Parsley for the winter is harvested in many ways. In any case, this seasoning can be added to all dishes and sauces. It is this greens that will give your dinner a special taste and aroma.
How to harvest parsley for the winter: recipes
1. Freezing greens
Necessary components and inventory
- freshly picked parsley - from 600 g;
- colander;
- knife;
- a large towel;
- plastic bags.
Cooking process
Usually parsley for the winter just freezes. But before you place the greens in the freezer, it needs to be carefully processed. To do this, take a freshly picked product, put it in a colander in parts and wash it well in cool water. This procedure will deprive parsley not only of dirt and dust, but will also wash away all existing insects. In the process of such an event, it is also recommended to remove large and thick stems. They have practically no taste, and in a dish they do not look very beautiful.
After all the greens have been processed, it must be thoroughly shaken in a colander and spread on a large terry towel. In this position, parsley is recommended to withstand until it is slightly dry. Next, the greens should be distributed in plastic bags, tie them loosely and place in the freezer.
It is worth noting that before freezing, some housewives prefer to chop parsley. However, we will not do this, since the frozen greens break so well. Frozen parsley can be stored in the freezer for up to one and a half years.
2. Harvesting parsley for the winter by salting
Necessary components and inventory:
- freshly picked parsley - from 600 g;
- colander;
- knife;
- a large towel;
- glass jars;
- small sea salt - from 4 large spoons;
- large lemon - 2 fruits.
Cooking process
Parsley for the winter is harvested not only by freezing, but also by salting. Before you make such a seasoning, you should well process all freshly picked greens. To do this, it must be placed in a colander and washed thoroughly under warm water. Next, parsley must be laid out on a towel and deprived of its liquid as much as possible. After this, the product should be cleaned of large and thick stems, and then finely chopped.
In order for the greens to be stored in the refrigerator for a long time, they must be placed in a bowl, generously flavored with
sea salt, and sprinkled with freshly squeezed lemon juice. Next, parsley must be placed in a glass jar, tightly rammed with a nibbler. Thanks to this process, the product will give its juice and will be stored in it throughout the winter season.
After the parsley is tightly packed for the winter, it should be closed with an ordinary glass or plastic cover and put in the refrigerator.
It is worth noting that if you prepared the greens in the second way, then adding it to the finished dish is required given that the seasoning already has a sufficient amount of salt and lemon juice. The main disadvantage of this method is that, unlike a frozen product, salted should be stored for no more than 4-5 months.