Parsley for the winter: the best recipes for harvesting at home with photos and videos

In the midst of winter, the human body needs support. Therefore, since the summer, hostesses begin to prepare various preparations and snacks for the winter. This is necessary to maintain overall he alth. Greenery is no exception. There are several ways to prepare parsley for the winter. The choice is always up to the housewife.

What is the use of parsley

It is difficult to overestimate the degree of usefulness of greens, since the therapeutic effect on the human body is very high. The versatile influence of the constituent elements leads to an increase in the overall tone.

The impact of parsley on humans is:

• improving the work of the adrenal glands;
• improving metabolism;
• anti-inflammatory effect;
• strengthening blood vessels;
• ensure the normal functioning of the brain;
• improving the condition of the body in diseases of the stomach and duodenum;
• stimulate digestive enzymes;
• stimulating appetite;
• feeling full;
• beneficial effect on the organs of vision;
• strengthening gums and more.

When using parsley in any form, do not forget about contraindications. In addition to benefits, it also brings harm. You should consult your doctor before self-medicating.

It is undesirable to use parsley for those who:

• suffers from bladder diseases, cystitis, urolithiasis,
• has chronic diseases of internal organs,
• has a tendency to allergies.

Everything is good in moderation - no need to abuse, and there will be no harm from applying the culture.

Preparing the necessary ingredients

When collecting greens for storage, it is worth considering several rules under which parsley will retain maximum useful properties:

1. The green part of the plants is harvested at any time. The vitamin reserve concentrated in the leaves does not change during different periods of the growing season.
2. Roots are harvested only in autumn, as it is at this time that they are filled with the maximum amount of useful substances.

Before you start harvesting parsley, you need to separate the green part from the rhizome. Sort all the leaves, removing dry, yellowed specimens.

Wash all components and dry well. Then decide on a method of preservation in the winter. It depends on the time available to the housewife and the personal preferences of family members.

Ways to harvest parsley for the winter

For every housewife there are recipes that suit her preferences and wishes. It just takes a little searching. Creating suitable home conditions for blanks is not difficult. And the resulting seasoning compensates for all the effort expended.

The whole plant is harvested for the winter, there are not many ways to accomplish this task:

1. Drying. The roots and leaves of plants are dried in the oven or in the fresh air.
2. Freeze. The crushed parts of the culture are frozen and stored in a freezer.
3. Pickling or s alting. Chopped greens and chopped roots are pickled or s alted.
4. Oiling. The blank is mixed with oil and stored in the refrigerator.

Choosing a culture preservation method should be done by studying the recipes.

Dried parsley

There is nothing difficult about drying parsley. It is enough to fulfill a few requirements, and everything will work out.

How to dry a plant and keep the aroma - this question is asked by many housewives. Compliance with the requirements and rules leads to the fact that parsley retains not only smells, but also mineral components.

The advantage of this method is that parsley loses weight and becomes more compact. And it is easier to store it, and it does not require special conditions.

To prepare green mass or roots for future use, they are washed and dried well. Then sorted out, removing unsightly, diseased and deformed specimens. At the end of sorting, the roots are cleaned.

The greens are dried in a bunch, together with the lower part of the petiole, or each leaf individually.

Roots, depending on the size, are cut into circles or cubes. The prepared raw material remains only to dry. They do it in different ways.

Outdoor

This method is lengthy, but the effectiveness is not affected. Greens are dried whole sprigs or chopped in such a way as for immediate consumption.

For drying, it is placed on a plane, evenly distributing it over the surface on which it is dried. The thinner the layer, the faster the raw material will dry. Lay out no more than 1 centimeter thick.

The greens collected in bunches are hung under a canopy or in another well-ventilated room. Leaves should hang down. It is advisable to exclude direct sunlight on the foliage, as it will turn yellow and lose its attractiveness.

The roots are also dried in the fresh air, cut in an arbitrary way and covered with gauze from insects. Periodically turning the pieces will speed up the drying process and eliminate debate.

Depending on the accompanying conditions, it will take from 5 to 20 days to dry the plant, while not forgetting to periodically turn the raw material over to speed up the process.

In the oven

It doesn't take long to prepare the spice this way. The seasoning will dry much faster than in the first case.

Here it is important not to overdo it with the temperature, because the higher it is, the faster the roots and greens dry. But the appearance and the complex of useful substances that make up their composition suffer from this.

The optimum temperature is 40-60 ⁰С. Washed and peeled roots are cut into cubes or slices and laid out on a baking sheet. Greens are laid out in sprigs or cut and distributed in a thin layer.

Dry with the door open, the approximate time spent in the oven is 5-6 hours. Finely chopped raw materials dry out several times faster.

In the electric dryer

This helper in the kitchen will always help out the housewife. You don’t have to do anything special, the roots must be cut, and the green branches are laid out as a whole.

Set the mode "For herbs", and the temperature is set to no more than 45 ⁰С. It is necessary to periodically look at the process, swapping pallets. It is difficult to specify the exact time, it depends on related factors: air humidity, slice thickness and much more.

Microwave

Spread the parsley on a plate, preferably flat, cover the bottom with a napkin. The power of the device is maximum. The time for which the raw materials are placed in the microwave is 2 minutes, then you should look at the appearance of the plant. If it is not dry enough, put it on for another 2 minutes. And so on until the mass reaches the desired state.

S alted parsley

An effective way to preserve a crop for the winter is to sprinkle it with s alt. There are many recipes for its preparation. It is required to choose the most suitable method.

Twigs

It is not difficult to s alt in this way, the minimum ingredients are used:

• parsley - 400 grams;
• s alt 100 grams.

The greens are sorted out, washed with running water and separated from the coarse stems. The prepared glass container is scalded with boiling water. The sprigs are mixed with s alt so that it is evenly distributed. Then spread in jars and put away for storage. A refrigerator, balcony or other cold room will do.

The classic way at the bank

Proven over the years method, preserves the beneficial substances that make up parsley. No additional ingredients are needed. All unusual methods require a lot of time to prepare, but this recipe is simple and no less useful.

Ingredients:

• parsley - 300 grams;
• s alt 3 tablespoons.

Well-washed greens are wiped with a towel, chopped and ground with s alt. The more carefully they do it, the better.

The resulting mixture is packed into sterile jars and closed with any lids, at the discretion of housewives.

The lid should close tightly without letting air through. This will prevent signs of spoilage.

S alty seasoning keeps well in the refrigerator or cellar. Mold may form at room temperature. Any dishes and salads are prepared with this parsley.

With dill

To pickle parsley with dill, you need a minimum set of ingredients. And the benefits are multiplied. The amount of greens is determined by the housewife, it is important to observe only the proportions of s alt. If there is more of any raw material, it's okay.

Ingredients:

• equal amount of dill and parsley;
• s alt at the rate of 200 grams per 1 kilogram of green mixture.

The green part of the plants is washed well with water, then it must be dried. Grind raw materials in any convenient way.

Then, in a separate bowl, combine all the ingredients, s alt is thoroughly mixed with the green mass. Then proceed to tamping. If simply folded, the greens will begin to deteriorate. It is necessary to slightly not report to the top, leaving a gap between the lid and seasoning.

To prevent spoilage of the finished product, housewives pour a little more s alt on top of the workpiece.

Banks are kept cold. If they are small and there are not many of them, then a refrigerator is quite suitable.

With celery

Everyone is recommended to try to cook this preparation with s alt. It turns out a he althy vitamin mixture, perfect for dressing dishes, salads and soups.

Ingredients:

• parsley, celery and dill - 250 grams each;
• s alt - 250 grams.

First of all, the green parts of plants are sorted and washed, be sure to remove all unsightly specimens. Cut out thick stems. Cut into pieces 2 centimeters long.

Celery root is peeled and cut into the same strips. Put in a separate bowl.

First, combine greens and s alt, grind well, then add celery roots. Everything is well mixed and put into jars. The workpiece should be tamped, then put in the refrigerator.

Freeze parsley

An equally effective way of harvesting greens for the winter is freezing. The culture retains the entire supply of nutrients, thereby helping to maintain immunity in the middle of winter.Freezing plants will take quite a bit of time and effort. There are 3 ways, which one is the best, the hostess herself will decide.

In a bag

You only need parsley. The quantity is not limited. Leaves are well washed, sorted and dried.

If the greens lie for more than 30 minutes, it will begin to wither. This will make the preparation process more difficult.

Drying with a towel is quick and efficient. Next, cut in any way or as for immediate dressing of the dish.

The finished chopped green mass is laid out in bags. Do not freeze in large quantities, it is not advisable. After repeated defrosting, the remains will turn black and will not go to the gas station. Next, the bags should be frozen.

Cubes in ice cube trays

A more time-consuming way of harvesting greenery in the winter. You will need boiled water and greens.

Parsley is washed several times in cold water. You do not need to dry it, as it is filled with water. Finely chopped, it will be easier to ram into small cubes of the form.

Arranged in molds, compacted and poured with chilled water. Put in the freezer for several hours. After the cubes are frozen, take them out of the mold and put them in bags. For convenience, sign.

In bundles

This is the fastest way to save greens, but you should dry them well. The bundles are formed based on one preparation or two. Leftovers will keep in the fridge for a few days, no more.

Ready-made bundles are wrapped with pieces of cling film or put into a plastic bag. And sent to the freezer until demand.

Preparing fresh parsley in vegetable oil

To properly prepare this dish, nothing special needs to be done. Greens are prepared in the same way as with other storage methods for the winter.

Parsley is crushed and placed in a dry container. In this case, ramming is not necessary; then pour vegetable oil and store the dressing in the refrigerator.

Marinated parsley

The appetizer is made a little more complicated than the previous recipes, as the marinade must be prepared.

Ingredients:

• parsley;
• leaves of horseradish, cherries, currants;
• garlic - 2-3 cloves;
• s alt, at the rate of 1 tablespoon per liter of water;
• bay leaf, allspice;
• 70% vinegar - 0.5 teaspoon per 1 liter jar;
• water.

Make a preparation for the winter should be like this. Parsley is washed and sorted, cut in an arbitrary way. Spread in jars, with previously added leaves of cherries, currants, horseradish and garlic cloves. Prepare the brine: for 1 liter of water, 1 tablespoon of s alt. Pour into prepared jars and close with lids. Sterilize for 15-25 minutes, depending on the size of the container. Roll up and clean in the cellar for storage. It is better to cook such a seasoning in the summer, when the greens are richest in vitamins.

Canning

Preservation is one of the ways to harvest parsley for a long shelf life. Difficulties with cooking will not arise even for a beginner. The main preservative in all recipes is vinegar.

To prepare the blank, you will need directly greens, vinegar and s alt.

Parsley is prepared, as in all other recipes. Rinse well and dry. Cut into pieces 5 centimeters long. Carefully stack in jars, then prepare the brine. For 1 liter of water 1 tablespoon of s alt.

Add 2 tablespoons of 6% vinegar to ready-made jars and fill with brine. Do not add to the top, leaving about 2 centimeters.

Install in a container for sterilization. Boiling time is approximately 10-15 minutes. As soon as they are ready, the jars are rolled up and removed until completely cooled under a blanket or blanket.

Storage rules

To keep the blanks during the winter, you should follow simple recommendations. The storage room must have a constant temperature. Drops should be avoided, this has a bad effect on spins.

Approximate temperature regime for the safety of the product - 0 ⁰- +10 ⁰С. Humidity is 80%.

Frozen greens should not be thawed and re-frozen, this will cause the mass to turn black and become unfit for consumption.

Store dried herbs in a tightly closed glass container, in a dark, dry place.

Recipe-prepared condiments require cold storage for long-term storage. Suitable refrigerator, glazed balcony or cellar.

Harvested greens, which, if necessary, is always at hand, helps out in the middle of winter. In addition, it helps to support the body during a period of vitamin deficiency.

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