Content
- Dry or freeze savory - what's better?
- Dry savory
- Advantages of drying:
- Freeze savory
- Advantages of freezing:
- Tips & Tricks
Dry or freeze savory - what's better?
Summer Savory is not winter proof and should be harvested in the fall and stocked for the winter. Also Bergbohnenkraut is not the whole winter over freshly available. But which stockpile is better - dry or freeze?
As long as your summer savory is still there, you can harvest it. But since it is one year old, his days are numbered. In contrast, the mountain savory ruminates almost all year round, the old shoots are getting woody. It does not hurt to reap this herb until frost.
Since savory suits winter foods, such as bean dishes and stews, it is best to use a winter supply of dried or frozen herbs.
Dry savory
The simplest way to dry savory is to tie it into small bouquets and hang it to dry in a shady warm place. If this is not possible, dry the herb in a dehydrator or in your oven. Use the dehydrator according to the operating instructions.
To dry in the oven, spread the savory on a baking sheet and put it in the oven at about 30 - 50 ° C and slightly open door. The drying takes several hours. After complete cooling, rebake the leaves from the stems, place in a dark glass jar and store in a cool and dry place.
Advantages of drying:
Freeze savory
Savory can be easily frozen for a few months. Depending on how you want to use it later, you freeze whole stems or bouquets or only the leaves. These can be placed in ice cube trays with a little water until the cubes are frozen. Then refill the cubes into larger containers. So they are packed aroma-safe and can be removed in small portions. Alternatively, you can freeze small bouquets of savory along with the vegetables with which you want to use it.
Advantages of freezing:
Tips & Tricks
Savory is excellent for drying and freezing, so you always have a stock to season for tasty vegetable and fish dishes.
UE