{"id":10213,"date":"2025-03-03T08:40:39","date_gmt":"2025-03-03T07:40:39","guid":{"rendered":"https:\/\/www.makrobios.si\/susenje-i-pohranjivanje-bilja\/"},"modified":"2025-10-31T14:01:49","modified_gmt":"2025-10-31T13:01:49","slug":"susenje-i-pohranjivanje-bilja","status":"publish","type":"post","link":"https:\/\/www.makrobios.si\/hr\/susenje-i-pohranjivanje-bilja\/","title":{"rendered":"Su\u0161enje i pohranjivanje bilja"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10213\" class=\"elementor elementor-10213 elementor-7915\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fe0a42c e-flex e-con-boxed e-con e-parent\" data-id=\"fe0a42c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-726d4f9 elementor-widget elementor-widget-text-editor\" data-id=\"726d4f9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Ubrzo nakon \u0161to uberemo biljke ili njihove dijelove, \u017eivotni procesi u njima prestaju, zapo\u010dinju procesi propadanja i razgradnje. Stoga ubrane biljke \u0161to prije prenesemo na mjesto gdje \u0107emo te procese zaustaviti i o\u010duvati ljekovite tvari nepromijenjene. Najstariji i naj\u010de\u0161\u0107i na\u010din pohranjivanja je su\u0161enje. Pri su\u0161enju odstranimo iz biljaka vodu i time zaustavimo razgradnju biljaka, sprije\u010dimo razvoj bakterija i gljivica. Kod ku\u0107e su\u0161imo u zra\u010dnim, suhim, \u010distim i od sunca za\u0161ti\u0107enim prostorima: na tavanu, sjeniku, balkonu. Biljke u tankom sloju razprostremo na \u010dist papir, mo\u017eemo ih staviti u lese s mre\u017eama ili ih pove\u017eemo u snopove i objesimo pod strop. U jesenskom i zimskom vremenu mo\u017eemo su\u0161iti u blizini pe\u0107i ili radijatora, ali pazimo da temperatura nije previsoka. Za ve\u0107inu bilja je prikladna temperatura su\u0161enja do 35\u00b0C. Neke korijene, koru i plodove mo\u017eemo su\u0161iti pri vi\u0161oj temperaturi (do 60\u00b0C). Vrijeme su\u0161enja ovisi o debljini biljnih dijelova, o zra\u010dnosti, temperaturi i vlazi u zraku. Po lijepom, suhom vremenu se biljke lijepo i brzo osu\u0161e, a po sparnom, ki\u0161nom je su\u0161enje dugotrajno, ponekad i neuspje\u0161no. Deblje korijene i plodove prije su\u0161enja po du\u017eini prere\u017eemo. Dobro osu\u0161eno bilje je na dodir krhko, listovi \u0161ume, ako stabljike bilja prelomimo, one puknu (\u010dujemo zvuk), lijepe su boje i nemaju miris po plijesni. Ako su tamne boje, neugodnog mirisa, na dodir mekane ili su na njima \u010dak i tragovi plijesni, radije ih bacimo, jer nam mogu \u0161tetiti.              <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-cc766d8 e-flex e-con-boxed e-con e-parent\" data-id=\"cc766d8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1bcd9ee elementor-widget elementor-widget-image\" data-id=\"1bcd9ee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/lese_ognjic_plavica_articoka_result-768x512.jpg\" class=\"attachment-medium_large size-medium_large wp-image-10215\" alt=\"su\u0161enje i pohranjivanje bilja\" srcset=\"https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/lese_ognjic_plavica_articoka_result-768x512.jpg 768w, https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/lese_ognjic_plavica_articoka_result-300x200.jpg 300w, https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/lese_ognjic_plavica_articoka_result-1024x683.jpg 1024w, https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/lese_ognjic_plavica_articoka_result.jpg 1280w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3ea573c e-flex e-con-boxed e-con e-parent\" data-id=\"3ea573c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-bd1b93a elementor-widget elementor-widget-text-editor\" data-id=\"bd1b93a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p> <\/p><p> <\/p><p>Osu\u0161eno bilje mo\u017eemo pohranjivati u staklenim, zemljanim ili drvenim posudama s poklopcem. Pri tome moramo biti sigurni da smo bilje dobro osu\u0161ili. Budu\u0107i da vlaga ne mo\u017ee prelaziti kroz stijenke posuda, vla\u017eno bilje bi u posudi splesnivilo. Staklene posude \u010duvamo na tamnom mjestu. Bilje mo\u017eemo pohranjivati i u papirnatim vre\u0107ama, kroz koje prelazi vlaga i stoga ih \u010duvamo u suhom i tamnom prostoru. Unato\u010d pa\u017eljivoj pohrani, osu\u0161eno bilje s vremenom gubi svje\u017einu i sadr\u017eaj ljekovitih tvari. Nakon jedne godine ih zamijenimo novima.       <\/p><p> <\/p><p><b>Drugi na\u010dini pohranjivanja<\/b><\/p><p> <\/p><p>Bilje, ponajprije ono koje koristimo kao za\u010dine u kuhinji, mo\u017eemo zamrznuti i \u010duvati u zamrziva\u010du, same ili s dodatkom ulja. Npr. svje\u017ei bosiljak nasjeckamo, rasporedimo u posudicu za izradu ledenih kocki, zalijemo s maslinovim uljem i sve zajedno zamrznemo. Tako imamo pripremljene ledene kocke s uljem i bosiljkom, koje upotrijebimo pri pripremi mediteranskih jela. U prija\u0161njim vremenima je bilo ra\u0161ireno pohranjivanje za\u010dina u soli. Svje\u017ee bilje po slojevima nalo\u017eimo u staklenu ili zemljanu posudu i zatvorimo. Primjereno je za per\u0161in, ljup\u010dac, srijemu\u0161.       <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-525a91c e-flex e-con-boxed e-con e-parent\" data-id=\"525a91c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8431be6 elementor-widget elementor-widget-image\" data-id=\"8431be6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/sentjanzevo-olje-nabrana-sentjanzevka_result.jpg\" class=\"attachment-medium_large size-medium_large wp-image-10214\" alt=\"su\u0161enje i pohranjivanje bilja lovro vehovar\" srcset=\"https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/sentjanzevo-olje-nabrana-sentjanzevka_result.jpg 683w, https:\/\/www.makrobios.si\/wp-content\/uploads\/2025\/02\/sentjanzevo-olje-nabrana-sentjanzevka_result-200x300.jpg 200w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-50387c4 e-flex e-con-boxed e-con e-parent\" data-id=\"50387c4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e029112 elementor-widget elementor-widget-text-editor\" data-id=\"e029112\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p> <\/p><p> <\/p><p>Pri su\u0161enju, zamrzavanju i stavljanju u sol, pohranjujemo bilje ili njihove dijelove u cijelosti. Vrlo \u010desti su na\u010dini pohranjivanja pri kojima pohranimo samo dio u\u010dinkovina iz bilja. To su ekstrakti i destilati. Kod ku\u0107e mo\u017eemo pripremiti ekstrakte u alkoholu, u octu, u ulju, u \u0161e\u0107eru ili medu. U na\u0161em kulturnom prostoru su najpoznatiji i naj\u010de\u0161\u0107e kori\u0161teni ekstrakti u alkoholu. To su tinkture (koncentrirani ekstrakti), biljne rakije, biljna vina, biljna piva i likeri. Za pripremu biljnih octa koristimo aromati\u010dne biljke i ve\u0107inom ih koristimo u kulinarstvu. Biljna ulja, osim u kulinarstvu, koristimo i za njegu ko\u017ee i pobolj\u0161anje zdravlja. Iz njih mo\u017eemo izra\u0111ivati masti i sapune. Poznata ulja i masti su: gospina trava ulje, ulje s bosiljkom, orahovo ulje, nevenova mast, gavezova mast i mast s divljim kestenom. Sa \u0161e\u0107erom ili medom pripremamo sirupe. Kod nas se tradicionalno pripremaju sirupi s smrekovim vr\u0161cima, sa sljezom, s timijanom i s masla\u010dkovim cvjetovima (masla\u010dkov med). S parnom destilacijom izlu\u010dimo iz aromati\u010dnih biljaka eteri\u010dna ulja, koja su lako hlapljiva, a kemijski postojana i uporabna na najrazli\u010ditije na\u010dine; ponajprije kao mirisi i dodaci kozmeti\u010dkim i prehrambenim proizvodima.             <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-6e3a757 e-flex e-con-boxed e-con e-parent\" data-id=\"6e3a757\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-56bb3c0 elementor-widget elementor-widget-text-editor\" data-id=\"56bb3c0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><br><\/p>\n<p><br><\/p>\n<p>Prilog je nastao u sklopu projekta koji financiraju MKGP i EU iz poljoprivrednog fonda za ruralni razvoj. Projekt se provodi u okviru 3. javnog natje\u010daja PRP 2014-2020 za Podmjeru 16.9 \u2013 Potpora za diverzifikaciju poljoprivrednih djelatnosti u djelatnosti u vezi sa zdravstvenom za\u0161titom, socijalnim uklju\u010divanjem, poljoprivredom koju podupire zajednica te obrazovanjem o okoli\u0161u i hrani (2021).  &nbsp;<\/p>\n<p>Vi\u0161e o projektu i aktivnostima u sklopu projekta mo\u017eete prona\u0107i na <a href=\"https:\/\/www.makrobios.si\/projekt-spoznavanja-travniskih-in-vrtnih-zelisc\/\">ovoj<\/a> poveznici.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Kako pohraniti bilje za \u0161to du\u017eu trajnost i ljekovitost? Savjete i upute mo\u017eete prona\u0107i u \u010dlanku Lovre Vehovara.  <\/p>\n","protected":false},"author":2,"featured_media":10081,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"uix_meta_title":"","uix_meta_description":"","uix_canonical_url":"","footnotes":""},"categories":[27],"tags":[],"class_list":["post-10213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vijesti"],"_links":{"self":[{"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/posts\/10213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/comments?post=10213"}],"version-history":[{"count":2,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/posts\/10213\/revisions"}],"predecessor-version":[{"id":10220,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/posts\/10213\/revisions\/10220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/media\/10081"}],"wp:attachment":[{"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/media?parent=10213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/categories?post=10213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.makrobios.si\/hr\/wp-json\/wp\/v2\/tags?post=10213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}