When to cut parsley to dry. How to dry parsley for the winter at home. green ice cubes

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. About how to prepare dried parsley for the winter at home, read this article.

parsley preparation

The best option when you grow greens yourself 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 way 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 method 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 the chlorophyll to be preserved in the greens, and it does not turn yellow, the 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 everything in the maximum amount. useful material and aroma.

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 still, it contains a lot of 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 greenery.

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 a higher temperature of approximately 65°C.

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,

How to dry parsley at home? This question remains unchanged for housewives, despite the emergence of many other ways to preserve greenery for a long time. However, neither the presence of the "freeze" function, nor the cultivation of parsley in greenhouses on the windowsill, does not at all reduce the role of traditional drying. This is our mentality - for safety net.

Good tradition - harvesting in natural conditions

It is good, if possible, not to resort to the use of kitchen appliances, but to dry the parsley in the fresh air. The result exceeds all expectations. Greens retain not only a wonderful aroma, but a bright green color.

On air

It is better to spread the paper in a well-ventilated place, protected from direct sunlight. The first measure will allow the parsley not to become moldy during the drying process, and the second one will not turn yellow, retain nutrients and aroma. Otherwise, there is a risk of getting a bale of hay.

Action algorithm:

wash freshly picked bunches well from earth lumps and other rubbish
remove yellow damaged leaves
chop the grass along with the stems
lay out thinly on paper
within 3-4 days, periodically stir up the greens
collect in any hermetically sealed container.

On a note! Ready parsley does not require special storage conditions. The main thing is not to allow dampness or foreign odors to it.

Bundle drying

This method is interesting because, as a result, the hostess receives raw materials without coarse stems - only leaves.

A simple task is to collect and tie 7-15 sprigs of parsley into neat, loose bunches and hang them by their ponytails outside in the shade of trees or in a ventilated room.

After about a week (and if the weather gives out heat over 30 ° C, then much earlier), the bundles are removed from the rope and threshed - the leaves are separated from the stem. Parsley drying is completed. The grass is cleaned in a jar and stored until the next harvest.

In the oven

How to dry parsley in conditions of a catastrophic lack of free time or bad weather? You will have to turn to kitchen appliances.

Procedure:

line a baking sheet with parchment
put the parsley in bunches
remove stems without leaves
coarsely chop remaining tops
spread raw materials thinly on a baking sheet
Preheat oven no more than 40°C
dry greens, often turning leaves

The readiness of raw materials is indicated by increased fragility. So, it's time to take out the dried parsley and arrange it in bottles and bags.

Important! A closed oven door can cause greens to steam! And more heat processing - to burning, an ugly change in color and smell. It's not worth the risk.

By the way, the aroma of air-dried and oven-dried (microwave) parsley is different. In the second case, spicy notes will almost always be present in the smell. And still, home-cooked spice cannot be compared with a store-bought product.

In an electric dryer

To stock up on parsley for the future will help a device specially designed for this purpose - a dryer for vegetables and fruits.

The principle of preparing raw materials for laying out on gratings is similar. Parsley should be washed, remove random weeds, shake off to remove excess water, and it is better to spread it out on a towel for a couple of hours.

On a note! Harvesting herbs and herbs on an industrial scale? Pay attention to the centrifuge. The process of removing excess water will become much easier!

Next, you need to carefully study the instructions for the electric dryer model. There, the manufacturer indicates the features of the functioning of the equipment, in particular, the time required to dry the greens. Usually, the indicators vary within 2-4 hours at a temperature of 25 ° - 45 ° C, or even higher.

in the microwave

Why buy special equipment when you can use a microwave? Drying time directly depends on the amount of raw material. It is quite possible that you will have to go through one procedure in 2 stages.

Actions are as follows:

preparation of greens, as usual, consists in washing and removing weeds, damaged branches
the plate is covered with a paper towel
parsley dried with a towel is loosely laid out on top
a plate with raw materials is covered with a second napkin
power is set - 450 W, time - 3 minutes.

Dried parsley is chopped by hand in any convenient way and placed in glass jars.

Important! During the operation of the microwave, the plate becomes very hot, you need to get it with a pot holder!

How to prepare roots?

The washed parsley roots are peeled, chopped on a coarse grater, left in the air for 2-3 days to dry and wilt. Or they are sent for 3-4 hours in the oven (up to 40 ° C).

The finished chips are poured into bags or jars, sealed tightly and taken out if necessary.

Attention! Dried parsley is a concentrate, it is necessary to add spice to food in much smaller quantities than fresh grass!

You can visually see the process of drying greens in the video below.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

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. 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 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.

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

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 sellers use this method 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.

On air

The longest, but no less effective way of drying is in the 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.

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.

In the oven

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.

Watch the video from the Family Menu channel - Parsley for the winter. Drying

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.

Video from the Ezidri Master channel will show you how to dry parsley in an electric dryer

In the microwave

In air grill

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.

Parsley greens are a pleasant addition to dishes that improve their taste. But in winter it is quite difficult to get fresh greens. How to dry parsley for the winter in order to enrich your food with taste and benefits during the cold weather? Find out in this article.

How to dry parsley at home?

How to dry parsley at home

Drying allows you to save vitamins and trace elements in greenery and does not require much time. In addition to the leaves, parsley rhizomes can also be dried, this is an excellent addition to the soup.

Tender leaves are selected for drying, rough stems are removed. Greens with any degree of yellowness are also removed. After sorting, the parsley is washed in a bowl of water, then placed under running water. Finally blot with a cotton towel.

The washed grass is either crushed or divided into leaves, the rhizomes are cut into slices.

The easiest way to dry parsley is in an electric dryer. You just need to lay out the ingredients on the pallets of the machine, set the temperature to about 60 degrees and bring to complete drying.

If you do not have such an apparatus, then you can use the oven. Spread parsley thinly on a baking sheet, put in a preheated oven with a temperature of 60 degrees and dry until tender with the door ajar.

Airgill is also suitable - many models have a “drying” function, and you just need to spread the parsley on the grid, set the fan speed to medium or low (depending on the model) and wait.

If you are not in a hurry, you can simply lay out the greens and rhizomes on a tray and put them out in the open air. But be careful not to hit them. Sun rays, otherwise the parsley will turn yellow and lose most of its useful properties. During the drying process, it is necessary to mix the contents of the trays several times.

How to dry parsley in bunches

If you don’t want to bother with the preparation at all, then you can simply wash the whole branches, dry them and put them into bundles, fastening them with an elastic band or thread. Then hang the finished bundles on a rope in a dry, ventilated room or on outdoors. At the same time, they should not fall directly sunlight. This method takes an average of up to a week, depending on temperature and humidity.