How to dry parsley in the oven. How to dry parsley so that it does not turn yellow. Step-by-step preparation of dried parsley for the winter at home, recipe with photo

step by step recipe with photo

What do you think it is in vegetable seasonings that gives an incomparable summer flavor to cooked dishes? No, not greens at all and not even onions, but parsley root! It is he who smells so strong in the dried state that he interrupts all other smells with his alluring aroma, and when mixed with vegetable aromas or greenery aromas, he forms a juicy harmony of taste.

In the fall, during the harvest season, parsley root is quite inexpensive and this is a great way to prepare it for future use, or rather, to dry it.

Ingredients

1 large parsley root

Drying parsley root in the oven

1. You can dry the seasoning both in a conventional oven and in an electric dryer - it will work perfectly there and there! From a purchased or dug up parsley root, cut off the tail with greens and peel it like a carrot. Then rinse in water.

2. Grate the vegetable on a coarse grater and a container.

3. Cover a baking sheet with baking paper and place the grated mass of parsley root on it. Try to distribute it on the baking sheet so that its layer is as thin as possible - this way your seasoning will dry out faster. There is no need to grease the paper! Place the baking sheet in the oven for 30-40 minutes at 80-100C.

4. After this time, check the seasoning for dryness - if it is slightly damp, then give it a little more time to dry.

Parsley is an excellent herb that can be used to prepare a variety of meat, fish and poultry dishes. At the same time, not only fresh herbs, but also dried green mass and roots. For information on how to properly prepare dried parsley for the winter at home, read this article.

parsley preparation

The best option is when you grow your own greens in your own garden. Collect grass should be in dry sunny weather, after the dew has come down.

For drying, choose fresh green twigs with delicate foliage. It is advisable to collect parsley, for subsequent storage, before the flowering of the plant.

If there is no own harvest of this spice, then you can buy it at any grocery market. In this case, you should choose fresh elastic bunches, without yellowed leaves. You should also avoid purchasing greens that are in cups of water, as this method sellers use to prolong the presentation, perhaps not at all fresh greens.

The next step is to sort out the parsley, removing the yellowed parts and wilted twigs. If the lower part of the stems is wilted, then it also needs to be cut.

After this procedure, it is laid out on paper towels and allowed to dry. You can also dry the twigs by placing them in an empty glass or mug, fluffing the leaves.

Before drying, parsley root is thoroughly washed under running water, preferably using a coarse brush. Then, with the sharp side of a knife, scrape off a thin layer of skin. Peeled roots are cut into thin slices or straws.

How to dry parsley

On air

The longest, but no less effective way of drying - on fresh air.

Greens can be dried both in the form of slices and whole branches. You can grind not only the leaves, but also chop the stems of the plant into drying.

Green cuts are placed on flat plates or pallets, with a layer of no more than 1 centimeter, and put in a well-ventilated room. In order for chlorophyll to be preserved in greenery and it does not turn yellow, drying should be protected from direct sunlight. Uniform dehydration is also facilitated by periodic mixing of the slices.

In bunches, parsley is dried down with foliage, tied up on a rope, or laid out on pallets. The first method allows you not to control the drying process, and with the second option, the greens will often need to be ted.

Drying parsley roots in a natural way is done in the same way as greens - on pallets in crushed form.

The total drying time varies from 5 to 14 days, depending on the type of product, how it is cut and weather conditions.

An oven will help you cope much faster with the task. To do this, it is heated to a temperature of 45 - 50 degrees. Greens or roots are placed in the oven, and dried with the door open for about 5 to 6 hours.

To save time, the green mass is crushed and spread on baking sheets in a thin layer. In this form, parsley can dry out completely in just 1.5 - 2 hours.

In an electric dryer

Greens can be dried whole branches, or chopped. The roots are cut into strips or wheels.

On the unit, they turn on a special mode "For herbs" or manually set the temperature to 40 - 45 degrees. With such a thermal effect, the parsley will quickly dry out, retaining all the nutrients and aroma in the maximum amount.

The drying time depends on the humidity of the surrounding air, the type of spice and the size of its cutting. In order for the products to dry out more evenly, parsley trays should be swapped every 1.5 hours.

In the microwave

Parsley spread on a flat dish, covered with a napkin. You can use paper plates instead. The device is turned on at full power for 2 minutes. After the readiness signal, the plate is removed and the product is inspected. If additional drying is required, then the procedure is continued. Control examinations are then carried out at intervals of 1 minute.

In air grill

Chopped grass or roots are placed in an air grill. The door of the unit is not completely closed, allowing air to circulate. The heating temperature is set to 40 - 45 degrees, and the blowing power is set to the maximum value. In order to dry the green mass, it will take literally 20 minutes. The roots dry a little longer - 40 minutes.

How to store dried parsley

A quality dried product crumbles perfectly, so if you dried the grass on the branches, then the greens can be easily freed from the stems.

Pour the chopped parsley into jars and tightly twist the lids. Parsley root seasoning should be packed in paper or linen bags.

The storage location should be dark and well ventilated.

How to dry parsley at home - dried herbs and parsley root for the winter Parsley is an excellent spicy herb that can be used to prepare various dishes from

How to dry greens (dill, green onions, parsley) for the winter at home

I think everyone is well aware that greens contain many minerals and vitamins that are useful for our body. Dill, basil, parsley, arugula, celery, sorrel, spinach are grown in many garden plots. In greens, there are a lot of vitamins of the P, K, E group, micro and macro elements, dietary fiber, carotene, ascorbic acid, etc. etc. Housewives use greens in the preparation of almost all dishes, it adds not only benefits to them, but also gives them a wonderful taste and unique aroma. That's why we need her in the kitchen all year round. And in the summer it's time to do useful blanks for the winter,.

Today we will talk about how to properly dry herbs such as dill, parsley, basil and green onion. Of course, fresh herbs are healthier than dried or frozen ones. But it still has a lot useful substances for the human body. In addition, it is better to prepare healthy spices yourself than buy them in bags in the supermarket. After all, it is still unknown what the manufacturers put there.

The most common way to prepare greens for the winter is to dry them. Of course, you can freeze onions, dill, parsley and other herbs, you can pickle them or even grow them on the windowsill all winter. But drying is still the easiest and most popular way to preserve herbs for the winter. Can be dried various methods. The main thing is that she does not turn yellow. Let's look at each of the methods in more detail. You can, of course, just leave the dill or parsley on the table or hang it on a thread right in bunches - but this way our herbs will dry for several days. And we'll look at faster ways.

How to dry herbs in the oven

This method is one of the easiest and is great if you have a lot of greens.

1. The greens are dismantled, removing the yellow and spoiled parts. If there are roots and thick, rough branches cut them off. For drying, young, fresh leaves are suitable for us. If this is a product from your garden, just wash it in several waters. But if we bought it in a supermarket or on the market, it is better to lower the bunch for 10 minutes in lightly salted water (a heaping tablespoon of salt per 1 liter of liquid). At the next stage, lay the leaves on a clean cotton or paper towel in one layer (a towel will do) so that it dries.

2. Our herbs or onions must be cut, if the leaves are not large, you can leave the branches.

3. On a baking sheet from oven put the crushed leaves. The layer should not be very thick, 1.5-2 cm, so that the leaves dry well. Top with baking paper.

4. Set the drying temperature to 40C for a couple of hours. After the leaves wither, increase the heat to 50C. The roots of carrot, parsley or celery plants are dried at more than high temperature approximately 65C.

When drying herbs or roots in this way, it is better to leave the oven ajar.

And do not forget to stir it so that it dries evenly. Drying time is approximately 4-5 hours, depending on the size and number of leaves.

5. The finished product can be stored in glass jars or cardboard boxes (I use from under shoes), covering them with a lid.

How to dry herbs in the microwave

This method is less time consuming. It is also great if you have a small bunch of herbs or onions left.

But be careful, for example, dill can catch fire when dried in the microwave! Therefore, it is necessary to control the drying process every minute, because the time depends on the volume of the portion.

1. Cut off the bad leaves and fleshy parts of the plant. They are not suitable for drying in the microwave. We need thin leaves and twigs.

2. We wash our greens under running water. Let's get a little wet paper napkin.

3. Now let's decide on the dishes. A large flat plate that can be placed in the microwave will do.

4. Put a couple of paper napkins on a plate, prepared herbs on top. Don't make the layer too thick. And lay another napkin on top.

5. Set the maximum power for microwave drying to 700-800W. Dry for about 4 minutes. It is not necessary to interfere, but it is better to check every minute. If the leaves lose their brightness and become brittle and dry, then the process is over. If not, then increase the time by 1-2 minutes.

Drying herbs in an electric dryer

In the age of high technology, various electrical devices. An electric dryer was invented for drying herbs, vegetables and fruits. It consists of several tiers, which is a mesh. When using this device, useful substances from greens are preserved to the maximum.

1. We select high-quality raw materials, wash them, let the water drain. I advise you to use only leaves from plants. Stems and twigs are not suitable for this method.

2. Put chopped leaves or onions on mesh pallets with a layer of 1-2 cm. We install them on the base of the unit.

3. The drying temperature depends on the type of greens. Usually it is 35-40C. Everything is detailed in the instructions.

4. Drying time about 4 hours. Every hour pallets need to be rearranged from one tier to another. If necessary, increase the drying time until ready. Greens will become brittle, brittle and change color to darker and faded.

Herbs can be dried any, according to your taste preferences. It can be used singly or combined. You can come up with your favorite combinations, for example, basil + parsley + arugula or dill + coriander leaves + celery.

Store the finished product different kind it is better to separate them so that their smells do not mix and do not overlap each other. Dried herbs are stored in a tightly closed container, glass jars are best suited.

Sign the name of each herb right on the jar. I use opaque white tape. I cut off a small ribbon, write the name of the herb on it and stick it on the container. Herbs after drying can be chopped. You can use a mortar, or you can rub it with your hands. Dried spices are added to meat, vegetable, fish and potato dishes. By adding it to ready-made dishes, even in winter, summer aromas of herbs will be fragrant on your table.

How to dry greens (dill, green onions, parsley) for the winter at home I think everyone knows well that greens contain many minerals and vitamins that are useful for our body. Dill,

The smell of dishes seasoned with spices and spices gives us a feeling of comfort, warmth and kindness. In the summer, fresh parsley is always on hand, but for the winter months, we need to be able to save it. Greens can be frozen, canned, dried. The easiest and most practical way is to dry the parsley. Consider how to dry parsley at home.

How to prepare

If the plant has grown in a greenhouse or an area located away from busy roads and industrial enterprises, it can not be washed. In this case, it is cut in the morning, after the morning dew subsides. If production is located nearby, the greens must be washed.

It is sorted out, yellowed twigs and garbage are removed. Washed parsley is allowed to drain and spread on a napkin to remove moisture.

Video “Useful properties of greens”

From the video you will learn about beneficial features greenery.

Drying

There are several ways to properly dry parsley.

The most gentle is the drying of parsley in a natural way. It is best to spread it out, after removing the thickest stems, on a mesh surface or on a cotton towel. You need to choose a well-ventilated place in the shade. If the greens are dried in the sun, then it burns out, and the vitamins are destroyed. It is better not to cut the parsley for drying, but to let its leaves dry whole. Such drying takes from several days to two weeks.

In the oven

If the summer is rainy, there is no free space to place the grass, or you need to do this process quickly, you can use the oven.

Prepared parsley is placed on a baking sheet, previously covered with paper, and placed in the oven. For this purpose, the oven is turned on at the lowest temperature, and the door is left ajar so that the air circulates freely.

After 3-4 hours, we will get completely dried greens. readiness dried parsley determined by how easily it crumbles between the fingers. After cooling, the stems are removed from the dry green mass. The finished spice is poured into storage containers.

In bundles

You can tie the prepared greens with threads into small bundles and hang them under a canopy or in a room with good air exchange. Drying time depends on temperature and humidity and can take up to two weeks. When the dried greens are completely ready, they are crushed from coarse stems.

The resulting dry parsley remains green, fragrant, does not lose its properties for two years. It is convenient to use and easy to dose. It must be remembered that dry parsley has a more pronounced taste. Therefore, you need to add it to dishes very little, at the very end of cooking.

At home

Now there are electrical appliances that help housewives dry greens. They are a multi-level mesh structure where prepared greens are placed.

With the help of an electric heater, the dryer maintains a constant temperature, most suitable for drying the selected product. The drying mode is chosen in such a way that the loss of useful substances is minimal.

As well as greens, root parsley can also be harvested. To do this, the roots are dug up, cleaned of green leaves, washed. You don't need to clean them, just scrape them well. With a sharp knife, thinly cut the root into rings or straws. It is better to dry the roots with an oven, following the same rules as for ordinary greens, or in an electric dryer, guided by the instructions for it. Store dried root parsley in paper bags or cloth bags.

The most common spice in the world is the herb, whose name is parsley. It is an indispensable ingredient in any cuisine - be it American, Oriental, African, European or Russian. It also serves as a wonderful decoration for any dish.

This spice is good in combination with meat, fish and vegetables, both fresh and cooked.

Few people know that parsley does not lose its characteristics during prolonged heat treatment, but only enhances its taste properties.

Undoubtedly, thanks to their useful qualities and spicy taste, it is used in all types of dishes: from first courses to salads and appetizers. That is why it is always necessary to have it at hand. But how to achieve this in the winter?

There are several methods for storing greens in the winter. For example, freezing, salting or growing on a windowsill. But not everyone managed to make room in the freezer or buy a planter for a new green neighbor. And then a complication arises: how else can you save all the useful aspects without spending a lot of space, time and effort?

There is another way out - drying, but now another kind of complexity appears, namely how to dry parsley at home and do it right without losing its useful elements.

There are several methods by which you will always have harvested greens in your kitchen that are suitable for use:

Natural drying.
Drying in a microwave oven or an electric dryer for vegetables and fruits.
Processing in the oven at a low temperature.

The first method is the most preferable, since with its help a minimum of useful substances is lost.

So we offer you detailed description the process of how to dry parsley for the winter at home.

Before drying it, it is necessary to carefully sort out all the washed and dried bunches and clean them from wilted shoots and leaves.

Next, you need to divide the shoots by size and tie them with a regular thread to hang them in any room where air circulates freely. Please note that direct hits must not be allowed. sun rays on greens - it will lose a lot of useful substances and lose its taste! In order to avoid this, you can distribute the bundles into paper bags. Moreover, this method will help to remove excess moisture better and faster. The time during which you need to dry the greens in this way is approximately 3 or 4 days. It depends on the temperature in the room. After all, it can be crushed and stored in a dry container until use.

The most beautiful and fragrant parsley remains when dried in a microwave oven. In order to dry the greens, we need to cut off all the cuttings from a well-washed and dried parsley. Next, put everything in one layer on a dish covered with a paper napkin and cover with another napkin. The time that this process will take you will be about a day (the power should not exceed 450 watts). After that, the spice can be crushed by hand and put into a dry container until use. Do not forget that the lid of the container in which the dried seasoning is stored must be tightly closed - this way the maximum taste and aroma will be preserved.

The process of removing moisture in the oven will take a little longer, however, with this method, the greens may lose their original color and fade. In order to dry it in this way, you will first need to chop it finely and spread it on a baking sheet lined with baking paper. First, you need to dry the spice at a temperature not exceeding 40º C for about two hours, and immediately before removing it from the oven, increase it to 80º C for about 10 minutes. Next, it must be pulled out of the oven and left in the fresh air for about 10 minutes.

It is interesting to note that the most aromatic part of parsley is its root. And many also prepare it for the winter to remember the bright summer days.

The root part of the parsley is dried in the same way as the leaf part - in the oven or in an electric dryer. In order to prepare the root for drying, you need to wash it, cut off the tail, peel it like a carrot, and then grate it on a coarse grater. The baking sheet should be covered with baking paper, while lubricating it with nothing is necessary.

Try to distribute it in a thin layer so that it dries faster, and place it in the oven for 30-40 minutes at a temperature of 80-100 degrees. After half an hour, check the readiness - stir it and put it in the oven for a while. The finished root can be chopped, or you can just leave it grated - this way it will give the dish originality.

Greens from greenhouses are almost devoid of vitamins and microelements, since they grew under artificial lighting and not in open ground but on special substrates. But it is "rich" in nitrates and other chemicals, which are generously used by manufacturers to increase yields.

Unlike the greenhouse Properly harvested garden parsley preserves healing properties all winter and is not capable of harming the body.

Ways to store fresh parsley in season

Even in the season, not each of us has the opportunity to collect fresh parsley in the garden every day. Greens brought from the dacha or bought on the market have to be stored long time. So that she won't lose nutritional value, has not withered or deteriorated, it is necessary to avoid:

bright sunlight, from which spicy herbs turn yellow and lose vitamins;
excess moisture leading to rotting of the product;
excessive loss of water by leaves;
oxygen access, causing oxidative processes (the appearance of brown spots, withered appearance of greenery).

There are several simple and effective ways keep parsley fresh:

A month is a long time when it comes to storing such a delicate product as fresh herbs, but this is not enough for winter harvesting. Nevertheless, I want to save “a piece of summer” for cold days.

Next, we will tell you how best to keep parsley fresh for the winter so as not to deprive yourself and your loved ones of vitamin seasoning.

Freezing spicy greens for the winter

This method allows you to maximize the original taste, appearance and nutritional value parsley. After defrosting, whole sprigs can be used to decorate ready-made dishes, and chopped greens can be put in salads, meat, fish and first courses.

parsley, like other herbs, does not tolerate repeated exposure to low temperatures. It needs to be frozen in small portions, "once", even if we are talking about a bunch.

"Everything in a bunch"

Indeed, whole sprigs of parsley are stored well, and frozen simply, and are versatile in use.

Pre-fresh greens are washed, freed from debris and too long stems with roots are cut off.

Parsley can be soaked for 15 - 20 minutes in a basin of salt water. So it will be cleansed of nitrates and pathogens. Then the grass is washed under the tap.

Wet greens are dried with a paper towel, laid out on a dry surface and kept for some time, turning regularly so that excess moisture evaporates. In this case, the branches should not fade.

Storing parsley finely chopped

Having prepared the greens as in the previous recipe, they are chopped with a knife, put in a container and frozen.

The scattering must be dry so that it does not stick together at a low temperature into a little appetizing lump. For the same reason, it is not recommended to grind it in a combine - instead of neat pieces, you get "porridge" with big amount unwanted juice.

Chopped parsley is great for sprinkling over prepared dishes.

green ice cubes

For dressing soups, parsley frozen in cubes is often taken.

It is not difficult to prepare these semi-finished products: a few pinches of greens are placed in special molds, poured with water and sent to the freezer.

Enough to quit ice cube into boiling soup so that the parsley immediately thaws, giving the first course its unique flavor.

Instead of water, you can take oil: melted butter, olive or sunflower. Subsequently, briquettes with fat are thrown into a pan and used to fry vegetables or meat.

Freezing parsley in cling film

Portion freezing is convenient when the hostess does not need a large amount of parsley at a time.

Prepared whole branches are tightly wrapped in cling film and rewound with a thread. Well suited for fixing and bank gum.

As necessary, part of the film is turned away, the required amount of parsley is cut off, and the rest is repackaged.

In the garden

The method is suitable for those who live in their home and grow greens in the garden.

Part of parsley can be left in the fall in the garden, marking the place of its growth with pegs. It will be sprinkled with snow, in this form the parsley will go to winter.

When you cook soup or stew meat, just go out into the garden. Dig up the snow and pluck a few sprigs of frozen greens. Do not forget to sprinkle the bed with snow again.

This method is a little risky, as there are winters without snow, there are thaws. However, you can always keep your finger on the pulse and in case of force majeure you will have time to send the greens to the freezer.

Dried parsley is a worthy alternative to freezing

If for some reason it is not possible to store greens in the freezer, it should be dried. The seasoning processed in this way is compact in storage, and also contains almost all the vitamins and mineral salts that fresh parsley is rich in.
You can dry herbs in the following ways:

on open air;
in the oven;
in the microwave;
in the dryer for vegetables and fruits.

Outdoor drying

With natural dehydration, parsley with dense leaves is cleaned of rotten parts and foreign matter, thoroughly washed and dried with paper towels.

During drying, the grass is protected from direct sunlight, which destroys chlorophyll. Chopped parsley should be turned regularly and the bunches raked to avoid mold or rot.

The drying process takes up to 7 days.

Drying in the oven

Much faster though some of the nutrients are destroyed by high temperatures.

The leaves, peeled from the stems, are scattered on a baking sheet covered with parchment and sent to the oven, heated to 45 - 50ºС. The door does not need to be closed to allow moisture to escape. Periodically, the leaves move, otherwise they may burn.

How to store dried parsley at home

Well-dried leaves are easily separated from the stems and crumble when squeezed. The resulting seasoning is poured into glass jars with tight-fitting lids or foil-wrapped paper bags from the inside.

It is better to store parsley in a dry, dark place. away from stoves or heating appliances. It does not lose taste and useful properties within 2 years.

Fresh parsley preparations

Freezing is not the only way to store garden greens at low temperatures.

Parsley drenched in vegetable oil

The leaves are washed and finely cut, and then poured into glass jars, lightly tamping the mass. Then the container is gradually filled with refined vegetable oil, making sure that no air bubbles form.

Attention!

The parsley should be covered at least 1 cm to prevent mold.

The oil is poured in portions - then it fills the gaps between the greens as much as possible.

Banks are closed with polyethylene, and even better with vacuum lids and stored either in the cellar or in the refrigerator at + 7ºС.

salting

Parsley is chopped and placed in pre-sterilized jars, sprinkled with layers of coarse salt.

Greens and preservative are taken in a ratio of 5: 1, respectively.

Salted parsley is stored similarly to vegetable oil.

Used as a dressing for soups and second courses.

Parsley in marinade

Recipe #1

1 bunch of fresh parsley;
½ l of water;
2 tbsp. l. Sahara;
2 tbsp. l. coarse salt;
Bay leaf;
2 - 3 cloves of garlic;
4 tbsp. l. vinegar.

Cut the washed and thoroughly dried parsley.
At the bottom of sterilized jars we put garlic and bay leaf. Densely fill the containers with herbs and pour hot brine.
For the marinade, mix water with salt and sugar, bring to a boil, pour in vinegar and immediately remove from heat.
Filled cans are sterilized for 15 minutes at a temperature of 90 - 95ºС.
Roll up, wrap warmly and set to cool.

Ready preservation can be stored in the refrigerator for no more than 6 months.

Recipe #2

bunch of parsley;
1 st. l. with a top of coarse salt;
1 l. water.

We fill the sterilized jars with herbs as in the previous recipe. Fill the leaves with saline, heated to 80ºС and leave to ferment for 2 - 3 days. Do not forget to remove the foam from time to time.
We seal the jars with plastic lids and store them on the bottom shelf of the refrigerator at a positive temperature.

Jars with greens can be sterilized immediately, as described above, and rolled up. For taste, celery and dill are added to the parsley.

Such a preparation is stored for 3 - 4 months.

Summing up

In order for parsley preparations for the winter to be well stored and bring maximum benefit, it is important to follow three rules:

Greens must be clean and dry.
You need to use only leaves without thick parts of the stem.
Freezing is done in batches.
Vacuum packing promotes longer storage of spicy herbs.

Cook for yourself and loved ones with love, and you will save the most valuable thing - health.

Useful video

Another original way: freeze greens in a plastic bottle.

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