Hello! Trust your week was awesome! You might have thought you stumbled on the wrong blog when you saw today’s blog post title. Fear not! We would be¬†adding some flavor to your favorite blog this year. We understand that eating healthy can also help us positively on our healthy hair journeys. So, we would have fun posts on natural food items especially fruit & vegetables recipes. First up, we would learn vegetable drying with harmattan wind.

The vegetable dried with the harmattan wind was Clove Basil. It is known as Efirin in Yoruba, Daidoya in Hausa & Nchuanwu in Igbo. I decided to dry the leaves of this plant because I am not sure I would get them easily again in the next 3 months.

Vegetable Drying with Harmattan- How to

Preparing: I rinsed the leaves with running water to remove dust & dirt from the clove basil. I then spread them on a large tray. I used a a sieve cloth to cover the tray.This way, dirt & insects will not get on the leaves.

Drying: I put the tray out in the mornings when the harmattan breeze was at its driest, the sun at its peak at noon & brought it in the evening.

Results:

By the fifth day, the leave were already dry & brittle. I checked to make sure there was no moisture left. I then dried it for an extra day.

vegetable drying - long Nigerian hair

vegetable drying - long Nigerian hair

Storage: To store the dried leaves, i cleaned an air-tight glass bottle to remove moisture. Thankfully all the leaves entered in the bottle.

vegetable drying - long Nigerian hair

Usage: You might be wandering how I intend to use my dried clove basil leaves. Trust me, they add a delicious flavor to beans & yam porridge. I will also crush some between my fingers and add them to my smoothies.

Did I mention that the smell of the clove basil seems stronger when dried? You should try drying yours.

Ever dried a fruit or vegetable with harmattan or sunshine? Please share your experience.

 

 

 

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2 Comments on Vegetable Drying with Harmattan

  1. My parents are teachers and they have this thrift society going on. During the Christmas period the usually buy cows and share the beef. Most times we dry the meat with the harmattan breeze. It’s a great preservation technique.

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