Methods for preparing dill for the winter
At the end of summer, when most of the crop has already been harvested and stored, spicy dill remains in the beds. If you make a little effort, and this fragrant greens can be saved for the winter, so that on cold days you do not feel a lack of vitamins and do not purchase a bunch of greenhouse dill in the supermarket, because herbs grown on their own plot are both more aromatic and healthier.
The only difficulty in storing greens is the rapid loss of moisture. Without using little tricks, the delicate foliage of dill can only be used for a couple of days, after which it withers, loses its aroma and taste. How to prepare dill for the winter and preserve the aroma of this spice, indispensable in the kitchen.
How to keep fresh dill for the winter?
The main cause of loss of juiciness is heat and exposure to light. If you place greens in a dark, cool place, metabolic processes in the foliage are inhibited, and dill can be stored much longer.
So that excess moisture does not form in the bag or container, and the condensate does not cause rotting of the dill, the greens are laid out on a napkin or paper towel before being placed in a container until the water drops are completely dry. Such dill can be stored both in the form of whole branches, and in already cut form, however, in the latter case, the terms are reduced.
In addition to this method, there are others. You can keep the dill fresh for the winter by placing the stalks of herbs in a container with water, and covering the foliage with a plastic bag. To create constant moisture inside, the bag on a jar or glass is secured with a thread or rubber band.
Bunches of fresh dill can be refrigerated in wrapping paper or in multiple layers of paper towels. Clean foliage, together with the stalks, are dried and completely wrapped in a towel. In this form, in the vegetable compartment, the greens will not wither within 7-10 days; you can extend the shelf life by additionally placing the bundle in a bag or film.
Experienced housewives assure that dill preparations for the winter are better stored if the greens are not washed before being sent to the refrigerator. Indeed, this is how the natural protective layer is preserved on the foliage, but the advice can be used only if the dill is only cooled, its structure and appearance do not change during storage. You can wash the required amount of the product immediately before use, but initially spoiled and yellowed parts of the plant must be removed before storage.
If the dill is to be dried, frozen or otherwise processed, the greens must be washed and dried.
A few pieces of onion placed together with herbs in a container or bag will help to use fresh dill longer. But no matter how fresh and juicy dill is, it will not work to extend its life for the whole winter. As much as possible, greens remain fresh only until mid-December. How to save dill for the winter in other ways?
How to dry dill for the winter?
Since the delicate feathery greens of dill quickly lose moisture, it will not be difficult to dry this crop for future use. Moreover, it is possible to dry the grass in several ways, and the dill harvested for the winter without losing its taste and aroma is stored in a tightly closed container for up to a year and can be used as an additive to hot dishes.
It is dried dill that has the most intense aroma and taste.
And you can dry the grass without resorting to any devices and heating. How to prepare dill for the winter, preserving the aroma of a spicy plant? Portion bunches of clean greens are hung out in a place protected from direct sunlight. The chopped greens are laid out on clean paper and left in the room or in the fresh air.
In both cases, it is important to protect the dill from insects, sun and wind. Before dill is dried, it is washed and sorted. The greens left on the table must be stirred up. Depending on the initial moisture content of the foliage, weather conditions and the layer of greenery, after 2-3 days the dill is completely dry and ready for storage.
The cold actively dehydrates the foliage. At the same time, it does not lose color, taste or smell. How to dry dill in the freezer? If the chopped dill is spread out in a thin layer on a pallet and sent to the freezer for 2-3 days, in winter the hostess will have a flavorful vitamin seasoning at her disposal for any household delicacies.
Many housewives prefer to dry the dill in the oven. This is the fastest method, but under the influence of elevated temperature, the delicate foliage loses most of the essential oils, turns brown or yellow, which indicates tissue destruction and loss of beneficial properties.
When drying dill, it is more correct to use special dryers, where the process takes place at low temperatures and constant air movement.
How to freeze dill in the refrigerator for the winter?
One of the most common ways to keep greens fresh is by exposing them to low temperatures. You can freeze dill both in cut form and in the form of whole bunches. How to freeze dill in the refrigerator for the winter? The washed and sorted greens are dried, laid out in containers or bags and placed in the freezer.
Do not use large containers as vegetables and herbs are not re-frozen and should be used as soon as possible.
Frozen dill foliage retains its properties, including taste and smell, for up to 6–8 months. And using this method, you can provide a vitamin supplement to dishes until the next summer season.
Small bundles can be wrapped in plastic wrap. Dill and regular foil preserves well.
Freezing chopped dill in ice cube trays is gaining popularity. How to keep dill for the winter in such a convenient form for use?
- If the leaves are previously finely chopped with a knife, then ordinary water, melted butter or vegetable oil will help to fasten the green mass in a small volume of the mold. In this case, 2 parts of the herb and one part of the filler are used. After hardening, such cubes are transferred to a bag and stored at sub-zero temperatures for up to 4-6 months.
- If the greens are crushed into a puree in a food processor or blender, it is not necessary to add water or oil due to the juice that appears. Green cubes are homogeneous, have a bright taste and rich aroma of fresh dill.
It is not necessary to make cubes from only one dill. To flavor broths, stews, sauces and other dishes, you can select compositions from your favorite herbs and spices.
For example, for a mushroom soup, a spice-flavor mixture other than dill can include parsley, basil, and some thyme. It is good to add a cube to borsch in winter not only with greens of dill prepared for the winter, but also chopped parsley sweet pepper and garlic.
How to keep dill salted for the winter?
To maximize taste, color and smell dillcollected from a garden bed, salted greens.The old way helps out today. Salted dill is a great dressing for all hot dishes.
- Before preserving the dill for the winter with the help of table salt, select fresh young dill without hard petioles and shoots.
- Raw materials are washed, dried and placed in glass jars, sprinkled with salt layer by layer.
- The contents of the containers are sealed, and when the released juice covers the greens, they are closed with lids.
- The pickles are kept cold and used as needed to add flavor and aroma to soups and side dishes.
If desired, greens with salt are crushed and mixed in a blender before being placed in jars, after which the mass is laid out in clean jars.
Pickled dill
Dill is an irreplaceable spice when housewives pickle cucumbers, tomatoes and mushrooms. But greens that are on the sidelines are worthy of becoming an independent dish. To pickle dill, only juicy greens are selected without umbrellas and coarse stems. Plant raw materials are washed, placed in small jars and poured with hot marinade. After sterilization, the jars are closed and sent to a cool storage place. You can serve the appetizer with fried meat and game, mushrooms and other marinades. Such preparation of dill for the winter will add spice to vinaigrette, pickle, bean and potato dishes.
Harvesting dill for future use from your garden is a good thing. When you get acquainted with agricultural technology, it says that dill gladly takes in nitrogen fertilizers and becomes dark green and very beautiful from them. In winter, they sell us beautiful greens that do not fade, but the aroma from it is inaudible. Therefore, no matter how the greens are prepared at home, there is more benefit from it. I have my own "lazy" way. I put the leaves in a plastic bag and keep them in the freezer. I will open it as needed, a little throne, and green needles will sprinkle into the dish. The package is immediately placed in the freezer. It does not have time to melt, you use it as much as you need, the leaves retain their shape, color, aroma. And for the first courses, I collect the stems that remain after the separation of the greens. And the thickest too. Then I dry them in the shade and break them into dust with a hammer. It is these greens that give the best flavor in winter. A bag of dry grass for a short time before the dish is ready to be dipped into the broth for five minutes, and again you will feel the aroma of summer. You can also put other dry spices there for a bouquet. Then there will be no need to catch coarse particles from the soup. I read about pickled dill for the first time. An interesting way, I will definitely make a blank. Thanks for the information you need.
Every year I harvest greens for the winter. First of all, dill and parsley. In my opinion, freezing is the best way. The greens are well preserved until the new harvest, without losing their beneficial properties and aroma. The process is not complicated. does not take much time. But I also want to prepare a salad. Can you please tell me if it can be frozen too. If not, how can you keep it for a long time? Thankful and grateful in advance.
Lettuce leaves can be frozen, pickled or canned. It is better to freeze the salad with the addition of other herbs (cilantro, basil, parsley). Finely chop the dried lettuce and greens and into freezer bags. This mixture can be added to soups, salads, and used as a filling for pies.