A particularly productive garden vegetable patch, a favorable climate, and a green thumb mean your aromatic herbs are still flourishing… but might they be ruined by the cold? Some suggestions for preserving during the winter with a How It’s Made that explain how to dry your herbs.
Luisa Acosta is a member of the Slow Food Cook’s Alliance who studies traditional Colombian cuisine, from raw ingredients to techniques of preparation. For aromatic herbs, the chef teaches us how to dry them in different ways, from hanging bundles from long-stemmed plants, to drying in layers for small, round leaves…
We also learn some uses for the herbs in the kitchen: great combinations, infusions and aromatic salt…
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site! This episode is promoted by Slow Fish Caribe.
Event languages: IT, EN, ES