Dried sorrel - how to do it !?

Hello everyone! Need some advice! Has anyone dried sorrel?

I'm not very sure about the advisability of drying sorrel ... it seems to me that it is better to salt it in jars, like beet leaves. but that's just my opinion.

I have no cellar, the basement is warm. And a lot of sorrel has grown in the country, so I'm thinking of drying it or freezing it

Duc, you can "dry" the bundle and see how it behaves. I, for example, do not like the smell of dried dill at all. It smells to me like it was cooked already ... but parsley is nothing, the usual parsley smell. so, probably, everything is individual here.

[ttvttv]

ttvttv If you decide to dry, tell us what came of it. I have the same question "what to do with sorrel"

Sorry to interfere. I dried the leaves of sorrel, carrots, horseradish, beets, etc. Everything was deliciously useful, the taste is felt distinctly and brightly, gives color.
Dry, you will not regret it.

All leaves are dried ONLY as a whole. When time permits on the leaves I sprinkle some water infused with garlic.

All leaves are dried ONLY as a whole. When time permits on the leaves I sprinkle some water infused with garlic.

For more details, please, how much water and garlic

and where is it then applied?

I answer:
1. Capital method - in sewn gauze bags I collect CLEAN production waste leaves, roots, husks separately
- garlic
- horseradish
- celery, etc.
Water settled for 6 hours in a saucepan, boils for 10 minutes, lower the bag, cook for 1 minute. I cool it down. I lower the greens for 30 minutes. I shake it off and dry it.
2. Lazy - already in drying I spray with infusion.
BOTTOM LINE - When added to dishes, it gives a stunning delicate background, especially in soups, breads and pastries. Precisely FON, you can never achieve this by directly adding a product.
And it is important - waste-free production.
Go for it!

Drying sorrel.
I cut the leaves and just dry them on pallets.
I store it in a closet in the kitchen (package, can ...) in the dark.
Add dry to borscht 5 minutes before the end of cooking.