How to properly add herbs to soup to preserve the aroma and benefits: many housewives make mistakes
Many housewives use greens when preparing first and second courses and even side dishes.
This is a simple way to make food healthy, aromatic and tasty.
However, in order to achieve the desired result, it is important to introduce greens correctly.
What are the main recommendations that stand out?
If you plan to eat a portion of food in one or two sittings without storing it, then you don’t even need to heat-treat the greens.
It only needs to be washed thoroughly to get rid of sand and germs. Then we send the aromatic component to the already prepared dish and mix.
If you plan to store food for several days, you need to do it a little differently. Greens are added 2-3 minutes before complete readiness, heat-treated. Otherwise, the food will spoil very quickly.
But dried herbs need much more time to reveal their aroma and give the dish a subtle hint of flavor.
Therefore, this component is introduced approximately ten minutes before the end of cooking.
It is important to remember that these rules apply not only to dill and parsley: we are talking about any herbs that you decide to include in the recipe.
