Tea from dried herbs, unfortunately, turns out not such saturated and fragrant, as from fresh. Therefore many summer residents are interested, for example, in how to ferment mint or a melissa. From the dry leaflets prepared thus it is possible to make actually nice to the taste and very fragrant teas reminding of summer in the winter.
It is required to you
- - leaves of mint or melissa;
- - sheet of plastic or plywood;
- - polyethylene bag;
- - linen sack;
- - 2-3 one-liter jar;
- - plastic cup and bowl;
- - sharp knife or meat grinder.
Instruction
1. So, how to ferment mint or a melissa for the winter? For a start gather more leaves of the chosen plant. Don't break dirty or damaged. Stalks don't suit for fermentation.
2. Put leaflets in a usual polyethylene sack, for example, from under grain. Put a sack with leaves in the freezer. Take it there for some time. It is considered that happens also three hours enough. But for more successful fermentation of a melissa or mint it is better to leave a bag in the freezer for 5-6 hours or for the night.
3. Take out leaves from a package. To the touch they will be vlazhnovaty. Occurs so because when freezing juice in cages of leaves of mint or a melissa freezes. And as any other liquid, it, of course, extends. Because of it walls of cages burst and juice flows outside.
4. Crush damp leaflets a knife. It is also possible to pass them via the meat grinder. In this case finally at you almost granulated herbal tea will turn out.
5. Now we will actually give the answer to a question of how to ferment mint or a melissa. Put the cut or overwound weight in a clean plate. Put from above a bowl. In a bowl establish to bank, filled with water. That is just put mint or balm green material a baking plate a press. Take it thus 3-4 hours.
6. As soon as weight changes a smell to more saturated and pleasant, remove to bank. Process of fermentation is ended. Further drying of mint or a melissa is just made in any convenient way.
7. Spread out fermented weight on a plastic or plywood leaf. It is better not to use fabric for drying. It will involve in itself a part of juice and tea in the subsequent will turn out not such fragrant. Fermentation of mint is made to the maximum to keep its pleasant odor.
8. Arrange a tray under a canopy or on the attic. In a day — two, depending on air temperature on the street, mint or a melissa will dry up. Put fermented leaves in a linen sack. Place tea on storage.
9. You keep dry fermented mint or a melissa where tea won't be able "to be gathered" any foreign smells. On it all. Now you know how to ferment a melissa or mint correctly. As you can see, the procedure is extremely simple.