Dried spicy parsley has a delicate spicy and aromatic taste. It is prepared from a garden leaf variety of a plant. In contrast, the root type of parsley is a weakly branching thickened root.
Seasoning is used all year round to improve the taste of meat side dishes, vegetable and fish dishes. In addition to aromatization, the use of dried herbs normalizes the water-salt balance and the functioning of the gastrointestinal tract in the body, and contributes to good absorption of food.
Dried parsley contains beneficial vitamins, minerals and antioxidants just like fresh parsley, although in smaller quantities.
It should be noted that in most spices, spicy parsley is present in the form of finely chopped dried herbs or ground seeds.
dried parsley recipe
Before drying, the greens are rinsed with water, shaken off and the leaves are laid out to dry separately from the stems on a wire rack or paper towel.
Put the grass to dry in the oven for several hours at about 50 degrees.
- Parsley greens are not chopped, but cut to preserve the juice, which contains flavoring and aromatic substances.
- If you put the grass roots in a wooden box, sprinkle with dry sand and put in a cool dark place, then the parsley roots will be stored for 3-4 months.
- Even in the hottest heat, it will retain its fresh appearance if it is placed in a dry, tightly closed container, and the parsley should also be dry.
- For salad, young grass roots are best chopped on a grater.
- Parsley greens will become more fragrant if sprinkled with warm water, not cold.
After cutting and sprinkling with salt, fresh parsley in a home freezer is kept in an airtight container for several months. Dried greens packed in paper bags and stored in a dry place.
When the season of fresh vegetables and fruits begins, favorite, tasty and fragrant greens appear, and it must be saved so that in winter you can eat dishes seasoned with finely chopped dill, parsley, basil, celery, cilantro and other healthy herbs. Therefore, in the season when greenery is not expensive and there is a lot of it, you need to stock up on these gifts of nature and prepare for winter. And now let's figure out how to dry dill and other herbs, and in what ways it is better and easier to do it.
All the rules for drying dill can be applied to other herbs: parsley, basil, cilantro, celery, marjoram, oregano (oregano), mint, green onions (batun) and even arugula.
Preparing dill and herbs for drying
First of all, prepare the greens, you need to sort and rinse it, throw away the yellow and sluggish leaves. Be sure to rinse the dill with cold water. The fact is that warm water can ruin a beautiful color, and the plant will immediately become lethargic. We do not need this, if we are wondering how to dry dill for the winter at home, we must study it and do everything right.
After you have washed the dill and greens, you need to spread it on a dry cotton towel, in a draft, for example, near an open window. Let the greens dry well. Of course, it is better not to wash dill and other greens at all before drying. Therefore, if you collect greens in your garden and pluck the top, clean leaves and twigs, you can not wash them.
How to dry dill at home
Now let's get straight to the question. how to dry dill at home. Prepare kitchen paper towels to dry your greens. Do not use magazines or newspapers, because printing ink is toxic, and wet dill will absorb all these harmful substances, which is definitely not suitable for us. Dry (not wet) greens can be laid out simply on the surface of the table, without any bedding.
We lay out chopped dill, or whole branches on paper towels, not very tightly. It is better to take more paper so that the greenery is spacious, and it dries well, does not stick together. Another important point, before drying the greens, find the most ventilated place in the house where there is no sun. By mistake, many people dry dill on the windowsill, it fades from the sun, loses its color and taste. Of course, dill will dry much faster in the sun, but, as mentioned earlier, it will lose color and taste. Therefore, it is better to spread the greens in the dark (or shade) and wait a few days.
The readiness of dried herbs is checked very simply. You need to crush the leaf (twig) in your hands, it should crumble, making a crisp sound.
Another way to dry dill if you want to keep the whole herbs. It is necessary to tie the dill in bunches, and hang it on a thread in a ventilated dark place until cooked. So the branches (stems) will remain intact. Remember that we do not dry the bundles in the sun, we hide them where it is dark and there is ventilation!
Then the greens dried on the stems must be chopped. If you want to get a seasoning like in a store, chop the greens by rubbing it through an iron sieve (see photo). It's very simple and the result is amazing!
Now we know how to dry dill in sprigs and chopped.
How to dry greens for the winter at home
As for the rest of the greens, everything is simple, everything is the same as with dill. Thus, you can dry at home for the winter: parsley, basil, cilantro, celery, marjoram, oregano (oregano), mint, green onions (batun) and even arugula.
Rinse well, sort through, discard sluggish and yellow leaves, and finely chop, well, or leave whole branches, hang and dry in bunches. Spread on paper towels and dry in a dark place until cooked. But if you dry a variety of greens, you can make joint seasonings out of it, the main thing is to know which greens are suitable for which. Just before drying dill for the winter, parsley, basil and all other plants together. Set them all apart so the flavors don't mix, and then when they're ready, mix them together for an incredible flavorful condiment.
How to store dried herbs for the winter
So, now we know well how to dry dill at home, and we’ll figure out how to preserve it so that the delicious smell that spices up any dish remains for a long time. Purchase a set of small glass jars, small to medium (100 ml - 500 ml), and make sure the lid closes tightly and well. If you have children, there will be no problems with jars, you can take mashed potatoes from children's purchases, since usually such jars are “still useful”, they, like many, are not thrown away and stored on demand. Here they fit perfectly. Good jars with vacuum lids (lids with rubber bands) are now sold in many large hardware stores. In glass, dried herbs are stored for the longest time, since moisture cannot get there.
If you store jars of dried herbs outside of a cupboard or in a dark space, it's best to use non-transparent jars. Also acceptable containers are tin cans, for example, from coffee, if you can close the lid well and tightly in them.
Now we figured out how to dry herbs and dill how to store. Remember that overdrying dill means ridding it of all its vitamins and all its saturated promates. Therefore, we do not allocate more for this three days. If you dried the dill correctly, the place was well ventilated, and it was dark and dry there, after this time the greens will grind into a fine powder in your hands.
Dill greens are one of the first places in herbs used in cooking. Salads, first and second courses of meat, poultry and fish are flavored with dill. How to save this spicy greens for the winter is the main topic of our conversation today. Freezing and drying is the best way to store dill. At the same time, dried herbs have the brightest aroma. We will talk about how to properly dry dill at home so that it does not lose its taste and useful properties in this article.
If you plan to process greens from your own garden, then you need to carefully approach the issue of collecting it.
It is best to use very young plants for drying, which have not yet let out a dense tube with a seed umbrella. Collection time falls at the beginning of summer.
Cut dill from the garden, preferably in the morning, immediately after the dew has disappeared. If it rained at night, even a little, then it is better to postpone this procedure for another time, as the greens will be too wet, and this can lead to premature spoilage. For the same reason, it is better not to wash dill collected from your own garden.
If you buy greens on the market, and the purity of the product is in doubt, then the bunches of dill are rinsed under cool running water and dried thoroughly. A waffle or paper towel works well for this. Also, a bunch of grass can be placed in a glass in a draft so that the drops of water from the plant evaporate.
How to dry dill
The best way is to dry the whole branches, and then, already dry, grind thin leaves from a rough stem. The advantage of this method is that the essential oils in the plant will evaporate less and the seasoning will remain fragrant for a long time.
If, nevertheless, a decision is made to dry the plant without stems, in chopped form, then you should not strive to chop the dill too finely. This is best done just before the cooking process, rubbing a whisper of greenery between your fingers.
The main ways to dry dill at home
Outdoor drying
Prepared greens can be dried in bunches or chopped.
Small bunches, 5-6 branches each, are fixed with a thread to any canopy, placing them down with foliage. At the same time, direct sunlight should not fall on the place for drying greens, and it should be well ventilated.
Chopped dill is also dried in the shade, placing it in a small layer on pallets or flat plates. Grass on top can be covered with gauze to avoid dust settling on the workpiece.
Watch the video recipe from the channel “Cooking. Video recipes "- How to dry greens for the winter
How to dry dill in the oven
Since dill has a lot of aromatic oils, it is necessary to dry this herb at the lowest possible oven temperature, preferably up to 40 degrees. Too high an oven temperature can also lead to discoloration of the workpiece and the loss of its useful qualities.
Dill slices and sprigs are entirely placed on baking sheets lined with waxed paper. Keep the oven door slightly ajar. This will allow the air to circulate well. Baking trays should be removed every 30 - 60 minutes, the greens should be mixed and inspected for readiness.
The total drying time can take from 2 to 4 hours.
Drying herbs in an electric dryer
The prepared foliage or twigs are laid out in a loose layer on pallets and the unit is switched on to the "Herbs" mode. If your electric dryer does not have one, then the temperature should be set independently within 40 degrees. The product will be completely ready in 3-4 hours.
Watch the video from the Ezidri Master channel - How to dry dill in a quality way? Dried greens. Herbs
Drying dill in the fridge
Shredded greens or small twigs are laid out on a flat plate with a thin layer. From above, the structure is covered with a napkin. The container is placed in the positive compartment of the refrigerator on the bottom shelf, and they forget about it for about 2 to 3 weeks. During this time, all the moisture from the grass will evaporate and the workpiece can be transferred to jars for storage.
How to dry herbs in the microwave
Sliced or twigs are placed on a paper plate or on a flat container lined with a paper towel. Top dill covered with another layer of thin paper. In this form, the greens are sent to the microwave oven for 3 minutes at maximum power. After the specified time, the top napkin is removed, and the greens are inspected and mixed. If necessary, drying continues in the same mode for another 2-3 minutes.
How to check the readiness of dried herbs
Qualitatively dried dill easily turns into a fine powder if you try to grind the branches between your fingers. If the greens are wrinkled, but do not break, drying should be continued.
Store the dried product in dark glass jars with tight-fitting lids in a dark, dry place. Zippered coffee bags are also great for storing spicy greens.
It is unlikely that anyone today imagines cooking without the use of greens. Besides the fact that it is a tasty and fragrant seasoning for various dishes, it is also a storehouse of useful substances. So, for example, it contains four times more ascorbic acid than. And in 100 g there is 25% of iron from the daily norm necessary for a person. The best ways to preserve valuable substances for a long time in plants used in cooking are. We will talk about how to dry properly in this article.
What can be dried
It's pretty simple, easy 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 it does not lose its properties.
These plants include:
Did you know? 454 g of greens contain the amount of vegetable protein that the human body needs per day.
Before drying greens for the winter, it must be carefully sorted out, washed and dried well from moisture. Roots must first be cut. Remove yellow, dry, damaged leaves. It is also necessary to get rid of thick leaves and rough stems, old plants.
When purchasing herbs in 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 chopped plants, then they must be chopped with a knife into pieces of 4-5 cm. When harvesting by hanging, it is necessary to collect the greens in bunches and tie them.
Drying methods
There are two main drying methods:
- outdoors;
- in special conditions - using, oven, microwave.
Outdoors
To dry your herbs outdoors, you will need twine or parchment paper, depending on which method suits you best - vertical (hanging) or horizontal (unfolded).
Outdoor drying should be done in warm weather. 
The vertical drying technology is as follows:
- We tie the discarded, washed and dried grass with elastic bands or threads into bundles of five to six branches.
- We hang the bundles under a canopy with the leaves down, so that air access to them is good, but at the same time they are not strongly blown by the wind, and the sun's rays do not fall on them. When exposed to the sun, the grass will lose most of its nutrients, when exposed to the wind, the smell will disappear.
- The distance between the beams should be about 7-10 cm.
- Periodically check the readiness of the blanks. Drying takes from six hours to several days. If the greens are dried properly, they will be the same color as fresh. It shouldn't crumble to dust.
For hanging beams, in addition to a canopy, an attic, balcony, loggia, veranda or other well-ventilated room is also suitable.
In bunches it is good to dry,. 
For a horizontal drying method, greens are laid out on sieves, pallets, baking sheets or another surface. Flat plates will do. Under the bottom is lined with parchment or newspaper, canvas. The grass is laid out in a thin layer so that one plant does not overlap another. From above, you can cover it with gauze. During drying, the grass will need to be turned over periodically so that rotting does not occur. Plants need to be covered from the sun.
On the windowsill
On the windowsill can be dried horizontally.
- We lay out the grass on parchment paper or newspaper. It is best if the layer is single, not higher than 1-1.5 cm. Otherwise, the drying process will be long and of poor quality.
- Mix once or twice a day.
In the same way, you can dry the plants on the loggia, balcony. 
In an electric dryer
If you often harvest greenery for the winter, then there is a reason to purchase for these purposes. This is a not too expensive device that will help to greatly simplify the process and dry the plants with high quality.
The drying process in an electric dryer is as follows:
- Washed, dried and chopped up to 1.5-2 cm grass is placed in trays in a thin layer.
- If the dryer has the “Herbs” function, then select it. If there is no such function, then we set the temperature to 40-45 degrees.
- To achieve uniform drying of the entire batch, the trays will periodically need to be swapped.
- 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 specified in the attached instructions.
Can it be dried in the oven
It is possible to dry herbs in the oven. At the same time, it is important to observe the required temperature, since too high a temperature leads to overdrying of plants, loss of color and valuable substances.
We invite you to familiarize yourself with the technology of drying herbs in the oven:
- Place the washed and dried grass on a baking sheet lined with baking paper. It is also desirable to cover the top with paper. The layer should be no higher than one or two centimeters.
- We heat the oven to the minimum temperature. It is best to dry at a temperature below 40 degrees. To achieve a low temperature, you can place a wine cork or other object between the door and the oven that will not allow the door to close completely. This way the temperature can drop.
- When the grass becomes lethargic, the temperature should be raised to 50 degrees.
- We stand the plants in the oven for two to four hours, periodically checking their readiness.
Important! Do not dry several types of herbs at the same time. This will mix their scents.
- You can dry your herbs in the microwave. It is placed on a paper plate, after covering it with a paper napkin. From above, the grass is also covered with a napkin. Dry the plants at maximum power for three minutes. After turning off the stove, the greens are inspected. If there are under-dried specimens, they are brought to readiness for another two to three minutes.
- Dried herbs are an excellent substitute for salt and reduce its use. You just need to add a pinch of dry grass to the salt shaker that you usually have on your kitchen table. He does an excellent job with this task.
- When drying, pay attention that the plants do not come into contact with the metal. Otherwise, they will lose their color and change it to dark. So, if you put plants on metal baking sheets, then you should spread baking paper on them.
- Young plants lend themselves better to drying.
- 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 are dried.
- For drying it is better to choose
Good afternoon friends!
Everyone knows that leafy greens have a number of healing properties. No wonder the Caucasian centenarians serve fragrant herbs for each dish. Parsley, coriander, celery, dill, basil, spinach, sorrel, lettuce are cultivated in any garden. The composition of plants contains in large quantities: carotene (provitamin A), ascorbic acid, vitamins P, PP, B, K, E, macro- and microelements, organic acids, dietary fiber, ash substances and a whole complex of antioxidants. Today I will tell you how to properly dry greens for the winter.
Naturally, freshly picked greens are much healthier than canned or dried ones, but even in any of the listed harvesting options, the herb still contains a sufficient content of biologically active phytonutrients that have a beneficial effect on the human body. Yes, and it is much safer to use grass grown with your own hands and then dried than to buy it in supermarkets in winter, when manufacturers most often use synthetic substances to stimulate plant growth.
The most popular method for harvesting greenery for the winter is drying it. The drying method does not require much effort, and the finished product does not take up much space and is ideally easy to store. You can dry any kind of greens, for use in food, both individually and in various combinations. Different herbs should be laid out for drying away from each other so that their aromas do not mix and transform. Exquisite seasonings are prepared from dried herbs, combining a variety of types, for example, coriander leaves + basil + arugula or parsley + celery.
Preparing greens for drying
Plants are sorted out, removing yellowed leaves and damaged specimens. Roots (if any) and coarse twigs are pruned. Drying is mainly tender leaves. A bunch of greens is washed several times, dipped in a bowl of fresh water. If you bought greens at the market and are not sure of their environmental friendliness, then to remove possible toxic compounds and disinfect plants, they are kept for 15 minutes in salted water (a tablespoon of table salt per liter of cool water).
After the grass is shaken off from drops of water and laid out in a single layer on a kitchen towel to evaporate excess moisture. Next, the greens are crushed or tied into bundles, depending on the chosen drying option. Please note that in order to preserve more beneficial compounds, any herbs are dried in shady places, since vitamins, antioxidants and other biologically active substances are destroyed under the influence of ultraviolet radiation.
Drying greens
It is advisable to dry large adult plants in bunches, for example, dill, coriander, parsley. Such bundles are suspended by the stems with foliage down in a sufficiently ventilated room, for example, on a veranda, loggia, balcony, attic or in a country house under a canopy.
The rest of the greens are cut and laid out in a thin layer on light paper, trays, baking sheets, clean canvas, etc. Drying is carried out in places without access to the sun with good ventilation.
Storage of dried herbs
Store dry herbs in glass hermetic containers. It is most convenient to label each jar so as not to confuse the plants. Eastern culinary experts do not recommend using metal objects, such as a coffee grinder, to grind dried spices. Seasonings are mixed immediately after drying, sometimes grinding them with a mortar, hand mill or rubbing between the palms.
Dried greens are a great addition to the main hot, cold and snack dishes. Now that you know about how to dry greens for the winter, even in severe frosts on your table there will always be a piece of summer with fragrant herbs. See you!
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