How to prepare and properly store currant leaves for tea for the winter
Blackcurrant is a plant rich in vitamins and nutrients. It is used in cooking, cosmetology, medicine. Mainly berries, leaves and twigs are used. Tea with fresh currants is used for colds, problems with the genitourinary system, to increase immunity. Blanks in the form of dried or frozen leaves will allow you to enjoy a fragrant drink throughout the year. How to save currant leaves for the winter for tea?
How to properly collect and prepare blackcurrant leaves for long-term storage?
A greater accumulation of nutrients in currants occurs during the flowering period. Shrubs for harvesting should not be treated with chemicals. Collect raw materials without visible signs of damage, wilting, in dry weather, after complete and natural drying of dew. Young shoots are picked, as they do not show visible signs of damage by insects, diseases. Foliage is harvested in the May-June period, morning hours are chosen from 10:00 to 12:00.
Before being sent to storage, the leaves of the plant are dried. They are not washed beforehand, because the product will later mold.You can remove dust from the surface with a soft, dry cloth. There are three ways to prepare currant leaves for storage.
In-vivo
Use a baking sheet or cardboard box to dry. Cover the bottom with a clean piece of cloth or paper. Use of printed materials is not recommended as the ink will smudge. Raw materials are laid out in a single layer, the container is removed to a warm place with good ventilation. Optimally use a balcony, windowsill or attic. Cover the top with a clean, dry cloth. Protect from the sun. The optimum humidity level in the room should be 65%.
This drying method takes 3-10 days. The period depends on weather conditions: humidity and air temperature. Periodically, the raw materials are mixed, which makes it possible to achieve uniform drying. At night, the baking sheet or box is removed to the house.
In the oven
The oven method will help shorten the drying process. Young shoots are well washed and dried. Spread the leaves on a baking sheet in a single layer. If you plan to use raw materials as an aromatic tea, then the leaves are folded into 2-3 pieces into a tube. Then the semi-finished products are left overnight, covered with wet wipes. In the morning, the product is cut and sent to an oven preheated to 80 degrees.
An hour later, check the readiness level. If residual moisture is found, continue to dry the leaves. It is important to provide access to oxygen during drying. To do this, open the oven door.
Fermentation
The process makes it possible to preserve the maximum of useful elements in the plant.The taste of currant tea resembles a classic black drink, but with a greater amount of health benefits. The collected raw materials are laid out on a flat surface in a single layer. Leave for 12 hours for the leaves to become more elastic and soft. The readiness is checked by bending the sheet - the absence of a characteristic creak indicates the readiness of the product.
Raw materials are harvested in several ways. Twist up to 7 elements into a tube, then cut. Blanks for broadleaf tea are simply crumpled by hand. For the granulated version, scroll them through a meat grinder. The resulting product is placed in a glass container, covered with a towel, left to ferment for 5-9 hours. When a fruity smell appears, the workpiece is sent to an oven preheated to 100 degrees. After 30 minutes, the contents of the baking sheet are stirred, left for another 30-60 minutes.
Optimal storage conditions
It is necessary to provide optimal conditions, which include:
- warm room;
- lack of moisture;
- avoid sunlight;
- aeration.
The prepared product is put in glass containers or paper bags. It is important that the container is dried, otherwise the dry leaves will deteriorate. Close tightly with a lid, leave in a dark place at room temperature. Do not store dried currants near products with a specific smell.
How much can you store?
Subject to the storage conditions of plant materials, the usefulness of the product is maintained for 2-3 years without loss of quality. It is recommended to renew the harvest every year when fresh herbs appear in the garden.Dried leaves that are in linen bags or paper containers should be checked for insects and other pests.
How to freeze?
The flavor of the frozen leaves is not as pronounced as that of the dried product. But this option makes it possible to save a maximum of useful elements. Before storage, the leaves are cut into pieces, put in a container. The best solution would be to use vacuum plastic bags.
It is advisable to pack the product in portions. It is impossible to allow repeated freezing, it will lose useful properties.
Black currant leaf tea is rich in vitamins, microelements. They can be mixed with other types of herbs for a richer flavor. Delicious and aromatic tea can be enjoyed all year round.