Sometimes I have to dry herbs, although I prefer frozen ones in winter. However, I try to do it properly so that the parsley and dill remain a vibrant green. And even after cooking, the color doesn't change.
The difference is noticeable to the naked eye:
How to usually dry herbs:
- cut into any shape;
- can be laid out on any surface;
- taken outside or left in a ventilated area.
But the most important thing is that the greens dry under the light. I store them in a dark place—this prevents the chlorophyll, which affects color, from breaking down.
And some useful tips:
- try not to cut tough and thick stems - they don’t have time to boil even when added to the soup (therefore, they will be hard);
- It is best to spread the greens on a mesh surface so that they are aired on all sides (you will have to turn them over less often);
- Do not dry herbs that were picked during the day – it is best to cut them early in the morning;
- After rain, it is also not advisable to pick parsley and dill for drying;
- If the bushes are already blooming, then such greenery will be of less use.
A room you rarely enter can be used as a dark room. Alternatively, you can place it on top of cabinets located away from light bulbs and windows, or hang a mesh structure and shade it with a dark but lightweight fabric.