Dried onions are an important component in the preparation of dishes from the cuisines of all nations of the world. Natural spice gives the dish an interesting aroma and necessary piquancy. In addition, it also possesses a number of useful properties that the body needs. It contains a record amount of potassium, calcium, magnesium, phosphorus, sodium and vitamin C. Knowing proven ways to dry it, you can always make yourself blanks of this useful spice.
Drying this vegetable requires preliminary preparation, which depends on the variety. It is important to know that after the evaporation of excess moisture, it will lose weight by 5 times and decrease in volume by 10 times.
Nigella (seeds) is dried in a room with an air temperature of 25 degrees with a minimum air humidity. It is important to spread the seeds on a dry cloth or newspaper in a thin layer to ventilate the air. Dried nigella will allow you to grow a set for sprouting onions.
The onion species has its own specificity of drying, which begins from the garden bed. Remove the bulbs after rain and leave to dry for a few days. After that, the fruits are transferred to a dry ventilated room and laid out on a grid, suspended from the ceiling or weaving of the so-called "braids".
An indicator of good drying is dried roots, necks, rustling scales.
Greens and leeks are not always available in stores in winter, and suppliers are deliberately raising prices for fresh herbs. A pre-dried vegetable will relieve this headache, because you can use the preparations all winter. An important prerequisite for proper drying: rinse thoroughly and remove damaged areas before drying. When finely chopped, the plant dries faster.
Drying methods at home depend on the availability of conditions and the selected plant variety. Owners of specialized household appliances can significantly save time and provide themselves with the maximum amount of fresh seasoning. Not all summer residents have an electric dryer or airfryer at hand, and there is no point in buying them for one-time use.
Weather conditions do not always allow to dry the crop in the open air, and not everyone can boast of the presence of a barn or pantry - therefore, alternative methods should be looked for. Each method of drying onions has its own advantages and disadvantages, and it's up to you how to manage your harvest.
Everyone can find this piece of household appliances. Take a baking sheet and place the chopped vegetable, previously washed and dried in the open air, on it. Set the temperature to 40-50 degrees and leave the blanks to dry for 2-3 hours.
The disadvantage of this method is that the pungent smell of this spice will forever remain on the walls of the oven if it is not washed off with a cleaning agent.
Agree, after the onion, the hostess is unlikely to want to bake charlotte.
The dryer is the best invention for housewives. Due to its compactness, the device takes up little space in the kitchen, and the presence of several tiers allows you to shorten the drying time when working with large volumes. For example: the VOLTERA 1000 Lux electric dryer, during operation, evenly distributes hot air, ensuring dehydration of the product.
You can dry any kind in the device - onion, green or leek. The white part of the leek is blanched in boiling water for 2-3 minutes, cooled, and only then spread on tiers. Drying temperature should reach 70 degrees.
This is the quickest and easiest way to dry vegetables and herbs at home. The vegetable is chopped and laid out on a paper napkin, covered with a second napkin, left in the microwave for 3 minutes. With insufficient power or low voltage, the time increases.
During drying in a microwave oven, steam is generated in the product, the pressure of which contributes to the partial removal of liquid from its inner layers.
Despite the advantage of the method, the inconvenience is that it will take a lot of time and energy for workpieces in large volumes.
The airfryer is a kind of more functional electric dryer. The time spent on drying will be reduced by 4-6 times! Just half an hour at 70 degrees - and you can get a fresh, still hot onion, ready to use as a spice. Do not try to increase the temperature, otherwise the greens will lose their beneficial properties.
The action of the airfryer is based on the principle of the fan, which drives hot air and heats the product from above. The advantage of this method is its convenience: you can protect the product from insect infestations and control the temperature.
This grandmother's method has proven its 100% effect over many decades. In the days when there was no electrical equipment, drying in the fresh air under the scorching sun has always saved. However, the product dried in this way will always contain a small amount of moisture.
Other inconveniences are also obvious: the invasion of insects, unpredictability of weather conditions, an increase in drying up to several days. Onions laid out to dry during the day should be covered with a linen overnight to prevent morning dew from forming.
Dried whole onions can be stored in any conditions: in the basement, pantry, refrigerator. The main thing is to avoid sudden changes in temperature. But the finely chopped vegetable should be stored in a dry place, preferably in a glass jar.
Dried onions add spice to meat dishes, salads and soups. It is irreplaceable in the preparation of conservation, important in the treatment of certain diseases.
Even in dried form, it does not lose its beneficial properties and allows you to increase tone, has a bactericidal effect, and improves metabolism.
The antiseptic properties of this product make it possible to use it in cosmetology for the manufacture of masks for acne and acne.
Experiment and try different drying methods to find the one that suits you best. Having made a sufficient amount of dried spice preparation, you can use the stock for any purpose and not worry about its safety: in a dry, dark place, spices can be stored for several years without losing their structure and useful properties.
Dried green onions - dried shoots of onions. Onion is a perennial herb of the Onion family. It is one of the most common vegetable crops. Onions are a plant with a hollow stem and a round bulb (see photo). Scientists consider South-West Asia to be the birthplace of the plant. In the wild, it can be found in Afghanistan, Iran. Onions are one of the most popular crops. Today, more than a dozen spicy, semi-sharp and sweet onion varieties are grown.
The name of the plant comes from the Celtic language, literally translated it means "head". The word "onion" indicates the external similarity of the plant with another famous fruit - turnip, which was grown at that time in Russia. People began to grow onions around 4000 BC. Sumerians, Egyptians, Persians wrote about onions. The onion was so popular among the Persians that it was considered a staple food.
The record of the cook of the ancient Persian king that has come down to us suggests that onions were an indispensable product on the royal table.
In Egypt, the bow was also revered, the Egyptians considered it a gift from the gods. In its appearance, the plant reminded the Egyptians of the Moon, which they considered a symbol of eternity. Onions were revered so much that the Egyptians even swore by this vegetable. Images of bows have been found on altars where sacrifices took place. The ancient Greeks saw in the bulb a model of the structure of the universe. So, the Universe in the view of the ancient Greeks was like a ball, in the center was the Earth. Like an onion sprout, she was surrounded by other heavenly elements. The Romans considered onions to be perhaps the most valuable food plant. Pliny wrote about the various varieties of this vegetable plant that the Romans cultivated at the time. By tradition, onions were included in the diet of warriors, and each of them also wore onion amulets on their bodies. The ancient Romans believed that the bow had powerful magical properties, they protected the house from demons.
During the Middle Ages, onions were widespread throughout Europe. He became the main food for the common people. The Spaniards were especially fond of onions; it was Spain that became the center of onion cultivation and the development of new varieties. In this country, the famous Spanish onion was bred - the largest and sweetest. In Russia, onions were popular as a food plant; Slavic tribes began to grow it. Those who came to Russia from other countries were surprised by the food habits of the local population. They noted that the food is so spicy that it is impossible to eat it. In Russia, onions were considered the food of the poor, they were the main product during the fast. The barge haulers, who were involved in hard work, ate onions in order to increase their stamina.
Today, onions are very popular, they are used to prepare a wide variety of dishes. Housewives also prepare dried onions to add spice to their dishes.
Dried onions retain most of the vitamins and do not spoil for a long time.
The gastronomic properties of a dried product are in no way inferior to a fresh plant, but it is in this form that it is better to use it in the cold season.
The beneficial properties of dried green onions are due to their valuable chemical composition. Onions contain vitamins, proteins, as well as mineral salts of potassium, phosphorus, iron. Green shoots are rich in essential oil, phytoncides, vitamin C, as well as mucus, pectin substances, glycosides. The essential oil, which is obtained by steam distillation, gives a special value to the greens. Basically, this product comes from Germany, France, Egypt. The finished product causes tearing and also has a pronounced odor. Onion essential oil is widely used in the food industry; it is added to sauces, seasonings, and semi-finished products. This oil is one of the most valuable in the treatment of colds and viral diseases. It is indicated for use in bronchitis, lung infections, since it has an expectorant and bactericidal effect. Essential oil of high quality is used internally to eliminate stagnation of bile, as well as to treat the genitourinary system. Onion oil is effective in preventing atherosclerosis and increasing appetite. Onions stimulate the secretion of digestive juices, which has a beneficial effect on the digestive process. Phytoncides have bactericidal and anthelmintic properties.
Dried green onions are a good vitamin supplement that can be consumed all year round. A large amount of minerals plays an important role in the normalization of the water-salt balance. In addition, the appetizing smell of dried onions increases the formation of digestive juices and improves digestion.
Dried green onions are very popular in cooking.
This is a very tasty and healthy product.
Many housewives consider drying as an outdated method, comparing it, for example, with freezing. But, although frozen onions retain their color, they are much inferior to dried ones in aroma and piquant "pungency". Dried onions retain their useful properties; they can be added to soups, main courses, and gravies. In addition, onions will protect the body from colds in the autumn-winter period. Dried onions will be useful for both children and adults.
It is very easy to dry green onions at home.
There are several ways to dry green onions: air drying, in the oven, on the airfryer.
Air drying is the simplest and most affordable method for preparing dried greens. To do this, green onion shoots are sorted out, washed, dried, cut into small pieces and spread in a thin layer on clean paper or cloth in the shade. This drying method will require removing the thick stems as they do not dry well and may deteriorate. You can also dry the chopped greens in a sieve: the bottom of the sieve is covered with gauze and the greens are covered.
It is very convenient to dry green onions in the airfryer. The chopped onion is kept on the top wire rack for 30 minutes, depending on the thickness of the onion itself. The temperature should not exceed 70 degrees Celsius, otherwise nutrients will be destroyed.
Drying onions in the oven is even easier. Greens are sent to the oven for 2-3 hours at a temperature of 40-50 degrees Celsius.
When properly dried, the plant retains up to 80% of nutrients.
You can store dried green onions for 1 year. The advantage of this method is the convenience of storage, because a dried product takes up much less space than a fresh one. It is also important to note the quick recoverability of the product: just a few minutes in hot water - and few can tell dried onions from fresh ones in the first or second courses.
The benefits of the plant were already known to ancient physicians. Hippocrates recommended the use of onions for people suffering from gout, rheumatism, obesity. Avicenna wrote that onions help to neutralize bad water, eliminates the smell. Onion juice was used to disinfect wounds, especially contaminated ones. Avicenna wrote that onion juice helps with angina, and in combination with honey, it is effective for sore throat. In Russia, onions were sure to be in every home, it protected the inhabitants from diseases and perfectly purified the air. When pestilence suddenly fell on animals, in Russia it was customary to hang a string of garlic and onions around their necks so that they would not become infected and would not die. Professor Umikov insisted that during the plague and typhus epidemic in 1805, most Russians did not get sick, since they used onions in large quantities.
Onions are effective in treating intestinal atony, colitis and other gastrointestinal diseases. It is used to improve cardiac activity, prevent atherosclerosis. Onions will be useful for metabolic disorders, obesity, hypertension. The phytoncides contained in onions kill harmful microorganisms and support the defenses. Dried onions have all the same properties as fresh products.
The plant can harm the body with individual intolerance, gastritis, ulcers. It is contraindicated to use dried and fresh product for any acute diseases of the gastrointestinal tract, pancreas, kidneys.
Oven drying can take up to 8 hours. If you overexpose the product, it will change color dramatically. You can avoid this by soaking the pieces in saline beforehand. Dissolve 50 g of salt in 1 liter of cold water and hold the onion there for 5 minutes.
To dry the onion faster, soak the chopped rings in boiling water for 2 minutes. Then place them in an oven at + 70 ° C for 2 hours. Then lower the temperature to +40 ° C and hold it for another 1 hour. Turn the onion over and over and remove the pieces that are already dry.
When the onion harvest has exceeded all expectations, you need to think about where and how to store it. Various and accessible methods for drying a vegetable will significantly save space and allow you to always have a prepared spice ready for use at hand. You can dry onions at home, both with the help of electrical appliances, and simply in the sun. In this case, all useful substances will remain in its composition to the maximum.
This is a simple and affordable way for everyone, which allows you to dry the chopped vegetable in a short time. This method can be used to dry onion feathers, leeks and turnips.
From time to time, it is recommended to stir the onions so that drying takes place evenly. Can be stored in cardboard boxes or cloth bags. But, in no case, you should not put dried bulbs in airtight bags.
This method is the fastest, so it is better not to leave the microwave oven while drying the semi-finished product.
This method is as simple as the oven. The plus is that the electrical appliance will not need to be monitored. Drying takes about 7 hours. During this time, the vegetable has time to dry out and not lose its useful composition.
The work is carried out in this way:
Due to the flow of hot air, which will constantly circulate in the device, the chopped onion will dry evenly in just 40-60 minutes.
If there are no electrical appliances, then onions can be dried outdoors without any problems. The main thing is that in the next few days, according to forecasts, there will be no rain, and the sun does not hide behind clouds.
Drying in the sun is carried out in this way:
You can also dry onions in the shade:
After 2 weeks, the semi-finished product should not darken, start to rot or become covered with dark small spots. The workpieces should not be spread in the greenhouse. Due to high humidity and poor ventilation, the vegetable will take too long to dry, and may become moldy and rotten.
How and where to properly dry onions intended for long-term storage?
How long does it take to dry onions?
When the turnip onions have finished their growth, the feathers have died, they are pulled out of the soil and, in clear sunny weather, they are dried on the ridge during the day. Then they are transferred to the attic, hayloft, under a canopy and dried there for several days. Well, if the weather is clear and sunny, then you can dry the onions in the ridge in the sun for 10-12 days. You can cover the onion with rain film at night.
When the feathers are dry, they are cut off, leaving a neck of 4-5 cm. In this case, the onions are stored in baskets, boxes, boxes, in nets. First of all, onions are used for food with a thick, not completely dry neck. Feathers can be trimmed leaving a longer neck. In this case, the bow is intertwined in pairs, and then twisted around the twine, resulting in braids, which are kept suspended.
How long does it take to dry onions? You need to look at the neck. When it is dry, then you can put it away for storage. It must be remembered that the better the onion is dried, the better it will be stored, the less it will rot during storage.
Onions are a healthy vegetable that is eaten fresh, fried, pickled, stuffed or baked, added to the first and second courses, and is widely used in folk medicine. It is not surprising that this crop is grown in almost every vegetable garden.
However, it is not enough to grow a turnip. To keep the onion for a long time and not spoil, it is important to properly dry it after harvest. In the material, we will talk about how to properly dry onions after harvesting from the garden.
Only the onion that was stored in time is stored for a long time... If you dig it up early, the too thick and juicy neck of the bulb will dry for a long time, which will increase the risk of rot and fungal diseases.
If tightened with harvesting, the bulbs will overripe and the upper scales will crack.... This in turn will lead to rapid deterioration of the product during storage. Overripe onions develop a secondary root system, which impairs the taste of the turnip.
When to dig it out? The turnip is removed from the beds after the feathers wither. If 60-80% of the leaves have died, it's time to start harvesting. On average, this time falls on the second half or end of August.
Need to know! The onion is removed after the feather has lodged. At this time, the growth of the heads stops, and the maximum amount of nutrients accumulates in them.
Another sign of a ripe vegetable - formed integumentary leaves, which have acquired a characteristic color for the variety.
Harvested on time is the key to successful storage... If you start harvesting the onions earlier, when the feather has not yet died, the neck of the bulb will be too thick and juicy - this increases the risk of bulb rot.
Helpful advice... If the time for harvesting has already come, and the feather has not yet died, then the ripening of the bulbs can be accelerated. To do this, it is enough to cut the roots with a sharp shovel at a depth of about 5 cm. This will reduce plant nutrition and accelerate ripening.
Digging is carried out in dry, sunny weather.... It is desirable that there is no rain for 1-2 weeks before harvesting. Then the earth will dry out and the assembled heads will not have to dry for a long time.
If the soil is light and loose, the onion is simply pulled out of the ground. But if the soil is dense and heavy, the bulbs are dug up. Otherwise, most of the pulled out heads will remain without bottoms and rot in a few weeks.
It is more convenient to dig out the crop with small pitchforks.... They are stuck into the aisles at a short distance from the bulbs and the layer of earth is slightly raised.
In order for the onion to be stored for several months after harvesting, it is dried before storing it.
Depending on the variety and growing conditions, the growing season of the onion lasts on average 65 to 85 days. The early varieties ripen by the end of July, and the later ones are ready for harvesting in late August - early September.
Attention! Only late and spicy varieties are suitable for winter storage. The rest of the varieties are used for harvesting or eaten immediately after collection.
Leeks are dug out later than the turnip... Harvesting begins in mid-September - early October (the grown leek is not afraid of the first frost). To make the onion whiter, 10-14 days before removing from the garden, the lower part of the plants is sprinkled with earth or covered with an opaque material. After digging up, the roots and leaves are cut off.
The shallots are harvested from late July to mid-August.... As in the case of the turnip, delaying the harvesting period leads to the germination of the bulbs and the appearance of new roots. Shallot nests are dug up, divided into bulbs and dried.
The onions are dug up, cleaned of clods of earth, the roots and feathers are cut off... Before laying the heads for winter storage, the onions are dried.
Need to know! Drying the onions after harvesting reduces the risk of fungal diseases and spoilage of the vegetable during storage.
How to dry onions from the garden? Let's talk about the features of each type of drying.
There are several ways to dry onions.... The simplest and most affordable is drying in the sun right in the garden. If the weather permits, the dug vegetables are laid out in one layer and dried in the sun, periodically turning over. After 3-4 days, the bulbs are ready for storage.
If the weather is rainy, then the heads are transferred to a ventilated room. (under a canopy, in the attic, etc.). The bow is laid out in one layer on the flooring or poured into nets and hung vertically on a rope.
You can braid the onions into bunches or braids and dry them as they are. Indoor drying takes one to two weeks depending on temperature and humidity.
The fastest drying method is in the oven... The bulbs are laid out on a baking sheet in one layer and placed in an oven preheated to + 30 ... + 35 ° С. In this case, the oven is periodically turned off so as not to overdry the heads. Overdried onions with cracked opaque scales will not last long.
Onion sets are also dried after harvesting.... The bulbs are laid out in a thin layer on a thick cloth or flooring and placed in the sun. The heads are periodically turned over. In the open air, the seedlings are dried for at least three days.
During the rainy season, the sets are dried under a canopy. or in a well-ventilated area. Drying takes 1-2 weeks.
Nigella is a black onion seed. They are also dried to avoid spoilage during storage. Drying of seeds is carried out in 3 stages:
Dried nigella is poured into a linen bag or paper bag and put away in a dry place.
If there is no suitable storage space for fresh onions, then the vegetable can be dried.... In this case, from 1 kg of fresh product, about 100 g of dried product will be obtained. Before drying, the onions are washed, peeled from the upper scales and cut into cubes or rings.
Consider several available ways to make healthy seasoning.
Oven suitable for drying onions, leeks and green onions.
Vegetables are washed, peeled and cut into cubes or rings before drying. Then the pieces are laid out on a baking sheet and placed in an oven preheated to + 40 ... + 50 ° С. Higher temperatures dry onions faster but may burn.
The pieces are dried for about 2-3 hoursstirring occasionally.
To dry onions in the microwave put the cut pieces on a paper napkin, cover with a second napkin and put in the oven for 3 minutes... If this was not enough, the time is increased.
Microwave suitable for drying vegetables in small quantities, however, this method is not suitable for harvesting a large amount of seasoning - too much time, effort and electricity will be spent.
In the airfryer drying takes place due to the flow of hot air... The heated air constantly circulates inside the grill and dries the onion rings evenly. Harvesting dried vegetables with the help of this modern device retains its beautiful appearance, pleasant taste and useful substances.
Grilling at about + 70 ° C takes about an hour... It is better to keep the lid ajar.
The electric dryer is suitable for drying chopped green onions and chunks of onions.
The green onions are cut and placed in a drying tray.... The turnip is cut into pieces and pre-blanched in boiling water for two minutes. Before placing in the dryer, the pieces are cooled in cool water and spread in a thin layer on trays.
Onions in the electric dryer dried at a temperature of + 65 ... + 70 ° С... The pallets are interchanged several times for even drying.
If there are no special devices, then onion rings can be dried in the open air.... For this, the chopped vegetables are laid out on grates and placed in a shaded, well-ventilated place.
To protect against insects, the grates are covered with gauze.... So the vegetables are dried for several days, stirring daily.
You can dry onions for the winter at home in any of the above ways. In dried form, the vegetable retains its bactericidal effect and useful substances.
How do you know the seasoning is properly dried? Well-dried onion rings become brittle and crunchy. The color of the pieces is light yellow. The seasoning tastes mild, with a piquant aroma.
Poorly dried seasoning will go bad quickly, therefore, when preparing a dried vegetable, it is important to thoroughly dry all the slices. Insufficiently dried pieces are distinguished by their white color and preserved pungent taste. Underdried onions are moist to the touch and do not crunch when pressed.
It is important to know about the nuances of storing fresh and dried vegetables.
The dried seasoning is stored in containers with lids.... Perforated air caps are preferred. If there is no special lid, use parchment paper or thick cloth, fixing it on the neck of the glass container.
Also suitable for storage are linen bags and paper bags.... It is important that they do not get wet during storage.
It is convenient to store dried onions from the garden in boxes or cardboard boxes... Vegetables are poured into each box a little, in one layer of 25-30 cm. Holes are made in the side walls of the box for air access.
Also, linen bags are used to store the bulbs, they are placed in a dry, ventilated place.
Another time-tested storage method is braiding the heads into braids.... Braided chains are not only well ventilated (and therefore less prone to rotting onions), but they can also decorate the kitchen.
It is better to store onions at temperatures from 0 to 5 ° C.... However, the heads will remain at room temperature for 1-2 months.
Leeks are stored in a cellar or basement, sprinkled with sand.
The dried vegetable is stored in a dark, dry place without foreign odors.... Dried seasoning has a shelf life of about one year.
Dried bulbs from the garden should be firm to the touch. and have several dry, dense integumentary scales. The neck of each head should be tightly closed (there are no voids and juicy leaves on the cut).
If the storage conditions are observed (temperature from 0 to 5 ° C and humidity 50-60%), healthy dried heads are stored for several months.
If the summer is cold and rainy, the onion ripens longer.... In this case, ripening can be accelerated by cutting the roots or by shoveling the soil off the bulbs.
A dry, sunny day is chosen for harvesting. - onions extracted from moist soil will require a long drying time and are less well stored.
If you have to dig up an onion with a green, fresh feather, then the greens are not cut off immediately... The bulbs are dried under a canopy for another week, and then the dried feathers are cut off.
After the vegetable is placed in storage, it is periodically inspected. Instances showing signs of rot or pest damage are removed.
Now you know how to properly and efficiently dry onions at home. Do not underestimate the importance of the drying process. Storing insufficiently dried heads will lead to the development of fungal diseases and rotting of the product.
You can also prepare a healthy vegetable for the winter in a dried form. At the same time, it will not lose its beneficial properties.
There are many ways to dry green onions.