Basil is one of the most aromatic and healthy spices and if you dry it properly, its magical aroma will last for a very long time. This way, you will have a delicious and aromatic seasoning for different types of dishes at hand all winter long.
Tear off the basil leaves and spread them on newspaper or a thin cloth, by spreading them out in a single layer. Dry the basil leaves for a few days in a dry shady room that is ventilated.
Pour the dry leaves into hermetically sealed jars and write it on top, so that you know what you are storing in it and do not open it often unnecessarily.
Basil is dried without tearing the petals from the branches. Bundle a few sprigs of basil, tie them at the bottom with a thick string and hang them with the petals facing down in a dry shady place with good air circulation.
After two weeks, remove the ties, tear off the basil leaves, distribute them in airtight jars and store them that way.
You can also hang dried basil bunches in a prominent place in the kitchen, since they are beautiful. But unfortunately, you won't be able to use basil to season dishes, only as a scent for the kitchen. They will dry out and become dusty from being in the room.
Dried basil leaves are an indispensable seasoning for tomato soup, caprese salad, fish specialties, pasta sauces, various types of tomato dishes, as well as in dishes from the oriental cuisine, which many of us love.
To make a dish with aromatic basil, add it at the last moment, a few seconds before removing it from the heat or removing the dish from the oven. This way, basil does not lose its unique aroma.
Basil leaves are plucked from a plant that has not yet bloomed. Do not tear all the petals, small ones are not suitable for drying, medium-sized ones are best.
Before drying the basil, wash the leaves from dirt and dust, since you can then use them directly in the dishes. You can dry basil in a sieve in sunlight by covering it with a thin cloth.
If you are tired of waiting for days, until the basil dries, dry the leaves at 40°C in the oven, but no more than half an hour. The leaves are then cooled and stored in cloth or gauze bags.
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