Both the leaves and seeds of the fragrant plant have beneficial properties. In ancient times, dill was cultivated by both the Romans and the Greeks, and it was planted in both India and Egypt. Without this green crop, it is impossible to pickle and preserve vegetables; meat and fish lose their taste. Gardeners are interested in the shelf life of dill seeds to be sure that they will germinate. Preparations made from these flattened grains calm the nerves, dilate the walls of capillaries and blood vessels, improve digestion, fight parasites, and eliminate fatigue.
Preparation for storage
To prevent dill seeds from quickly losing their aroma and losing their medicinal properties, harvesting begins at the end of August, when they acquire a brownish tint and the inflorescences of the umbrellas ripen. To prevent insects from laying larvae, the seeds are left in the sun, then heated for a couple of minutes in the oven at a temperature not exceeding 120 degrees.
Summer residents also use another option for harvesting dill. In dry weather, stems with umbrellas are cut and placed in a paper bag or placed in a linen bag, which is hung from the ceiling or wall. Once dry, the seeds fall off. They are used for the preparation of medicines and planting, and are stored in tin containers or glass jars for 5 years.
The leaves are cut off when their height is at least 10 cm; the greens, packed in a plastic bag, do not wither in the refrigerator for a whole week.
Storing dill
Fish and meat dishes are seasoned with fragrant herbs. It is added to soups, borscht, vinaigrettes, pickled, salted, and frozen. The aromatic leaves are rich in:
- potassium and calcium;
- proteins and carbohydrates;
- flavonoids and fats;
- phytoncides and essential oils.
Most of the beneficial components are present in the leaves. Many housewives use different methods of storing dill, in which it does not lose its presentation, does not dry out, or rot for a long time.
At room temperature
To ensure that the herb remains aromatic and tasty, it should be washed only before use. For a while, you can leave it not in the refrigerator, but simply indoors.
Storing fresh in water at room temperature
Heavily soiled dill is not placed under the stream, but rinsed by placing it in a bowl, then laid out on a towel and dried. For 5 days, a bunch of greens can be placed in a glass of water, which must be changed every day. To protect fresh dill from sunlight, it is covered with polyethylene film.
At room temperature, the grass can be left for several days in a special container..
Storing dried dill
Fresh herbs wither and lose their flavor in less than a week. In order not to go to the market for spices or buy them in a store, they are prepared for long-term storage:
- Place the chopped stems and whole leaves on a towel in a thin layer.
- The mass is transferred to a ventilated balcony or loggia.
- The greens are mixed and tossed.
- Dried dill is placed in glass jars, which are tightly closed and placed in a dark place.
The herb is stored without losing its aroma and properties for up to 3 years. You can speed up the process of the workpiece if you lay it out on a baking sheet and send it to the oven, where it is dried at 50 degrees with the door ajar.
Some housewives hang dill in bunches in the sun. After a week, they are removed, wrapped in linen and left in the dark.
Cold storage
When stocking up on herbs for the winter, which should be done in August or September, yellowed and diseased leaves are cut off, leaving only healthy greens.
In plastic containers
To prevent the dill from losing color and aroma, do not wash the sprigs, but put them in the refrigerator along with the shoots. The herb will stay fresh and fragrant for several days if you put it in a plastic container. Condensation does not accumulate in such a container, due to which the product quickly rots.
In a jar of water
Greens uprooted will last quite a long time and will not lose their flavor if stored in several ways. Using one of them:
- Bunches of dill are placed in a glass jar.
- A container filled a quarter with water is wrapped in plastic wrap.
- The neck of the container is tied with ribbon or braid.
Place such dishes with grass in the bottom drawer. After opening the container, it is advisable to consume the spice quickly.
In glass jars
The leaves and umbrellas of the spicy plant do not lose their freshness and smell for a month when stored in the refrigerator in the following way. Unwashed and dry grass is placed in a glass jar and screwed on with a lid.
In a plastic bag
The spice remains fragrant and juicy all week if you place the branches with leaves in a wet towel, wrap them in parchment paper and sprinkle with water.
For short-term storage, bunches of dill can be placed in a plastic bag, filled with air and tied.
Using an onion
Some housewives know where to put dill so they can use fresh herbs for up to three weeks without freezing it. To do this, bunches of dill along with a cut onion are placed in a polyethylene bag, which is tightly tied. Holes are punched to allow air to flow in.
Freezer storage
Frozen herbs do not lose their beneficial properties much longer and remain tasty and fragrant. Washed and dried dill sprigs are crushed, wrapped in foil, polyethylene film or placed in molds and filled with water. In this form, greens can remain for up to 12 months.
Best before date
How long the seeds will be stored depends on when they are collected and whether they are well dried.When properly harvested, fragrant grains are used for at least three years; fragrant grass can be planted for no more than 2 seasons. Germination deteriorates faster than the seeds lose their beneficial properties.
Frozen dill is stored for 6 to 12 months, dried - 24; fresh at room temperature - 5 days, in a plastic bag with an onion in the refrigerator - 3 weeks.
