All we are trying to stock up for the winter vitamins from your own garden. Someone loves fruits, some vegetables, but for example, I simply adore green onions. Here I do not know why, but I can eat it in prikusku with any dish, perhaps I have a kind of onion dependence.
Of course, in the warmer months when you can go out into the garden and from the garden to disrupt juicy green feathers, I feel yourself in this paradise, but here in the winter garden covered with snow, and find fresh onion arrow is not possible. And me in those moments just did not have enough onions to be completely happy. Of course, you may say, they say, in the same stores have these things good, so go buy yourself. But honestly, herbs from the supermarket to me well, does not inspire confidence, so I had never been to buy.
If we talk about freezing, The onion in the freezer of course you can store, only here in the unfrozen state, it looks just like a uniform mush - it does that only add to the soup. And vitamins, though not all, but at Freezing food is lost, even though it is considered as the best option for storing for the winter. The same applies to dried onions - to look at it is absolutely no, so consciously land for the winter only dill.
But few know another way to help a long time keep the greens - salting. Yes, I admit that in this way the bow is very salty, but it will remain absolutely all the nutrients, plus the same will be even his appearance. A salt in my cooking write in any way interfere - just add the onions in a dish, he immediately replaces and salt, and spices.
In order to make such blanks, need clean jars, salt and nylon cover. Just slice the onion into rings and placed in a jar, alternating with layers of salt. The topsheet must be in salt, And at the very bank of salt should be less than glass. Once the onions thoroughly tamped, you can close the jar and bring them to the cellar.
This margin of onions will long be stored in a cool place, and you can pamper yourself all year round green vitamins from his garden.
