Dried basil (don't throw away the stems !!!)

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Dried basil (don't throw away the stems !!!)

Ingredients

Basil purple

Cooking method

  • I really like all kinds of herbs-ants as a seasoning! I think it's not a secret for anyone that dried herbs have a richer and more intense aroma, compared to fresh ones, for this I love them!
  • I dried the dill with parsley for a long time, and then it was the turn of the basil! I tried to grow it on my own in the country, but since we are there only on weekends, and the basil needs regular watering, I only grew one bush and then it dried up
  • But despite this sad story, I, of course, did not remain without the basilica
  • So, we take a bunch of basil and wash it in running water, lay it out on a towel and let it drain and dry a little. Then you can do different things: cut off and use only the leaves, and discard the stems, or use the twigs for drying. When I cut off all the leaves, a small handful of leaves remained from my large bunch, and a decent bunch of twigs. I love waste-free production So I decided to dry the twigs too! Dry leaves and stems on separate trays. Drying temperature should not exceed 45 degrees (optimal range 35-45 degrees). Basil is rich in essential oils, and as the temperature rises, they will simply begin to evaporate, and we will not get a fragrant spice, but low-grade hay! For convenience, twigs can be cut into small pieces, the leaves are left intact.
  • The leaves dried faster - in 7 hours (I laid them out on the tray in a small layer), but the twigs dried much longer, something about a day. Neither leaves nor twigs can be crushed after drying, since all the same essential oils can leave it, and the smell will not be so saturated. You can grind it just before adding it to the dish (the leaves crumble easily if you rub them between your fingers, and the twigs break well).
  • Where can all this goodness be applied ?!
  • I use the leaves when preparing meat and vegetable dishes, add at the end of cooking along with the rest of the herbs. But the twigs found several worthy uses!
  • 1. They can be used for preserving vegetables - put in a jar with herbs and spices familiar to you.
  • 2. It is also great to add when marinating meat, in particular, for cooking barbecue.
  • 3. And for gourmets and lovers of spiced oil, I suggest aromatizing any of the vegetable oils you are used to: add a few twigs to the oil (amount to taste) and leave in a dark and cool place for 10 days. This oil can be used in salads, bread and croutons.


Abricosca
kliviya, Very detailed and thorough description. Thank you. I just love basil, I put it in all meat and vegetable dishes.
kliviya
Quote: Abrikoska

kliviya, Very detailed and detailed description. Thank you. I just love basil, I put it in all meat and vegetable dishes.

Thank you. I also love him very much. I used to buy in bags of 10 g, but it was expensive, so I decided to dry it myself
Abricosca
kliviya [/ b Purchased and dried at home, adhering to all the rules of drying, these are two big differences. I can imagine the aroma from homemade basil
kliviya
Quote: Abrikoska

kliviya [/ b Purchased and dried at home, adhering to all the rules of drying, these are two big differences. I can imagine the aroma from homemade basil

This is yes! The smell is very different!
BlackHairedGirl
Thank you very much for Temko !!! I just love basil !!! Since this summer, I decided to dry it myself, since it is very expensive to buy. I was afraid to dry in the dryer, so that the aroma would not disappear, and dried it with whole leaves (only leaves) just on a napkin in the kitchen. And also whole in a bag for storage, I will grind it before cooking. By the way, who knows if dried basil is in any way different from green?
Admin

Of course, it differs in taste and smell. I like green basil more
BlackHairedGirl
Admin, Tanyusha, Thank you! : rose: It will be necessary to prepare the green one too!
Breeze
Among the green types of basil is lemon. The smell is stunning !!!

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