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Post by cf on Jan 12, 2021 12:28:30 GMT -5
It's been 2 days over a month since my first AG got planted and I've been pruning/harvesting my Dill for over a week. I've been cutting the dill fronds into teensy lengths (1/8th - 1/16th inch) with a 5" sharp scissors and dropping them into what I think is a fairly airtight little jar (a Pensey glass jar w/screw-on lid). And keeping in my spice cabinet.
As yield has increased, it's exceeded my using it as I go. I have about 2 Tbsp, maybe more. Fresh. Still. But should I be drying this? I mean I've been happy with it as is (still soft, intense original green color) but will it start to mold or something?
Suggestions? (Obviously this part is all new to me  |
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maskedsonnet
AGA Farmer
Without the burden of comparison, everything is beautiful
Posts: 1,610
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Post by maskedsonnet on Jan 12, 2021 14:59:16 GMT -5
I'm not finding anything in particular with the USDA or FDA on herb storage, but I generally follow their advice for food storage in general. Fresh dill in my experience lasts 1-2 weeks before it starts to go bad. Be sure to inspect your dill closely for anything that looks or smells off. I would recommend drying or freezing for longer-term storage than 2 weeks.
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Post by cf on Jan 12, 2021 15:07:53 GMT -5
Fresh dill in my experience lasts 1-2 weeks before it starts to go bad. Be sure to inspect your dill closely for anything that looks or smells off. I would recommend drying or freezing for longer-term storage than 2 weeks. Ooo, okay. That's good enough for me. With dill cut up this small, do you have any words of wisdom about drying? I have read the generalized procedure in oven, lowest temp and laid out in single layer, but unclear how long. Meanwhile though, many recipes say that heat kills flavor of herbs so add them at the end, after cooking. It seems to me too long in the oven would have that's same effect so I'm confused about that. |
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Post by campingcorgis on Jan 12, 2021 15:32:46 GMT -5
cf how about looking for some inspiration to use that supply of dill? Check out the What's Cooking section of AGA and do a search there for "Dill". 
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Sher
AGA Farmer
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Post by Sher on Jan 12, 2021 15:51:44 GMT -5
cf , I would dry the dill before I cut it up.
I prefer to dry mine, but I know some like to freeze it.
I have a dehydrator, but I prefer to dry small amounts of herbs by placing them on a paper towel on top of a Bounty hood. I would not do it in the oven.
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Post by cf on Jan 12, 2021 16:37:41 GMT -5
cf , I would dry the dill before I cut it up.
I prefer to dry mine, but I know some like to freeze it.
I have a dehydrator, but I prefer to dry small amounts of herbs by placing them on a paper towel on top of a Bounty hood. I would not do it in the oven.
Interesting! Never thought of that and never would have. I do rise my bread in the oven with the light on but no heat, on middle rack that's 80°. Might be interesting to see how temp is on top of AG light. Okay thank you so much.  |
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maskedsonnet
AGA Farmer
Without the burden of comparison, everything is beautiful
Posts: 1,610
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Post by maskedsonnet on Jan 12, 2021 16:43:08 GMT -5
honestly if you cut it up pretty small it may have air-dried, which is also a fine way of doing it, so long as you inspect it after drying to make sure it didn't mold. The time period you gave matches up with this guide on drying it by air. Time/heat-wise in an oven I'm not sure, as I've never dried dill, just basil and parsley, and I have a dehydrator so I've never done it in an oven. |
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Post by cf on Jan 12, 2021 16:47:07 GMT -5
cf how about looking for some inspiration to use that supply of dill? Check out the What's Cooking section of AGA and do a search there for "Dill". Actually, now that you mention it, I am about out of frozen portions of spanakopita which does call for a lot of Dill! I've always used dried but recipe calls for two bunches if using Fresh. Any clue what "a bunch" of fresh dill bought at a market is all about? Lol! I love these specific references in recipes. |
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Post by campingcorgis on Jan 12, 2021 17:54:11 GMT -5
cf how about looking for some inspiration to use that supply of dill? Check out the What's Cooking section of AGA and do a search there for "Dill". Actually, now that you mention it, I am about out of frozen portions of spanakopita which does call for a lot of Dill! I've always used dried but recipe calls for two bunches if using Fresh. Any clue what "a bunch" of fresh dill bought at a market is all about? Lol! I love these specific references in recipes. Uh, oh! I hate when recipes call out measurements that can be so subjective? Does it say how much to use of dried? If so, a general rule is multiply by 3 for fresh. So, if it says use 1 teaspoon of dried herb, you would use 3 teaspoons (which equals 1 Tablespoon). Make sense? |
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Post by cf on Jan 12, 2021 19:04:37 GMT -5
Yeah, I figured that's how I would interpret it too -- occurred to me after I posted. Believe it or not, someone who's gotten to a pretty ripe age and has never worked with fresh herbs. And that recipe involves phyllo dough. Layered. Multi-layered. And with a pound of fresh spinach plus ricotta, feta and other stuff, it's just fussy enough that I would hate to screw it up.
Thanks for the reminders!
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Post by KarenR on Jan 12, 2021 19:13:10 GMT -5
Do an internet search for drying herbs in the microwave.
I have done it with oregano, chives, thyme and others. One minute between paper towels on high, additional 20 sec increments if needed which I doubt you will with the small size of your cuttings, and you will have the best dried herbs you will every have. You will never buy grocery store dried herbs again.
I tried freezing, dehydrator dehydrating and oven dehydrating. Surprisingly the microwave did a much better job.
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Post by cf on Jan 13, 2021 3:04:18 GMT -5
Do an internet search for drying herbs in the microwave. I have done it with oregano, chives, thyme and others. One minute between paper towels on high, additional 20 sec increments if needed which I doubt you will with the small size of your cuttings, and you will have the best dried herbs you will every have. You will never buy grocery store dried herbs again. I tried freezing, dehydrator dehydrating and oven dehydrating. Surprisingly the microwave did a much better job. Yay! I like that even better. Will try that. Thanks! |
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Post by clumsythumbs on Jan 13, 2021 8:28:25 GMT -5
I have not had great luck with drying herbs or freezing them. Although I have not tried dill. I know Shawn freezes many of her herbs very successfully. (The times I have tried, they came out mealy and weird). Usually if I have left over herbs I add it to my frozen veggie scraps bag that I make broth out of. These are some wonderful suggestions in this thread! |
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Post by cf on Jan 13, 2021 8:34:44 GMT -5
Well, I just read a piece about drying herbs and that one said microwave is quickest but that when using heat, the herbs lose their flavor after about two weeks and that the only way to dry them for a year's shelf life is a dehydrator and I'm not about to buy one of those so more experimenting. OR more cooking. OR same amount of cooking but spicier. Lol. And then maybe that person did it wrong. I mean yesterday I watched a video on homemade pasta produced by none other than Cooks illustrated and for sure most of what they said is absolutely wrong. So go figure.
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Post by cf on Jan 13, 2021 12:33:46 GMT -5
Well now this is interesting!
This morning and I don't remember how long ago, I spread out my small cut dill on a plate and stuck it in the oven with no heat, just the oven light on. About 9 inches under it. I do know with the oven door closed, it's a cozy 80° or so in there.
Just checked it, wild guess 6 hours, and it is still quite green but a bit darker green and I picked up a pinch worth and rubbed it between my fingers and it was crisp and crumbled finer. Kneejerk reaction said to stop there, stick it in a clean prescription bottle, which has a good cap and probably somewhat airtight, and see how it does. It left a super nice fresh dill scent so I'm imagining I would treat it somewhere between fresh and dried in terms of measuring, but will check it closely before using it if after another week or so.
So no claims yet, but it seems like it may have some possibilities as maybe a way to get a little bit of the added shelf life of dried without entirely giving up freshness. Will be interesting to see how it stores.
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Post by ERR0R1755 on Jan 13, 2021 16:46:26 GMT -5
When I had a large harvest, I ran some fishing line from one side of my ceiling to the other, and used tape to hang the bunches upside down. Then I just waited and let them dry naturally.
You can do the same for other herbs such as basil and parsley.
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Post by ERR0R1755 on Jan 13, 2021 18:17:45 GMT -5
Funnily enough, a YouTuber I follow posted a video about drying herbs 10 minutes ago, with a focus on dill:
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Shawn
Administrator
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Post by Shawn on Jan 14, 2021 6:00:04 GMT -5
I will be sharing your ideas on drying in the Drying thread.
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Post by cf on Jan 14, 2021 16:30:46 GMT -5
Funnily enough, a YouTuber I follow posted a video about drying herbs 10 minutes ago, with a focus on dill: Oh I like that guy! Just watched his video. I have such teensy amounts at this point, but he makes a lot of good sounding points. For the piddly amount I get at this point, it seems to me maybe I could just lay it out on a paper towel. I'm wondering whether being under the light in the oven is oxidizing my little sprigs like he said sunlight could do. It's starting to feel to me like air drying makes a lot of sense. Thanks for posting that video, I will bookmark him. |
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