{"id":12841,"date":"2025-06-27T12:18:47","date_gmt":"2025-06-27T09:18:47","guid":{"rendered":"https:\/\/kvitkainfo.com\/bez-kategoriyi\/kdy-sbirat-a-jak-matu-susit-a-skladovat.html"},"modified":"2025-05-13T22:53:52","modified_gmt":"2025-05-13T19:53:52","slug":"kdy-sbirat-a-jak-matu-susit-a-skladovat","status":"publish","type":"post","link":"https:\/\/kvitkainfo.com\/cs\/lecive-rostliny\/kdy-sbirat-a-jak-matu-susit-a-skladovat.html","title":{"rendered":"Kdy sb\u00edrat a jak m\u00e1tu su\u0161it a skladovat"},"content":{"rendered":"

\nKdy\u017e jste m\u00e1tu zasadili na sv\u016fj web nebo do kv\u011btin\u00e1\u010de, d\u00e1le mus\u00edte v\u011bd\u011bt, kdy ji sb\u00edrat a jak ji spr\u00e1vn\u011b skladovat, abyste co nejv\u00edce zachovali jej\u00ed vlastnosti. O tom je n\u00e1\u0161 \u010dl\u00e1nek. <\/p>

Jak a kdy skl\u00edzet m\u00e1tu peprnou<\/h2>

Je velmi d\u016fle\u017eit\u00e9 sb\u00edrat l\u00e9\u010div\u00e9 rostliny p\u0159esn\u011b v obdob\u00ed<\/strong>, kdy jsou nejv\u00edce nasyceny esenci\u00e1ln\u00edmi oleji. Tento okam\u017eik nast\u00e1v\u00e1 na sam\u00e9m za\u010d\u00e1tku kveten\u00ed, obvykle od poloviny \u010dervence do prvn\u00ed poloviny srpna. Mlad\u00e1 m\u00e1ta nem\u00e1 \u017e\u00e1dnou l\u00e9\u010divou hodnotu a nen\u00ed vhodn\u00e1 ke sklizni. Je dobr\u00fd pouze \u010derstv\u00fd, jako aromatick\u00e1 p\u0159\u00edsada do \u010daje nebo dezert\u016f. <\/p>

Suroviny by m\u011bly b\u00fdt shroma\u017e\u010fov\u00e1ny od\u0159\u00edznut\u00edm v\u011btv\u00ed spolu s kv\u011btinami. To by m\u011blo b\u00fdt prov\u00e1d\u011bno pouze za such\u00e9ho a nejl\u00e9pe zata\u017een\u00e9ho po\u010das\u00ed. Pokud jasn\u00e9 slunce sv\u00edt\u00ed den co den, je lep\u0161\u00ed sb\u00edrat brzy r\u00e1no nebo p\u0159i z\u00e1padu slunce. Rann\u00ed sb\u011br by m\u011bl b\u00fdt zah\u00e1jen a\u017e po \u00fapln\u00e9m zaschnut\u00ed rosy. <\/p>

Jak\u00e9 jsou l\u00e9\u010div\u00e9 vlastnosti m\u00e1ty? Jak a kam m\u00e1tu zasadit? <\/a><\/p>\n

. . . . . .<\/p>

Pokud skl\u00edz\u00edte divokou m\u00e1tu, pak by sb\u011brn\u00e9 m\u00edsto m\u011blo b\u00fdt ekologick\u00e9, tj. m\u011blo by se nach\u00e1zet mimo silnice, skl\u00e1dky a pr\u016fmyslov\u00e9 z\u00e1vody. <\/p>

Kdy\u017e m\u00e1 rostlina na sob\u011b hodn\u011b prachu, m\u011bla by b\u00fdt d\u016fkladn\u011b set\u0159esena, ale v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b omyta. Mokr\u00e9 suroviny nelze kvalitativn\u011b vysu\u0161it, aby nezplesniv\u011bly a neztmavly. <\/p>

\"chai_z_myati\"<\/figure>

Zelen\u00fd \u010daj s m\u00e1tou – recept <\/h2>

Vezm\u011bte porcel\u00e1n nebo sklo, nalijte 1 l\u017ei\u010dku zelen\u00fd \u010daj a p\u0159idejte p\u00e1r sn\u00edtek \u010derstv\u00e9 m\u00e1ty (m\u016f\u017eete pou\u017e\u00edt su\u0161enou m\u00e1tu), zalijte horkou vodou. Nechte 10 minut louhovat. Podle chuti lze p\u0159idat citron a med. <\/p>

Jak spr\u00e1vn\u011b su\u0161it m\u00e1tu<\/h2>

I kdy\u017e jste suroviny shrom\u00e1\u017edili ve spr\u00e1vn\u00fd \u010das, st\u00e1le je t\u0159eba je \u0159\u00e1dn\u011b vysu\u0161it, aby nedo\u0161lo ke ztr\u00e1t\u011b v\u0161ech cenn\u00fdch vlastnost\u00ed. <\/p>

Levandule se dod\u00e1v\u00e1 v r\u016f\u017eov\u00e9, fialov\u00e9, b\u00edl\u00e9 a dokonce i \u017elut\u00e9 barv\u011b. <\/p>\n

Existuj\u00ed dva zp\u016fsoby, jak m\u00e1tu su\u0161it: cel\u00e9 v\u011btvi\u010dky nebo pouze listy<\/h3>
\"myata_zi_steblami\"<\/figure>

Aby se \u0159ezan\u00e9 stonky m\u00e1ty vysu\u0161ily<\/strong>, mus\u00ed b\u00fdt sv\u00e1z\u00e1ny v n\u011bkolika kusech do voln\u00fdch svazk\u016f a zav\u011b\u0161eny pod baldach\u00fdnem nebo v podkrov\u00ed, tedy na m\u00edst\u011b, kde je dobr\u00e9 v\u011btr\u00e1n\u00ed a nen\u00ed p\u0159\u00edm\u00e9 slune\u010dn\u00ed sv\u011btlo. Ty maj\u00ed \u0161kodliv\u00fd \u00fa\u010dinek na \u00e9terick\u00e9 oleje a zcela ru\u0161\u00ed ve\u0161kerou l\u00e9\u010divou hodnotu hotov\u00fdch surovin. <\/p>

. . . . . .<\/p>

Pro su\u0161en\u00ed list\u016f m\u00e1ty<\/strong> jsou na sam\u00e9m za\u010d\u00e1tku kveten\u00ed pe\u010dliv\u011b odd\u011bleny od stonku a rozlo\u017eeny v mal\u00e9 vrstv\u011b na karton nebo siln\u00fd pap\u00edr. Podm\u00ednky pro vysoce kvalitn\u00ed su\u0161en\u00ed jsou stejn\u00e9: nedostatek slune\u010dn\u00edho sv\u011btla a dobr\u00e9 v\u011btr\u00e1n\u00ed. Dal\u0161\u00edm faktorem je povinn\u00e9 pravideln\u00e9 m\u00edch\u00e1n\u00ed surovin, aby se zabr\u00e1nilo vzniku pl\u00edsn\u00ed. <\/p>

\"myata_listochkami\"<\/figure>

D\u016frazn\u011b se nedoporu\u010duje pou\u017e\u00edvat tepeln\u00e9 metody su\u0161en\u00ed (su\u0161i\u010dky, pece, kamna), proto\u017ee v podm\u00ednk\u00e1ch zv\u00fd\u0161en\u00e9 teploty se v\u0161echny \u00e9terick\u00e9 oleje odpa\u0159uj\u00ed a suroviny ztr\u00e1cej\u00ed svou v\u016fni a l\u00e9\u010divou hodnotu. <\/p>

Hotov\u00e9 suroviny by si m\u011bly zachovat zelenou barvu a charakteristickou v\u016fni. <\/p>

Jak m\u00e1tu skladovat<\/h2>

Pro skladov\u00e1n\u00ed m\u00e1ty<\/strong> (ve svazc\u00edch nebo listech) pou\u017e\u00edvejte pouze n\u00e1dobu, kter\u00e1 je dob\u0159e v\u011btran\u00e1. Mohou to b\u00fdt l\u00e1tkov\u00e9 nebo pap\u00edrov\u00e9 ta\u0161ky, kartonov\u00e9 krabice, d\u0159ev\u011bn\u00e9 nebo hlin\u011bn\u00e9 n\u00e1doby. Sklen\u011bn\u00e9 n\u00e1doby jsou vhodn\u00e9 i v p\u0159\u00edpad\u011b, \u017ee jejich v\u00ed\u010dko nesed\u00ed p\u0159\u00edli\u0161 t\u011bsn\u011b. Nem\u011bly by se v\u0161ak pou\u017e\u00edvat plastov\u00e9 n\u00e1doby nebo plastov\u00e9 s\u00e1\u010dky, proto\u017ee tr\u00e1va v nich rychle plesniv\u00ed a zhor\u0161uje se. <\/p>

N\u011bkdy se pro snadn\u00e9 skladov\u00e1n\u00ed su\u0161en\u00e1 m\u00e1ta rozemele na pr\u00e1\u0161ek, ale je lep\u0161\u00ed to ned\u011blat. V t\u00e9to form\u011b tr\u00e1va mnohem rychleji ztr\u00e1c\u00ed svou jedine\u010dnou v\u016fni a s n\u00ed i blahod\u00e1rn\u00e9 vlastnosti. <\/p>

P\u0159i spr\u00e1vn\u00e9m skladov\u00e1n\u00ed (na tmav\u00e9m, chladn\u00e9m a such\u00e9m m\u00edst\u011b) si m\u00e1ta zachov\u00e1v\u00e1 sv\u00e9 cenn\u00e9 vlastnosti a z\u016fst\u00e1v\u00e1 vo\u0148av\u00e1 po dobu dvou let.<\/p>","protected":false},"excerpt":{"rendered":"

Kdy\u017e jste m\u00e1tu zasadili na sv\u016fj web nebo do kv\u011btin\u00e1\u010de, d\u00e1le mus\u00edte v\u011bd\u011bt, kdy ji sb\u00edrat a jak ji spr\u00e1vn\u011b skladovat, abyste co nejv\u00edce zachovali jej\u00ed vlastnosti. O tom je n\u00e1\u0161 \u010dl\u00e1nek. <\/p>\n","protected":false},"author":2,"featured_media":12843,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[88,92],"tags":[],"class_list":["post-12841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-domaci-pripravky","category-lecive-rostliny"],"yoast_head":"\nKdy sb\u00edrat a jak m\u00e1tu su\u0161it a skladovat<\/title>\n<meta name=\"description\" content=\"Kdy skl\u00edzet a jak m\u00e1tu skladovat - 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