How to cook parsley for the winter: all ways

Everyone knows about the benefits of greenery, quite often people who are far from gardening often grow it on their plots or windowsills. The most common in Russia is onion, dill and parsley. In addition to useful properties are all these herbs and pleasant taste qualities. How to cook parsley for the winter in order to preserve its aroma and the maximum amount of vitamins?

Initial green processing

Before you start to freeze, you need to prepare parsley. Rinse the greens in a lot of water, it is advisable to wash not under a tap or shower, but in some kind of container. Pull the greens out of the water with a colander, and leave to dry. If you have a lot of parsley, spread it on paper towels. Remove from each branch the dried and yellowed parts. Depending on how to prepare parsley for the winter you decide, chop the greens or form bunches. There are three ways to harvest greenery - canning, drying and freezing.

How to freeze parsley for the winter: simple tips

To freeze, varieties with curly leaves are best suited. They should be stacked in freezer containers or ordinary packages. Try not to clog the selected packaging tightly. You can freeze as whole twigs, and finely chopped greens. An interesting way to freeze parsley is to split the shredded greens into single portions. To do this, you can use small sachets or cake tins. Try to put aside as much parsley as you usually put in a dish, and freeze it separately. By doing this, when cooking, you can add to the dishes at once all the packaging, without separating the piece from the large briquette.

How to pickle parsley for the winter - folk wisdom in a modern kitchen

To pickle parsley will need salt and small tight-closing jars. Greens need to dry thoroughly after washing, preferably at least 10 hours. After that, cut the greens to the desired size and place in a large bowl or pan. Add enough salt and mix it by hand. It's time to prepare the banks - we sterilize them in the usual way, just prepare the necessary number of caps. We put parsley with salt in cans, tightly ramming. As a result, we will see only the greens and grains of salt, but later it will release the juice - this is normal. We close the lids, leave for a couple of hours to stand and remove the storage.

Now you know how to prepare parsley for the winter with salt, but do not forget that the closed jars are best kept in a cool place. For this, a refrigerator or a cellar is suitable. Choose for salting greens small containers, such as cans from baby food or mayonnaise. Open the jar with pickled parsley and try to use it as quickly as possible, keep it in the refrigerator. With this technology, you can pick any other greens. There are other ways to prepare parsley for the winter, but still the recipe for salt preservation is considered the easiest and most convenient.