Is it possible to dry parsley for the winter. Dried parsley: what properties does it have and how to dry greens? Harm and contraindications to the use of dried parsley

Greens from greenhouses are almost devoid of vitamins and microelements, since they grew under artificial lighting and not in open field 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, however, 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 of 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 low temperatures. It needs to be frozen in small portions, "once", even if we are talking about a bunch.

"Everything in a bundle"

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 sun rays that destroy 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 Part useful substances breaks down at 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. She doesn't lose her taste beneficial features 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.

1. Cut the washed and thoroughly dried parsley.
2. At the bottom of sterilized jars we put garlic and bay leaf. Densely fill the containers with herbs and pour hot brine.
3. For the marinade, mix water with salt and sugar, bring to a boil, pour in vinegar and immediately remove from heat.
4. Filled cans are sterilized for 15 minutes at a temperature of 90 - 95ºС.
5. 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.

1. 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.
2. 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:

1. Greens must be clean and dry.
2. You need to use only leaves without thick parts of the stem.
3. Freezing is done in batches.
4. 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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Fragrant and useful herb grows in almost every garden. Useful properties of spices have been known since ancient times. Parsley is widely used in cooking and traditional medicine. It is added to many dishes, used in canning, frozen for the winter. Not only fresh grass is popular, but also dried herbs and roots. Before you start preparing parsley for long-term storage, you should read some recommendations.

parsley preparation

If the herb is grown on suburban area or in the garden, then you need to cut it off before the flowering period has come. The leaves should be bright green in color and without any damage. Collection is best done in dry and sunny weather.

After the spice sprigs are cut, they should be sorted out - damaged or old branches and yellowed leaves should be removed. You need to fill the container with water and rinse the raw materials well. After the procedure, it is recommended to dry the parsley branches, for this you need to spread the green mass on a towel or put it in bunches in glasses.

Parsley roots have medicinal and spicy qualities. Before drying, it is recommended to thoroughly rinse the roots from dirt under running water using a hard washcloth or brush. Then you need to remove a thin layer of skin with a knife and cut the roots into smaller ones.

How to dry parsley

There is a wide range of methods effective training dried product from an amazing spice. Of course, it is best to dry the grass on fresh air. Parsley will save not only beautiful bright color, but most beneficial vitamins and micronutrients.

Outdoors
In order to dry fragrant spicy herbs at home, you need to choose a dark and well-ventilated place, without access to sunlight. Otherwise, parsley leaves may turn yellow. You can cut the grass along with the stems, or you can dry the twigs as a whole. If you want to dry whole branches, then they need to be collected in small bunches and hung with the leaves down. Bundles should contain no more than fifteen branches each. After about ten days, the bunches are removed and the dry leaves are separated from the stems. Ready dried herbs are stored in a closed container until the next harvest.

In order to dry chopped greens, you need to follow the recommendations:

1. Cut the fresh washed grass along with the stems.
2. Prepare special pallets or spread paper in the selected room.
3. Spread chopped parsley over the surface in a thin layer.
4. The first three to four days, periodically stir up the mass.

You need to dry the greens for about one or two weeks, the period depends on the weather, the method of cutting and the variety of parsley. Place the finished product in any container, jar or container, and close the lid. Store dried parsley in a dark, dry place.

In the oven
It may happen that there is absolutely no free time to mess with parsley, or the climate does not allow the grass to be dried properly. Then drying parsley in the oven will be a good alternative to natural drying.

In order for the spice to dry quickly, the leaves are first cut off from the stems. The prepared baking sheet should be covered with paper or parchment. Spread parsley leaves on a baking sheet in a thin layer and put in a heated oven. Preheat the oven to a temperature not exceeding 50 degrees. In order for the greens to dry well and not get tired, it is recommended to slightly open the door. During drying, the greens must be periodically mixed. After 1.5 - 2 hours, dried herbs are ready. The degree of readiness of the product can be determined by grinding the leaves with your fingers - if the parsley crunches and easily breaks and crumbles, then it's time to take it out.

The second method of drying in the oven involves the heat treatment of chopped greens. To do this, parsley is chopped along with the stems and laid out in a thin layer on a baking sheet. The temperature in the oven should be between 45 and 50 degrees. Well-dried herbs crumble easily. Store chopped dried parsley in tightly closed glass jars.

In an electric dryer
For the preparation of dried vegetables and herbs, there are special devices - electric dryers. On the device you need to set a special mode for drying herbs. Prepared and washed greens should be laid out on special grids. The dryer is switched off automatically. In order for the herb to dry well and retain its beneficial properties and aroma, you should dry the parsley after washing. Excess water may affect the drying time.

in the microwave
Another good way preparing dried parsley for the winter is using a microwave oven. The preparation of greens occurs as with other drying methods - damaged branches and weeds with debris are removed. A flat dish is covered with a napkin on top. A whole or chopped parsley is laid out on a dish. Now you need to cover everything with another plate and you can proceed to the drying procedure. Select the highest power and turn on the device for 3 minutes. If the greens are not dry enough, then the action should be repeated. Ready dried herbs should be stored in a closed container in a dry and dark room.

High-quality dried parsley will be an excellent addition to any dishes for the whole winter. It can be added to soups, main courses, used in salads. Food containing parsley not only has a fragrant smell and pleasant taste, but also provides the body with essential vitamins. This is especially required in winter period when there is not enough fresh vegetables and fruits.

Video: how to dry parsley

Cooking is unthinkable without herbs. But the preservation of fresh herbs without special treatment for many months is impossible. That's why you have to look for workarounds.

How to do everything right?

Drying parsley at home is quite possible and even in a short time. But we must try to do everything carefully. With a careful approach, you can save both the green part and the roots for several months. Mandatory need:

• prepare raw materials as carefully as possible;
• prepare clean dishes;
• wash the greens under the tap, but so that later there are no drops of water on it;
• cut off all coarsened fragments.

The roots are cleaned with a stiff brush. Wipe them by hand or dry them additionally - there is no fundamental difference. Dried raw materials are most often crushed. Then the subsequent processing will be much easier and better. When receiving dried parsley after preparation, you must carefully follow the basic requirements.

Cooking dried herbs and more

Cutting is done randomly. After laying out on a baking sheet on top of parchment, the product is placed in a slightly ajar oven at the lowest heat.

Parsley should not be heated to more than 50 degrees. This will not speed up the process, but will reduce the benefits of the finished product.

Processing lasts several hours, the state of parsley must be carefully monitored all this time and, if necessary, turned over.

When selecting the original raw materials, damaged and yellowed parts should be ruthlessly discarded. Excessively thickened branches are also removed. Drying involves the selection of mainly fresh young foliage. The preparation of store parsley should include not just washing, but also aging in a weak solution of table salt. In the absence of an oven, you can use a microwave or a specialized electric dryer.

It is not necessary to dry the parsley itself. Its combination with other herbs can be just as attractive. Here you already need to be guided by your own taste and gastronomic compatibility.

But during subsequent storage, heterogeneous separately dried herbs should be separated. The best way to do this is glass jars with tight-fitting lids, always signed on the outside.

Basic properties

Everyone can dry parsley correctly, but the question arises - is it worth it, what is the potential benefit of such a product. The answer will be unconditionally positive, even if we start only from the culinary aspect. dried parsley enters harmoniously into stews, first courses, and meat dishes. As for the effect on the body, one cannot ignore:

• vision support;
• help in the work of the gastrointestinal tract;
• increased skin tone;
• strengthening immunity;
• reducing the threat of inflammatory disorders.

Dried parsley contains a daily portion of ascorbic acid for every 50 g. At the same time, it contains a high concentration of vitamins A, B. Of the main mineral components, it is worth mentioning potassium, zinc, calcium, magnesium, selenium, and copper. What is not less important, useful features when dried, they are not lost at all. This also applies to the antibacterial capabilities of the plant.

Parsley is recommended to stabilize bowel activity and stimulate appetite. It helps to restore strength and improves metabolism. The benefits of parsley are noted for overcoming anorexia and depressive states, for combating gastritis and stomach ulcers. The plant copes well with cosmetic disorders and inflammation of the gums; regulation of the balance of glucose in the blood is ensured by inulin, which is present in the root parsley, and the circulation of oxygen also improves.

How to use dried parsley?

To obtain maximum benefit, you need to approach the product competently from a culinary point of view. European tradition implies active use parsley in dried form as a semi-finished product or an integral part of other semi-finished products. This use is due to the bright taste and aroma. But the situation is changing, and more and more people are using this preparation as a component of various dishes, with the exception of the sweet table.

Parsley effectively replaces fresh herbs in the first courses, and in the second - from meat and vegetables. Cooks note that the dried mass can become the main component of seasonings for fish. Parsley is also good for flavor enhancement:

• soup dressings;
• gravy;
• sour cream and other sauces;
• cottage cheese, cheeses and meatballs.

Experiments on adding grass to pies and dumplings also gave positive result. It is possible to improve not only the taste, but also the aroma, and even the appearance of the dishes. Incorporating dried parsley into salads helps to spice them up and increase their vitamin content. The benefits are also noted when canning vegetables. We must not forget that after drying, the aroma increases dramatically, therefore, grass should be introduced in smaller quantities than fresh. But thanks to this property, the plant is able to reduce halitosis.

To fight diseases, a decoction of dried parsley is used. It should be noted that, in addition to the above-mentioned useful substances, it contains vitamins P, PP, K, as well as choline and beta-carotene, pectins.

But it is worth remembering that under the influence of parsley, inflammation of the kidneys, cystitis can increase, and the threat of miscarriage during pregnancy is also possible.

At the beginning of the use of dried parsley, if it has never been used before, it is necessary to manage with the smallest dose and carefully monitor whether signs of intolerance or allergies have appeared. By controlling contraindications and using fragrant herbs moderately, negative manifestations can be almost completely eliminated.

How to dry parsley can be seen in the following video.

step by step recipe with photo

We all know perfectly well that it is the greens that give the final and unique taste to the dish! Basil, dill, fennel, cilantro, parsley must be in the treasury of spices of a real chef! However, what to do if it is winter outside the window and spices are sold only in the store? Moreover, it is impossible to guess from the first time what exactly is poured in those packages of seasonings!

In order not to guess and not to use unknown ingredients in cooking for the whole family, stock up on spicy herbs since the summer, drying them in your oven or in a special electric dryer! The most popular seasoning for all first and second courses is dried parsley.

Compound

• 2 large bunches of parsley

How to dry parsley

1. For drying, two large bunches of parsley just fit on one baking sheet. Rinse the greens in warm water and cut off the branches, trying to exclude the stems - they may contain bitterness! Although manufacturers often add both greens and stems to packaging seasonings. Chop the greens on the cutting board. Chop it too small or vice versa - leave it larger - it's up to you!

2. Put the chopped parsley into a bowl and line a baking sheet with parchment paper. If you dry parsley in an electric dryer, then there is no need to chop it, since it can fall off when dried. upper tier on the lower one - it is better to simply cut the branches from the stems and spread them out on tiers.

3. Then spread the cut on parchment paper in a uniform layer. Place the baking sheet in the oven at 890-100C for 30-40 minutes. This time is enough for the greens to dry completely, but the oven door will need to be slightly opened!

4. Remove the dried greens from the oven and let it cool.

5. If you want to get a fine powder, then pour dried parsley leaves into the capacity of a food processor or blender.

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:

1. Natural drying.
2. Drying in a microwave oven or an electric dryer for vegetables and fruits.
3. 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. Keep in mind that direct sunlight should not be allowed to hit the 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 the covered paper napkin dishes 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.