How to freeze greens for the winter. Provencal way in oil. How to freeze fresh herbs for the winter: recipes

Hello, dear readers my blog! I want to tell you how I prepare greens for the winter. I used to always dry greens for the winter and use them dried in cooking. She decorated the food, but there was no smell. And somehow my friend suggested that I freeze the greens when she saw how I add dried herbs to the first dish.

I listened to her advice, but still continued to dry the greens with my, as they say, trodden method. I thought: “What's the difference - dried or frozen greens?”.

And it turns out there was a difference. I myself was convinced of this when I saw how my daughter-in-law, when preparing borscht, took greens from the freezer and added them to the borscht. Even at a distance I felt the aroma of the added greens. But from my dried herbs I didn’t feel the aroma, she just decorated the dish.

How to freeze greens

What greens can be frozen? Almost any herb can be frozen. It all depends on the purpose of its use. In cooking, dill, parsley, cilantro, sorrel, basil, garlic arrows are used.

And frozen mint, thyme, lemon balm, raspberry or blackcurrant leaves are good to use in making tea. They make tea fragrant, it is pleasant to drink it. This tea is winter time fills our body with vitamins and minerals, which is very useful.

Of course, in summer we all use fresh herbs, but in winter, what to do in winter? If it is in the store, it is very expensive, and grown in greenhouses, so it is better to prepare it for future use in summer time.But for this you need to know how to freeze greens for the winter.

Frozen greens retain all of their beneficial features. And, as I said above, such greens retain flavor, unlike dried ones. I stopped drying herbs and switched to frozen a long time ago. There are several ways to freeze greens.

How to freeze greens with twigs.
How to freeze chopped herbs.
Method of freezing in molds for ice with water.
Freezing method in ice molds with butter.

In order to freeze greens, depending on the method chosen, we will need plastic containers, an ice mold and plastic bags. Let `s start!

How to freeze greens for the winter | First way

Before freezing the greens, I rinse them well under running water. Then I put it in a large free cup of water and add a tablespoon of salt without top. I leave it for 15-20 minutes. This is so that fleas and insects that are invisible to the eye die in salted water and settle to the bottom of the cup.

Then the washed greens must be dried so that ice and snow do not form on it. I dry it on a towel, blotting excess moisture with another towel. After getting wet, you can still leave the greens to dry for a while in the air. After all these actions, the greens are ready for freezing.

Dill and parsley can have thick, tough stems, so we remove them, separating small shoots with soft, thin stems. We do not throw away thick stems; by tying them in portions with threads, they can also be frozen and used in the preparation of first courses.

When all the small branches have been separated, we put some of them in containers, and some of them are laid out in plastic bags in portions, carefully remove the air from the bag and roll it up with a tube. When all the greens are laid out, we send it to the freezer.

Whole sprigs can be used to decorate second courses, and, after cutting, can also be used in the cooking process to give a special taste and aroma. In this way, we save all vitamins, trace elements and essential oils.

How to freeze greens | Second way

Finely chop the dried and prepared greens and also lay them out: some in containers, some in plastic bags, trying to release excess air from it, and send it to the freezer. The convenience is that the frozen greens are already chopped, scooped with a spoon as much as necessary and added to any dish.

Greens should be added immediately, without defrosting. This method is convenient to use, but in chopped greens part essential oils disappears and some less useful substances remain, this is already a minus.

Finely chopped frozen greens can be used in different dishes, both in the first and second. In addition, you can add it to the main filling for pies, pies and pancakes. I try to store chopped greens in plastic bags, as containers take up more space in the freezer.

How to freeze greens in ice molds | Third way

You can freeze greens in different silicone molds. Green ice cubes in an ice mold work well. To do this, fill the cells with chopped greens, slightly compacting, and pour cold boiled water. Cover with cling film and put in the freezer. After freezing, put the greens in a container.

Such green ice cubes can be used in the preparation of first courses - put 1 - 2 minutes before readiness, while the color and aroma are preserved. Can be used in cosmetics - for wiping the face. Thanks to this, the skin will receive vitamins and tone.

In order to properly freeze and preserve greens for the winter, be aware that with any freezing method you choose, greens should be stored at a low temperature, no higher than -18 degrees, so that they are not lost. useful qualities. It is impossible to re-freeze the greens, and it is better to store it in a separate compartment.

How to freeze greens with butter | Fourth way

And the last method that I use is to pour fragrant greens with oil. Mistresses rarely do this, but in vain. It is good to use such cubes in hot dishes. For example: they boiled young potatoes, put them on a dish, and put two or three cubes of butter on top. The butter melted, and the greens and aroma remained on the potatoes.

When baking fish, you can put the cubes in the abdomen, and the aroma of greenery will appear, and the fish will become juicier from the oil. And if you cut a herring, pour it with such oil, you will immediately feel the aroma and your appetite will appear. Only in this case, before serving, it is necessary to melt the cube of greens or wait for its natural defrosting, removing it from the freezer in advance.

For this freezing method, we also fill the ice cells with chopped herbs, and fill them with olive or melted butter. We also cover with cling film so that the aroma does not evaporate, and put in the freezer. After freezing, put the greens in a container.

This freezing of greens allows us to use and consume vitamins in the winter. In addition, in this form, greens can be stored for a long time (a year and a half) and retain their beneficial properties. Therefore, in order to properly freeze greens for the winter, it is necessary that the freezing process itself occurs as quickly as possible. Try to freeze in small portions.

Conclusion

Of course, it is important to observe the storage periods and temperature regime because vitamins are destroyed over time. And if the greens are stored at a temperature of -8-10, then the decay of useful properties will occur even faster. In this case, moisture will evaporate, and vitamins will be lost with it.

I use frozen greens not only for decoration, although a dish decorated with greens causes appetite and good mood, but it is also useful for our body, especially in winter. Therefore, greens should be consumed daily, it can be in its natural form, you can make cocktails, mousses with it and try to add it to different dishes.

What greens can be frozen? In the summer I always have a lot of greens in my dacha: dill, parsley, basil, onion, cilantro, sorrel, thyme, mint, lemon balm, so in the summer I try to freeze these greens for future use. Some don't freeze green onion- after defrosting, it becomes slimy, but I also freeze it. I just put it in the first dishes immediately, without defrosting.

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Do you use frozen herbs in your cooking? How do you freeze greens for the winter? Write in the comments about your freezing methods. If the article was useful to you, then share it with your friends on social networks. And now, until we meet again!

Alla Smirnova was with you.

Mila: | November 17th, 2014 | 1:55 pm

I also freeze greens in cubes, but because I use it most often with boiled potatoes, then I fill it not with water, but with melted butter.
Answer: Dear, thank you for sharing your recipe!

Alena: | September 3rd, 2012 | 12:00 pm

Valery, honestly, I’m “allergic” to celery)))))) I also heard this way of freezing greens: Bell pepper they clean it, stuff dill with parsley or greens into it for an amateur and freeze it like that. But personally, it seems to me that more space in the chamber is taken up in this way .. I don’t know ... This year I decided to experiment and froze tomatoes, only cream. I tried it - it seems to be nothing))) I think it will go for pizza)

Answer A: I've also heard about this method. But I haven't experimented. Because it takes up a lot of space. In addition, the pepper itself is very odorous, and the greens will be saturated with its smell even in the freezer.

Ksenb: | September 2nd, 2012 | 5:20 pm

I want to say thank you :) I made a test batch in July, recently threw one cube into the soup, appreciated the dramatically improved taste, color and smell :) I went to make the next batch :)

Valery: | August 18th, 2012 | 3:37 pm

as well as in borscht, etc.

Valery: | August 18th, 2012 | 3:23 pm

Alena: I cut the pepper in half and cut thinly thinly.
And if you cut it also across, and then add celery greens (1: 1), freeze it all in a plastic cup, then
Alyona: in winter, in the broth, a green spicy pepper looks stunning
it will also be AMAZING tasty in broth

Yana: | August 2nd, 2012 | 7:57 am

My daughter didn't like greens when she was little. Perhaps because it is difficult for babies to chew it.
Then I started to grind dill and parsley in a blender. I had to add a little water, because due to a small portion of greenery, the technique simply “slipped”. Ready green liquid - in a silicone mold. Then, if necessary, I added one piece of ice to my daughter's portion of hot soup - and the soup cooled a little and vitamins. And for adults, just chopped greens ..

Dasha, thank you for all your advice.

Answer: Thanks, Yana, for the idea. My daughter doesn't like greens either. I'll take your advice!

Natasha: | August 2nd, 2012 | 2:37 dp

Um… but what about vitamins? it is clear that scalded one fits more, but in addition to the aroma, I would also like to benefit. Otherwise, why bother? I don’t know about cheaper: if you have your own garden, then yes, you’re lucky. I buy greens at the market. A small bunch 10 rubles, a little more 20 rubles. If for the aroma and volume of greens in the soup, you can buy dried in bags (seasoning without salt). I personally feel sorry for buying greens for 200 rubles and putting it in the freezer, thereby destroying its beneficial properties.

Answer: if you prefer to use dried herbs, then you can do it that way - I don’t argue. I can even tell you.

Love: | August 1st, 2012 | 9:58 am

Class! Cubes with greens. And I loaded the packages, and of course the smell. THANK YOU,

Alena: | May 8th, 2012 | 9:25 am

I advise you to chop parsley, dill, green onions before freezing: it’s more convenient and there are more places) Dasha, thank you for such a wonderful and useful site! Many homeowners will find these tips helpful.

Alena: | May 8th, 2012 | 9:20 am

I freeze basil and hot peppers this way. Only I don’t cut the basil by hand, but throw it into the grinder / not up to porridge !!))) /. It turns out finely chopped greens) But I tear the hot pepper while it is still green, not red, put on gloves, cut the pepper in half and cut thinly thinly. Then the process occurs according to the principle of freezing greens. The pepper does not lose its sharpness, and in winter, a green, spicy pepper looks stunning in the broth! I advise))

Answer: thanks, Alena, for additions!

Tanya: | March 21st, 2012 | 6:40 am

I store in a plastic container, tamping not very tightly, sometimes immediately a mixture - for soup, for salads.
The smell right now - in the spring - is much more fragrant than the shop-greenhouse.

I just cut off the right portion with a knife thinly, - the frozen greens are fragile, it turns out immediately ready-made filling in the soup,
and if you need pieces, for example, curly parsley, I take it apart with my hands.

It takes a long time to write - but in fact - quickly, the rest does not have time to thaw, I put it back in the freezer

Answer: greens just do beneficial to freeze. And more fragrant and cheaper than the one that can now be bought under the conditional name “fresh”.

Dasha: | August 13th, 2011 | 7:07 am

The idea is not mine, someone peeped it. But very convenient :)

Dasha: | August 13th, 2011 | 7:06 dp

Yes, such a problem can occur during long-term storage. To avoid this, freezing should be stored in special plastic sealed containers. And what is in ordinary bags - to spend in the first place. Well, store greens in a separate box from meat and fish.

Valerytzc: | August 13th, 2011 | 6:32 dp

I read you through LiveJournal. Everything is delicious, and it's just brilliant!!

Anonymous: | August 13th, 2011 | 6:27 am

And then this greens does not smell like a freezer? I tried to freeze chopped greens, by the beginning of winter it began to smell, an indefinite but noticeable smell

Greenery. This makes it possible to nourish the body with the necessary vitamins and other beneficial substances in winter, when getting fresh vegetables and fruits is problematic. On our website you can find best recipes freezing of various products. In this article we will talk about the correct freezing at home.

What greens can be frozen

Perhaps, it is best suited for such a storage method as freezing. After all, it is it that allows you to save most of the valuable substances that make up the plants. And greens are very useful for the human body, and nutritionists everywhere recommend introducing it into the daily diet. So, for example, it contains up to 25% of the daily iron requirement for the human body, and contains four times more vitamin C than, for example,.

However, not all greens can be frozen. So, do not recommend freezing as it becomes watery. In addition, it changes its taste and attractive appearance. Although culinary experts say that there are several recipes that can be used to avoid this problem. For example, add a plant to dishes in an unfrozen form, or freeze with or.

Many are interested in whether it is possible to freeze the leaves for the winter. This should not be done either. After defrosting, it turns into an unattractive porridge that no longer has a fresh taste or smell.

Freezing is also not recommended. If there is a need to preserve it for the winter, it is better to use drying. This will keep the flavor better.

For soup

For soup, frozen ones are perfect. They can be frozen individually or as a mix.

To decorate dishes

To decorate dishes, you can freeze curly and ordinary,. Also, greens are frozen for filling in savory pies. For this purpose, and are well suited.

For tea

Excellent is obtained from frozen. You can also freeze tea sets from:

leaves;
leaves;
leaves;
leaves;

In addition to tea, such frozen decoctions are great for cosmetic procedures, wiping the face.

Preparing greens before freezing

Preparing and freezing greens for freezing is very simple. First of all, it must be washed - pour water into a bowl and rinse well in it several times. Then rinse under running water.

Then the herbs need to be dried well, but not more than an hour. Excess moisture will lead to the formation of unnecessary pieces of ice. To dry, the grass should be placed on a paper or cotton towel.

If you plan to freeze the green mass in bunches, then you will need to remove the stalks. When freezing in other ways, the greens will need to be finely chopped using a sharp knife or scissors.

Also, some plants recommend blanching before freezing. In the case of greens, this means scalding with boiling water. It is important to understand that during this process, some of the vitamins disappear and the smell weakens somewhat.

Important! The less time passes from the process of collecting herbs to freezing, the more vitamins will remain in the plants..

Freezing methods

There are several ways to freeze fresh herbs for the winter. They must be selected depending on where you plan to use it in the future.

in bunches

In order not to bother much, the green mass can be frozen in its entirety in bunches. Here's how to do it:

From the washed and dried, with the stems of the greens removed, form a small bunch.
Wrap it in cling film or foil, forming a kind of sausage or roll.
Place in freezer.

To use, you will need to remove the "sausage" from the freezer, open it from one end and cut the required amount of greens. Pack the rest and place back in the freezer. In case of accidental violation of the integrity of the film or foil - wrap with a new layer.

You can freeze any greens in bunches. In this form, it can be used in salads, first courses, side dishes, pies, sauces, pizza.
There is also a way to store greens in bags and containers:

Dry the washed branches and put on a tray (baking tray, tray, plate, dish) in one layer.
Put in the freezer for two to three hours.
After this time, remove the branches from the freezer and scatter them in vacuum or regular bags, or in plastic containers.

The green seasoning prepared in this way is removed from the freezer immediately before being placed in the finished dish and, without defrosting, cut, and then added to food.

sliced

If you have time, then all the grass that you plan to freeze will need to be chopped.

Sliced plants are frozen in this way:

Wash and dry.
Finely cut with a knife or scissors.
Placed in a regular or vacuum bag.
Well leveled and let out air.
Send the package to the freezer.

So you can freeze one type of grass or several. Preferably in small batches.

There is another way to freeze cut plants:

Finely chopped green mass is wrapped in a film, thus creating a “sausage”, as is the case with bunches. The length of such a package should not exceed 10-12 cm - this is enough for four to five uses.
"Sausage" put in the freezer.

ice cubes

Few people know how to freeze greens in the freezer with cubes. However, this is a simple matter and not at all troublesome. Here's what the process looks like in practice:

Washed and dried plants finely chop.
Place, tamping, in molds for ice.
Fill molds with water.
Place in freezer.

Cubes can continue to be stored in the ice tray. And after freezing, you can take them out and pour them into one container or bag.
Cubes are also great for freezing herbs for tea. To do this, they are first brewed in a teapot, and then, after the tea has cooled, it is poured into ice molds. After freezing, it is good to add such cubes for a herbal taste to ordinary hot tea or simply to boiled water. They are also used to wipe the face with various skin problems, or for toning.

Shelf life

Frozen herbs are usable for one year after freezing. In the future, they will lose large quantity their valuable substances and remain tasty, but useless for the body.

It is convenient to freeze greens in plastic bags, silicone molds, plastic containers. Metal or glass containers are not suitable for these purposes.
Packages with frozen plants should be made small, for several times of use. If the grass is stored in bunches, then it must be cut very quickly so that the remaining branches do not have time to unfreeze. Re-freezing of the product is strictly prohibited.
When freezing plants in bags, the air must be completely removed before placing them in the freezer. A straw for a cocktail will help with this, which is inserted into a small hole where the bag is closed or tied.
In the freezer, greens can be kept in the same compartment with, but not next to, fish.
In packages, you can freeze a mix of vegetables and herbs, soup sets with the addition of herbs.
It is not necessary to grind the grass with the help of cutting objects; a blender will quickly cope with this task.
If you plan to freeze the herb cubes, it is advisable to use separate molds for this purpose, as they tend to absorb the aroma.
When freezing simply chopped plants, or in cubes, before being placed in bags and an ice mold, they must be poured over with boiling water, that is, blanched. It is better to put the grass in a colander for this - so the water will drain quickly. Plants are sent for freezing after they dry out.

Any dish will become more fragrant and tastier if you add a little dill, parsley or, for example, basil to it. We offer you to get acquainted with the rules and tricks of freezing greens for the winter.

What greens can be frozen?

Not all vegetation can be frozen. They retain their useful properties:

dill;
parsley;
basil;
cilantro;
tarragon;
sage;
thyme;
St. John's wort;
black currant leaves;
raspberry leaves;
strawberry leaves;
Melissa;
mint;
arugula;
sorrel;
spinach;
leek;
oregano.

Please note that ordinary green onions and lettuce should not be stored in the freezer, because after defrosting they become lethargic and watery, completely losing their taste.

convenient to store different types greens and vegetables in the freezer, with this method of processing, vitamins are preserved

How to prepare greens for freezing?

For long-term storage in the freezer, only fresh herbs that have been harvested within the current 24 hours are suitable. Be sure to sort through each branch, removing sluggish and yellow sprouts, thick leaves. Rinse thoroughly under cold running water and then dry on a soft cotton towel. Also remember that you should not keep the vegetation in the open air for more than 2-3 hours, otherwise it will wither.

Freezing methods

In bundles

The simplest and fast way"Ice" conservation is the storage of greens in whole bunches. Take a few fresh twigs, remembering to wash and dry first. Place the product in a plastic bag or cling film, flattening slightly to release excess air. Tie up and place in the freezer. Such a blank can be stored throughout the winter, defrosting in whole or in parts. Also, many housewives separately cut thick stems and freeze them. This spice can be added to soups and broths to give them a pleasant aroma.

In shredded form

Finely chop the selected vegetation. Lightly dry for 1 hour, spreading on a simple cutting board in an even layer. Then put it in the freezer for about 30 minutes. After the greens have hardened a little, transfer them to a plastic container or bag. Fresh herbs can be cold-preserved either individually or as mixtures. Here are some simple examples:

300 gr. dill, 450 gr. parsley, 300 gr. basilica;
250 gr. thyme, 50 gr. oregano, 150 gr. mint;
300 gr. sage, 100 gr. tarragon, 500 gr. spinach.

ice cubes

This method of preservation is ideal for preparing various soups and stews. Most often, sorrel, dill, parsley, basil or spinach are used for this option. Prepare the desired vegetation in advance, grind to a puree state using a blender or mixer. Pour into ice cube trays, filling with water. Put in the freezer. Take out if necessary ice cube by throwing it into the boiling broth.

With butter

Butter Freeze is for hard-stemmed herbs such as basil, thyme, sage, or oregano. Later, this seasoning can be added to all kinds of hot dishes. Finely chop the greens. Fill her molds, filling with any oil of your choice: olive, vegetable, linseed. After 24 hours, the grass will reach complete freezing.

olive oil - 200 ml;
thyme - 1 bunch;
salt - 1 tsp;
garlic - 2 cloves.

Grind the garlic and thyme in a blender. Salt. Stir. Pour into ice molds. Pour in olive oil. Put in the freezer. Add to cereal or boiled potatoes.

in tomato juice

For cooking various sauces, as well as gravies, stews and hot appetizers, freezing is allowed in tomato juice. You will need:

tomato juice - 250 ml;
garlic arrows - 3 pcs.;
basil - 1 bunch;
dill - 1 bunch;
parsley - 1 bunch.

Grind herbs in a blender or mixer along with garlic arrows. Pour the mixture into ice cube trays. Fill with juice. Place in freezer compartment.

Before freezing fresh herbs, pay attention to the simplest recommendations.

Store herbs in plastic bags, cling film, silicone molds, or plastic containers. Metal and glass containers are not suitable for these purposes.
Divide the vegetation into small volumes so that you do not have to defrost it entirely, but only in parts, for example, to prepare one dish.
Before you put the bag in the freezer, be sure to remove excess air from it.
Remember that re-freezing of the product is not allowed.
Observe the commodity neighborhood. Place herbs on the same shelf as vegetables and fruits, keeping them away from meat and fish.
To make ice-grass cubes, pour boiling water over the prepared vegetation, and then let it cool a little and dry.
Frozen products can be stored at a temperature of -17 C for 12 months.

Diversify your winter menu by adding fragrant fresh spices. Knowing about various ways freezing, you can easily make delicious homemade preparations. Bon appetit!

Freezing vegetables and herbs is another way to preserve fruits for the winter. Recently, many housewives have been using this method of harvesting.
At negative temperature stops the action of various factors, under the influence of which the spoilage and oxidation of products occurs.
Most of the vitamins, especially C and A, are destroyed under the influence of air and light, therefore, with long storage and withering of vegetables, their vitamin content gradually decreases. With proper and quick freezing, the useful properties and composition of vitamins are preserved in the fruits.
A big plus is that before the freezing process, the fruits are washed, cleaned and crushed. Before preparing culinary dishes, it remains only to extract some of the frozen vegetables (greens) and subject them to the necessary heat treatment.

Freezing vegetables:

Wash the selected fruits, remove the damaged parts, cut off the stalks.
chop the vegetables in such slices that you will need in the winter season when preparing vegetable stews, sauces and frying for first courses.
Moisture is released from chopped vegetables (greens), which turns into ice in the freezer. It is necessary to pre-dry the chopped mass by laying it on a towel or tray. Vegetables are ideally dried in special electric dryers.
so that the pieces do not stick together in the freezer, set the trays with dried vegetables to the quick freeze mode and soak for 1-1.5 hours. Then pack in plastic bags or molds and send it back to the freezer.
When new food is loaded into the freezer, the temperature in the chamber rises slightly, so freeze prepared vegetables in small batches.
vegetables and mixtures for cooking and stewing should be put in a pot or pan, without defrosting, directly into boiling broth or fat.
if possible, do not re-freeze the workpieces, otherwise they will lose their taste and benefits.

Freeze greens

1. Any spicy greens, onions, young shoots of garlic, as well as sorrel and spinach are suitable for freezing.

2. To wash the greens well from sand and earth, place the bunches in a deep container and rinse in several waters.
3. Chop the finely prepared branches, lay on a towel and let the excess moisture evaporate.

4. Distribute the green mass in an even ball on the tray, freeze in fast mode.
5. Pack greens in small trays (plastic bags). Release the air from the container, pack tightly, send to the chamber for further storage.

6. Use frozen greens in the same way as fresh. Sprinkle all kinds of salads, canned food, add a couple of minutes before being ready for a hot dish.

Freezing bell pepper

1. Sweet pepper can be frozen whole (for stuffing) or cut into slices (for stewing and frying).

2. For whole washed fruits, cut off the stalk and remove the seeds, rinse again, dry on a towel. Freeze at -23°C to -26°C, then stack the peppers one on top of the other. Wrap the fruits with cling film or pack in plastic bags, send to the freezer.

3. To dress the first courses, chop the pepper into strips or cubes. Dry before freezing. Spread the pieces on a flat dish with a thin ball, place in the freezer for 2 hours. Then pack in bags, tie tightly and put back in the freezer.

Freezing carrots

1. Carrots often spoil when stored on outdoors. Freezing grated will help preserve valuable fruits without loss.

2. Wash and peel the carrots, grate with a grater with large holes or chop into thin strips.

3. Dry the crushed mass, freeze in fast mode, laying it on a tray. When the carrots have hardened, fill plastic containers in small portions, pack tightly, close with lids and send to the freezer.

Freezing mixed vegetables

1. To winter period prepare healthy meals, Freeze Assorted Sliced Fresh Vegetables.
2. Mix the prepared fruits to your liking. Take, for example, equal parts eggplant slices and lettuce peppers, add grated carrots. Freeze in the same way as bell peppers.

3. Healthy and fragrant dishes are obtained from frozen cauliflower. For a kilogram of cabbage, take 200 g of carrots, onion and pepper. Disassemble the cabbage into small inflorescences, chop the rest of the vegetables. Freeze each cut separately, then mix, pack in bags or containers.

4. For frozen vegetable dishes, dip mixture without defrosting into simmering broth or tomato sauce. Stew until cooked, add seasonings, salt, sprinkle with herbs at the end.