If you cannot grow parsley all year round, you should use effective methods of freezing it. Many housewives pickle, canned, or freeze greens using proven recipes and methods.
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Types of blanks
The storage features of the root and shoots of parsley differ from each other:
- The assembly of aboveground elements is carried out at the beginning of summer, when they have a pronounced odor.
- It is customary to harvest the roots in August, since when dried at the end of summer, they retain the concentration of vitamins for a long time.
There are several ways to get winter semi-finished products from homemade parsley:
- Drying.
- Canning with the inclusion of oil.
- Salting.
- Freezing.
You can easily freeze parsley by placing it in the freezer. In this case, you can enjoy the pleasant aroma and beneficial properties of greenery all winter long. Freezing is carried out in cling film, bags or ice briquettes.
To dry greens for further freezing, you need to follow these instructions:
- Shoots with leaves are carefully washed with running liquid and cleaned of hardened elements.
- Then the raw materials are transferred to a colander or laid out on cloth napkins. It is important to wait until the excess moisture is completely drained, or to use an electric dryer.
- The dried leaves and stems are finely chopped or chopped with a blender. You can get bunches by twisting several plants together.
- If the parsley is to be stored in plastic, it must be portioned and placed in the freezer.
- To obtain useful pieces of ice, finely chopped raw materials should be distributed into molds. Then pour warm boiled water into the recesses, wait until it cools down, and put it in the freezer compartment.
Drying, salting and harvesting with oil
The roots and shoots of parsley can also be stored dry. This method is used when there is no freezer. To dry greens, follow these instructions:
- The plants are washed and the roots are separated from the shoots.
- The raw material is dried for 60 minutes on a fabric surface.
- The dried herbs are cut into thin slices and spread over a tray.
- Then the product is transferred to the oven with the door open for 5 hours. It is recommended to dry it at a temperature of + 50… + 60 ° C.
To pickle parsley for the winter, you can use the classic method without heat treatment or the canning technique in spicy brine. The first option looks like this:
- The greens are separated from the roots.
- Whole shoots or crushed raw materials are placed in cleaned glass containers.
- The product is sprinkled with salt at the rate of 200-250 g per 1 kg of raw material.
- Then it is tightly closed with a lid and transferred to a refrigerator or cellar.
To obtain a workpiece using oil, it is necessary to pour the raw material in a can with a refined or unrefined product and move it to a cellar or refrigerator.
Adhering to simple recommendations, we save the parsley for the winter with the maximum content of nutrients and vitamins.
Do you harvest greens for the winter?
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