Provencal herbs (Oursson dehydrator electric dryer)

Provencal herbs (Oursson dehydrator electric dryer)

Category: Blanks

Ingredients
Basil green
Oregano
Rosemary
Sage
Thyme
Mint

Cooking method

• I looked at the composition of "Provencal herbs" in a purchased bag, and decided that I could prepare such a set of herbs myself.
• I bought bags of fresh herbs in the supermarket Green Basil, Oregano, Rosemary, Sage, Thyme, Mint.
• I spread dryers on trays and dried the herbs until tender. Moreover, I did not cut the grass finely - I spread it out as it is, with twigs.
• You can use these herbs separately and store each herb in a separate bag.
• I peeled the finished grass with my hands in order to separate the leaves of the grass directly from the dry and tough twigs. It is not worth peeling strongly, so as not to turn dry grass into powder.
• Combined different herbs in one bowl, gently mixed and mixed.
• I put it in a jar, tightly closed it with a lid.
• 

Note

I use this mixture wherever it suits my taste and as “Provencal herbs”.
Now try to smell and take a closer look at the herbs that are sold in bags under the guise of "Provencal herbs", and those that you get in the dryer - a striking difference!

And so much spicy grass turned out!

Now in the future, collect a full set of fresh Provencal herbs, and dry - that's enough for a long time!

Bon appetit, everyone! Cook with love and care, good cuisine takes patience!

Thank you!
I take it to bookmarks. Mother's basil and mint grow almost like weeds. It remains to get hold of the rest of the herbs.
Their herbs are definitely more fragrant. I know firsthand, because the land in the winter is basil + lovage + tarragon. The mixture turns out to be vigorous, it is consumed very economically

[Admin]

Admin, Tanya !!! A great idea, but it seems that it is impossible to store them (ready-made, purchased) for a long time, but how long can these be kept? After all, 6 pots of herbs - our family will eat for a couple of years.
Thank you, but I'm fixing it too))

[Girls]

Girls, Thank you!

Dried herbs can be stored for a long time, and, moreover, retain their taste and smell. The main thing is not to turn them into dust, and keep them closed, in opaque glass. This is how the herbs are stored in my jar



I dried herbs in the fall, and I kept them each separately. Not so long ago, I turned them into a "collection" - the intoxicating smell from them

With six bunches of dried herbs, I got about 0.7 liters of a can of herbs in the mixture - for me this is not a lot, since I use various herbs all the time, and I always don't have enough of them But how spicy herbs improve the taste of food, including mixtures of herbs improve the body's metabolism, and help in the assimilation of food.

Tanya, thanks for the great idea!
Let's collect our herbs and dry them!

I’ll probably make this mixture. I really like "Provencal herbs".
In general, it's so strange, all these herbs have been growing in our country from time immemorial, and they are called Provencal - offensive, you know.
Does it sound cooler than "Russian herbs"?
Tan, how to dry them? You have not indicated either the temperature or the time ...

[Elena Tim]

Elena Tim, herbs are all dry at low temperatures, tada and color and usefulness are preserved)

This is understandable, but on which "low" ones?

[Lena]

so strange, all these herbs have been growing in our country from time immemorial, and they are called Provencal - it's a shame, you know.

Yes, so! Many herbs grow in Russia, and they even began to grow them on purpose.
But, it was the French who combined them into a "bouquet of garni", "Provencal herbs", when herbs are used in a "package".

I want to raise Pokhlebkin, he gives in his book a detailed composition of Provencal and Italian herbs, and a bouquet of garni - based on this, I will collect a mixture-bouquet of herbs. Provencal and Italian herbs are different in composition.

Lena, I always start drying at a high temperature, for several hours, to quickly remove moisture from the grass (yes, and any other drying product), and then I move to T * lower to finish drying the grass.
According to my observations, if the grass is dried for a long time, and at a low T *, it can "turn gray-yellow", and even partially blacken.

But in general, choose a convenient and high-quality drying option for yourself

Lena, I always start drying at a high temperature, for several hours, to quickly remove moisture from the grass (yes, and any other drying product), and then I move to T * lower to dry the grass out.

Yes, I just remembered that I had already dried dill and parsley according to your "celery" recipe, I think. And I also set a high temperature first, as you advised me. Oh, and the grass then turned out - fly away!
Thank you for the Provencal herbs!

[Tatyana]

Tatyana, thanks for the recipe! I dry it separately, but to make a bouquet like this ... I didn't think of it
Their herbs, unambiguously, with the purchased ones in any comparison!

[Admin]

Admin, eh !!! grass-ants))) I love this business, but only experience and knowledge is not enough!)
We need to somehow make up for lost time this year and deal with them in more detail)
Tanyush, THANKS!

[Girls]

Their herbs, unambiguously, with the purchased ones in any comparison!

Girls, to your health!
Exactly - no comparison!
Here, it would seem, the herbs separately lay in bags for the winter, all the taste should evaporate, disappear.
No, no! She jerked them off, separated the solid twigs, put them together - such a fragrant spirit went - beyond words! I open the can and take out a pinch - the smell goes all over the kitchen! And the color in the photo shows how "juicy" the color of dry herbs can be.

And I use such herbs 1-2 pinches, it is enough - as opposed to 1-2 tsp. from a purchased bag.

Dry your herbs, and delicious and profitable!

Admin.Tanyusha. Thank you. Herbs ki land many different. I mix teas. But I didn't think of mixing Provencal herbs.

[Lena]

Lena, to your health!
Now you will mix, for different meat soups

[Tanyush]

Oh, Tanyushwhat a great idea !!! That seems to be just everything, but I did not think of it! I will definitely do it!
And what is bright in the second jar?

[Irisha]

Irisha, to your health! Yes, according to the principle "everything is ingenious, simply" It is necessary that someone or something should be given a kick - then for sure a thought will come, and hands will do

Ira, red is a spice for grilling, meat, barbecue and the like ... I buy from Uzbeks in the market, measure in cups. I like such mixtures with pepper-herbs-spices, I have been using them for a long time and buy them periodically.

[Admin]

I spread dryers on trays and dried the herbs until tender.

I always start drying at a high temperature

Admin, Tatyana, at what temperature do you start drying?

at what temperature do you start drying?

At a high temperature of 55-60 * C for about a couple of hours, until the greens get rid of moisture, a little withers - then I decrease by 35 * C and until completely dry

If you immediately put on a low T *, then the greens will dry much longer in time, and if there is a lot of its moisture in it (yes + also washed it), blackening on the leaves may appear.

I like such mixtures with pepper-herbs-spices, I have been using and buying them for a long time

Tanya, do you know the composition? Maybe try to do it yourself. There will be another masterpiece. And we will learn from you.

[Lena]

Lena, I will try to do

: hi: Tatiana, I am amazed at your ability to find new ideas in seemingly ordinary things. The grasses are dry, but for some reason it did not occur to me to combine them. Thanks for the tip.

I am amazed at your ability to find new ideas in seemingly ordinary things.

.... "and I also embroider with a cross" which is the absolute truth

Tatyana. Embroidery is overkill for me, but in culinary matters I take note of your tricks.

Sewing is too much for me

[Tanya]

Thank you ,Tanya, for a recipe and a storehouse of your ideas, it would seem that it is not difficult, but she herself did not think of it. Moreover, for some reason I do not really like the store set of Provencal herbs, I have it in stock for order, but there is no pleasure. Some herb doesn't suit me very well, but now you can adjust it a little, if that.

[Sveta]

Sveta, Thanks for the kind words!
Yes, unfortunately, sometimes fantasy does not make us happy - I know from myself And then ... suddenly, as it tramples, as it tramples

[Admin]

Admin, Tanya, thank you for the whole topic of drying fruits and vegetables!))) And for this recipe specifically ...
I read everything with rapture! .. I ordered Grass and I am waiting for it the other day from Ozone. I didn't have a dryer yet, but I have a garden ... I'm tired of drying blocks on strings ...
I also cook jam every year, but now we have a need to refrain from sugar (((((
Therefore, I read vegetable and herbal preparations. I immediately take this recipe into my piggy bank

[Rita]

Rita, to the health of you and your family!
Recipes worthy on the forum - use it and have fun!

Tatyana, began to collect Provencal herbs and a question arose. What does Oregano look like? They sold me a herb that looks like basil, but it smells different. But I'm in doubt, whether I bought it.

[Natasha]

Natasha, oregano and basil are not the same thing - but close in smell

The name "oregano" is a green perennial plant, which belongs to the family of lacustrine plants. In the common people it is called oregano, as well as forest mint, woodwind color or motherboard.
The closest relatives with which it is customary to compare this herb are basil, marjoram and mint.
A seasoning like oregano is very distinctive and unlike any other. Therefore, if this ingredient is indicated in the recipe, it will not work to replace it with 100% accuracy - the result will still differ from the original taste conceived according to the recipe.
The best option for replacing oregano is basil. They are rightfully considered interchangeable herbs and also go well in a dish. In order to bring their tastes even closer, add dried or fresh finely chopped mint to the basil.

So you can substitute basil for oregano. They smell similar.

Tatiana, thank you! So I'll do it, where to go, I bought a bunch of 3 types of basil, I'll shove everything there.

[Natasha]

Natasha - the main thing is that the taste and smell suit you, do not interfere with food

Tatyana, I always throw in so many different seasonings when cooking! My mother always says that she taught me how to cook, but I always have a different taste. And I just always! I add different herbs-ants. In Kyrgyzstan, there was not such a variety, and I don’t remember, to be honest, that basil, thyme, and other herbs were sold in the market.

Well, spices-spices-herbs-ants only improve the taste of food

Today for breakfast was the usual buckwheat porridge with butter.
And for the side dish I made an impromptu express salad: I cut ripe juicy peaches, red ripe juicy tomatoes, and sprinkled it with rosemary salt, sprinkled it a bit, just for taste - but how unexpectedly tasty it turned out! It was the salt that gave this taste!
But there was nothing unusual, only a peach, a tomato and ... delicious aromatic salt - that's it!
And buckwheat "without anything" went with a bang!

Culinary Citrus Rosemary Salt (Admin)

[Provencal herbs]

Did it again Provencal herbs.
But, I changed the drying order. First, I cut it finely, having previously selected only the leaves, and then dried the spicy herbs:
rosemary
sage
mint
marjoram
oregano
savory (thyme)

The result is a magnificent collection of herbs, the smell of Provence - a pinch of dried herbs is enough for taste and smell, if you rub them with your fingers beforehand