How winter is not enough fresh, spicy-smelling, delicious parsley! No, buying greenhouse greens in any season is not a problem, but it doesn’t like the taste, and even more so for its beneficial properties, little resembles what it has just plucked from the garden. Therefore, it is better to think in advance how to preserve parsley for the winter than to later acquire some kind of product that looks like it in a supermarket.
Greens from greenhouses are almost devoid of vitamins and microelements, since they grew in artificial light and not in open ground, but on special substrates. But it is “rich” in nitrates and other chemicals, which manufacturers generously use to increase yields.
Unlike the greenhouse, Properly harvested parsley keeps healing properties throughout the winter and is not capable of harming the body.
Ways to store fresh parsley in season
Even in season, not every one of us has the opportunity to pick fresh parsley every day in the garden. The greens brought from the dacha or purchased on the market have to be stored for a long time. So that it does not lose its nutritional value, wilted and deteriorated, it is necessary to avoid:
- bright sunlight, from which spicy herbs turn yellow and lose vitamins,
- excessive moisture, leading to decay of the product,
- excessive water loss of leaves
- the access of oxygen, which causes oxidative processes (the appearance of brown spots, the withered appearance of greenery).
There are some simple and effective ways to keep parsley fresh:
- For 3-4 days, greens may lie at room temperature. To do this, it must be thoroughly cleaned of alien and damaged branches, ground and the bottom of the stems. Do not wash in any case!
Then the whole bundle is tightly wrapped in parchment or a napkin made of natural fabric and placed in a dark, cool place.
- Another option: put the parsley in a wide bowl, 1/3 full of water so that only the stems are moistenedbut not the leaves. Such a “bouquet” can stand on the table for several days, away from the sun's rays. But it is better to cover it with a plastic bag on top and place it on the bottom shelf of the refrigerator. Water should be changed periodically. At low temperatures, the "life" of a bunch of parsley will last up to two weeks.
- Enumerated, but not washed parsley, you can briefly lay out on a paper towel to absorb excess moisture, and then put in a plastic bag with holes for ventilation and send to the refrigerator. Even faster just wrap a bunch of green linen or cotton napkin, and then put in a bag. The fabric absorbs moisture as good as a paper towel.
"All the beam"
Indeed, whole sprigs of parsley are kept well and are frozen simply and universal in use.
Pre-fresh greens are washed, free from debris and cut too long stalks with roots.
Wet greens are dried with a paper towel, laid out on a dry surface and kept for some time, turning over regularly to allow excess moisture to evaporate. In this case, the twigs should not wither.
Next, parsley is collected in small bunches (at one time), put in a plastic bag and subjected to shock freezing. This is the best way to preserve vitamins and trace elements in spices.
Green ice cubes
For filling soups often take parsley, frozen cubes.
It is easy to prepare these semi-finished products: put a few pinches of greenery into special molds, pour them with water and send them to the freezer.
It is enough to throw the ice cube into the boiling soup so that the parsley immediately thawed, giving the first dish its unique flavor.
Instead of water, you can take butter: melted butter, olive or sunflower. Subsequently, fat briquettes are thrown into the pan and used for roasting vegetables or meat.
Freezing parsley in food film
Portion freezing is convenient when a large amount of parsley is not required at one time by the housewife.
Prepared whole twigs tightly wrapped in food film and rewind thread. Well suited for fixing and bank gum.
As necessary, part of the film is turned off, the necessary amount of parsley is cut, and the rest is re-packaged.
The method is suitable for those who live in their home and grows greens in the garden.
Part of parsley can be left in the autumn in the garden, noting the place of its growth with pegs. It prisypet snow, in this form the parsley will winter.
When you cook soup or stew meat, just go out into the garden. Dig out the snow and tear off a few sprigs of frozen greenery. Do not forget to sprinkle the bed again with snow.
This method is a little risky, because there are winters without snow, there are thaws. However, you can always keep a hand on the pulse and in case of force majeure you will have time to send greens to the freezer.
Dried parsley - a worthy alternative to frosting
If for some reason it is not possible to store the herbs in the freezer, it should be dried. The seasoning processed in such a way is compact in storage, and also contains practically all vitamins and mineral salts with which fresh parsley is rich.
Dry spicy grass in the following ways:
- in the oven,
- in the microwave,
- in the dryer for vegetables and fruits.
When natural dehydration, parsley with dense leaves is cleaned from rotted parts and foreign inclusions, washed thoroughly and dried with paper towels.
Then the greens are either cut and laid out in a thin layer on paper sheets, covered with gauze, or suspended in bundles on a rope.
The drying process takes up to 7 days.
It happens much faster, however some nutrients are destroyed by high temperatures.
The leaves, peeled from the stems, are scattered on a parchment pan laid with parchment and sent to the oven heated to 45-50ºС. The door does not need to be closed to let the moisture out. Periodically leaves move, otherwise they can burn.
How to store dried parsley at home
Well-dried leaves are easily separated from the stems and crumble when pressed. The resulting seasoning is poured into glass jars with tightly fitting lids or paper bags foiled inside.
It is better to store parsley in a dry, dark place., away from the stove or heaters. It does not lose its taste and beneficial properties for 2 years.
Parsley drenched in vegetable oil
The leaves are washed and finely cut, and then poured into glass jars, lightly tamping the mass. Then the tank is gradually filled with refined vegetable oil, making sure that air bubbles do not form.
Oil is poured in portions - then it fills the gaps between the greens as much as possible.
Banks are covered with plastic or, even better, vacuum lids and stored either in the cellar or in the refrigerator at + 7ºС.
Parsley is crushed and placed in pre-sterilized jars, sprinkled with layers of coarse salt.
Greens and preservative taken in a ratio of 5: 1, respectively.
Salted parsley is stored similarly to the preparation with vegetable oil.
Used as a dressing for soups and main dishes.
Two more options, how to keep parsley in the fridge for the winter without freezing.
- 1 bunch fresh parsley,
- ½ l of water
- 2 tbsp. l Sahara,
- 2 tbsp. l coarse salt
- Bay leaf,
- 2 - 3 cloves of garlic,
- 4 tbsp. l vinegar.
- Cut the washed and thoroughly dried parsley.
- Place garlic and bay leaves on the bottom of the sterilized jars. Densely fill containers with greens and fill with hot brine.
- For the marinade, mix water with salt and sugar, bring to a boil, pour in vinegar and immediately remove from heat.
- Filled jars are sterilized for 15 minutes at a temperature of 90 - 95ºС.
- We roll, warmly wrap and set to cool.
Ready preservation can be stored in the refrigerator for no more than 6 months.
- bunch of parsley,
- 1 tbsp. l with top coarse salt,
- 1 l. water.
- Fill sterilized jars with greens as in the previous recipe. Fill the leaves with saline solution, heated to 80ºС and leave to ferment for 2 - 3 days. Do not forget to remove the foam from time to time.
- We cork the cans with plastic covers and store them on the bottom shelf of the refrigerator at above zero temperature.
Let's sum up
In order for parsley to keep well for the winter and bring maximum benefit, it is important to follow three rules:
- Greens must be clean and dry.
- It is necessary to use only leaves without thick parts of the stem.
- Freeze do portion.
- Vacuum packaging promotes longer storage of spicy herbs.
Cook for yourself and loved ones with love, and you will save the most valuable thing - health.
How to store parsley
The daily menu is rarely without fresh greens. Parsley - one of the most common types. With its tart taste and pleasant aroma, it gives dishes a special appeal.
Parsley should be handy at all times. Well, if you can pluck the beam directly from the garden. But not everyone has this opportunity. And summer does not last year round. Often greens have to buy and take care of to keep it longer.
How to keep fresh parsley
Parsley is best to pick in the morning - after the sun has dried the dew. At this time, the most fragrant greens. But the midday heat can significantly impair its taste.
When buying parsley on the market or in a store, you need to choose bunches of bright green color and with a fresh aroma. Such greens will remain in the refrigerator for several days. It is necessary:
- bunch parsley put in a jar of water. The leaves should remain at the top and not sink into the liquid,
- put a spacious bag on the greens and move it to the bottom shelf of the refrigerator.
The color and aroma of parsley will last 3-4 days.
To save fresh greens a little longer, you can use one of the ways:
1. Storing parsley in a glass container:
- Cooking a clean liter jar.
- We wipe inside with a napkin so that not a bit of moisture is left on the walls.
- Put the parsley in a jar upright. This is necessary in order to make it easier to get greens.
- Close the lid of polyethylene and send the jar in the fridge.
Greens remain fresh for up to three weeks.
2. Storing parsley in the bag:
- We put parsley in a plastic bag.
- Peel a small onion and put inside.
- In the half-open form the package will be placed on the bottom shelf of the refrigerator.
Read more Broth parsley for the face
Parsley will not fade and will not lose flavor for up to two weeks.
Greens should be washed only before direct use.
Frozen bunches of parsley for the winter
Save parsley for several months and even until the next harvest is not difficult. One of the acceptable methods of procurement is freezing.
The cold does not destroy the structure of parsley leaves. Therefore, all the useful substances and fresh aroma are preserved in frozen greens.
The simplest thing is to freeze bunches of parsley without chopping it into pieces. Procurement sequence:
- Parsley we sort out, we delete the yellowed and dried up leaflets, extraneous blade of grass.
- Rough petioles prune.
- Immerse the parsley in the water and wash it very thoroughly.
- We place the twigs on a paper towel to dry.
- We divide absolutely dry greens into small bunches and wrap in plastic wrap. It is important that the amount of parsley in the bag is enough for filling one dish.
- We send the workpiece in the freezer.
Parsley will last well all winter. It must be remembered that after defrosting it can not be re-exposed to cold.
Other ways to freeze parsley
Parsley for the winter can be saved in the form of fragrant ice cubes. We do this:
- Wash parsley and chop finely.
- Put the greens in ice molds.
- Fill with water and carefully put in the freezer.
- Fully frozen cubes shift in the package and leave it in the cold.
Greens in this form will last up to four months.
Instead of water, chopped parsley is poured with olive oil or melted cream. Then the dishes, dressed with greens, will become even more appetizing. Parsley frozen in oil can be stored for up to six months.
Storing parsley in salted form
Salt is a natural preservative, so it perfectly preserves all the useful contents of parsley. Salting process is as follows:
- Wash my parsley and chop finely.
- Mix greens with salt in the ratio of 5: 1. You can use a blender.
- Put the mixture in a clean glass container. Leave a place for the juice, which is formed as the salt dissolves.
- Close the container tightly and place in the refrigerator or cellar.
Read more Petrushka for children
You can simply pour chopped parsley with vegetable oil to cover it completely and, if possible, remove air bubbles. This preparation will stay in the refrigerator for 3 months, and you can add it to fresh salads, pickles or sauces.
As you can see, there is nothing difficult in harvesting parsley for the winter. Choose the most suitable way, and you will always have on hand fresh and fragrant greens!
Additionally, I used when cooking:
So, I started with parsing the green. Since there were a lot of parsley and little time, I did not have time to process the greens right away. Therefore, part of the yellowed. I took out a large colander and two plastic hearts that I often use when cooking - they are comfortable and ... left from my grandmother, which warms my soul. Every time I look at them and think about her ...
The yellowed greens (as well as the litter) were immediately selected for emission in one heart. She did the following with a good one: the stalks were cut off and sent to the second heart (they will still be useful to us!), And the good healthy leaves of parsley are in a colander.
Then, thoroughly washed the selected herbs under cool running water.
Prepared a suitable-sized tray, covered it with a clean and dry cotton cloth.
A part of the washed parsley, which fits in the palm, was carefully squeezed from excess water and laid out on a towel. And so with all the greens.
It was laid out not by the mountain, but in one layer and not tightly, so that the air could pass unhindered, and the parsley was aired.
Dry it better for 2-3 hours.
With less time, water drops may remain, especially in the foliage of curly parsley. This delayed moisture will negatively affect the quality of the greenery during freezing or other type of storage.
Do we need this? That's right - not necessary! Therefore, we will not hurry, we will do everything on our conscience! 😉
Recipe number 1 - Preparations of parsley in food bags
Freezing parsley is very convenient in packages. This is perhaps the most compact way. Green leaves a lot, but in the end it takes up little space. The main thing is to let the air out of the bags. And, of course, take food, clean and dry. In addition, it is best to use the smallest packages.
You know, they sell these for lunch now? Just right in order to fit a sandwich. I did not have packages of this size at the right moment, so I had to take those that were in stock. Ideally, in each package you need to put as much greenery as you can use at one time.
I ended up spreading out with the expectation that I would get and use the contents of the package to cook two different dishes at once.
So ... Dried greens just in case, I still dabbed with cotton fabric. And put parsley in the bag. Leaves did not cut.
Spread the greens at the bottom of the bag across the width, wrapped the bag several times, trying to get the most out of it.
You can even put them for a short time under the press, so that the packages do not swell while the next ones are working. That's all - in this form you can already send in the freezer.
I folded all the bags on top of each other, and in the freezer I put a bag of frozen grated carrots on them in order to press and give a little shape, while they were still “not grabbed” from the low temperature.
Defrost and re-freeze (or store after defrosting in the refrigerator) such greens can not. That is why it is better to lay out small portions in small packets.
You can store greens harvested this way in the freezer all winter and even longer. If by then there will be something to store 😉
You can freeze the parsley rhizomes in the same way - rinse, dry thoroughly, in this case - cut, and then packaged in clean dry bags.
Recipe №2 - Preparation of parsley for the winter, freezing in silicone tins.
Any greens can be frozen not only in bags, but also in silicone tins. Of course, it is better to use those with small grooves. That is, relatively speaking, the form is not for standard cupcakes, but for ice. I used cannele molds. If you do not know what it is, then I will tell you soon - follow the new recipes! 😉
So, the basic actions are the same - washed and well dried parsley leaves. When they are completely dry, they crushed them as much as possible with a knife.
Put greens in molds. You can freeze right like that.
Но зелень топорщится, не желает утрамбовываться и сидеть тихо-спокойно)) Поэтому я залила её холодной фильтрованной водой, которая и справилась с её “неусидчивостью”.
Есть и другой вариант — измельчить зелень не вручную ножом, а блендером. Масса получится кашицеобразной, и уже не будет фордыбачиться!) Хорошо расположится в ячейках формы.
It remains only to decide - what type of grinding you like more. As you can see, I chose the first option. But this does not mean that I discourage you from the second! 😉
Recipe №3 - Preparation of parsley with butter in silicone molds
This option is similar to the second. I went over, washed, dried, cut with a knife and laid greens in the cells of the silicone molds. But this time, she filled it with not plain water, but oil.
Under its influence, the parsley mass settles, so you can tamp, put a little more and add oil again. By the way, in this case, as in the previous two, you can use not only parsley or more than one parsley.
And, for example, combine it with green onions, cilantro, basil and so on to taste.
By the way, it’s also unnecessary to shake up with a blender or shred a knife with a knife. Perhaps you want to save whole (or almost whole) leaves? No problem - put in the molds in this form.
How to pour oil? You can fragrant sunflower / olive, and you can melted cream! I had only refined sunflower oil for this moment, so I used it.
That's all - you can safely clean the freezer! I covered these molds (which are with oil, but not with water) with food film. It seemed to me that this is better.
How to choose and prepare raw materials?
Parsley should be beautiful, bright and not have dried stems, as well as damage. Do not forget about the freshness. It is very important. If you pick the parsley and leave it for at least three days without pre-processing, then half of the useful elements and vitamins will leave it. Also, do not buy greens in supermarkets, as they use special substances for its processing, so that the product will remain attractive for a long time.
Before storing the herbs, rinse well under running water. This can also be done in a tank. But it is worth changing the water in it several times. It is not recommended to pour greens with boiling water, as it will lose its beneficial substances.
After washing, the leaves must be dried, and then put in a container with holes at the bottom. You can use the usual colander. After the mass is dry and there are no droplets on it, it is placed on a soft cloth so that moisture is absorbed from the plant. Such greens should be left for an hour and a half, and it is recommended to decompose in one layer so that it dries faster.
Then parsley should be finely chopped, similar to how it is cut into a salad. Then this composition will be more convenient to use. In winter, it can be used for salads, soups and other dishes. It is necessary to place the chopped greens on a soft napkin and let it lie there for 1-2 hours.
Experienced housewives prefer chilled parsley before freezing. This moment is important, as the plant must go through a preliminary stage of cooling before freezing. Therefore, after drying, it should be laid out on a tray and put in a refrigerator for 4-5 hours.
Also cooling is important because it gives parsley the opportunity to be stored longer in the freezer. The resulting product will become crumbly, which will facilitate the work of the hostess when cooking in the winter.
Recipe № 4 - Blanks of parsley in oil in jars
This preparation, unlike the previous three, we will not be stored in the freezer, but in the refrigerator. For packing need small jars. For example, as from mashed potatoes “Agusha” or other similar ones. You can and a little more. But I do not recommend for this purpose to take a container with a volume of more than 150 ml.
So, the usual preparation - the greens washed, dried, chopped with a knife. Next - laid part on the bottom of the jar. Filled with oil. Then she laid out another part, poured it again.
You ask - why not send all the parsley to the jar at once? But the thing is - between the leaves of greens there should be no air bubbles, and all the grass should be inside and out. With a one-time pouring of the entire contents of the can at once, this goal may not be achieved.
So, filled the whole jar so, and poured oil on top. It should always (!) Cover the greens. That is, in the process of use, if necessary, it needs to be poured. The jars must be clean and dry, with a tight-fitting / screw cap.
The oil in this case is better to use refined sunflower, which I did. From the green it will then be fragrant!
But if you really want, you can pour and olive. But do you remember how high-quality olive oil behaves in the fridge? Freezes a bit. Therefore, before putting such greens in the finished dish, you will need to put a part of the billet in some small dish so that it thaws. Of course, the whole jar should not be heated in this case.
Well, if you run the herbs in olive oil when cooking a dish (during heat treatment), then you can not wait for thawing.
To keep jars with such blanks outside the refrigerator is not an option!
It remains only to deal with what is the shelf life of greens in oil in jars in the refrigerator? If everything is done correctly, then 1 month for sure. They say that even up to three months. But I could not stand such a term, so I can not vouch for it.
If the greens were poorly dried, and there were particles of moisture in it, or if you do not make sure that the oil level was always higher than the parsley level, then the greens can sour or mold. Therefore, let us do everything in good faith so that labor will not be wasted! 😉
Recipe number 5 - Parsley for the winter, the preparation of dried green
One of the simplest and, I think, well-known ways - is drying the grass. Algorithm of initial actions is the same again - to sort, rinse, dry thoroughly.
Even here - let it dry Let the greens lie down and air out until it becomes crispy. It will take several hours. The exact time depends on the temperature and humidity in the room.
For such a blank, you can chop the leaves with a knife (but not a blender), but you can leave it as it is. I cut it.
When the greens begin to crunch in the hands, it means that it is ready for packing. Store dried parsley in clean, dry jars. Volume - at your discretion.
But it will hardly be convenient to use large banks. It is advisable to keep dried greens at a temperature of no more than + 25'C and not under the influence of direct sunlight.
Recipe №6 - Preparations of parsley for the winter at home - the stems for broths
And now it’s just that moment when it becomes clear why I put the parsley stalks in a separate dish instead of throwing it with the yellowed leaves. Parsley stems (as well as dill) are a very good and useful thing for flavoring any broth, regardless of the type of dish - whether you cook soup or potatoes / pasta / vegetables.
So, I also washed the stems well and left to dry. If you have time for 2-3 hours, then lay them on the fabric and in one layer. I left for the night, that is, they were airing for more than 8 hours. Therefore, simply laid out on a tray and in two layers.
Clean and dried stems chopped quite finely with a knife.
Laid out in the form of cells. This time I have an ice mold, plastic. But you can use silicone. Chopped stems are heavier and denser than leaves, so pouring with water or oil is not required here.
I sent it to the freezer like this.
You can run them when cooking broths, soups, side dishes and other dishes either directly in this form - frozen cube, or in tied gauze (by the type of ground spices when cooking sauces), if you want to get only the flavor from them, and then extract from the dish.
All presented types of parsley blanks can be used in the preparation of absolutely any dishes that include greens - all meat, chicken, fish, vegetable dishes, soups, side dishes, dumplings / manti / dumplings, salads, snacks, draniki, omelets, smoothies and etc…
Well that's all! Six recipes for parsley in front of you - choose any! Which one do you like best? 😉
Parsley Harvesting: Harvesting
Most parsley varieties are ready to be harvested two to three months after planting. When harvesting for the winter, it should be noted that the young sprigs of parsley are the most fragrant, so it is best to collect first-year parsley.For the harvest, stalks with three or more branches with leaves are suitable. Gathering greens, cut the stems at the root, in time new branches will grow. It is better to cut the stems growing on the edge of the bush, in this case, the inner shoots will develop better. Before frosts, cut off all the stems so that the parsley does not die and grow in the next season.
Easy and simple: how to dry parsley for the winter
Drying parsley is one of the easiest options for keeping parsley for the winter without freezing. For this preparation, you need young greens with soft stems and leaves. If you do not grow yourself, and buy, do not take the greens standing in the water. Parsley absorbs moisture and will dry for a long time.
Greens grown on your land are harvested for drying in dry weather. Greens are sorted out by discarding the yellowed or faded leaves and stems, the stalks are slightly shortened. Rinse the parsley and dry it on a towel. Can be dried in bunches:having gathered several twigs, they are tied with a culinary thread and hung in a ventilated place in the shade. Drying in the shade is the basic rule of how to prepare parsley for the winter using the method of drying, while retaining the aroma.
Greens will turn yellow from direct sunlight, and its oils will evaporate. Green tufts dry out in about a week. Greens are carefully removed from dried beams, separated from the branches, crushed and stored in a closed glass dish for about a year.You can dry the parsley in the already chopped state,scattering it on thick paper, but observing the same conditions. If the weather or living conditions do not allow air drying, use the oven. It is possible to dry on a baking sheet, covered with parchment, at a temperature of not more than 50 degrees.
Normal freezing (bunched, crushed, diced)
To freeze take only fresh greens, parsley, washed, sorted and cleaned yellowed and sluggish. Then you need to dry the parsley - too much moisture. If you freeze bundles, enough dried greens divided into portioned "bouquets", folded in a plastic bag and put in the freezer.The next option, how to freeze parsley for the winter, - freeze cubes. To do this, fresh green leaves are separated from thick stems, crushed with a sharp knife. Then tightly stuffed with hardwood ice molds, pour purified water and put in the freezer. After some time, the cubes can be transferred into packages to prepare the next batch.
Another option is how to make parsley for the winter cubes, - it is grind in a blender. At the same time, Parsley will put its juice in and add water to ice molds. Storage options for cubes are convenient: later you just need to add the required number of cubes to the dish.
Freezing parsley with sunflower oilPerhaps the most attractive method to keep parsley fresh for the winter is to freeze it with sunflower oil. Especially since freezing as such is not needed. Prepared greens are laid, lightly pressing, into glass jars and filled with oil so that air bubbles do not form. These blanks can be stored in the refrigerator on the bottom shelf or in the cellar.
Pickled Parsley RecipeMarinated parsley for the winter has one drawback - it can not be stored for more than six months. But more is not needed, in the spring there will be fresh greens. Washed and sifted parsley tightly packed in jars, filled with marinade and sterilized for 30 minutes. Then close the lid and store in the pantry or cellar.
Marinade: per liter of water 1 tablespoon of salt, 2 spoons of sugar and 200 g of vinegar.
Parsley, harvested for the winter according to these recipes, will improve the taste of your dishes, saturate the body with vitamins and give spring aroma with its aroma.
Can I freeze parsley for the winter?
The dense foliage of parsley and root vegetables, harvested in the fall, perfectly freezes.
The impact of cold does not violate the structure of the tissues of the roots and leaves, the amount of aromatic and beneficial substances does not decrease. Besides the way when whole bunches or leaves are exposed to freezing, today can be considered as the simplest and fastest. How to prepare parsley for the winter using this recipe?
- Pre-harvested greens are sorted out, removing dried or damaged leaves, blades of grass and foreign inclusions.
- Cut unsuitable for food coarse stalks.
- Parsley is thoroughly washed and dried for about 10–15 minutes on a napkin or towel.
- Greens, ready to freeze, are divided into small portion bunches, sufficient for filling one dish.
- Foliage wrapped in plastic wrap or laid out in bags, then to send in the freezer.
On the phased photos you can see how to freeze parsley for the winter. If the greens are not thawed and re-exposed to the cold, the parsley is beautifully preserved all winter. It is important that at the moment of laying, the beams were as clean as possible, and there were no traces of water on the surface of the leaves, which at low temperatures is not the best way to influence the quality of the greenery.
You can judge the presence of moisture inside the packages by the way parsley looks. If the greens were not sufficiently dried, the thawed stems will be dark green, completely lost elasticity, drooping. High-quality greens retain the look and structure of fresh.
Similarly, come with parsley rhizomes. They are washed, removing small roots and leaves. Peeled rhizomes are cut into strips or cubes, like greens, dried and packaged in small packets. Such parsley in the winter can be used while cooking broths, stews and other hot dishes.
How to freeze parsley for the winter: photos and descriptions of original methods
It is not always possible to spend even a small, but a whole bunch of parsley. Is it possible to freeze parsley for the winter in even smaller portions? Yes, if you use ice tins, then after it has been frozen, it is washed, washed and finely chopped parsley turns into fragrant cubes for filling bouillons, casseroles, stewed vegetables or pasta.
When using this method of parsley harvesting for the winter, it is important to choose the degree of foliage grinding.
If you use a blender, the green mass will give the juice and become mushy, but at the same time it fills the cells of the ice container perfectly and freezes. With manual grinding, the particles are larger, but it is much more difficult to form a cube. Therefore, before taking a picture of freezing parsley for the winter, using this method, you will have to take care to chop the foliage as small as possible. In any case, such an additive to the dishes fully conveys the taste and aroma of fresh herbs.
If in cubes you want to keep almost whole leaves, then after unfolding the coarsely chopped green mass in the cells, the contents are poured with a small amount of water, and preferably melted cream or unrefined olive oil. Frozen cubes will be a great addition to roasted meat, ravioli, rice dishes and potatoes.
If desired, you can add other favorite herbs to the mix, such as green onions, chopped garlic or sweet peppers, oregano and basil.
Preparation of parsley for the winter in oil
A similar method of harvesting parsley for the winter also involves the use of oil, but already ordinary, refined sunflower oil. Yes, and freezer in this case is not required.
- Greens, which they want to preserve, are necessarily washed, pruning all the tainted, dried and rough parts of the leaves.
- After that, the parsley is dried and crushed.
- Greens tightly placed in clean glass jars and pour the oil so that between the foliage there are no air bubbles.
When the butter covers the parsley, the jars are tightly closed and sent to a cellar or refrigerator, where the product will be stored at a temperature of +1 to +8 ° C.
How to prepare parsley for the winter: a recipe for salting greens
Salting is one of the oldest ways to preserve the properties of the most perishable products at a time when home refrigerators were just a dream.
Today, few people remember how to keep parsley fresh for the winter with the help of salt. Nevertheless, salt as a natural preservative perfectly preserves all the qualities of greens and does not allow harmful microorganisms to develop.
For salting clean chopped greens and grated root vegetables. Five parts by weight of vegetable raw materials take one part of salt. The components are mixed and laid out in clean glass jars so that there is room for the juice that forms as the salt dissolves. Closed containers can be stored in the cellar or in the refrigerator, and, if necessary, use salted parsley for culinary purposes.