On cold days and months, you will not be able to spice up the dishes with greens - there will only be access to onions grown on the windowsill. This is sad both in terms of lack of natural vitamins, and in terms of taste sensations. The situation can be saved by parsley harvesting for the winter, which should be taken care of in the high season, when the herbs are worth a speck of a bunch. Green conservation options are quite a few. Some of them allow you to store vitamin supplements for up to a year, others will save no longer than three months, so it is possible to stock up on diversity and use herbs in different forms.
This method is convenient in that the harvesting of parsley and dill for the winter can be conducted together. Many other methods offer to preserve them separately, so that the herbs do not kill each other’s scent. The old method of drying - hanging beams in shaded areas in the open air. It is not always available to citizens, moreover, it takes a lot of time and requires attention. So, the inhabitants of megacities have come up with their own: the greens are chopped, crumbled on a baking tray laid by parchment and dried in an oven heated to no more than 50 degrees Celsius. At higher temperatures, greens lose their aromas and nutrients, and without parchment can be burnt. After drying, scatter in ceramic or glass vessels with ground-in lids.
The best way - freezing
It is considered the most successful, because, as in the drying process, no additional ingredients are used, but, unlike it, the herbs fully retain their fragrantness and usefulness, while remaining practically fresh. Most often, this parsley harvesting in the winter is carried out in this way: the herbs are well washed, dried until the water evaporates, chopped (usually finely), packed in bags or plastic containers and put in the freezer. If the container is also filled with water, the parsley will not spoil for two years without the slightest change in quality.
It was once the most popular method by which parsley was harvested for the winter. Recipes salting variety did not differ: could vary except the amount of salt. The basic principle remained unchanged: leaves were washed off and washed off plants, shredded smaller, poured with salt (approximately a glass per kilogram of raw materials) and put into a jar. When the parsley gave juice, the jar was capped and placed in the dark and cool.
Now such a parsley harvest for the winter is used quite rarely. They say that when stored with salt in this grass nitrosamines are formed, provoking the development of cancer. Therefore, cautious and enlightened housewives choose other methods of storage.
Such a parsley harvesting for the winter retains all its properties. Greens can later be used for salads, and any first-second dishes, and as a snack. Ground or chopped greens are poured into a jar and filled with cold brine, for which two teaspoons of unmodulated 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 brine is crushed and wanders for two days in the heat, after which it is rearranged in the cellar or in the bottom of the refrigerator.
Marinating is one of the favorite ways to preserve vegetables. This method can also be used for making parsley for the winter. The only drawback - you need to use it for six months. On the other hand, it is not necessary any longer, since fresh greens will already appear. A liter of water dissolves a spoonful of salt and two sugars plus a glass of vinegar. With a parsley the jar is filled tightly, the marinade is poured, and the jar is sterilized for about half an hour. It is possible to store preservation in the usual storeroom.
Preparation of parsley for the winter: unusual recipes
The advantage of the proposed method is that the greens are kept practically fresh, and several herbs can be combined in one “bottle”. The recipe is based on freezing, but in a non-standard version. You need an ice cube with large cells. Some use egg trays, but from them cardboard fibers can get into cubes if you take the simplest option. Better in this case, prefer plastic. You can use small, 50-100 milliliters, jars. The more they are, the more inconvenient, since the workpiece should be portioned, for one time use.
- For borscht, soups and soup cooked broth. It can be vegetable, fish or meat.
- For the second course melted butter.
- For salads taken lean; Especially tasty is obtained in olive or its mixture with sunflower.
Parsley is washed, disassembled, or chopped, and then bumped into the cells. A base is poured in from above, and the piece is hidden in the freezer. When it hardens, it folds into bags and comes back until it is needed.