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Preparation of vitamins for the winter. How to store parsley at home?


Parsley has a tart taste and fresh aroma. It perfectly complements any dish. It's great if fresh herbs are always at hand and can be picked right from the garden. Few can boast of such an opportunity. Usually, you have to buy greens in the store and make sure that they stay fresh for longer.

The parsley purchased in the supermarket is inferior in taste and useful properties to the one that has just been plucked from its own garden. Therefore, it is better to save greens for the winter than to buy them in the store. We will tell you how to prepare and store greens all winter in the refrigerator and not only to keep them fresh and preserve the aroma.

The importance of proper storage

Everyone knows that greenhouse parsley is devoid of vitamins and minerals, since it was grown under artificial lighting and on special substrates. It contains quite a lot of nitrates and various chemicals, which are necessary to increase yields.

Parsley, properly harvested and collected from its beds, retains all useful qualities throughout the winter. Therefore, it is not harmful to health.

How long can you keep without freezing?

Under the influence of sunlight, parsley loses its vitamin C within a few hours. Therefore best kept refrigerated in a well-closed container or bag... After a couple of days, it loses its presentation. And after a few days, she becomes lethargic. Without freezing, parsley can be stored for a maximum of a month.

How to store in the winter at home: step by step instructions

At room temperature

Heat has a bad effect on the preservation of the beneficial properties of parsley, at room temperature it can be stored for only a few hours, then it will begin to wither. In a warm room, greens very quickly lose vitamin C. It is possible to increase the freshness of parsley by 3-4 days if it is tightly wrapped in parchment or a napkin and put in a dark, cool place. Or put greens in a container, just like flowers are stored in a vase.

In the fridge

With the following tips, fresh parsley can be kept in the refrigerator for at least a week.

  • Method number 1.
    1. Rinse the parsley well in cold water. Better to wash in a deep dish rather than under running water. After washing, you do not need to drain the water from the container, but just get the greens. This will leave all the sand on the bottom of the dishes and not on the greenery. Then you just need to rinse the greens under the tap.
    2. Place the washed parsley on a dry towel and leave to dry for fifteen minutes.
    3. Place dried herbs in a container with a tight-fitting lid. A jar with a lid is also suitable for storage.
    4. Put in the refrigerator.

    In this way, the greens will last for about a month.

  • Method number 2.
    1. Rinse the greens, dry them slightly and put them in a plastic bag.
    2. Open the bag completely to draw in air.
    3. Tie the bag tightly.
    4. Store in the refrigerator on the bottom shelf.

    This method will help preserve the greens for a couple of weeks.

  • Method number 3.
    1. Rinse the parsley, pat dry with a towel.
    2. Wrap in kraft paper or thick paper towel.

      Do not use newsprint because the paint is harmful to health.

    3. Spray paper with water from a spray bottle.
    4. Wrap the bundle in a plastic bag.
    5. Put in the refrigerator.

    Parsley will last 2-3 weeks.

  • Method number 4.
    1. Trim the roots of the parsley.
    2. Dip the bunch into a jar of water.
    3. Cover with a plastic bag.
    4. Change the water every other day.
  • Method number 5.
    1. Sort the parsley, but do not wash.
    2. Put in a plastic bag.
    3. Send one or two onions unpeeled and cut into four parts there.
    4. Tie the bag tightly.
    5. Once every five days, take out the package, remove the greens with onions, wipe the package dry and fold the greens again. Onions should be replaced each time.
  • We offer you to watch a video about storing parsley:

    How to prepare: algorithm of actions

    There are three main ways to preserve parsley for the winter.

    1. freezing;
    2. drying;
    3. in the garden;
    4. blanks.

    Each method has its own characteristics. Thus you can harvest not only bunches of greenery, but also roots, which can be used to prepare various sauces and marinades, or simply added to the first and second courses.

    Drying

    The seasoning obtained in this way takes up little space, retains almost all mineral salts and vitamins. But the drying process takes too long.

    There are several ways to dry parsley:

    1. on open air;
    2. in the oven;
    3. in a microwave oven;
    4. in a special dryer for vegetables and fruits.

    We offer you to watch a video about drying parsley:

    On open air

    There are two ways to dry parsley

    1. Cut and spread thinly on paper. Be sure to cover it with gauze.

      In order to avoid the appearance of mold, the chopped parsley should be turned over.

    2. Gather in bunches and hang on a rope.

    Parsley in this way will be ready in 7 days.

    In the oven

    Parsley is cooked much faster, but it loses some of its nutrients.

    1. The leaves must be separated from the stems and crumbled.
    2. Put in an oven preheated to 50 degrees, stirring occasionally. The oven door does not need to be closed.
    3. Dried parsley should be placed in glass jars.

    Store in a dry and dark place. Dried parsley is usable for 2 years... This is very beneficial, because such a shelf life allows you to harvest the product for future use.

    Freezing

    Frozen parsley preserves its natural taste, appearance and smell as much as possible. All nutrients remain in it. After defrosting, the leaves look fresh and vibrant.

    Better to freeze parsley in small portions... Defrosting and freezing is bad for the nutritional value of the greens.

    Another plus of freezing is simplicity.

    • Method number 1.
      1. Rinse the parsley thoroughly, dry, cut off the stems, remove rotten parts.
      2. Pack the cleaned earth in bags or tightly closed containers.
      3. Place in a freezer.

      You can chop the parsley before freezing. If not only parsley is harvested for the winter, but also other greens, it is desirable to sign each of its types. This will shorten the time it takes to find the right product in the freezer.

    • Method number 2.
      1. Wash the parsley, pat dry with a towel.
      2. Put on plastic wrap in the form of a thick sausage.
      3. Wrap the resulting sausage tightly. You can use a thread for tying.
      4. Place in the freezer.
    • Method number 3.
      1. Wash the parsley thoroughly and chop finely.
      2. Put the resulting mixture in ice molds and pour water.
      3. Place in a freezer.

      You can freeze parsley in olive oil or melted butter in the same way.

    We offer you to watch a video about freezing parsley:

    In the garden

    The method of storing parsley in the garden is not suitable for everyone, but only for those who live in their home and grow greens in the garden.

    Parsley can be left in the garden for the whole winter.

    1. Be sure to mark the place of its cultivation with pegs or other objects. Otherwise, in winter, when it snows, you can simply forget where it is stored.
    2. If necessary, you can dig in the snow and pluck the required amount of greenery.
    3. Be sure to sprinkle with snow after that.

    The pluses include the fact that no manipulations with parsley need to be done, the freezing will pass by itself... But in this case, it is more difficult to get greens, since you have to dig them out.

    Blanks

    In the marinade

    Parsley mixed with salt is perfectly stored for a long time and does not lose its fresh aroma and special taste. This method has a big drawback - if you make any mistake in sterilizing or preparing the marinade, you can ruin the entire workpiece.

    • Method number 1.
      1. Rinse the greens thoroughly and dry.
      2. Put garlic and bay leaf in pre-sterilized jars. Fill with parsley and cover with brine.
      3. The marinade is very simple to prepare: add 50 grams of sugar and salt to a 1 liter pot of water. As soon as the solution boils, pour vinegar into it and remove from heat.
      4. Roll up the cans with the blank and leave to cool.

      Parsley prepared in this way can be stored in the refrigerator for no more than half a year.

    • Method number 2.
      1. Fill the jars with parsley as in the previous recipe.
      2. Fill with saline solution. Its temperature should be around 80 degrees.
      3. Leave the workpiece for three days to ferment, occasionally removing the foam.
      4. Close the jars with lids and refrigerate.

      This method allows you to keep the parsley for 3 to 4 months.

    In vegetable oil

    1. Rinse the parsley thoroughly and chop finely.
    2. Pour into glass jars. It is advisable to tamp the greens slightly.
    3. Fill gently with refined vegetable oil. Care must be taken to avoid the formation of air bubbles. For this, the oil should be poured in portions. It will fill the gaps between the parsley as much as possible.

      To prevent mold from forming in the jar, the parsley should be filled with oil at least 1 cm.

    The cans with the workpiece must be closed with vacuum lids., you can just polyethylene. You need to store parsley prepared in this way in a cellar or at a temperature of +7 degrees.

    Salting

    1. Sterilize pickling jars.
    2. Rinse and chop the parsley.
    3. Lay the herbs in layers: a layer of parsley, a layer of coarse salt.

    Parsley and preservative are taken in a 5: 1 ratio. Store in the same way as the workpiece with vegetable oil.

    We suggest watching a video on how to pickle parsley:

    How do you know when it's time to throw away the greens?

    1. Fresh parsley.
      • Under the influence of bright sunlight, the parsley leaves turned yellow.
      • Stems rot due to excess moisture.
      • Brown spots have appeared - this is the result of the beginning of oxidative processes.
    2. Dried parsley.

      The shelf life of dried parsley is quite long (2 years). If it has turned black or mold has appeared on it - the main sign that its storage time has expired.

    3. In the marinade.

      If the solution in the jar turns white or mold appears in it, then you cannot use such parsley for cooking.

    By preserving the parsley in the above ways, you can use delicious and aromatic greens for cooking all year round. It is important to do everything right in order to preserve all its beneficial properties.


Watch the video: 3 Ways to Preserve Fresh Herbs For Cooking (May 2021).