory properties, so it is recommended to use it for ARVI.
8. Beneficial for the pancreas and liver. Has a choleretic effect, known as prophylactic for diseases of these organs.
9. Improves performance of cardio-vascular system . Because of the rich vitamin composition It is recommended to eat parsley for people with heart and vascular diseases.
10. Useful for diabetics. This seasoning contains inulin, which has the ability to normalize blood sugar.
11. Helps get rid of excess weight. Consumption of this seasoning normalizes fat metabolism in the body and eliminates cellulite.
12. Removes harmful toxins from the body. This is facilitated by beta-carotene, which is found in more in this spice than in carrots.
13. Indicated for consumption by pregnant women. This spice contains folic acid, which is very useful for this category of people. But dried parsley should be consumed in moderation, because it stimulates the uterus and can cause premature labor.
14. Normalizes potency. The use of this seasoning improves sexual desire in men.

Harm and contraindications to the use of dried parsley

Despite the large number of useful substances in its composition, dried parsley is not suitable for everyone due to possible harm, which can have an effect on the body.

Who should avoid using this spice:

• Patients with problems of the genitourinary system. This seasoning has a diuretic effect, so it is worth limiting its use in case of diseases of these organs.
• Patients with chronic diseases of the gastrointestinal tract during an exacerbation. Dried parsley is still a spice, and it should not be used without a doctor’s permission if you have such problems.
• People with individual intolerance. Dried parsley can cause allergic reactions, like any other product, especially in those whose bodies do not take vitamin C.

Recipes for dishes with dried parsley

Due to its excellent taste properties, wonderful aroma and pronounced healing effect, dried parsley is in great demand in many cuisines around the world. By the way, its strong smell only complements other seasonings in dishes.

Recipes for dishes with dried parsley:

1. . Beat 3 eggs with 150 g of milk. Add 10 g parsley, 2 g ground black pepper, salt to taste. Fry the omelette in sunflower oil (10 g) in a heated frying pan. This dish doesn't take very long to prepare, so it's perfect for breakfast.
2. Homemade chicken sausage with spices. Ingredients: 750 g chicken breast, 100 ml water, salt to taste, 1 teaspoon dried garlic, dried parsley and ground black pepper, 0.5 teaspoon of universal meat seasoning. First, we cut the meat from the bones and weigh it, we need, as indicated in the ingredients, 750 g. Then we cut the chicken meat into medium-sized pieces, add salt and water, mix well and leave it in the refrigerator for 2 days. After this period, you need to add spices, mix again and leave to soak for a couple of hours. Now is the time to form the sausages. Both artificial and natural shells are suitable for this. You need to cook the product in a saucepan with water over low heat for 3 hours. Let it cool and you are ready to eat. Bon appetit! These sausages are tastier and much healthier than the store-bought product.
3. Pork neck baked in foil. We will need 1 kg of pork neck, 4 tablespoons of pork fat, 8 cloves of garlic, 120 ml soy sauce, 1 tablespoon mustard, 1 teaspoon dried parsley, salt and pepper to taste. So, salt, pepper and coat the meat with fat. Now let's prepare the marinade. To do this, mix the sauce, mustard seeds, garlic through a garlic press, and parsley in a bowl. This mixture should be thoroughly spread on the meat and left to soak for 5 hours. We pull out our pork, wrap it in foil and place it in a baking dish, while not forgetting to pour 3/4 cup of water. First, bake in the oven for 1.5-2 hours, then unfold the foil and continue baking for 30 minutes so that the meat is browned. Cool the dish and cut into pieces. They eat this meat as a cold appetizer.
4. Cheese puree soup with spices. Take 4 potatoes, carrots, onions, 2 processed cheese, 2 tablespoons olive oil, salt and black pepper to taste. We also need a pinch of ground coriander, a pinch of ground nutmeg, red pepper on the tip of a knife, 1 teaspoon of dried parsley and a little yellow mustard seeds. First, bring the diced potatoes to a boil, then add the processed cheese, which also needs to be cut into pieces. We fry carrots and onions, put them in a pan and cook until tender. At the end of cooking, add salt, pepper and spices. Beat with an immersion blender. Eat hot.
5. Chicken fillet with cheese and tomatoes. First of all, cut 500 g of meat into pieces, beat with a kitchen hammer, salt and pepper to taste. Then prepare a sauce from 200 g of sour cream, 10 g of dried parsley, 10 g of dried dill and 2 cloves of chopped garlic. Now dip each piece of meat in the sauce, put a slice of tomato on top (we need 2 pieces), and then grated cheese (200 g). Place the prepared meat on a baking sheet. Baking time is 10 minutes and temperature is 180 degrees.
6. Almond dressing. For this recipe we need to take 150 ml of water, 30 ml of lemon juice, 120 g of almonds, 1 clove of garlic, 2 tablespoons of dried parsley, 0.5 teaspoon of dried dill, salt to taste. First you need to soak the almonds overnight. Then grind it in a blender. Then mix with water and lemon juice. After this, add chopped garlic, dill, parsley and salt. Beat again using a blender, place in a container with a lid and cool.
7. Manti with pumpkin and lard. Ingredients: pumpkin (500 g), 3 onions, lard (100 g), wheat flour (500 g), water (0.5 cup), vegetable oil (2 tablespoons), dried parsley (1 tablespoon), salt and ground red pepper to taste. First, grate the pumpkin and onion on a coarse grater. Then we pass the lard through a meat grinder and add it to the vegetables. Don't forget about salt, pepper and parsley. Mix all these products. After this, knead the dough from flour, water and salt, roll out thinly and cut out squares 10 by 10 cm. Now we use them to make manti with pumpkin and onion filling. We will steam cook on a special grate, greased vegetable oil. They eat manti with sour cream.

It should be remembered that dried parsley must be added to heat-treated dishes. In addition, you should take a little of this seasoning, in moderation, because it has a very pronounced aroma.

Parsley gets its name from the Latin word Petroselinum, which means “growing on a stone.”

In ancient times, this plant lived on the surface with a lot of stones in the southern part of Greece. Hence the Greek name “rock celery.” The ancient Greeks used parsley wreaths when burying their relatives. And the winners of sports games were greeted with garlands of this plant. And the inhabitants of Greece believed that the culture grew in the place where the blood of the hero Archemorus, who became famous by killing the dragon, dripped.

But in ancient Rome, salads and sauces were prepared from this plant. Ancient Roman writer Pliny in the 1st century BC. pointed out that these dishes were never served without parsley.

Many years ago, people endowed parsley with superpowers; they believed that if you named the enemy’s name over a plucked branch of this plant, he would die. This is probably where the words “they need parsley” come from, which was applied to terminally ill people.

Emperor Charlemagne's favorite food in the 8th century was cheese flavored with parsley seeds, which is why they brought him a couple of boxes of this product every year. The British were introduced to this seasoning in the 16th century.

Many owners grow greens in their garden plots. But it takes a very long time to grow. There is an interesting explanation for this. Elderly people say that “parsley goes to the devil 7 times and comes back the same number of times before it grows.” Hence the belief that a good harvest of this crop can be grown either by witches or evil people.

This wonderful plant is mentioned in the Beatrix Potter fairy tale about Peter Rabbit, who consumed parsley to get rid of nausea. In addition, this greenery also makes our breath clean and fresh.

The following sayings speak about the enormous benefits of parsley: “He who chews parsley lives long” and “A handful of parsley is heavier than two handfuls of gold.”

Watch a video about dried parsley:

So, dried parsley is a seasoning that you need to stock up on for the autumn-winter period, because it both heals and gives dishes an excellent taste and aroma, reminiscent of summer. You can buy parsley, both fresh and dried, in any supermarket, but it is better to grow it and dry it yourself. It will be more useful.

The most common spice in the world is a herb called parsley. It is an indispensable ingredient in any kitchen - be it American, Oriental, African, European or Russian. It also serves as an excellent decoration for any dish.

This spice is good in combination with meat, fish and vegetables, both fresh and cooked.

Few people know that parsley does not lose its characteristics during prolonged heat treatment, but only enhances its taste.

There is no doubt that due to its beneficial qualities and spicy taste, it is used in all types of dishes: from first courses to salads and appetizers. And therefore it is always necessary to have it at hand. But how to achieve this in winter?

There are several methods for storing greens in winter. For example, freezing, pickling or growing on a windowsill. But not everyone had time to free up space in the freezer or buy a flowerpot for a new green neighbor. And then a complication arises: how else can you preserve all the useful aspects without wasting a lot of space, time and effort?

There is another way out - drying, but now a different kind of complexity arises, namely how to dry parsley at home and do it correctly without losing its useful elements.

There are several methods by which you will always have harvested greens suitable for use in your kitchen:

1. Natural drying.
2. Drying in a microwave oven or electric dryer for vegetables and fruits.
3. Processing in the oven at low temperature.

The first method is the most preferable, since with its help a minimum of useful substances are lost.

So, we offer you detailed description process of how to dry parsley for the winter at home.

Before drying it, you need to carefully sort through all the washed and dried bunches and clean them of wilted shoots and leaves.

Next, you need to divide the shoots by size and tie them with regular thread to hang them in any room where air circulates freely. Please note that the greens should not be exposed to direct sunlight - they will lose a lot of useful substances and lose their taste! In order to avoid this, you can distribute the bunches in paper bags. Moreover, this method will help remove excess moisture better and faster. The time during which you need to dry the greens in this way is approximately 3 or 4 days. It depends on the room temperature. After all, it can be crushed and stored in a dry container until use.

Parsley remains at its most beautiful and fragrant when dried in the microwave. In order to dry the greens, we will need to cut off all the cuttings from well-washed and dried parsley. Next, place everything in one layer on a dish lined with a paper napkin and cover with another napkin. The time this process will take you will be about a day (the power should not be higher than 450 W). After this, the spice can be crushed by hand and stored in a dry container until use. Do not forget that the lid of the container in which the dried seasoning is stored must be tightly closed - this will preserve the maximum taste and aroma.

The process of removing moisture in the oven will take a little longer, but with this method the greens may lose their original color and fade. In order to dry it in this way, you will need to first finely chop it and place it on a baking tray lined with baking paper. First, you need to dry the spice at a temperature no higher than 40º C for about two hours, and immediately before removing it from the oven, raise it to 80º C for about 10 minutes. Next, you need to remove it from the oven and leave it in the fresh air for about 10 minutes.

It is interesting to note that the most fragrant part of parsley is its root. And many also prepare it for the winter in order to remember the bright summer days.

The root part of parsley is dried in the same way as the leaf part - in the oven or in an electric dryer. In order to prepare the root for drying, you need to wash it, cut off the tail, peel it like a carrot, and then grate it on a coarse grater. The baking tray should be covered with baking paper, but there is no need to grease it with anything.

Try to spread it in a thin layer so that it dries faster, and place it in the oven for 30-40 minutes at a temperature of 80-100 degrees. After half an hour, check the readiness - stir it and put it in the oven for some more time. The finished root can be chopped, or you can simply leave it grated - this way it will add originality to the dish.

Parsley is a well-known culinary herb used in preparing various dishes. It improves the taste of dishes and gives them a special aroma.

Parsley contains: iron, potassium, calcium, magnesium, folic acid and vitamins: A, C, PP, B1, B2. Common ways to preserve nutrients are drying and freezing. The simplest and most practical way is drying. In addition, dried herbs do not take up much space.

You can dry parsley in two ways: in the fresh air or using equipment: electric dryer, oven, microwave and convection oven. Each housewife chooses the drying method that is more convenient for her.

The longest drying method is air drying. Depending on the weather and how the herb is cut (finely or coarsely), the cooking time for dry parsley can take anywhere from 5 days to two weeks. When using technology, drying time is significantly reduced and can take from 20 minutes to two hours.

I find it more convenient to dry parsley in the oven, so I suggest you consider this option for preparing greens.

Let's prepare the main ingredient of the recipe - parsley. It is better to cut it in dry weather.

We sort through the cut greens, removing yellowed or limp branches. Shorten the stem and rinse the parsley well in cool water. Then shake off excess moisture, spread in a thin layer on paper towels and let dry. To speed up the drying process, you can blot the parsley with a towel.

Separate the leaves from the stem and chop them to dry faster. If you wish, you can chop the stems of the plant, but I don’t do this.

Line a baking tray with baking paper and spread the chopped herbs on it in a thin layer.

Place the baking sheet in the oven, preheated to 40-50 degrees. Leave the oven door slightly open so that the parsley does not steam. Dry the greens for one and a half to two hours (depend on your oven), stirring the contents of the pan from time to time. My parsley dried out in 2 hours.

The readiness of parsley is very easy to determine by touch. To do this, take a little greenery from the baking sheet in your hand and squeeze it; the well-dried parsley will crumble.

The dried parsley is ready, pour it into a glass jar, close it with a tight lid and store it in a dry, dark place.

Hardly anyone today imagines cooking without the use of herbs. In addition to the fact that it is a tasty and aromatic seasoning for various dishes, it is also a storehouse of useful substances. So, for example, it contains four times more ascorbic acid than. And 100 g contains 25% of the daily iron requirement for a person. In the best ways preserving valuable substances for a long time in plants used in cooking are. We'll talk about how to dry it properly in this article.

What can be dried

It's pretty simple, effortless and cheap way preparations for the winter. In addition, dried products do not take up much space and do not require any special storage conditions.
However, first, let's figure out what kind of greens can be dried so that they do not lose their properties.

Such plants include:

Did you know? 454 g of greens contain the amount of vegetable protein you need to the human body in a day.

Before drying greens for the winter, they must be carefully sorted, washed and thoroughly dried from moisture. The roots must first be trimmed. Remove yellow, dry, damaged leaves. It is also necessary to get rid of thick leaves and rough stems and old plants.

When purchasing herbs at the market, it makes sense to soak them for 15 minutes in salted water (one tablespoon per 1 liter of water). If they contain harmful additives, most of them should go away. After the procedure, the herbs should be washed, shaken well and dried on a towel (paper or linen).
If you prefer to dry cut plants, then you need to chop them with a knife into 4-5 cm pieces. When harvesting using the hanging method, you need to collect the greens in bunches and tie them.

Drying methods

There are two main drying methods:

• in the fresh air;
• in special conditions - using an oven, microwave.

Outdoors

To dry herbs outdoors, you will need twine or parchment paper, depending on which method suits you best - vertical (hanging) or horizontal (unfolded).

Drying outdoors should be done in warm weather.
The vertical drying technology is as follows:

1. We tie the culled, washed and dried grass with rubber bands or threads into bundles of five to six branches.
2. We hang the bunches under a canopy with the leaves down so that there is good air access to them, but at the same time they are not blown too much by the wind, but Sun rays they didn't fall on them. When exposed to the sun, the grass will lose most of its beneficial substances; when exposed to wind, the smell will disappear.
3. The distance between the bundles should be about 7-10 cm.
4. We periodically check the readiness of the workpieces. Drying takes from six hours to several days. If the greens are dried correctly, they will be the same color as fresh. It shouldn't crumble into dust.

In addition to a canopy, an attic, balcony, loggia, veranda or other well-ventilated room is also suitable for hanging bunches.

It is good to dry in bunches.
For the horizontal drying method, the greens are laid out on sieves, trays, baking sheets or other surface. Flat plates will do. Parchment or newspaper or canvas fabric is placed underneath. The grass is laid out in a thin layer so that one plant does not overlap another. You can cover it with gauze on top. While drying, the grass will need to be turned over periodically to prevent rotting. Plants need to be protected from the sun.

On the windowsill

You can dry it horizontally on a windowsill.

1. Place the grass on parchment paper or newspaper. It is best if the layer is single, no higher than 1-1.5 cm. Otherwise, the drying process will be long and of poor quality.
2. Stir the grass once or twice a day.

In the same way, you can dry plants on a loggia or balcony.

In an electric dryer

If you often harvest greens for the winter, then there is a reason to purchase for these purposes. This is not a very expensive device that will help greatly simplify the process and dry the plants efficiently.

The drying process in an electric dryer is as follows:

1. Place the washed, dried and chopped grass to 1.5-2 cm into trays in a thin layer.
2. If the dryer has a “Herbs” function, then select it. If such a function is missing, then set the temperature to 40-45 degrees.
3. To achieve uniform drying of the entire batch, the trays will need to be swapped periodically.
4. Typically, the process of drying herbs in a dryer takes two to six hours. For devices of different brands, this time will be different. It should be clarified in the attached instructions.

Can I dry it in the oven?

It is also possible to dry herbs in the oven. It is important to maintain the required temperature, since too heat leads to overdrying of plants, loss of color and valuable substances.

We invite you to familiarize yourself with the technology of drying greens in the oven:

1. Place the washed and dried herbs on a baking sheet with baking paper. It is also advisable to cover the top with paper. The layer should be no higher than one or two centimeters.
2. Preheat the oven to minimum temperature. It is best to dry at temperatures below 40 degrees. To achieve a low temperature, you can place a wine stopper or other object between the door and the oven that will prevent the door from closing completely. This way the temperature can drop.
3. When the grass becomes limp, the temperature should be raised to 50 degrees.
4. We keep the plants in the oven for two to four hours, periodically checking their readiness.

Important! You should not dry several types of herbs at the same time. This way their smells will mix.

1. You can dry greens in the microwave. It is placed on a paper plate, having previously covered it with a paper napkin. The top of the grass is also covered with a napkin. Dry the plants at maximum power for three minutes. After turning off the oven, the greens are inspected. If there are under-dried specimens, they are brought to readiness for another two to three minutes.
2. Dried herbs are an excellent substitute for salt and help reduce its consumption. You just need to add a pinch of dry herb to the salt shaker that usually stands on your kitchen table. It copes with this task perfectly.
3. When drying, make sure that the plants do not come into contact with metal. Otherwise, they will lose their color and change to dark. So, if you place plants on metal baking sheets, then you should spread baking paper on them.
4. Young plants are better suited to drying.
5. Different types of herbs must be dried separately (except in a dryer). If you plan to create a mixture of seasonings, then you need to mix them after they have dried.
6. For drying it is better to choose