It's not always possible to freeze herbs, which is what I usually do. This year, the refrigerator broke beyond repair. So, while we're saving up for a new one, we have to dry the herbs. This is how my parsley and dill turn out:
They're green, not yellowish, because I dried them in the dark. But I also decided to preserve the green onions, which are a must-have for making cabbage soup and green borscht in the winter. Here's how I did it:
- I went out to the garden and chose a bed for cutting. I settled on this one (the plumes here are still young):
- I picked an onion in the garden, or rather, cut it with sharp scissors. You can't pick it, otherwise it releases unwanted slimy juice, and if the onion is still young, the root can be damaged.
- I washed it thoroughly, then shook out the water and laid it out to dry lightly, after wiping it with a towel.
- Now I've cut it.
- I didn't cut the pieces into small pieces, otherwise they wouldn't be noticeable in the borscht. These are the fragments I got.
- I placed it on a plastic stand, having laid down sheets of paper beforehand.
- The result was dried onions for winter green borscht.
I advise everyone to do this in winter, especially if there is no opportunity to buy fresh herbs (they are brought to our village only before the New Year), this is the best option for preparing hot dishes.
By the way, when I have extra carrots, I've also gotten the hang of drying them:
