Preparation of vitamins for the winter. How to store parsley at home?

Parsley has a tart taste and fresh aroma. It perfectly complements any dish. It is great if fresh greens are always at hand and can be picked from the garden. This opportunity can boast a few. Usually you have to buy greens in the store and take care to keep it fresh longer.

Parsley, purchased in a supermarket, is inferior in taste and useful properties to that which they have just plucked from their own garden bed. Therefore, it is better to save greens for the winter than to buy in the store. We will tell you how to prepare and store herbs throughout the winter in the refrigerator and not only so that it stays fresh and preserves its aroma.

The importance of proper storage

Everybody knows that parsley from greenhouses is devoid of vitamins and trace elements, as it was grown in artificial light and on special substrates. It contains quite a lot of nitrates and various chemicals, which is necessary to increase yields.

Properly harvested and collected from their beds parsley retains all the useful qualities of the entire winter period. Therefore, it does not harm health.

How long can you keep without freezing?

Under the influence of sunlight parsley after a few hours loses vitamin C. Therefore it is better to store it in the refrigerator in a well-closed container or package. After a couple of days, it loses its presentation. And a few days later she becomes lethargic. Parsley can be stored for a maximum of one month without freezing.

How to store in the winter at home: step by step instructions

At room temperature

Heat badly affects the preservation of the beneficial properties of parsley, at room temperature it can be stored for only a few hours, then it will begin to wilt. In a warm room, greens very quickly lose vitamin C. It is possible to increase the period of freshness of parsley for 3-4 days if you wrap it tightly in parchment or a napkin and put it in a dark cool place. Or put greens in a container just like flowers are kept in a vase.

In a refrigerator

With the following tips, fresh parsley can be stored in the refrigerator for at least a week.

• Method number 1.
  1. Rinse the parsley thoroughly in cold water. It is better to wash in a deep bowl, and not under running water. After washing, it is not necessary to drain the water from the tank, but simply to get greens. So all the sand will remain at the bottom of the dish, and not on the green. Then you just need to rinse the greens under the tap.
  2. Put the washed parsley on a dry towel and leave to dry for fifteen minutes.
  3. Fold dried greens in a container with a tight-fitting lid. Also suitable for storage bank with a lid.
  4. Put in the fridge.

  In this way, the greens will remain for about a month.

• Method number 2.
  1. Rinse greens, lightly dry and put in a plastic bag.
  2. Open the bag completely to get air.
  3. Tightly tie the package.
  4. Store in the refrigerator on the bottom shelf.

  This method will help to save greens for a couple of weeks.

• Method number 3.
  1. Rinse the parsley, blot with a towel.
  2. Wrap in kraft paper or a thick paper towel.

     You can't use newsprint because paint is harmful to health.

  3. Spray paper with water from a spray bottle.
  4. Wrap the package in a plastic bag.
  5. Put in the fridge.

  Parsley will last 2-3 weeks.

• Method number 4.
  1. Trim the parsley roots.
  2. Put the bundle in a jar of water.
  3. Cover with a plastic bag.
  4. Change the water every other day.
• Method number 5.
  1. Parsley bust, but do not wash.
  2. Put in a plastic bag.
  3. Send there one or two unpeeled and cut into four bulb onions
  4. Pack tightly tie.
  5. Every five days to get the package, remove the greens and onions, wipe the package dry and fold the greens again. Onions should be replaced each time.

We offer to watch a video about parsley storage:

How to prepare: an algorithm of action

There are three main ways to save parsley for the winter.

1. freezing;
2. drying;
3. on the bed;
4. blanks.

Each method has its own characteristics. In this way you can harvest not only bundles of greens, but also roots, which can be used to prepare various sauces and marinades or simply add to the first and second courses.

Drying

The seasoning obtained in this way takes up little space, retains almost all mineral salts and vitamins. But the drying process takes too much time.

You can dry parsley in several ways:

1. outdoors;
2. in the oven;
3. in the microwave;
4. in a special dryer for vegetables and fruits.

We offer to watch a video about drying parsley:

Outdoors

Parsley can be dried in two ways.

1. Slice and spread on paper. Be sure to cover it with gauze.

   In order to avoid the appearance of mold, you should turn the chopped parsley.

2. Bundle and hang on a rope.

Parsley in this way will be ready in 7 days.

In the oven

Parsley cooks much faster, but loses some of its nutrients.

1. Leaves must be separated from the stems and crumbled.
2. Put in the oven preheated to 50 degrees, stirring occasionally. Do not close the oven door.
3. Dried parsley should be laid out in glass jars.

Store in a dry and dark place. Dried parsley is suitable for use for 2 years. It is very profitable, because this shelf life allows you to collect the product for future use.

Frost

Frozen parsley preserves the natural taste, appearance and smell. It contains all the nutrients. After defrosting the leaves look fresh and alive.

It is best to freeze the parsley in small portions.. Defrosting and freezing is bad for preserving the nutritional value of greens.

Another advantage of freezing is simplicity.

• Method number 1.
  1. Rinse the parsley thoroughly, dry it, trim the stems, remove the rotted parts.
  2. Packed ground should be packed in bags or tight-fitting containers.
  3. Place in freezer.

  You can chop parsley before freezing. If not only parsley is harvested for the winter, but other greens, it is desirable to sign each of its species. So you can reduce the time to search for the desired product in the freezer.

• Method number 2.
  1. Wash the parsley, towel dry.
  2. Put on plastic wrap in the form of a thick sausage.
  3. Wrap the resulting sausage tightly. You can use the thread for strapping.
  4. Put in the freezer.
• Method number 3.
  1. Wash the parsley thoroughly and chop finely.
  2. Put the mixture in ice tins and add water.
  3. Place in freezer.

  In the same way you can freeze the parsley in olive or melted butter.

We offer to watch a video about parsley freezing:

On the garden

The method of storing parsley in the garden is not suitable for everyone, but only for those who live in their home and grow greens in the garden.

Parsley can be left on the garden for the whole winter.

1. Be sure to mark the place of its cultivation with pegs or other objects. Otherwise, in winter, when the snow falls, you can simply forget where it is stored.
2. If necessary, you can undermine the snow and rip the required amount of greenery.
3. Be sure after that you need to sprinkle with snow.

The advantages include the fact that no manipulation of parsley is needed; freezing will go away by itself. But in this case it is more difficult to get greens, because you have to dig it out.

Blanks

In the marinade

Parsley mixed with salt is beautifully stored for a long time and does not lose the aroma of freshness and special taste. This method has a big minus - if you make any mistake in the sterilization or the preparation of the marinade, you can spoil the whole piece.

• Method number 1.
  1. Greens thoroughly washed and dried.
  2. Place garlic and bay leaves in pre-sterilized jars. Fill with parsley and pour in pickle.
  3. Marinade is very simple to prepare: add 50 grams of sugar and salt to a 1 liter pot of water. As soon as the solution boils, pour vinegar into it and remove from heat.
  4. Roll up the jars with the billet and leave to cool.

  Parsley prepared in this way can be stored in the refrigerator for no more than half a year.

• Method number 2.
  1. Fill the jars with parsley as in the previous recipe.
  2. Pour with saline. Its temperature should be about 80 degrees.
  3. Leave the billet for three days to ferment, occasionally removing the foam.
  4. Close the jars with lids and refrigerate.

  This method allows you to save parsley for 3 - 4 months.

In vegetable oil

1. Rinse the parsley thoroughly and chop finely.
2. Pour into glass jars. Greens preferably lightly tamped.
3. Carefully fill with refined vegetable oil. Care must be taken to avoid air bubbles. To do this, pour the oil in parts. It will fill the gaps between the parsley as much as possible.

   To prevent mold from starting in the jar, the parsley must be poured on oil for at least 1 cm.

Banks with blank must be closed with vacuum caps., it is possible and just polyethylene. Store parsley, prepared in this way, you need in the cellar or at a temperature of +7 degrees.

Pickling

1. Sterilize cans for salting.
2. Wash and chop the parsley.
3. Lay the greens in layers: a layer of parsley, a layer of coarse salt.

Parsley and preservative is taken in the ratio of 5: 1. Store in the same way as the billet with vegetable oil.

We offer to watch a video on how to pickle parsley:

How to understand that it's time to throw the greens?

1. Fresh parsley.
   • Under the influence of bright sunlight parsley leaves turned yellow.
   • Stems rot due to excess moisture.
   • Brown spots appeared - this is the result of the onset of oxidative processes.
2. Dried Parsley.

   The shelf life of dried parsley is long enough (2 years). If it turned black or mold appeared on it - the main sign that its storage time has expired.

3. In the marinade.

   If the solution in the jar is white or there is mold in it, then you cannot use such parsley for cooking.

By saving the parsley in the ways listed above, it is possible to use tasty and fragrant greens all year round for cooking. It is important to do everything right to preserve all its useful properties.

Watch the video: Parsley - How to Store Parsley (December 2024).