In cold days and months, the dishes can not be served with greens-only the onion-pen grown on the windowsill will be available. This is sad both in terms of lack of natural vitamins, and taste sensations. The situation can be saved by preparing parsley for the winter, which should be taken care of in the high season, when the grass is worth a penny per bundle. There are quite a few options for preserving greenery. Some of them allow you to store vitamin supplements for up to a year, others will save no longer than three months, so you can stock up on the variety and use the herbs in different types.Authoritarian leadership style

Drying the greenery

This method is convenient because the preparation of parsley and dill for the winter can be conducted together. Many other methods suggest preserving them individually so that the herbs do not kill each other's scent. An ancient method of drying is the suspension of beams in shaded areas in the fresh air. It is not always accessible to citizens, it also takes quite a long time and requires attention. So the inhabitants of megacities invented their own: the greens shredded, scattered over the parchment covered with baking sheet and dried in an oven that was not heated above 50 degrees Celsius. At a higher temperature, the greens lose their flavors and useful substances, and without parchment can become inflamed. After drying, sprinkle on ceramic or glass dishes with ground lids.

The best way is to freeze

It is considered to be the most successful, because, as with drying, no additional ingredients are used, but, unlike it, the herbs fully retain fragrance and utility, remaining practically fresh. Most often this parsley preparation for the winter is carried out in this way: the grasses are well washed, dried until the water evaporates completely, is cut (usually finely), packed in sachets or plastic containers and placed in the freezer. If the container is also filled with water, the parsley will not deteriorate for two years without the slightest change in quality.

Dry Ambassador

Once it was the most popular method by which parsley was prepared for the winter. Recipes for salting variety did not differ: only the amount of salt could vary. The basic principle remained unchanged: from the washed and dormant plants, the leaves broke off, shredded less, were poured with salt (roughly - a glass per kilogram of raw materials) and tamped into a jar. When parsley gave juice, the pot was corked and set in the dark and cool.

Now such parsley preparation for winter is used rather seldom. They say that when stored with salt in this grass, nitrosamines are formed, which provoke the development of cancer. Therefore, cautious and enlightened hostesses choose other ways of storage.

Sour Greens

This parsley preparation for winter retains all its properties. Greens can be used later for salads, and any first-second dishes, and as a snack. In the jar, ground or chopped greens are poured and filled with cold brine, for which two spoons of uniodized coarse salt dissolve in half a liter of water. For fermentation, a slice of rye bread and a spoon of old sauerkraut are laid. Parsley in the brine is fixed and for two days wanders in the heat, after which it is moved to the basement or to the bottom of the refrigerator.

Pickled parsley

Marinating is one of the most favorite ways of preserving vegetables. This way, parsley can be made for winter. The only drawback is to use it for half a year. On the other hand, longer and do not need it, because already there will be fresh herbs. A liter of water dissolves a spoonful of salt and two sugars plus a glass of table vinegar. Parsley is packed more tightly, a marinade is poured, and the dish is sterilized for about half an hour. You can store the conservation in an ordinary pantry.

Harvesting parsley for the winter: unusual recipes

The advantage of the proposed method is that the greens are kept practically fresh, and in one "vial" you can combine several herbs. The recipe is based on freezing, but in a non-standard version. It will take an ice mold with large cells. Some use egg trays, but they can get cardboard fibers into cubes if you take the simplest option. It is better in this case to prefer plastic. You can use small, 50-100 milliliters, jars. The more they are bigger, the more uncomfortable, since the workpiece should be batch, at a time of use.

  1. For borscht, soups and cabbage broth is boiled. It can be vegetable, fish or meat.
  2. For second dishes melted butter.
  3. Lenten is taken for salads; especially deliciously obtained in olive oil or its mixture with sunflower.

Parsley is washed, sorted into leaves or cut, then bumps into the cells. The foundation is poured from above, and the vessel is hidden in the freezer. When it is cold, it decomposes into sachets and returns back to the moment it is needed.

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