ParsleyYou can collect the entire season, cutting off as needed, while the plant growing on the open field remains green and juicy until late autumn.
- Parsley Harvesting: Harvesting
- Easy and simple: how to dry parsley for the winter
- Ways to freeze parsley
- Normal freeze (bunched, crushed, diced)
- Frozen parsley with butter
- Freezing parsley with sunflower oil
- How to pickle parsley
- Pickled Parsley Recipe
Parsley Harvesting: Harvesting
Most parsley varieties are ready to be harvested two to three months after planting. When harvesting for the winter, it should be noted that the young sprigs of parsley are the most fragrant, so it is best to collect first-year parsley.
Stalks with three or more branches with leaves are suitable for harvesting. Gathering greens, cut the stems at the root, in time new branches will grow. It is better to cut the stems growing on the edge of the bush, in this case, the inner shoots will develop better. Before frosts, cut off all the stems so that the parsley does not die and sprouts next season.
Easy and simple: how to dry parsley for the winter
Drying parsley is one of the easiest options on how to keep parsley for the winter without frosting. For this preparation, you need young greens with soft stems and leaves. If you do not grow yourself, and buy, do not take the greens standing in the water. Parsley absorbs moisture and will dry for a long time.
Greens grown on their land are harvested for drying in dry weather. Greens are sorted out by discarding the yellowed or faded leaves and stems, the stalks are slightly shortened. Rinse the parsley and dry it on a towel. Can be dried in bunches: having gathered several twigs, they are tied with a culinary thread and hung in a ventilated place in the shade. Drying in the shade is the basic rule of how to prepare parsley for the winter using the method of drying, while retaining the aroma.
Greens will turn yellow from direct sunlight, and its oils will evaporate. Dried bundles of greens in about a week. Greens are carefully removed from dried beams, separated from the branches, crushed and stored in a closed glass dish for about a year.
You can dry the parsley in the already chopped state, scattering it on thick paper, but observing the same conditions. If weather or living conditions do not allow air drying,use the oven. You can dry on a baking sheet, covered with parchment, at a temperature not exceeding 50 degrees.
Ways to freeze parsley
If the question arises whether it is possible to freeze parsley for the winter, then it is not only possible, but necessary. In parsley, a lot of vitamin C is needed in the winter. In addition, the greens will give the dishes both taste and aroma, and during holidays, parsley will serve as a wonderful decoration of dishes.
Normal freeze (bunched, crushed, diced)
To freeze take only fresh greens, parsley washed, sorted and cleaned yellowed and sluggish. Then you need to dry the parsley - too much moisture. If you freeze bundles, enough dried greens divided into portioned "bouquets", folded in a plastic bag and put in the freezer.
The next option, how to freeze parsley for the winter, - freeze cubes. To do this, fresh green leaves are separated from thick stems, crushed with a sharp knife. Then tightly stuffed with hardwood ice molds, pour purified water and put in the freezer.After some time, the cubes can be shifted into packages to prepare the next batch.
Another option is how to make parsley for the winter cubes, - it is grind in a blender. At the same time, Parsley will put its juice in and add water to ice molds. Storage options cubes are convenient: later you just need to add the required number of cubes in the dish.
Frozen parsley with butter
Frozen with butter is best suited for second courses. The washed and dried parsley is finely chopped and poured in melted ice cream in ice tins. After complete freezing, the cubes are laid out in bags or plastic containers.
Freezing parsley with sunflower oil
Perhaps the most attractive method to keep parsley fresh for the winter is to freeze it with sunflower oil. Especially since freezing as such is not needed.Prepared greens are laid, lightly pressing, in glass jars and poured with oil so that air bubbles do not form. Such blanks can be stored in the refrigerator on the bottom shelf or in the cellar.
How to pickle parsley
How to keep parsley for the winter fresh - tell grandmother's recipes. Our ancestors salted for the winter not only vegetables, fish and meat, but also greens. Since salt is a natural preservative and does not allow harmful bacteria to develop, the greens in it will be perfectly preserved.
Not only the leafy part of parsley can be salted, but also the grated root. Ingredients are taken five to one (raw / salt). In deep dishes mix the ingredients and place as tightly as possible in the jars, count on the fact that greens with salt will make juice. Blanks can be stored in the cellar and in the refrigerator.
Pickled Parsley Recipe
Marinated parsley for the winter has one drawback - it can not be stored for more than six months. But more is not needed, in the spring there will be fresh greens. Washed and sifted parsley tightly packed in jars, filled with marinade and sterilized for 30 minutes. Then close the lid and store in the pantry or cellar.
Marinade: per liter of water 1 tablespoon of salt, 2 spoons of sugar and 200 g of vinegar.
Parsley, harvested for the winter according to these recipes, will improve the taste of your dishes, saturate the body with vitamins and give the spring mood with its aroma.
