TOP 10 recipes for preparing blanks of mint and lemon balm for the winter
Recently, tea drinkers have begun to discover herbal drinks. They do not contain preservatives, dyes, and have a general strengthening effect on the body. The most popular is the harvesting of mint and lemon balm for the winter.
Peppermint has sedative, antispasmodic, vasodilatory, analgesic, anti-inflammatory properties. Melissa has a bactericidal, diuretic effect. Tea made from these components not only conquers with its aroma, but also allows you to strengthen the body in the cold winter season.
Secrets of harvesting mint and lemon balm for the winter
You can harvest the whole plant, but many housewives prefer to dry the leaves. Melissa has a light lemon scent, tones, normalizes the digestive tract. Mint helps to fall asleep faster, relaxes the nervous system, relieves overexcitation. Dried, fresh, frozen plants are used to make mint tea.
It is important not to use grass from industrial areas, near motorways. The best option is homemade mint in the garden. It is not recommended to use plastic bags for storage - this is fraught with loss of aroma and saturation.
Features of the choice of ingredients
The collection of herbs takes place in July-August - this is the flowering time. At this moment, foliage, shoots and flowers accumulate essential oils and other useful components. Plants 2-3 years old are considered to be of high quality. The collection is carried out early in the morning or after sunset. It is impossible to pull out the mint by the root, it is recommended to cut off 70% of the stem, the lower sprout may still grow.
The best ways to harvest
The collected material can be prepared in various ways at home. Mint with lemon balm is used not only for making tea. There are a variety of recipes using mint: sauces, jellies, juices, infusions, liqueurs. Additional ingredients are added for variety.
Drying mint and lemon balm
The drying process takes place in 3 methods:
- In outdoor conditions - raw materials are laid out on a towel, plywood or cardboard. To protect against dust and insects, mint and lemon balm are covered with gauze.
- In indoor conditions, a window sill would be an excellent option. In this case, you will have to periodically mix the herbs for complete drying.
- Bunches - this is how the whole plant is dried, along with the leaves and stem. Mint with lemon balm is collected in bunches, tied, hanging vertically.
The herbal bundle should be small, otherwise the inner stems will not dry out and will start to rot.
How to freeze mint
When mint is stored in a plastic bag, the twigs begin to turn black. Such raw materials are not suitable for further storage, they are discarded. It is advisable to freeze mint immediately after purchase. First, the grass is washed and dried on a paper towel.
Freezing takes place in three ways:
- In boxes or bags. For this method, the leaves are cut off, neatly laid without tamping. Such a blank is stored from six months to 9 months at -17-18 aboutFROM.
- In cellophane film. Spread mint leaves on a polyethylene surface, fold tightly. Store in the freezer for 8-9 months.
- In ice molds. This method will allow the mint to fully retain its valuable properties; it is ideal for drinks. Leaves are laid out in a container, poured with filtered water, put in the freezer.
With all methods of freezing, plants quickly defrost, do not lose their beneficial qualities, and retain their original appearance.
Fragrant fresh mint sugar
Desserts, pastries, cocktails are decorated with mint sugar. For cooking, you will need 1 bunch of mint and lemon balm, a glass of sugar. The herbs are washed, the stalks are separated, dried. Mix sugar with mint in a blender, it is important not to turn the mixture into porridge, the sugar crystals must remain intact.
For long-term storage, the mass is spread on a baking sheet, dried in the oven for half an hour. The finished product is poured into a container.
Mint syrup
The syrup is ideal for cocktails and drinks. Water (200 g), sugar (200 g) are poured into a small enamel saucepan, brought to a boil and boiled for 7-10 minutes until the syrup thickens. Crushed mint is added to the liquid, removed from the heat, insisted for 40-50 minutes. The mixture is then boiled again by adding citric acid. The syrup is filtered, poured into a sterilized container, and corked.
Delicious jelly
For unusual jelly, you need to stock up on:
- gelatin (10 g);
- mint (1 bunch);
- sugar (1 glass);
- water (1 glass).
The plant is soaked in hot water for half an hour. Gelatin is poured 2 tbsp. l. water, left to swell, then put on fire. After dissolving the gelatin, add mint, boil for 10 minutes. The hot liquid is poured into a mold, wait for cooling, and placed in a refrigerator.
Mint juice
The juice is made from freshly picked mint stems and leaves. For cooking, you need the following components:
- mint gruel 200 g;
- water 1 glass;
- sugar 100-150 g;
- lemon juice, zest.
The washed plants are chopped with a knife or blender. All ingredients are mixed in a saucepan, placed on the stove, and boiled. Remove from heat, leave for 60 minutes, then boil again. The hot liquid is poured into sterilized bottles and sealed. The shelf life is 9-10 months.
Mint sauce
To create a sauce, you need to stock up on:
- honey 3 tbsp. l .;
- fresh mint 50 g;
- half a lemon;
- water 100 ml;
- soy sauce 1 tbsp. l.
Wash the lemon, cut into squares, remove the zest, put it in a saucepan. Boil water separately, pour lemon, leave for 30 minutes. Then pour in soy sauce, melted honey, boil. The cooled mass must be filtered, add chopped mint, leave to infuse.
Melissa for tea
A hot drink with lemon balm can be consumed at any time of the day in any quantity. For tea you will need:
- 1-1.5 tbsp. l. dry lemon balm;
- 1 liter of boiling water;
- 2 tsp honey.
Melissa is poured with boiling water, insisted, put honey. After thorough stirring, the drink is ready to drink.
Vinegar with lemon balm
You can prepare unusual vinegar using the following ingredients:
- fresh lemon balm leaves 50-60 g;
- wine vinegar 500 ml.
The washed leaves are mixed with wine vinegar, corked, infused for 14 days, periodically shaking the container.After the solution has become transparent, it is filtered, poured into a bottle.
Liquor on lemon balm
Alcoholic liqueur with lemon balm is prepared with the following components:
- dried lemon balm 35-45 g;
- alcohol 90about 1 l;
- sugar 1 cup;
- water 200 ml.
Mint is placed in a container, poured with alcohol, insisted for 5-7 days at room temperature. Then the syrup is prepared separately with water and sugar. After boiling and complete dissolution of granulated sugar, the liquid is poured into the tincture. Stir everything thoroughly, filter, pour into a bottle.
Storage rules and periods
Dried raw materials are stored for no more than 1.5-2 years. Herbs are stored in glass jars, paper bags, cloth bags, cardboard boxes, wooden vessels, glass bottles. It is strictly forbidden to store dry products in a plastic container or cellophane bag. This is fraught with loss of mint odor and product spoilage.
