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بازدید : 21
دوشنبه 11 بهمن 1400 زمان : 16:26

How to Dry Herbs

How to Dry Herbs: Four Techniques You Should Know
A Primer on the Ins and Outs of Preserving Your Greens
If you are faced with an abundance of fresh herbs, and
don’t know what to do with it, drying the herbs is the
surest way to minimize food waste and have herbs
on hand that still pack a load of flavor in your
favorite recipes. Don’t waste and instead make
those excess herbs work for you.

How to Dry Herbs

When you dry your own herbs, you can guarantee that they’re
fresh, whereas some store-bought ones may have been sitting
around for a long time before you add them to your grocery
basket. Even if the ones you get at the grocery are flavorful
newly dried, it can help save money to dry them at home,
especially if you’re growing them in a garden.

How to Properly Store Fresh Cilantro

For example, a jar of organic thyme will cost you around $7, whereas
a living plant runs closer to $3. You can save the seeds and plant again
or let it continue to grow and harvest each time you need to replenish
your stash. It can also be helpful when you need to dry all the leftover
cilantro from taco night.

What Herbs Can You Dry

So, now that you’re eager to dry your own herbs, it’s good to
look at what’s available and what dries best. Each herb has
its own nuances such as water content, essential oil levels,
and proclivity to mold, so it’s good to do a little research
before you have at it. Some, like basil, sage, cilantro,
and rosemary prove simple to start since they have
larger, solid leaves and don’t require much
maintenance before the process.

  • Others, including tarragon, thyme, and dill
    need more care to remove the smaller leaves
    from bigger stems. Good news, you can actually
    dry any herb you want, just make sure to label
    them at the end since piles of dried green leaves
    start to look the same.

HERBS CHANGING TO FLAVOR

Keep in mind a lot of people feel herbs change in flavor when
dried, but really the dried version tends to offer more of a punch
per ounce. It’s a slightly different flavor since fresh tastes, well,
greener. That doesn’t mean dry herbs should be ignored. There
are a lot of uses for dried herb. Plus, wouldn’t you rather add a
pinch of dried basil to the spaghetti sauce than skip it? We know
we would!

Drying Methods

The oldest way to dry herbs is to take a bunch, hang it upside
down in a dark and dry basement, attic, or closet, and let nature
do the work. This method can work wonderfully, but it’s not the
only option. Here are four other great ways to preserve those fresh
herbs.

Air Drying

This method has a rich history in culinary and medicinal
lore and was the way most apothecaries and cooks dried
herbs back in the day. You can either hang a bunch
(approximately an inch in diameter) of whole herbs
upside down, as we mentioned before.

  • Once all the moisture has left, then crumble the dried
    leaves into a container and preserve it. Make sure you
    use a rubber band to hold the fresh herbs together, as
    when the herbs dry, the stems will shrink and the rubber
    band will make sure to keep the bind tight.

other way to dry herbs

The other way to air dry involves plucking the leaves from
the stems and laying them out to dry on a rack or tray—just
make sure there isn’t a breeze that’ll blow the leaves away.

  • It’s also a good idea to put the vessel in a clean area without
    a lot of dust. Dark and temperate proves best, though if the
    only space you have is on top of your fridge, that can work,
    too. Both air-drying methods take approximately a week to
    complete, all depending on the natural humidity of where
    you are. The wetter the air, the longer it will take. A simple
    crumble test can determine if they are ready. If you take a
    leaf in your palm and crush it, does it come apart easy? If
    so, you’re ready to store.

Microwave Drying

That’s right, you can dry herbs in a microwave and it’s pretty
easy to do! First, separate the leaves from stems and wash the
parts you want to save. Once the greens aren’t wet anymore,
microwave between two paper towels for one minute. Check
and if needed continue to zap in 30-second intervals until done.

Dehydrating

A home dehydrator proves a great way to dry herbs in bulk, especially
if your device has mesh inserts, which keep the leaves from falling. Make
sure the leaves are clean and undamaged and then put them in a single
layer on each tray. Cook at the lowest setting for approximately two to
four hours. The hardest part is removing the herbs from the trays. It’s
best to do this over a clean cloth or bowl so the broken bits can be saved
and stored as well.

Oven Drying

Don’t have a gadget to dry herbs? No problem! Your regular oven can also
do the job. It’s best to get a muslin or cheesecloth to lay the plucked leaves
on, that way they won’t stick to a baking pan. Silicone mats also work very
well. Set the machine on the lowest setting and “bake” for around 30 minutes.
You’ll know they are dried when the leaves crumble easily and there’s no pull
when you try and tear them.

How to Store Dried Herbs

Just as you buy a glass bottle of dried herbs at the grocery, this is the best
way to store home-dried herbs. You can save up old bottles or jelly jars
(all cleaned well of course) and use those, or find an airtight plastic
container. The latter might not look as good, but it works just as well.

  • When storing, decide if you want to save the whole leaf or
    crumble it up. For some items such as basil or mint, it’s
    easiest to crush the leaves. The benefit of keeping the leaves
    whole is you get a little more fragrance when you crush them
    as needed.

    How to Store Dried Herbs

    How to Store Dried Herbs

How to Cook With Dried Herbs

Overall there’s not much difference in cooking with dried herbs versus
cooking with fresh, that is until it comes to quantity. Because dried foods
tend to intensify the flavor, you need three times the amount of fresh herbs
to give the recipe the same nuances. Of course in some situations, fresh may
taste better. Think tossed in salads, Thai food, and fresh basil on a Caprese salad.
But often the dried works the same way. This proves especially true in meals that
get cooked be that stewed, baked, or fried.

How to Cook With Dried Herbs

How to Cook With Dried Herbs

Recipes Using Dried Herbs

You can throw dried herbs in a pot of soup, rub onto fish, sprinkle
over a salad, stir into tomato sauce, and so much more. This ingredient
shows versatility and by drying, you are preserving a flavorful season to
use in your cooking all year round. Play around with flavors and try a new
spice blend the next time you whip up dinner. Below are a few of our favorites:

  • Cajun Spice Mix
  • Baked French Fries
  • Grilled Herb Butter and Sourdough Toast
  • Herb Salt Substitute Recipe

source : ferdowsnabco

برچسب ها How to Dry Herbs , ferdowsnabco.com ,
بازدید : 15
دوشنبه 11 بهمن 1400 زمان : 16:21

Dried Herbs

Dried Herbs :Simply put, dried herbs are herbs that have been intentionally dried to help preserve their flavor and create a shelf-stable herb that will last for a longer time. Herbs that have been recently dried usually have a stronger flavor, which means that you can use less of them to achieve the same result. If you purchase dried herbs that are lacking in flavor, it may be worth checking when they were packaged. Dried herbs that have been sitting on a shelf for longer than a year tend to lose their flavor and not be as potent.

Dried vs. Fresh Herbs: Which Is Better?

If you’re trying to incorporate wholesome foods into your diet, your first thought might be “the fresher, the better.” While this is an excellent rule to follow with many foods, when it comes to herbs, depending on the recipe, fresh herbs may not always be the best choice when cooking at home.

  • Unless you have a garden that you’re growing fresh herbs in, buying them at the grocery store can be inconvenient. And if you do purchase them fresh, you must store them properly so that they don’t spoil quickly. While there’s nothing quite like fresh herbs, there are several recipes in which dried herbs can lend their own unique flavor. To help you better understand the differences between both and when to use each, we’ve created this guide that compares dried vs. fresh herbs. Keep scrolling to discover more about these flavorful ingredients!

When to Use Dried Herbs

The rule of thumb is that if you are cooking a dish on the stovetop for more than a few minutes, it’s best to use dried herbs. While you can use fresh herbs, after cooking them for 10 minutes or longer, the natural oils that make the herbs taste fresh are released. This means that even if fresh herbs are used, they will have the same impact as dried ones. In stovetop recipes, dried herbs generally work the same, or better than fresh herbs. Plus, you might even save some money!

  • When adding dried herbs to a stovetop meal, it’s best to add them to the recipe during cooking. Doing so will allow time for their flavor to infuse the entire meal. If you add dried herbs later in the cooking process, their flavor won’t be as potent. When choosing which herbs to purchase dry, it’s worth noting that some dried herbs hold their flavor better than others. A few of our favorite dried herbs include:
  • Marjoram
  • Oregano
  • Thyme
  • Rosemary
  • Bay Leaf
  • Curry Leaf
  • Fennel Seed

When stored at room temperature, in a dry and dark place, dried herbs will keep for a long time. However, they do have an expiration date. Over time dried herbs lose their potency and should be used within a year of purchase.

Delicious Recipes That Use Dried Herbs

If you’re craving homemade focaccia bread, then this recipe is sure to hit the spot. This tasty Gluten Free Yeasted Focaccia is made with a sourdough starter and various dried herbs. Its traditional focaccia texture yields a soft crumbly interior with a crispy exterior. Made with a combination of millet flour and sorghum flour, this bread is easy for those with a gluten intolerance to enjoy. Top it off with olive oil, sea salt and pepper to taste, and you have a delicious bread ready to eat!

Gluten Free Savory Breakfast Muffins

What’s a more delicious on-the-go treat than breakfast muffins? We understand that mornings can get busy, especially when you have a full

Gluten Free Savory

Gluten Free Savory

week of work ahead. To help make busy days easier, try preparing these Gluten Free Savory Breakfast Muffins before the week begins and freeze them for an on-the-go breakfast that everyone will love. Full of flavor and easy to grab, they’re the perfect breakfast to eat when you’re in a rush. A mix of dried cilantro, parsley and dill are used in these muffins to amp up their savory flavor. Just one batch of this recipe will serve up to six people. Serve as is or for even more of a flavor boost top these muffins with cream cheese.

Socca

Socca, a wheat free and grain free flatbread, is a popular dish in France and around the Mediterranean coasts of western Europe. Easy to fix, it has a delicious flavor and can be topped with nearly anything. Use it as a base for pizza or as a sweet and savory flatbread. To boost the flavor of the dish, add the dried herbs at the beginning of the cooking process. Made in just 30 minutes, this flatbread can be served and enjoyed immediately. Just wait for it to cool off before diving in!

Fresh Herbs

What Are Fresh Herbs? Fresh herbs are a healthy way to take some of your favorite dishes to the next level. Adding fresh herbs at the end of the cooking process, or using them to garnish a meal before serving, adds a delicious depth of flavor to a recipe. Fresh herbs are usually classified into two categories: hard herbs and soft herbs. Rosemary and thyme are hard herbs and often too potent to be eaten raw. While they can be enjoyed fresh, hard herbs taste best when cooked into the meal they’re flavoring. Soft herbs like basil and parsley often have a lighter flavor and are best enjoyed raw when added to salads or when stirred into cooked dishes.

  • Though many grocery stores carry fresh herbs, they’re also easy to grow! Whether you live in an apartment in the city or have a garden of your own, with the right supplies, you can quickly grow fresh herbs to pull from when cooking.

When to Use Fresh Herbs

Fresh herbs can be used in just about anything! When making a raw dish like salad or ceviche, it is best to use fresh herbs. Soft herbs are best used uncooked as they have a light, refreshing flavor. Some of the most commonly used soft herbs are:

  • Basil
  • Parsley
  • Cilantro
  • Tarragon
  • Fennel
  • Chives

When using fresh herbs in cooked meals, you can use both soft and hard herbs. Due to their strong flavor, hard herbs will taste best when added to a heated recipe. The heat allows their flavors to mix with the meal without becoming overbearing. Some of the most common hard herbs are:

  • Rosemary
  • Thyme
  • Marjoram
  • Oregano
  • Dill
  • Bay Leaves
  • Sage
  • Mint

Certain herbs

Certain herbs

Certain herbs

When it comes to herbs, certain herbs are always better fresh. Often, more delicate herbs lose a lot of their flavor when dried. When cooking with delicate herbs like parsley, tarragon, cilantro, chives, mint and dill, if possible, it is recommended to use them fresh.

Recipes That Use Fresh Herbs

Loaded with fresh herbs like parsley, oregano and dill, these quinoa patties are overflowing with flavor. A great dish to make ahead and store as a quick meal, this Fresh Herb, Feta and Quinoa Cauliflower Recipe can help you stick to your healthy diet, even on the busiest of days! Top them with a dollop of hummus or pest and serve them on a whole grain bun for a truly satisfying meal!

Fines Herbs Quiche

Who doesn’t love a great quiche? If you’re craving french food, then this Fines Herbs Quiche is the perfect dish. Made with our Gluten Free Pie Crust Mix and flavored with fresh chives, parsley and tarragon, this quiche blends healthy and wholesome ingredients to create a truly nutritious meal. Enjoy this as is, or serve alongside a soup or salad for a more filling meal!

Substituting Dried and Fresh Herbs

While some herbs are best used fresh, others can easily be substituted for their dried version. Generally, when swapping dried herbs for fresh herbs, you should use ⅓ of the amount of fresh herbs called for in the recipe. For example, if a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme. The same rule replies in reverse when swapping fresh herbs for dried herbs. In raw and uncooked recipes, dried herbs have a dusty taste and should not be substituted for fresh herbs.

  • Now that you better understand the difference between dried herbs vs. fresh herbs and when to use each, we hope that you’re inspired to hit the kitchen and add this delicious ingredient to your recipes! Knowing the proper way to use herbs in your meals, will help you create flavorsome healthy meals daily. Whether you choose to grow your herbs or purchase them at the market, we’re confident that your meals will taste delicious!

source : ferdowsnabco

برچسب ها Dried Herbs , ferdowsnabco.com ,

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