Parsley for the winter – how to dry or freeze, a recipe by a meat miner

Many housewives try to make the most of the summer and early autumn to prepare for the cold season. This is especially true in the context of the impending food crisis and rising food prices associated with an all-out war. And if you already know how to love mint harvest or dill, it’s time to do the same with parsley. theLime shares with you easy ways to dry it, freeze it or season it with salt.

1 way – dry parsley

How to dry parsley in bundles?

We wash the greens in a colander, if the dirt remains, leave it for 5 minutes in a deep bowl. After that, lay on paper towels and let dry for an hour. Then we tie the greens in bundles, hang them in a dry, well-ventilated area. Parsley should be dried for at least 5-10 days. Then we grind the dry raw materials, put them in a glass or tin container and close it hermetically.

How to dry parsley in the oven?

The oven will do this much faster. Grind the pre-washed parsley and lay it on a baking sheet in a thin layer. We heat the oven to 45-50 ° C and dry with the door open for 1.5 to 6 hours – depending on the layer of greens. Also, don’t forget to turn the parsley periodically so that it dries evenly.

How to dry parsley in an electric dryer (dehydrator)?

Before sending the greens to the electric dryer, rinse it in running water, dry it on paper towels. Then cut off the hard parts of the parsley, leaving thin branches. Then spread evenly on pallets or nets with a slight indentation from the center of the container. We enable the special mode “For herbs” or set the temperature manually to 40-45 ° C. To dry the greens evenly, parsley trays should be changed every 1.5 hours. Drying time depends on the humidity of the surrounding air and the size of the cut greens – as a rule, 6-8 hours are enough. It is best to store such herbs in tightly closed glass or foil bags.


2 way – free parsley

How to freeze parsley in cling film?

Cut the washed parsley with a knife. We spread it on the surface of the cling film and wrap it in a roll in a kind of sausages. We send for storage in the freezer. The advantage of these frozen rolls is that if necessary, you can easily cut off the right amount of greens with a knife, and put the rest back in the freezer.

How to freeze parsley in ice cube trays?

We pass the washed greens through a meat grinder or grind it with a blender so that it starts its juice. Then we distribute the resulting mass in special molds for ice cream and send it to storage in the freezer. Then such cubes can be thrown directly into the first dishes during cooking. Such canned greens are stored for 6-12 months at a temperature of -15-20 ° C.


3 way – salt

Another way that our grandmothers and great-grandmothers used was with the help of salt. Rinse parsley and place on paper towels to absorb excess moisture. Then finely cut with a knife. We prepare sterile jars in advance.

We mix parsley and salt in the ratio – 100 g of greens per 20 g of salt. We fill the sterile jars with the resulting mixture, close the lid and send to a cool place with a temperature of + 7-8 ° C.


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