TOP 10 best recipes for preparing parsley for the winter at home with or without freezing

In the middle of winter, the human body needs support. Therefore, housewives begin to prepare various preparations and snacks for the winter in the summer. This is necessary to maintain general health. Greens are no exception. There are several ways to prepare parsley for the winter. The choice always remains with the housewife.

What are the benefits of parsley?

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

The effects of parsley on humans are:

• improving the functioning of the adrenal glands;
• improving metabolism;
• anti-inflammatory effects;
• strengthening blood vessels;
• ensuring normal functioning of the brain;
• improving the body’s condition in diseases of the stomach and duodenum;
• stimulation of digestive enzymes;
• stimulation of appetite;
• feeling of satiety;
• beneficial effects on the organs of vision;
• strengthening gums and much 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 not advisable 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 - there is no need to abuse it, and there will be no harm from using the culture.

Prepare the necessary ingredients

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

1. The green part of the plants is collected at any time. The vitamin reserve concentrated in the leaves does not change during different periods of the growing season.
2. The roots are collected only in the fall, since 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 through all the leaves, removing dry, yellowed specimens.

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

Methods for preparing parsley for the winter

For every housewife there are recipes that suit her preferences and wishes. You just have to search a little. Creating suitable home conditions for preparations is not difficult. And the resulting seasoning compensates for all the effort expended.

The entire 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. Freezing. The crushed parts of the culture are frozen and stored in the freezer.
3. Marinating or salting. Chopped greens and chopped roots are pickled or salted.
4. Oiling. The workpiece is mixed with oil and stored in the refrigerator.

You should choose a method of preserving the culture by studying the recipes.

Dried parsley

There's nothing complicated about dry the parsley, No. It is enough to fulfill a few requirements, and everything will work out.

How to dry a plant and preserve the aroma is a question many housewives ask. Compliance with the requirements and rules results in parsley retaining not only its odors, but also its mineral components.

The advantages of this method are that the 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 they sort through, removing unsightly, diseased and deformed specimens. At the end of sorting, the roots are cleaned.

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

The roots, depending on the size, are cut into circles or cubes. The prepared raw materials can only be dried. They do this in different ways.

On open air

This method takes a long time, but the effectiveness does not suffer from this. Greens are dried whole sprigs or chopped for immediate consumption.

To dry, it is placed on a plane, evenly distributed 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 area. The 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 into arbitrary shapes and covered with gauze to prevent insects. Periodically turning the pieces will speed up the drying process and eliminate scorching.

Depending on the accompanying conditions, the plant will have to dry from 5 to 20 days, not forgetting to periodically turn the raw materials to speed up the process.

In the oven

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

It is important here not to overdo it with the temperature, because the higher it is, the faster the roots and greens dry. But this affects the appearance and the complex of useful substances included in their composition.

The optimal temperature is 40-60 ⁰С.The washed and peeled roots are cut into cubes or slices and laid out on a baking sheet. The 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 several times faster.

In an electric dryer

This kitchen assistant will always help out the housewife. You don’t have to do anything special, the roots need to be cut, and the green branches should be laid out whole.

Set the “For herbs” mode, and set the temperature to no more than 45 ⁰C. It is necessary to periodically monitor the process, changing places of pallets. It is difficult to indicate the exact time; it depends on related factors: air humidity, slice thickness and much more.

In the microwave

Place the parsley on a plate, preferably flat, and 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, leave it for another 2 minutes. And so on until the mass reaches the desired state.

Pickling parsley

An effective way to preserve crops for the winter is to sprinkle them with salt. There are many recipes for its preparation. It is necessary to select the most suitable method.

Twigs

Salting in this way is not difficult; a minimum of ingredients is used:

• parsley – 400 grams;
• salt 100 grams.

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

The classic way in a jar

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

Components:

• parsley – 300 grams;
• salt 3 tablespoons.

Well-washed greens are wiped with a towel, chopped and ground with salt. The more carefully this is done, the better.

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

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

The salty seasoning stores well in the refrigerator or cellar. At room temperature, mold may develop. Any dishes and salads can be prepared with this parsley.

With the addition of dill

To pickle parsley with dill, you will need a minimum set of ingredients. And the benefits increase several times. The amount of greens is determined by the housewife; it is important to observe only the proportions of salt. If there are more raw materials, it’s okay.

Components:

• equal amounts of dill and parsley;
• salt at the rate of 200 grams per 1 kilogram of green mixture.

The green part of the plants is washed well with water and then dried. The raw materials are crushed in any convenient way.

Then all the ingredients are combined in a separate bowl, the salt is thoroughly mixed with the green mass. Then they begin compacting. If you just stack it, the greens will start to spoil. It is necessary not to add a little to the top, leaving a gap between the lid and the seasoning.

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

Banks are stored refrigerated. If they are small and there are few of them, then a refrigerator is quite suitable.

With celery

It is recommended that everyone try to prepare this preparation with salt. The result is a healthy vitamin mixture, perfect for seasoning dishes, salads and soups.

Components:

• parsley, celery and dill - 250 grams each;
• salt – 250 grams.

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

The celery root is peeled and cut into the same strips. Place in a separate bowl.

First, combine the herbs and salt, grind well, then add celery roots. Mix everything well and put it in jars. The workpiece should be compacted and then put in the refrigerator.

Freezing parsley

An equally effective way to prepare greens for the winter is freezing. The culture retains the entire supply of nutrients, thereby helping to support immunity in the middle of winter. Freezing plants will require very little time and effort. There are 3 ways, which one is the best, the hostess herself will decide.

In the package

All you need is parsley. Quantity is not limited. The leaves are washed well, sorted and dried.

If the greens sit for more than 30 minutes, they will begin to wilt. This will complicate the preparation process.

Drying using a towel is quick and effective. Next, you should cut it as desired or as for immediate dressing of the dish.

The finished chopped green mass is placed in bags. Do not freeze in large quantities, this is not advisable. After repeated defrosting, the leftovers will turn black and will not go into the gas station. Next, the bags should be frozen.

Cubes in ice trays

A more labor-intensive way to harvest greens in the winter. You will need boiled water and herbs.

Parsley is washed several times in cold water. There is no need to dry it, as it is filled with water. Chop finely, it will be easier to compact it into small cubes.

Place in molds, seal and fill with chilled water. Place 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 it.

In bundles

This is the fastest way to preserve greens, but you should dry them well. Bunches are formed for one or two preparations. The leftovers will keep in the refrigerator for a few days, no more.

The finished bundles are wrapped in pieces of cling film or placed in a plastic bag. And they are sent to the freezer until required.

Preparing fresh parsley in vegetable oil

To properly prepare this recipe, you don’t need to do anything special. Greens are prepared in the same way as with other methods of storing for the winter.

Parsley is chopped and placed in a dry container. In this case, there is no need to compact; then pour in vegetable oil and store the dressing in the refrigerator.

Parsley in marinade

Making the appetizer is a little more complicated than previous recipes, since you need to prepare a marinade.

Components:

• parsley;
• leaves of horseradish, cherry, currant;
• garlic – 2-3 cloves;
• salt, at the rate of 1 tablespoon per liter of water;
• bay leaf, allspice;
• 70% vinegar - 0.5 teaspoon per 1-liter jar;
• water.

This is how you prepare for the winter: Parsley is washed and sorted, cut in any way. Place in jars with previously added leaves of cherries, currants, horseradish and garlic cloves. Prepare the brine: 1 tablespoon of salt per 1 liter of water.Pour into prepared jars and close with lids. Sterilize for 15-25 minutes, depending on the size of the container. They are rolled up and put into the cellar for storage. It is better to prepare this seasoning in the summer, when greens are richest in vitamins.

Canning

Preservation is one of the ways to prepare parsley for a long shelf life. Even a beginner will not have any difficulties with cooking. The main preservative in all recipes is vinegar.

To prepare the preparation you will need directly herbs, vinegar and salt.

Parsley is prepared as for all other recipes. Wash well and dry. Cut into pieces 5 centimeters long. Carefully place in jars, then prepare the brine. For 1 liter of water, 1 tablespoon of salt.

Add 2 tablespoons of 6% vinegar to the finished jars and fill with brine. Do not top up, leaving about 2 centimeters.

Place in a container for sterilization. Boiling time is approximately 10-15 minutes. When ready, the jars are rolled up and placed under a blanket or blanket until completely cooled.

Storage rules

To preserve the preparations during the winter, you should follow simple recommendations. The storage room must have a constant temperature. Drops should be excluded, as this has a bad effect on the spins.

The approximate temperature regime for product preservation is 0 ⁰ - +10 ⁰С. Humidity is 80%.

Frozen greens should not be defrosted and re-frozen; this will cause the mass to turn black and become unsuitable for consumption.

Dried herbs should be stored in a tightly closed glass container in a dark, dry place.

Seasonings prepared according to recipes require a cold room for long-term storage.A refrigerator, glassed-in balcony or cellar will do.

Prepared greens, which, if necessary, are always at hand, are a great help in the middle of winter. In addition, it helps support the body during periods of vitamin deficiency.