The pots on the balcony is bushy, while stalls of folk and grocery stores are full of spices. Royal, parsley, oregano, mint, tarragon, thyme, rosemary, mint and everything,else put the mind have their honor and used fresh, giving flavor and aroma to dishes…..
However, most if not all- They are especially vulnerable, about’ and it needs to drain so that we in abundance and never miss our, even in winter. If this happens while still fresh, will retain most of their beneficial properties.
To what to do:
1. Cut from the pot the herb of your choice or purchased from the market.
2. Washed with cold water and then drain well in colander. If needed, leave little time on absorbent paper.
3. We make a bouquet and tie with string.
4. Let the fragrance hung in the shade. To avoid dust-free the bunch, we can cover it with paper bag, however making a few holes to adequately ventilate. In 3 some weeks will be ready (will easily understand when we rubbed our hands).
5. Grate the fragrance and stored in jar. Maintained for at least one year.
2. Washed with cold water and then drain well in colander. If needed, leave little time on absorbent paper.
3. We make a bouquet and tie with string.
4. Let the fragrance hung in the shade. To avoid dust-free the bunch, we can cover it with paper bag, however making a few holes to adequately ventilate. In 3 some weeks will be ready (will easily understand when we rubbed our hands).
5. Grate the fragrance and stored in jar. Maintained for at least one year.
Tip1:
Another quick way of drying is as follows: cut into small pieces the flavoring of your choice, wash, strain and place in sheet metal. Put it in the oven, at 90 ° C, with the door ajar. It is ready when rubbed our hands.
Tip2:
The same procedure is followed by ginger, which is ideal for jams.