Greens in the form of dill, parsley, celery and other things can give dishes a special aroma and taste, which is why many housewives every year in the summer try to preserve as much of these seasonings as possible: some greens are dried, others are salted, and others are frozen. The latter method is one of the most frequently used, and all because herbs during this type of storage not only do not lose their aroma, but also their color and useful properties.
In order to properly freeze greens, you need to know some rules, for example, you need to freeze herbs in small bunches or portions (this is very convenient, because you do not have to defrost a huge bunch of seasoning further to extract the required amount), before freezing, greens must be washed and dried (in no case should the plants be allowed to wither).
So, if you decide to freeze greens, then take fresh and juicy plants, sort them out, rinse, then pour cold water into a bowl and place the herbs in it (the herbs should be completely in the water). Soak them for 15 minutes, then change the water and leave again for 15 minutes. After a while, lay the greens in a thin layer on a towel and let dry.
As soon as the water evaporates from the herbs, cut them as you usually cut them for cooking, and divide them into small portions. Take special freezer bags and place chopped herbs in them (in a thin layer).
Without tying the bags, place them in the freezer and turn the refrigerator to the lowest temperature. Soak the herbs in the freezer for about an hour, then remove the bags, release the air from them, tie them up and put them back in the freezer. Adjust the temperature to medium.
It is worth noting that when freezing herbs, you can stick a label with the name of the seasonings on each bag (this will make it much easier to find the herbs you need in the future). And if you do not want the rest of the food in the freezer to be saturated with the aroma of greenery, then place the bags with herbs in addition to the containers.
