Parsley with salt for the winter recipes. How to preserve parsley with or without freezing for the winter at home and keep it fresh. Pickling parsley for the winter with vegetables

Preparing parsley for the winter and storing it is the topic of my recipe today. More precisely, recipes, since in fact there will be six of them here! 😀 They are just very light and have the same initial basis of action - thorough rinsing and no less thorough drying.

I’ll say right away that these cooking options are suitable not only for parsley, but also for dill and other herbs. I just had a lot of this particular herb. By the way, it is not necessary to make mono blanks of this kind. You can collect and prepare together absolutely any greens that you like.

Making parsley for the winter at home is a great thing, I tell you! I say this with knowledge of the matter, since I don’t have fresh greens in stock right now, but I’m already using the supplies that will be discussed in the topic today! 😉

Yesterday I added it to the soup, and now I’m thinking about how good it would be to bake with such greens or... mmm!

It all started when a neighbor brought me parsley from her garden. Yes, not a bunch, but... a bag! Yes, yes, without exaggeration. After that, a neighbor pulled up, also with parsley, and also with a bag! 😀 But he has curly hair, I love it more! In my opinion, its taste is not much different from the usual one, but its appearance is significantly different. She seems prettier to me 😉 What about you?..

In addition, it stays fresh longer (or is it my glitch?) and retains its presentable appearance for a long time, which is very helpful when serving dishes!

There are a variety of recipes for preparing parsley. You can choose from them the one that suits your taste best and suits the type of storage - in the refrigerator or freezer, in bags or molds, with or without oil...

To salt or not to salt parsley for the winter?

So, today I offer you 5 options for preparations from parsley leaves and 1 from stems. But among these recipes there is no pickling of parsley. Why? I came across some interesting information on the Internet. Many articles write that under no circumstances should you pickle greens (especially parsley) for the winter. This position is explained by this. It seems that when frozen, nitrates are activated in greens, and salt provokes the release of harmful substances- carcinogens and nitrosamines with carcinogenic effects. That is, the consequences for human health are the formation of malignant tumors, fetal abnormalities in pregnant women, and liver damage. 🙁

Believe it or not? After all, several years and decades ago, everyone salted parsley and did not think about it... Of course, it is not possible to determine whether the use of salted parsley in the diet caused damage to health or not. By the way, we are also talking about other types of greens, such as dill, celery, lettuce, spinach.

Moreover, all these scare articles refer to research institutes healthy eating. I admit, I still haven’t figured out whether this means the clinic of the Research Institute of Nutrition of the Russian Academy of Medical Sciences or the Federal Research Center for Nutrition and Biotechnology. Or maybe neither one nor the other? But I was on their websites, searched for similar information and found nothing. What do you think about this, dear readers? It would be interesting to hear the opinions of people with a chemical background! 😉

Harvesting parsley for the winter - ingredients:

• parsley - in any quantity
• filtered water (optional)
• vegetable oil (if desired)

Additionally, I used when preparing:

• colander for washing greens
• tray and clean cotton cloth for drying
• packaging bags (the smallest size available)
• silicone and plastic molds for cannelé and ice
• clean dry small jars

General stage for all blanks:

So, I started by sorting out the greens. Since there was a lot of parsley and little time, I did not have time to process the greens right away. That's why some of it turned yellow.
I took out a large colander and two plastic hearts, which I often use when cooking - they are convenient and... left over from my grandmother, which warms my soul. Every time I look at them and think about her...
The yellowed greenery (as well as any debris) was immediately selected for discarding into one heart. I did the following with the good one - I tore off the stems and put them into the second heart (we will need them later!), and good healthy parsley leaves into a colander.

Then I thoroughly washed the selected greens under cool running water.

I prepared a tray of suitable size and covered it with a clean and dry cotton cloth.
A portion of the washed parsley that fits in the palm of your hand was carefully squeezed out of excess water and laid out on a towel. And so with all the greens.
I spread it out not in a mountain, but in one layer and not tightly, so that the air could pass through unhindered and the parsley was ventilated.

It is better to dry it for 2-3 hours. With less time, water droplets may remain, especially in the foliage of curly parsley. This retained moisture will negatively affect the quality of the greens when frozen or otherwise stored. Is this what we need? That's right - no need! Therefore, we will not rush, we will do everything conscientiously! ;)

Recipe No. 1 - Leaf parsley preparations in food bags.

It is very convenient to freeze parsley in bags. This is perhaps the most compact way. A lot of greenery is wasted, but in the end it takes up little space. The main thing is to release the air from the bags. And, of course, take food grade ones, clean and dry.
Also, it is best to use the smallest bags possible. Do you know they sell these now for lunch? Just enough to fit a sandwich. I didn’t have any packages of that size at the right time, so I had to take those that were available.
Ideally, you should put as much greens in each bag as you can use at one time. In the end, I laid it out with the expectation that I would take out and use the contents of the bag to prepare two different dishes at once.
So... Just in case, I also blotted the dried greens with a cotton cloth. And I put the parsley in a bag. I didn't cut the leaves.

I distributed the greens at the bottom of the bag over the entire width, wrapped the bag several times, trying to get as much air out of it as possible. You can even put them under a press for a short time so that the bags do not swell while you work on the next ones.
That's all - in this form you can already send it to the freezer. I stacked all the bags on top of each other, and in the freezer I put a bag of frozen grated carrots on them to press them down a little and give them shape before they “set” from the low temperature.
Such greens cannot be defrosted and re-frozen (or stored in the refrigerator after defrosting). That is why it is better to put it in small portions in small bags.
You can store greens prepared in this way in the freezer all winter and even longer. If by then there is something to store ;)

You can also freeze parsley rhizomes in the same way - rinse, dry thoroughly, in this case, chop, and then package in clean, dry bags.

Recipe No. 2 - Preparing parsley for the winter, freezing in silicone molds.

Any greens can be frozen not only in bags, but also in silicone molds. Of course, it is better to use those with small notches. That is, relatively speaking, a mold not for standard cupcakes, but for ice. I used cannelé molds. If you don’t know what it is, I’ll tell you soon - stay tuned for new recipes! ;)

So, the basic steps are the same - I washed and dried the parsley leaves well. When they were completely dry, I crushed them as much as possible with a knife.

I put the greens in the molds. You can freeze it just like that. But the greenery is bristling, does not want to compact and sit quietly and calmly)) So I filled it with cold filtered water, which coped with its “restlessness.”

There is another option - chop the greens not manually with a knife, but with a blender. The mass will turn out to be mushy and will no longer loosen!) It will fit well into the cells of the mold. All that remains is to decide which type of grinding you like best. As you can see, I chose the first option. But this does not mean that I am dissuading you from the second one! ;)

Recipe No. 3 - Preparing parsley with butter in silicone molds.

This option is similar to the second. I sorted through, washed, dried, cut with a knife and arranged the greens into the cells of silicone molds. But this time I filled it not with plain water, but with oil. Under its influence, the parsley mass settles, so you can compact it, add a little more and add oil again.
By the way, in this case, as in the two previous ones, you can use not only parsley or more than one parsley. And, for example, combine it with green onions, cilantro, basil, and so on to taste.
By the way, it’s also not necessary to beat with a blender or chop too much with a knife. Perhaps you want to save whole (or almost whole) leaves? No problem - place it in the molds as is.

What kind of oil should I use? You can have fragrant sunflower/olive, or you can have melted butter! At that moment I only had refined sunflower oil, so I used that.
That's all - you can safely put it in the freezer! I covered these ramekins (the ones with oil, not water) with cling film. It seemed to me that it was better this way.

Recipe No. 4 - Leaf parsley preparations in oil in jars.

This preparation, unlike the previous three, we will store not in the freezer, but in the refrigerator.
For packaging you will need small jars. For example, like from Agusha puree or other similar ones. Maybe a little more. But I do not recommend taking containers with a volume of more than 150 ml for this purpose.
So, the preparation is usual - the greens are washed, dried, chopped with a knife. Next, I placed some of it on the bottom of the jar. Filled it with oil. Then I laid out another part and filled it in again. You may ask - why not put all the parsley into the jar at once? But the point is this: there should be no air bubbles left between the leaves of the greenery, and all the grass should be covered in oil inside and out. If you pour the entire contents of the jar at once, this goal may not be achieved.

So, I filled the whole jar like this and poured oil on top. It should always (!) cover the greens. That is, during use, it needs to be topped up if necessary.
Jars should be clean and dry, with a tight-fitting/screw-on lid.
In this case, it is better to use refined sunflower oil, which is what I did. The greenery will then make it aromatic!
But if you really want to, you can top it with olive oil. But do you remember how high-quality olive oil behaves in the refrigerator? It freezes a little. Therefore, before putting such greens into the finished dish, you will need to put part of the preparation in some small bowl so that it thaws. Of course, in this case you shouldn’t heat the whole jar. Well, if you run greens in olive oil when preparing a dish (during heat treatment), then you don’t have to wait for thawing. Storing jars of such preparations outside the refrigerator is not an option!

All that remains is to figure out what is the shelf life of greens in oil in jars in the refrigerator? If everything is done correctly, then 1 month for sure. They say that even up to three months. But I didn’t last that long, so I can’t vouch for it. If the greens have not been dried well and there are still particles of moisture in them, or if you do not ensure that the oil level is always higher than the level of the parsley, then the greens may sour or become moldy. Therefore, let's do everything in good faith so that our work does not go in vain! ;)

Recipe No. 5 - Parsley for the winter, dried herbs.

One of the simplest and, I think, well-known methods is drying the grass. The algorithm for the initial steps is again the same - sort through, rinse, dry thoroughly. Here you can even let it dry :) Let the greens lie and air in the air until they become crispy. This will take several hours. The exact time depends on the temperature and humidity in the room.

For this preparation, you can chop the leaves with a knife (but not a blender), or you can leave them as is. I cut it.
When the greens begin to crunch in your hands, it means they are ready for packaging. Dried parsley should be stored in clean, dry jars. Volume is at your discretion. But it will hardly be convenient to use large banks. It is advisable to keep dried herbs at a temperature of no more than +25"C and not under the influence of direct sun rays.

Recipe No. 6 - Parsley preparations for the winter at home - stems for broths.

And now is just the moment when it becomes clear why I put the parsley stems in a separate bowl and did not throw them away along with the yellowed leaves.
Parsley stems (as well as dill) are a very good and useful thing for flavoring any broth, regardless of the type of dish - whether you are cooking soup or potatoes/pasta/vegetables.
So, I also washed the stems well and left them to dry. If you have time for 2-3 hours, then lay them out on a cloth and in one layer. I left them overnight, that is, they aired for more than 8 hours. Therefore, I simply laid it out on a tray and in two layers.

I chopped the clean and dried stems quite finely with a knife.

I laid it out in the cells of the form. This time I have an ice mold, plastic. But you can also use silicone.
Cut stems are heavier and denser than leaves, so adding water or oil is not necessary. I sent it to the freezer straight like this.
When cooking broths, soups, side dishes and other dishes, you can use them either directly in this form - a frozen cube, or in a tied gauze (like unground spices when cooking sauces), if you want to get only the aroma from them, and then extract from the dish.

All presented types of parsley preparations can be used when preparing absolutely any dishes that include greens in their composition - all meat, chicken, fish, vegetable dishes; soups, side dishes, dumplings/manti/dumplings, salads, appetizers, potato pancakes, omelettes, smoothies and so on...

OK it's all over Now! Six recipes for preparing parsley are in front of you - choose any one! Which one did you like best? ;)

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Parsley is one of the most common types of herbs used by many housewives for cooking. Thanks to parsley, any hot meat or vegetable dish will be filled with the brightness and aroma of summer.

But, alas, climate conditions limit the ability to grow it all year round. How to preserve fresh parsley for the winter so that the maximum amount of beneficial substances contained in it is preserved? Each housewife has her own recipes for preparations: freezing, salting, drying. Let's focus on the most healthy recipes, in which the taste and vitamin composition do not change.

For your information! You can only store parsley in the vegetable compartment of the refrigerator for a month, since the foliage gradually withers, dries out and begins to turn yellow. Parsley root lasts a little longer.

Freezing parsley

Freezing parsley leaves allows you to keep them fresh without losing their taste and beneficial properties, since the structure of the leaf tissue is not disturbed. In winter, this preparation can be added to soups, meat dishes or salads. In addition, freezing parsley is very simple and quick.

Although the principle of preparation is the same: send clean, dried spices to the freezer, there are several methods of freezing:

• The greens must be sorted, washed and dried. It is important to wait for the greens to dry thoroughly, because exposure to moisture negatively affects appearance seasonings
• Then the cockerel should be divided into small bunches and the rough petioles removed. Each bunch should be placed in a separate portioned cellophane bag or wrapped in cling film and placed in the freezer.
• You can also freeze already chopped parsley in bags. The greens are washed, thoroughly dried and chopped. These cuts are then bagged and placed in the freezer. When you need to add parsley, for example, to soup, simply pour out the required amount of greenery from the bag.

Parsley can be frozen in cubes:

• The portions are small and usually one cube is enough to add the necessary aroma and taste to the dish, without fear of adding too much. This way you can freeze greens chopped in a blender.
• In this case, the parsley will give juice, which will help fill the entire mold.

The disadvantage of this method is that individual leaves will not be visible because the greens will be pureed.

If you want to see pieces of parsley in the dish, you can put chopped greens in molds and pour water into them. These ice cubes are then added to soups, hot meat or vegetable dishes. Water can be replaced with oil (melted butter, sunflower or olive). These cubes are a great addition to dumplings, fried meat, potatoes or rice dishes.

Advice! When freezing parsley for the winter, you can make a mixture of various herbs to suit your taste. For example, add dill, green onions, basil or chopped garlic.

Parsley preparations in oil

In order to prepare herbs in oil for the winter, you need to prepare parsley:

• It should be sorted out, all dried or rough leaves and stems removed and washed thoroughly.
• Then the parsley is laid out on a towel to dry.
• After this, the greens are finely chopped and packed tightly into clean jars prepared in advance.
• When all the greens are placed in jars, vegetable oil is poured into them so that the oil completely covers the parsley and there are no air bubbles left between the greens.
• The jars with the preparations are tightly closed and placed in the refrigerator or any other cool place. Such preparations should be stored at a temperature from +1°C to +8°C.
  

Pickling parsley

Nowadays, rarely does anyone use such an old method as pickling greens. But in vain. Salt is an excellent preservative that preserves everything beneficial features parsley and protects against the development of harmful microorganisms.

• As with other methods of preparing preparations, the parsley should be washed and dried. For pickling, it is good to use not only greens, but also grated parsley roots. To pickle greens, you need to take the ingredients in the following proportions: 5 parts of greens and root vegetables to 1 part of table salt.
• The cockerel and salt are mixed well and placed in clean glass jars. Tightly closed containers are stored in the refrigerator, and when preparing dishes, this spicy salt is added to taste.

The main thing to remember is that you may not need to add additional salt to the dish.

Dried parsley

Dried parsley, both in the greens and in the rhizome, retains all the vitamins and microelements found in fresh parsley. The smell of the seasoning also does not change, and with proper processing it can become even more intense.

• When preparing greens, you should pay attention Special attention on spoiled leaves or parts of the root, since after the parsley dries, it will no longer be possible to separate the low-quality parts.
• After the greens have been sorted, washed and dried, they are laid out on a baking sheet covered with paper and placed in the oven at a temperature not exceeding +60°C.
• At higher temperatures, greens can burn and lose a significant part of their beneficial qualities. To ensure that the parsley dries evenly, it should be tossed periodically.

Properly dried greens should not have a yellowish or brown color.

Information! Instead of the oven, greens or rhizomes can be dried in special dryers, microwave oven or outdoors, covering the workpieces with gauze.

Dry seasoning should be stored in tightly sealed glass jars to prevent moisture from entering from the air.

Fresh parsley from the garden is an unforgettable aroma of hot meat and vegetable dishes, a spicy addition to salads and marinades. When the warm days come to an end, the plants produce less and less green, fragrant leaves, and soon they are completely buried under the snow. How to keep parsley fresh for the winter so that the vitamin-rich diet does not become scarce, and the menu remains as varied and healthy as possible even in the cold season?

In a refrigerator, at temperatures up to +6 ° C, parsley can be stored for no more than a month. At the same time, the foliage gradually loses moisture, turns yellow and withers. Parsley rhizomes are hardier.

If the root crops, cleared of the remains of foliage and soil, are immersed in clean sand, a constant flow of air and a temperature of +1 to +5 ° C are provided, then the parsley will successfully overwinter. True, not everyone has a cellar, and during wintering the rhizomes lose quite a large part of their useful substances. How to store parsley?

Today, even at home, you can use several methods and recipes on how to prepare parsley for the winter. Moreover, in all cases, the processing of greens and root vegetables does not affect either the taste of the products or their vitamin composition.

Is it possible to freeze parsley for the winter?

Parsley's dense foliage and root vegetables, harvested in the fall, lend themselves well to freezing.

Exposure to cold does not disrupt the structure of the tissues of roots and leaves, and the amount of aromatic and beneficial substances does not decrease at all. In addition, the method when whole bunches or leaves are frozen can today be considered the simplest and fastest. How to prepare parsley for the winter using this recipe?

The step-by-step photos show how to freeze parsley for the winter. If you do not expose the greens to thawing and repeated exposure to cold, parsley keeps well all winter. It is important that at the time of planting, the bunches are as clean as possible, and there are no traces of water left on the surface of the leaves, which can, at low temperatures, not have the best effect on the quality of the greenery.

You can judge the presence of moisture inside the bags by how the parsley looks. If the greens have not been sufficiently dried, the thawed stems will be dark green, completely lost their elasticity, and drooping. High-quality greens will keep their appearance and texture fresh.

Do the same with parsley rhizomes. They are washed, removing small roots and remaining leaves. The peeled rhizomes are cut into strips or cubes, like greens, dried and packaged in small bags. In winter, this parsley can be used when preparing broths, stews and other hot dishes.

How to freeze parsley for the winter: photos and descriptions of original methods

It is not always possible to use up a whole bunch of parsley, albeit a small one. Is it possible to freeze parsley for the winter in even smaller portions? Yes, if you use ice cube trays, sorted, washed and finely chopped parsley after freezing turns into aromatic cubes for seasoning broths, casseroles, stewed vegetables or pasta.

When using this method of harvesting parsley for the winter, it is important to choose the right degree of chopping of the foliage.

If you use a blender, the green mass will give juice and become mushy, but at the same time it will perfectly fill the cells of the ice container and freeze. When grinding by hand, the particles will be larger, but forming a cube is much more difficult. Therefore, before freezing parsley for the winter using this method, as shown in the photo, you will have to take care to chop the foliage as finely as possible. In any case, such an addition to dishes fully conveys both the taste and aroma of fresh herbs.

If you want to keep almost whole leaves in cubes, then after laying out the coarsely chopped green mass into the cells, do not pour the contents big amount water, or preferably melted butter or unrefined olive oil. Frozen cubes make an excellent addition to fried meat, dumplings, rice dishes and potatoes.

If desired, you can add other favorite herbs to the mixture, such as green onions, minced garlic or Bell pepper, oregano and basil.

Preparing parsley for the winter in oil

A similar method of preparing parsley for the winter also involves using oil, but regular, refined sunflower oil. And in this case, you won’t need a freezer.

• The greens that you want to preserve must be washed, cutting off all spoiled, dried and rough parts of the leaves.
• After this, the parsley is dried and chopped.
• The greens are placed tightly in clean glass jars and filled with oil so that there are no air bubbles between the leaves.

When the oil covers the parsley, the jars are tightly closed and sent to the cellar or refrigerator, where the product will be stored at a temperature of +1 to +8 ° C.

How to prepare parsley for the winter: a recipe for pickling greens

Salting is one of the oldest methods that made it possible to preserve the properties of the most perishable foods in a time when home refrigerators were just a dream.

Today, few people remember how to keep parsley fresh for the winter using salt. However, salt as a natural preservative perfectly preserves all the qualities of greens and prevents the development of harmful microorganisms.

For pickling, clean chopped herbs and grated root vegetables are suitable. For five parts by weight of plant material, take one part of table salt. The components are mixed and placed in clean glass jars so that there is room for the juice that forms as the salt dissolves. Closed containers can be stored in the cellar or in the refrigerator, and if necessary, use the pickled parsley for culinary purposes.

How to dry parsley at home

Drying greens and rhizomes is one of the most effective ways harvesting parsley for the winter. All microelements and vitamins remain in the finished product, the aroma remains virtually unchanged, and sometimes becomes more intense.

In addition, dried parsley does not require special storage conditions, loses many times its weight and volume compared to fresh parsley and is also convenient to use. Before drying parsley at home, wash the greens and root vegetables and dry them thoroughly and carefully. After drying, it will no longer be possible to separate weed inclusions, rotten and rough parts of the plant, so the raw materials are sorted out in advance and the rhizomes are cleaned.

Parsley can be dried either as a whole leaf along with the upper part of the petiole, or as separate small pieces. Root vegetables are cut into thin slices or small cubes before drying. Parsley, like other garden crops, can be dried in the open air, under gauze, in a microwave oven, in a special dryer or in an oven, at a temperature not exceeding +60 °C. If the air is hotter, there is a risk of the greens burning and losing their beneficial properties. You can determine the quality of dry herbs by how the parsley looks.

If the initially green grass has acquired a yellowish or brown tint, temperature regime was broken during drying.

To ensure that the loss of moisture from leaves and pieces of root vegetables occurs more evenly and quickly, the raw materials are carefully turned from time to time. How to store parsley after drying?

At the end of the process, dry parsley is scattered into glass jars with tight-fitting lids or bags with an inner layer of foil. Such packaging will not allow the dry product to lose its aroma and absorb moisture from the air.

How to freeze parsley for the winter - video

Fresh parsley perfectly complements familiar dishes, gives them a piquant taste and aroma, and most importantly, contains a huge amount of useful substances. Every housewife strives to have parsley on the table not only in the summer, when all the greens grow in abundance, but also in the winter, when the season of fresh herbs, unfortunately, ends. How to prepare fresh parsley for future use?

Exists several basic ways How to preserve parsley for the winter:

• drying;
• freezing;
• pickling.

Drying fresh parsley is quite simple, and this method allows you to preserve as much as possible all the valuable nutrients contained in green twigs.

The first thing to do is to sort through the bunches, removing all yellowed and darkened leaves and twigs, as well as debris and unnecessary grass. Cut off the roots and some of the thick stems.

Then you need parsley wash thoroughly. It is best to take a wide dish for this, for example, a basin, fill it with cold water and put the greens in it.

How to prepare parsley for the winter

Let it sit for a while so that the dust and sand settle to the bottom, rinse and remove. This should be done several times, depending on how dirty the greens are.

Place the parsley on a clean towel and carefully blot the top with a napkin to remove excess water.

Method one- This is to tear off the leaves from the branches and spread them on a dry kitchen towel in a thin layer. Leave to dry for several days in the fresh air, in a ventilated area, turning occasionally. Greens cannot be dried under the sun's rays, as their leaves will quickly turn yellow and lose their quality.

Method two– finely chop bunches of washed parsley, pour onto a dry cloth, and dry as described above, stirring from time to time. It is convenient to add such greens to first courses, simply pouring the required amount at the end of cooking.

Many housewives dry parsley in the oven for the winter, because this way the process takes much less time. To do this, you need to cover a baking sheet with parchment paper and lay out leaves or chopped herbs in an even thin layer. Dry for about two hours at a temperature of 35-40 degrees, then increase to 70 degrees and leave for 20 minutes.

When drying greens in the oven it must be taken into account that under the influence, even if not very high temperature, tender leaves may lose some of their beneficial properties.

After the parsley has dried, it should be placed in clean, dry jars or linen bags and stored in a dark place.

Freezing fresh parsley for the winter

Frozen parsley also retains all its qualities, fresh taste and wonderful aroma well. If you freeze it in bunches, you can use the branches to decorate dishes, and if you cut it, you can simply add the prepared greens to your dishes according to your taste.

To begin with, a sprig of greenery should be sort and rinse well, as described in the drying method. Place on a dry kitchen towel and blot off excess moisture. Transfer to another napkin and let dry slightly. The greens should be dry, but they should not be allowed to wilt.

Now you can separate the parsley into small bunches and put each bunch in a bag. Roll the bags into rolls, pressing lightly to release the air. Place everything in a container or bag and put it in the freezer. In winter, greens in such bunches can be chopped without defrosting, or the branches can be used for decoration.

Another way is to immediately cut the prepared greens , put in a container and freeze. All you have to do is take it out of the freezer, add it to a dish and enjoy the fresh aroma of summer.

You can freeze parsley in portions. To do this, clean and dried greens must be finely chopped and placed in molds for making ice cubes. Then fill the cubes with water and freeze, then transfer to a bag and store in the freezer. These cubes are very convenient to throw into first courses or stewed vegetables.

You can freeze parsley in oil in a similar way. Melt the butter and pour in the chopped herbs placed in ice trays. Freeze and store in the same way as ice cubes. In winter, such a cube will be good to put in soup or stew, and if you wait until the butter melts, make a tasty sandwich.

Pickling parsley for the winter

This method of preserving parsley was once very popular, but with the advent of powerful freezers that could accommodate a large number of fruits, vegetables and various greens, has slightly lost its relevance. But even now, many housewives prefer to pickle herbs for the winter. After all salt is an excellent preservative, which allows the greens to remain fresh for a long time and not spoil.

For pickling, you need to take one tablespoon of table salt for one large bunch of parsley. Sort through the greens, rinse well, cut off the roots and thick stems and dry lightly. Grind with a knife or in a blender, place in a clean bowl, and mix well with salt.

Then place tightly in prepared dry jars, filling them to the top. These greens should be stored in the refrigerator, scooping with a clean spoon as needed. Before you start cooking, do not forget that the greens are already well salted and put a little less salt in the dish.

Preparing fresh parsley in vegetable oil

Finely chop the sorted, cleanly washed and dried greens. Place in half-liter or liter jars and gradually fill with cleaned vegetable oil, which should completely cover the greens. It should be stored in the refrigerator. You can use sunflower, olive, or any other oil to your taste. In winter, it is added to various dishes as desired, and ideally it is an excellent dressing for vegetable salads.

Cooling in cans

As in previous methods, the parsley must be sorted, unusable branches and thick stems removed and washed thoroughly several times a cold water . Let the water drain, dry with towels, then in the air - the greens should be completely dry!

Wash and dry small jars well, fill them without compacting them with herbs and close tightly with clean lids. You can use jars with screw caps. These greens can be stored in the refrigerator for about three months. The advantage of this storage is that the parsley remains absolutely fresh; it is perfect for decorating both everyday and holiday dishes.

And finally - some practical advice which will help housewives learn how to preserve parsley for the winter:

Methods for preparing fresh parsley for the winter

What could be better than fresh herbs added to a prepared dish on a winter evening. And you can’t think of anything more beautiful than spicy parsley, personally collected from the garden and stored fresh for the winter! What methods exist for preserving fresh greens?

Freezing

Freezing parsley allows you to preserve its vitamin composition and taste unchanged. There are several options here. Which one to choose depends on personal preferences, as well as the purposes for which the workpiece will be used.

Freezing in bunches

As with any other option, when freezing parsley in bunches, you need to carefully sort through it - remove branches and debris that have begun to fade, and tear off the rhizomes. Then wash it. In order not to damage the leaves, but at the same time wash off all dirt well, it is better to wash it by soaking. To do this, the sorted greens are placed in a container of cold water for a few minutes, then rinsed and removed. The water is changed 2-3 times, after which you can spread the greens on a towel in a thin layer to dry for 10-15 minutes to prevent them from withering.

When the parsley dries, you can begin to form bunches. You should not take too many branches for one bunch, since after freezing they will be problematic to separate from each other. It is better to take the amount that is usually required to add to one dish.

Each bundle should be wrapped individually in cling film or a plastic bag and then placed together in a plastic container or bag. After this, load the prepared bunches into the freezer of the refrigerator and store until you use the parsley.

Freezing in ice cubes

The first stage of preparation for this freezing option will be the same as for freezing in bunches:

• sort through;
• rinse several times;
• dry on a kitchen towel.

The second stage is to chop the parsley. You should not use a blender for these purposes, since in this case it can yield juice, or even turn into porridge. It is better to finely chop it by hand.

Then the chopped greens are placed in molds for making ice cubes, filled with water and frozen in the refrigerator.

How to freeze parsley for the winter

After freezing, the cubes are transferred to a container or bag and stored in the freezer compartment of the refrigerator in this form. Ice cubes are very convenient to use - they can be thrown whole into a soup or stew being prepared, where they will quickly melt, releasing fresh herbs.

Freezing in oil

Butter is most often used for this purpose. It must first be melted and the greens prepared in the same way as when frozen in ice cubes. After completing all preparatory activities the greens are placed in molds (these can be molds for preparing ice cubes or regular egg trays) and poured with melted butter. Then the form is immersed in the freezer of the refrigerator until completely frozen, and then into a plastic container. With this method, butter cubes can be used both for preparing hot dishes and simply for making sandwiches.

Pickling

This is a completely different way to preserve parsley fresh for the winter. Nowadays it is used quite rarely, but it is still a favorite among some housewives. Preparing greens consists of the following steps:

• sorting out bunches;
• washing;
• drying;
• grinding

With this option for preserving fresh parsley, you can chop it using a blender, because the ultimate goal is to achieve juice separation. After chopping, the parsley is mixed with regular table salt at the rate of one tablespoon per large bunch of unchopped greens. After the parsley has produced a sufficient amount of juice necessary to dissolve the salt, the mass is thoroughly mixed again, placed in jars and closed with a tight lid or rolled up. These jars should be stored in the refrigerator on the top or bottom shelf.

Preparation in oil

Unlike freezing in butter, this method uses refined sunflower oil. The greens are prepared in the same way as when frozen in cubes, but then they are placed in jars and filled with sunflower oil. The entire contents of the jar are thoroughly mixed so that the oil spreads over the parsley as evenly as possible. The amount of oil should be such that ultimately the entire crushed mass is covered with a thin layer on top. The jars should be stored in the refrigerator.

Preserving fresh parsley for the winter

Salt has always been a good preservative for preparations for the cold season.

How to preserve parsley: ways to harvest parsley and keep it fresh in winter

Refrigerators in kitchens appeared relatively recently, and previously, storing parsley with salt was the main way to store it. Salt performs two main functions in relation to parsley: it does not allow harmful microorganisms to develop and it preserves the taste characteristics of the greens.

When pickling parsley, the salt used is five times less by weight than the greens. This is the only rule in this blank. We do the rest like this:

• Sort out the parsley. Any spoiled weeds or weeds found should be thrown away.
• Soak the parsley bunches in water for about 30 minutes. Dirt, dust, sand on the leaves will get wet and settle. Transfer the parsley to a new one, clean water and mix a little, thus washing it a little. After this, rinse the parsley under running water.
• Remove rough and long stems.
• Spread the greens on a towel. From above you can get wet with others. Wait for the excess moisture to drain from the parsley and chop the parsley.
• Fill a sterile jar halfway with parsley, add salt, mix thoroughly, compact tightly.
• Add parsley and do the same until the jar is full.
• Wait for the juice to appear and seal the jar with a lid.
• Parsley and salt are stored in cool places: cellar, refrigerator.

In a similar way, you can prepare root parsley; in this case, the parsley is grated.

Greenhouse greens are almost devoid of vitamins and microelements, since they grew at artificial lighting and not in open ground, but on special substrates. But it is “rich” in nitrates and other chemicals, which are generously used by producers to increase productivity.

Unlike the greenhouse, properly prepared garden parsley preserves healing properties all winter and is not capable of harming the body.

Ways to store fresh parsley in season

Even in season, not each of us has the opportunity to collect fresh parsley from the garden every day. Greens brought from the dacha or purchased at the market have to be stored for a long time. So that she doesn't lose nutritional value, has not withered or deteriorated, you must avoid:

• bright sunlight, which causes herbs to turn yellow and lose vitamins;
• excess moisture leading to rotting of the product;
• excessive loss of water from leaves;
• access to oxygen, causing oxidative processes (the appearance of brown spots, withered appearance of greenery).

There are several simple and effective ways to keep parsley fresh:

A month is a long time when it comes to storing such a delicate product as fresh herbs, but this is not enough for winter preparations. Nevertheless, I would like to save a “piece of summer” for the cold days.


Next, we’ll tell you how best to keep parsley fresh for the winter, so as not to deprive yourself and your loved ones of the vitamin seasoning.

Freezing herbs for the winter

This method allows you to preserve as much as possible the original taste, appearance and nutritional value parsley After defrosting, whole branches can be used to decorate ready-made dishes, and chopped greens can be added to salads, meat, fish and first courses.

parsley, like other herbs, does not tolerate repeated exposure to low temperatures. It needs to be frozen in small portions, “at a time,” even if we are talking about a bunch.

"Everything in a bunch"

Indeed, whole sprigs of parsley store well, freeze easily, and are universal in use.

First, fresh greens are washed, freed from debris, and stems with roots that are too long are cut off.

Parsley can be soaked in a bowl of salt water for 15 – 20 minutes. This way it will be cleansed of nitrates and pathogens. The grass is then washed under the tap.

Dry the wet greens with a paper towel, lay them out on a dry surface and let them sit for a while, turning them regularly so that excess moisture evaporates. At the same time, the branches should not fade.

Storing finely chopped parsley

Having prepared the greens as in the previous recipe, chop them with a knife, put them in a container and freeze them.

The scattering must be dry so that it does not stick together at low temperatures into an unappetizing lump. For the same reason, it is not recommended to grind it in a food processor - instead of neat pieces, you will end up with “porridge” with a lot of unnecessary juice.

Chopped parsley is convenient to sprinkle on prepared dishes.

Green ice cubes

Parsley, frozen in cubes, is often used to season soups.

It is not difficult to prepare these semi-finished products: a few pinches of greens are placed in special molds, filled with water and sent to the freezer.

It is enough to throw an ice cube into the boiling soup for the parsley to immediately thaw, giving the first dish its unique aroma.

Instead of water, you can take butter: melted butter, olive or sunflower. Subsequently, the briquettes with fat are thrown into a frying pan and used to fry vegetables or meat.

Freezing parsley in cling film

Portion freezing is convenient when the housewife does not need a large amount of parsley at one time.

Prepared whole branches are tightly wrapped in cling film and rewound with thread. Rubber bands are also good for fixing.

If necessary, part of the film is turned away, the required amount of parsley is cut off, and the rest is repacked.

In the garden

The method is suitable for those who live in their own home and grow greens in the garden.

Some of the parsley can be left in the garden bed in the fall, marking the place where it grows with pegs. It will be covered with snow, and in this form the parsley will go away for the winter.

When you cook soup or stew meat, just go out into the garden. Dig up the snow and pick a few sprigs of frozen greens. Don't forget to cover the bed with snow again.

This method is a little risky, since there are winters without snow and there are thaws. However, you can always keep your finger on the pulse and in case of force majeure you will have time to send the greens to the freezer.

Dried parsley is a worthy alternative to freezing

If for some reason it is not possible to store greens in the freezer, you should dry them. The seasoning processed in this way is compact in storage, and also contains almost all the vitamins and mineral salts that fresh parsley is rich in.
Dry spicy herb possible in the following ways:

• on open air;
• in the oven;
• in the microwave;
• in a dryer for vegetables and fruits.

Air drying

During natural dehydration, parsley with dense leaves is cleaned of rotten parts and foreign matter, thoroughly washed and dried with paper towels.

During drying, the grass is protected from direct sunlight, which destroys chlorophyll. Chopped parsley must be turned over regularly and the bunches tossed to avoid mold or rotting.

The drying process takes up to 7 days.

Oven drying

Happens much faster, however Some beneficial substances are destroyed under the influence of high temperatures.

The leaves, peeled from the stems, are scattered on a baking sheet lined with parchment and sent to the oven, preheated to 45 - 50ºС. There is no need to close the door to allow moisture to escape. Move the leaves periodically, otherwise they may burn.

How to properly store dried parsley at home

Well-dried leaves are easily separated from the stems and crumble when squeezed. The resulting seasoning is poured into glass jars with tight-fitting lids or paper bags lined with foil on the inside.

It is better to store parsley in a dry, dark place., away from the stove or heating devices. It does not lose its taste and beneficial properties for 2 years.

Fresh parsley preparations

Freezing is not the only way to store garden herbs at low temperatures.

Parsley drenched in vegetable oil

The leaves are washed and finely chopped, and then poured into glass jars, lightly compacting the mass. Then the container is gradually filled with refined vegetable oil, making sure that no air bubbles form.

Attention!

Parsley should be covered by at least 1 cm to prevent mold from forming.

The oil is poured in portions - then it fills the gaps between the greens as much as possible.

The jars are closed with plastic, or even better, vacuum lids and stored either in the cellar or in the refrigerator at +7ºС.

Pickling

Parsley is chopped and placed in pre-sterilized jars, sprinkled with layers of coarse salt.

Greens and preservatives are taken in a ratio of 5:1, respectively.

Salted parsley is stored in the same way as when prepared with vegetable oil.

Used as a dressing for soups and main courses.

Parsley in marinade

Recipe No. 1

• 1 bunch of fresh parsley;
• ½ liter of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. coarse salt;
• Bay leaf;
• 2 – 3 cloves of garlic;
• 4 tbsp. l. vinegar.

1. Chop the washed and thoroughly dried parsley.
2. Place garlic and bay leaves at the bottom of sterilized jars. Fill the containers tightly with herbs and fill them with hot brine.
3. To make the marinade, mix water with salt and sugar, bring to a boil, pour in vinegar and immediately remove from heat.
4. We sterilize the filled jars for 15 minutes at a temperature of 90 – 95ºС.
5. We roll it up, wrap it warmly and set it to cool.

Ready preserves can be stored in the refrigerator for no more than 6 months.

Recipe No. 2

• a bunch of parsley;
• 1 tbsp. l. with a top of coarse salt;
• 1 l. water.

1. Fill sterilized jars with herbs as in the previous recipe. Filling the leaves saline solution, heated to 80ºС and left to ferment for 2 - 3 days. Don't forget to remove the foam from time to time.
2. We seal the jars with plastic lids and store them on the bottom shelf of the refrigerator at above-zero temperatures.

Jars of herbs can be immediately sterilized as described above and rolled up. For taste, celery greens and dill are added to the parsley.

This preparation is stored for 3 – 4 months.

Let's sum it up

In order for parsley preparations to be stored well for the winter and bring maximum benefit, it is important to adhere to three rules:

1. Greens must be clean and dry.
2. You only need to use leaves without thick parts of the stem.
3. We freeze in portions.
4. Vacuum packaging allows for longer storage of herbs.

Cook for yourself and your loved ones with love, and you will save the most valuable thing - health.

Useful video

Another original way: Freeze greens in a plastic bottle.

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