Tuesday Tip | How to Dry Fresh Coriander Leaves in the Microwave Method

Name: Tuesday Tip | How to Dry Fresh Coriander Leaves in the Microwave Method
Cuisine: British
Ingredients: leaves Fresh coriander - 250 gms

MadAboutCooking @cook_11815208

Amsterdam

For thousands of years, drying was the only way to keep herbs from spoiling. It’s easy, inexpensive and healthier than artificial flavoring methods because dried herbs do not contain chemical additives. Drying herbs is a great way to extend the flavor of a bountiful crop. It works best with herbs like bay leaves, oregano, rosemary, sage, coriander, mint and thyme, and there are a couple methods you can use. The fastest way just happens to involve your microwave. Drying herbs also extend their shelf life by removing any moisture that bacteria could use to survive. The microwave. Yes, really – It’s a trick. Just in 7 minutes and it’s done.

MadAboutCooking @cook_11815208

Saved

Ingredients

leavesFresh coriander - 250 gms

Saved

Steps

1

Wash coriander leaves and remove any discolored herb or rotten leaves (I like to keep stems as well).
2

Dry coriander leaves between layers of paper towels, patting them down gently to remove as much water as possible.
3

Lay coriander leaves on a microwave safe tray.
Microwave them on high powder for 2 minutes.Check them every 60 seconds to make sure that they don’t get burned. Do three rounds.
This way the moisture from leaves will evaporate and it will start to dry.
4

Now take out the dried leaves and allow them to cool down for 5 minutes.
Now put dried leaves into a mixing jar (small) and run for 60 seconds (you can crush leaves by hands as well).
5

Store in an airtight container in a cool pantry away from light.

Saved

Made this recipe? Share a Cooksnap!

Let MadAboutCooking know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Tuesday Tip | How to Dry Fresh Coriander Leaves in the Microwave Method

Send your Cooksnap

Learn more about Cooksnaps

Saved

MadAboutCooking @cook_11815208

on May 20, 2020 20:43

Amsterdam

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer.Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Please visit my blog for the more healthy recipes. Here is a link - https://madaboutcookingwithrupali.com/