good food for your holiday
The cultivation of fresh
plants in the garden or back yard is nice and cheap organic solution to
help you make good food for your holiday and your entire family. While holding the spring,
and fresh herbs all around, there is nothing wrong with learning how to
preserve fresh herbs is delicious. In summer, you want to
preserve the plants as much as you can prepare for the fall and winter
cooking. Fresh herbs are usually
grown and can be easily cured with rosemary, basil, thyme, bay leaves,
dill, oregano and tarragon, to name a few. Some plants can be stored
using a simple process of dry air while others may be better kept in
the refrigerator. Herbs are best stored in
air using a dry process-Bay, dill, oregano, rosemary and thyme. Although plants are the
most widely used herbs with the gel is wet like basil and tarragon. Two well known methods of
drying herbs for manufacturing parts of your plants your delicious
recipes holiday at the end of the year.
treatment plants in dry air
Well, you have oregano, rosemary, thyme, dill, bay and hand. You've selected the best time in the day, but not too early nor too late in the afternoon. So they have no chance of burning in the sun. To preserve them, you'll have to clean them. Cut the dried leaves or bad and the lower leaves of the branches of herbs. Clean with tap water and use a soft cloth to dry. Nonperishable wet herbal. Then the beam several branches together and tie with string or wire. You can hang them on a cold windy. Wait a few weeks and placed in the pot long after they are finished.
Frozen herbs
Now that you've done well with the dry air of your process, you can keep your basil and tarragon. The first steps are almost the same as maintaining a low moisture plant. Chop fresh herbs and wash with tap water. Pat dry and put them in zip lock clear. Use one bag for each plant type. Place in freezer until they look dry. This may take some time. After that, remove them and remove the branches. Keep the leaves in an airtight container and use them when you're ready to cook.
treatment plants in dry air
Well, you have oregano, rosemary, thyme, dill, bay and hand. You've selected the best time in the day, but not too early nor too late in the afternoon. So they have no chance of burning in the sun. To preserve them, you'll have to clean them. Cut the dried leaves or bad and the lower leaves of the branches of herbs. Clean with tap water and use a soft cloth to dry. Nonperishable wet herbal. Then the beam several branches together and tie with string or wire. You can hang them on a cold windy. Wait a few weeks and placed in the pot long after they are finished.
Frozen herbs
Now that you've done well with the dry air of your process, you can keep your basil and tarragon. The first steps are almost the same as maintaining a low moisture plant. Chop fresh herbs and wash with tap water. Pat dry and put them in zip lock clear. Use one bag for each plant type. Place in freezer until they look dry. This may take some time. After that, remove them and remove the branches. Keep the leaves in an airtight container and use them when you're ready to cook.