Parsley in the winter - the workpiece in four different ways to suit every taste

parsley for long-term storage is necessary to properly prepare

We rarely buy winter vegetables and herbs, trying to harvest them in the fall. Even from dried or frozen benefit much more than from the "plastic" products store. I can share their experiences, as much as possible to maintain the greens and parsley roots, so it does not lose its beneficial properties, appearance and flavor.

Training

We have a cellar, and root parsley perfectly kept it with carrots. In the box with sand. But not all - of the processing goes on, because during such storage roots in the spring there is little of substance.

And as cellars, many simply do not have, about how alternative storage should tell more. But first, on the preparations for it.

So the greens can be cut at any time, but the roots are gaining weight until the end of autumn. At this time, and they dig.

Before parsley prepare for the winter, you need to:

• Separate the greens from the roots;

Herbs and roots are harvested separately

• iterateRemoving dry and rotten branches and roots;
• thoroughly wash both;
• dry well.

To dry herbs you need on a napkin or lattice to the complete disappearance of moisture

Now let us choose what we can do with parsley for winter.

4 method winter storage parsley

I use all of these methods. Each of them is good for a certain kind of food. You can do the same or to choose one.

Method 1 - drying

If foliage or roots to dry, they will be stored outside the refrigerator. The volume is reduced by drying, so the seasoning will occupy less space.

Dried Parsley used for making sauces and second courses.

Drying There are two methods:

Picture	instruction
	Method 1. Outdoors To do this, you need to chop the greens and the roots cut into thin slices and arrange on a baking sheet or board. Then cover with gauze and leave in a dry ventilated area. From time to time to stir the raw materials needed.
	Method 2. The special oven or dryer This method is faster, but there is a risk of spoiling the raw materials, if you do not keep track of time and temperature. It should not exceed 60 degrees. Also, do not forget to periodically flip or stir the product with their own hands.

Store ready-made seasoning in airtight cans or foil bags. This makes it possible to retain the flavor and protect it from exposure to moisture in the air.

Keep dried parsley need in a sealed container

Method 2 - Frozen

Can I freeze parsley for winter, hoping to preserve it in vitamins and minerals? Of course yes. I always leave a part of the greenery in the garden for the winter, and in spring it smells and looks as fresh. I freeze by two different methods.

Method 1:

Picture	Description
	Food film Prepared continental parsley bundle of tightly wrapped in plastic wrap. Entire branches and leaves are in the decoration of dishes.
	airtight container To add to the first courses the greens better to chop up frozen.
	Vacuum bags It can be folded into the vacuum bags.
	disposable kulechki You can use cellophane bags, tied up the neck of the well, such that they did not get air.

Since frozen chopped parsley cilantro difficult to distinguish from, sorrel and other greenery, then it is desirable to enclose packets signed paper.

Similarly preform made in winter from rhizomes. They will go to any preparation of hot meals. But after cutting them, it is desirable to hold on a little air to the sections had dried.

Prepared for the freezing of the roots of parsley

Method 2:

The second way I freeze any greens to be added to the ready-made first courses, right in the dish. Portions of this event should be very small. How to do it - the instruction in front of you.

Picture	Description
	Step 1 Greens need to chop as finely as possible.
	step 2 And then put into molds for ice, add water and place in a freezer. To the frozen cubes can be added to the ready-made meals, I use cooled boiled water.
	step 3 You can do without water, if you chop fresh herbs in a blender. She will give her the juice, and it will fit more into each mold. The only drawback to this option - unpresentable form Greenfinch in dishes. Their recipes with photos to the contest is not to send, but for home consumption the most.
	step 4 Frozen cubes can pour into the bag, and the molds used repeatedly.

Method 3 - salting

Save parsley fresh and fragrant, you can use a natural preservative - salt. The greens should be cut, but I just tore off from the petiole leaves, as I add them in vegetable salads. The main thing - do not add salt salad before.

And roots rubbed on a coarse grater.

Then the prepared raw mix with the salt in the dry bowl in a proportion of 5: 1 and densely stuffed in sterile jars.

Mixed with salt parsley laid on banks, leaving room for the resulting juice

Store such blanks can be in any location where the temperature is kept in the range from just above zero to + 7... 8 degrees. In the refrigerator, a cellar or in a drawer for vegetables on the balcony.

Method 4 - oil

Harvesting parsley for winter in this way is good only for the greens. I also use it for salad dressing with oil.

The method of preparation is simple: chopped grass does not need a very tightly packed in jars and pour the refined vegetable oil.

The oil should cover the leaves

Tightly closed, the container is sent for storage in the refrigerator.

conclusion

We can not say that in the winter the price of parsley strongly hits the pocket. But as it always is in the house and it is not necessary to go to the store - it's convenient. Besides, one can be assured as the product. The processes described above is a quality guarantee. Try any of them, and write in the comments if you like to always have on hand a tasty and fragrant summer seasoning.

If you thought enough of written instructions, see additional videos in this article.