How to save parsley for the winter: methods of drying, salting, preservation, freezing

If year-round cultivation of parsley is impossible, then there are ways to keep the healing plant fresh for the long winter months. The plant does not withstand long-term storage fresh - the aromatic culture, after harvest, dries and withers in a warm room for several hours. In chopped form, it is recommended to immediately serve. Parsley can be stored in the refrigerator without freezing for up to three days. There are several ways to keep parsley fresh for the winter.

The benefits of parsley and contraindications

In folk medicine, the root part and parsley shoots are used, and healing broths are prepared on their basis. Parsley is taken for diseases:

• the stomach;
• duodenal ulcer
• liver
• kidney
• genitourinary system;
• thyroid gland.

In cosmetology, decoctions are used to stimulate hair growth and strengthen hair follicles.

Contraindications for use:

• diseases of the bladder, stomach, liver and kidneys in the acute stage;
• increased tone of the uterine muscles during pregnancy;
• exceeding the recommended dosage for the preparation and use of medicinal decoctions leads to dizziness, nausea, and vomiting.

Features of parsley storage and types of blanks for the winter

The rules for storing parsley root for the winter and shoots differ:

1. The aerial part of the plant is harvested in June to preserve the smells of parsley.
2. The roots are harvested at the end of summer - at this time it is necessary to dry the parsley root so that the vitamins are stored in it for the long winter.

Ways to make winter parsley semi-finished products in the home kitchen:

• freezing
• drying;
• canning with the addition of oil;
• pickling.

Frozen parsley: cooking methods and benefits

You can freeze parsley and store the fragrant plant in the freezer to enjoy healthy greens in the winter months. There are three methods on how to freeze parsley for the winter:

• in cling film;
• in ice briquettes;
• in packages.

The procedure for how to dry parsley at home for storage in frozen form:

1. Gently rinse the aerial part with cool running water, remove the coarsened part of the plant.
2. Put in a colander or spread on fabric napkins, allowing water to drain or soak. You can use the electric dryer.
3. Finely chopped dried stems and leaves, tear by hand or chop with a blender. You can form bundles by twisting several plants together and bandaging them with thread.
4. If you pack parsley in cling film: divide the green mass into portions, wrap, pack, keep in the freezer compartment at a temperature of - 16 ° C.
5. To prepare the greens in the form of beautiful ice cubes, finely chopped raw material into the molds, pour warm boiled water into the recesses of the container, allow to cool and put in the freezer.

In a solid state in a culture up to 12 months, its healing characteristics remain active and the piquancy of fresh herbs remains.Portioned ice cubes with greens are lowered into broths and soups a few minutes before being ready, and the frozen beams in food wrap are used to make salads and are suitable for serving first and second courses before serving.

The advantages of freezing over other methods:

• preserves the shape, color and smell of fresh plants;
• preserves the healing characteristics and activity of trace elements;
• saves time;
• stored for up to one year.

Harvesting parsley for the winter at home is a simple process. You just need to determine what is acceptable for yourself.

How to dry parsley at home or in the country

The root system and shoots of the plant are dried if it is not possible to make blanks in the freezer.

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What is the best way to store root parsley for the winter in the refrigerator:

1. Rinse the plants, separate the roots.
2. Dry on the fabric for an hour.
3. Cut dried parsley into thin slices, bars or cubes.
4. Spread evenly on a tray in one layer.
5. Put in the oven and dry with an open door for 5 hours (recommended drying temperature of 50-60 ° C).

For winter storage, you can dry the root parsley at normal temperature, leaving the slices in a well-ventilated room for about a day. After drying, put the parsley root in jars or any other container with a tight lid.

How to dry greens:

1. To clear and sort stalks, having separated stale and crushed leaves. Rinse.
2. Chop or chop finely.
3. Thinly spread on a tray.
4. Leave in a cool, unlit place until the moisture evaporates naturally.

In order to cook dried parsley in the form of greens or chopped root, you can use modern kitchen "helpers" - a microwave or an electric dryer. The smaller the shoots of the plant will be cut, the faster the cooking process will be completed. In dried form, root parsley or herbs is stored for up to two years without loss of beneficial properties.

How to make a workpiece using oil

As in the case of drying the product, greens and root crops should be harvested separately. The roots should be cut with a sharp knife as small as possible, while not using a blender (otherwise additional moisture will come out of the plant). The shoots are also well dried on a towel or in an electric dryer.

Procedure:

1. Rinse the glass jar and lid in hot water and sterilize.
2. Gently, layer by layer, place the resulting raw materials in a jar without compressing or crushing the green mass.
3. Pour refined or unrefined oil of any kind into the container.
4. Store parsley prepared in this way in the basement, cellar or in the refrigerator.

For the safety of the finished product, the green mass must "sink" in the oil fluid for at least one and a half fingers!

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An original way to prepare a green plant is to freeze it in butter in a chamber. For this:

1. Rinse the green part gently, chop and lightly dry.
2. Distribute over the honeycomb of the ice container.
3. Heat the oil to a liquid state and cool to room temperature, not allowing to harden.
4. Pour green raw materials with thick frozen oil and freeze in the same way as with the first method with water.

The main advantage of cooking greens with butter - preservation of the pure aroma of the plant for a long time.

How to pickle parsley for the winter

Two main ways to pickle parsley for the winter:

• classic and fast - without heat treatment;
• canning in spicy brine.

Salting parsley with salt without marinade is the easiest way. Suitable for whole plant stems, and in order to preserve the smells of finely chopped green mass.

Procedure:

1. Separate the greens from the roots.
2. Place whole twigs or chopped raw materials in a sterilized glass jar. Finely chopped greens can be slightly tamped.
3. Sprinkle with salt in a ratio of 200-250 grams of salt per 1 kg of parsley.
4. Cover tightly, store in a refrigerator, cellar or cool place.
5. In order to avoid moldiness, additionally sprinkle the mass with salt.

Salting in the marinade is an original method of preparing parsley for the winter. For cooking you will need:

• parsley;
• salt;
• vinegar;
• garlic;
• Bay leaf;
• allspice;
• water;
• sugar.

Procedure:

1. Rinse parsley, chop, dry.
2. Sterilize the glass jar and lids.
3. Garlic (1-2 cloves), 3-4 peas of allspice and bay leaf put on the bottom of the jar.
4. Prepare the marinade: boil water in a saucepan, salt and add sugar. Add vinegar, mix and remove from heat.
5. Put the parsley greens in the jars, press tightly, pour hot marinade.
6. Sterilize and roll up jars with blanks.
7. Allow to cool. Store salted parsley in the refrigerator.

Vitamin preparation with parsley for the winter

You can salt the parsley by adding other herbs to the billet - celery, dill. The recipe for vitamin dressing for salads and soups from parsley, celery and dill.

Ingredients:

• 1 bunch of young dill;
• 1 bunch of parsley (you can use several varieties);
• 3 stalks of celery;
• salt;
• pepper;
• vegetable oil.

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Procedure:

1. Rinse greens, dry, finely chop.
2. Cut celery stalks into cubes.
3. Put in a jar, pour salt and pepper.
4. Tamp well, add vegetable oil.
5. Close cover tightly.

The vitamin mixture is stored in the refrigerator for 4-6 months, suitable for salads, soups and main dishes.

Parsley is an unpretentious garden plant used in cooking, cosmetology and traditional medicine, due to the content of useful trace elements and a delicious spicy aroma. You can save parsley for the winter at home in various ways - freeze it fresh, dry it and even pickle it in the marinade. This aromatic parsley blank will be a wonderful reminder of the summer and will decorate any dish. Save parsley root for the winter - provide yourself and seven vitamins for the whole winter.