Maintaining freshness of dill is a real challenge. Shortly after meeting from the garden goals It can become flavored, withered. Then eating it is not so pleasant anymore, with time it also loses the aroma. Do you want to prevent this? The freezer should enter the action. However, not every freezing method will be so good.
Frozening dill is a very popular practice and there is no wonder. We can easily extend its freshness, aroma, but also health properties. Exactly – after freezing Herbs do not lose valuable ingredients at all. They are simply preserved, and after adding to the food they release again. This is why it is worth making dill in the freezer.
Dill is a treasury vitamins C and A, B vitaminspotassium, magnesium, calcium, iron, zinc, manganese, phosphorus. The composition is really rich, and this is not its end. It will provide herb at the same time carvon, i.e. essential oil with a versatile action for the body.
As a result, dill has properties anti -inflammatory, antibacterial and antifungal. It can alleviate inflammation during ordinary respiratory tract infections, but at the same time ensure that they relieve those in the digestive tract.
Regularly taken dill in various forms It will work calming. He will support the fight against insomnia and make it easier to fall asleep. It will reduce blood pressure, reduce the symptoms of high stress. In addition, it can be used to alleviate the collection and flatulence.
Regardless of whether the dill is fresh or frozen, we can easily blend it into our diet. Excellent emphasizes the taste of young potatoescucumbers. We will successfully add it for soups, salads, sandwich, baked fish and meats.
Formerly The dill was freezed mainly in ice cream boxeswhich often resulted in disappointment in children. They could also be boxes remaining after margarine, sandwich cheese. Years later, it turns out that although this method was practical and ecological, it It was not the best for ours health.
Plastic containers not adapted to such low temperatures, During freezing, it may release toxic chemicals. These can easily get into our food and negatively affect health. For this reason it is better to choose packaging for freezing. I have interesting ways that you may like.
The first of them is Frozening dill in an ice mold. All you have to do is be washed, dried and chopped dill into molds. Then pour boiled, cooled water, put it in the freezer and it’s ready. Now after a few hours you have dill cubes. These are perfect for For soups and hot sauces. You throw, mix and it’s ready.
If I want to have dill to sprinkle potatoes, cold dips such as tzatziki, I freeze it in string bags intended for freezing. The prepared bunch must be washed, dried and chopped earlier. As long as he is still firm, I throw it into the bag, close it and I place in the freezer flat. Thanks to this, lumps will not form and you can enjoy a delicious and loose dill throughout the year.
Source: Smher.pl, Terazpoczy.pl
