Save a piece of summer: parsley for winter

Traditional for our edges parsley for many housewives is an irreplaceable spice, which is able to give any dish a delicate aroma of summer freshness. In winter, fragrant leaves are used not less actively, because thanks to them the dish becomes appetizing and attractive. There are several ways to keep the greens for the winter: it can be frozen, dried, salted. Consider the most useful recipes in more detail.

Harvesting parsley for the winter: recipes for storing pristine fragrance

Parsley is considered one of the indispensable types of spices, which are inherent in Russian cuisine. But, unfortunately, climatic features do not allow to grow it all year round. For this reason, it is necessary to take care of the fragrant plant stocks from the summer. Consider the method of parsley preparation by the method of dry salting.

Ingredients:

• parsley leaves - 1 kg;
• salt - 200 g.

Cooking method:

1. The first thing to do is to take fresh parsley leaves and rinse them thoroughly.
2. Then spread out on a dry cotton towel to allow the glass to excess moisture.
3. When parsley dries, crush it.
4. Pour half the crumbled leaves into a jar and top with salt.
5. Thoroughly move the contents and tightly knead.
6. Add the remaining leaves and do the same.
7. When parsley leaves the juice, clog the jar.
8. Done! Leave the canned spices in a dark place, and you will always have fresh parsley at hand.

Spicy spice in the middle of winter: the fineness of drying

Summer spice, added to a dish in the middle of winter, will certainly become a highlight on any feast. One of the simplest and most effective methods of harvesting is drying the greens. Drying parsley allows you to save all the useful microelements and the unique aroma of the plant, thanks to which it is simply indispensable in the recipes of traditional cuisine. So, let's consider the procurement method in more detail.

Ingredient:

• parsley (leaves) - 2 kg.

Cooking method:

1. The first thing to be bothered about is the correct harvest of greens. It is best to stock up with parsley until it blossoms, because leaves at this time preserve the freshness and maximum of useful trace elements. Also collect the greens on a dry day in the morning, until the sun began to heat up.
2. Collected parsley thoroughly rinse in cold water and place on a napkin or towel to allow excess water glass.
3. Then separate the leaves from the stems and sprinkle them evenly over the napkin to ensure the dried parsley free flow of air.
4. Leave the greens to dry for several days. It is important to periodically turn the leaves. Important! It is not recommended to dry it in the oven, in order to preserve the whole range of useful micronutrients.
5. Dried spices are filled in a glass container and properly closed with a lid so that the valuable aroma of the plant does not erode.
6. Done! Greenery, which has preserved all the useful properties, store in a dark place, preferably separately from other types of spices.

Freeze the fun: fresh parsley in the fridge

Many housewives believe that this is the most useful way for home harvesting of greenery, because there is no any processing of parsley and the plant remains fresh, without loss of vitamins and trace elements. In winter, such greens can be used not only for cooking borsch or meat dishes, but also add to salads, which attract colorful photos from the covers of magazines. Consider how the parsley is prepared for the winter: recipes with photos and tips.

You will need:

• parsley;
• plastic containers or bags for storage.

Cooking method:

1. Go through the greens and remove the spoiled, yellowed leaves.
2. Rinse thoroughly under running water and spread on a paper towel to dry.
3. Then chop the leaves of parsley.
4. Tightly pound in the container, not forgetting the condition of sealing - on top of the container you need to put on a lid or wrap it with a film.
5. After harvesting greens, send the container to the freezer for a dry freeze. It is desirable to set the lowest temperature of the chamber.
6. Done! In this form, parsley will be stored throughout the winter.

Preserve the aroma of hot summer: the secrets of preserving parsley

Let's imagine one more unusual way, as there is a preparation of parsley for the winter: recipes from the checked culinary specialists. Salted greens are even more saturated, so you can compensate for the lack of vitamins in the cold winter. The workpiece is done simply and quickly, and the result exceeds all expectations. Consider the recipe in more detail.

Ingredients:

• root vegetables of parsley;
• water - 4 items;
• salt - 50 g;
• sugar - 80 g;
• vinegar 9% - 1 item;
• garlic - 3 cloves;
• bay leaf - to taste.

Cooking method:

1. The first thing to do is to cut off the roots and the head from the good roots, after which you need to gently scrape the skin.
2. Then rinse the roots thoroughly and crush them with a small cube.
3. Put the water on the stove and bring to a boil, adding salt and 2 g of citric acid (optional).
4. Dip the sliced ​​root vegetables into the liquid for 2 minutes.
5. Then immediately immerse in cold water, remove and leave to drain for a while.
6. Fill them with a container and fill with a hot marinade, then put it pasteurized.
7. Having prepared parsley, roll on banks. Done!

Thus, we examined several proven recipes for parsley harvest preserved from ancestors. Following them, you can please the family with fragrant dishes throughout the winter. Just add a little greens, oils and spices and your dish will be transformed.