Parsley is known for its beneficial properties and extraordinary spicy taste. Basically, this greenery is used as decoration and seasoning for various dishes. Even with heat treatment, parsley does not lose its properties. Prepare these healthy greens for the whole winter, because there are several ways to store them.
It is necessary
- - parsley;
- - salt;
- - banks;
- - plastic bags for freezing.
Instructions
Step 1
Sort the parsley, remove debris and darkened leaves (if any). Wash the herbs thoroughly under running water. Place the parsley on paper or cloth towels and let dry completely. Then chop the greens at random. You will need coarse salt and clean jars. Start stacking the chopped greens in layers in jars. Sprinkle each layer with salt and tamp well with a pusher or rolling pin. It remains only to tightly close the jars with plastic lids and put them in the refrigerator. This will help you preserve the parsley greens throughout the winter. Remember that greens are very salty, so you need to add them carefully to soups and other dishes (perhaps seasoning will be enough).
Step 2
To preserve parsley and all its beneficial properties, you can dry the greens. Sort the parsley and discard the yellowed and rough leaves, wash the herbs under cool running water. Then distribute all the parsley in medium bunches and tie, hang in a well-ventilated and dark place. In no case do not dry the greens in the sun, as the parsley will then crumble and become an unsightly color. Dried according to the rules, greens slightly crumble when squeezed. Dry parsley can be chopped or powdered and stored in tightly sealed jars that do not let in light. Greens will not lose their color and aroma.
Step 3
Frozen parsley has no expiration date, which cannot be said about other fruits of the garden. In addition, frozen greens retain all their flavor and nutritional properties. This storage method will allow you to stock up on fragrant herbs until a new crop appears. First of all, the greens must be washed in plenty of cold water and dried thoroughly. Arrange the cockerel in small bags and send to the freezer (you can pre-cut it). No need to tamp the greens tightly into the bags. Avoid re-freezing.
