There are very few dishes on the dining table that do not use greens. Onions, parsley, dill, lettuce, celery and other plants are not only the main decoration of prepared delicacies, but also contain a lot of vitamins and nutrients.
Instructions
Step 1
Before serving, greens must be washed. This removes dust, dirt, chemicals, sand and even small insects. It is strictly forbidden to use dirty parsley or dill, as many of them are grown in areas where pets roam freely. And this is already fraught with parasite infection.
Step 2
Sort out the greens before rinsing. Remove any remaining roots, rotten leaves, or weak, wilted tips. This will also allow you to find inadvertent leaves of grass or other plants.
Step 3
Fill a large cup of cold tap water and dip the herbs into it. There should be enough water for the leaves to float freely. Stir them gently with your hands several times, then remove, change the water and repeat the procedure. It is advisable to change the water several times, since all the dirt will not be removed in one rinse.
Step 4
Rinse the separated herbs under running water. This cannot be done right away, since water in the bundle does not get on certain parts of the plants, and they remain dirty.
Step 5
If time permits, soak the required amount of herbs in salt water for 15-20 minutes. This will rid the plants of helminth eggs, snails and worms that can get on the leaves from the soil, and then into the human body.
Step 6
If you notice black spots on the greenery, pay extra attention to washing it. Such marks usually remain after the leaves have been treated with chemicals.
Step 7
To keep greens as long as possible, do not keep them in a plastic bag that does not allow air to pass through at all. Better to wrap the bundle in a damp cloth, and wrap the top with white paper. If the leaves begin to wilt, immerse the herbs in cold water for 20 minutes, then rinse as described above and use as food.
