Frozen greens are a source of vitamins and minerals during the cold season. Frozen parsley, dill, onions will not only improve the appearance of the dish, but also fill it with a wonderful aroma in the middle of winter.
In winter, you often want to enjoy the taste of fresh herbs or vegetables. However, the products offered in stores differ significantly in taste from those grown in the summer in the garden or summer cottage. Freezing will help you easily solve this problem. It not only does not affect the taste and vitamin qualities of greens, but also retains its usual appearance and aroma.
How to freeze parsley and green onions for the winter
In order to prepare herbs for the winter, thoroughly rinse parsley sprigs or green onion feathers.
The greens selected for freezing must be cut off immediately before the harvesting process so that they do not have time to wither.
Then dry the food thoroughly with paper towels or paper towels. Cut off excess tails from the parsley and remove any spoiled onion feathers. Place the herbs in a plastic bag and wrap them tightly, letting out all the air. In this form, parsley, onions and other herbs can be stored in the freezer for several months.
To make it easier for yourself to prepare food in the future, greens can be chopped and then frozen. To do this, also wash and dry the required amount of parsley, finely chop it with a sharp knife and put it in a bag or container. Freeze.
Onions can also be cut into small rings before freezing.
Basic rules for freezing greens
Aim for fresh, freshly cut greens only. If you freeze withered onions or parsley, they will lose their juiciness, color and flavor.
Be sure to wash the greens you are going to freeze in multiple waters. So you are guaranteed to get rid of all the dirt that may be on the branches.
Dry all sprigs of herbs thoroughly. For these purposes, a bunch of washed parsley can be hung over the sink and left in this state for a while. If the water does not have time to dry, then it will freeze along with the herbs.
Be sure to pay attention to whether the food that needs to be frozen is hermetically packaged. Try to remove as much air as possible from the bags by creating a vacuum. Close containers and jars used for freezing and storing herbs. If possible, use a dedicated venting device.
First, use the bags of herbs that you frozen first for cooking and decorating food.
