Parsley seasoning for the winter - step-by-step recipes for preparations at home with photos

How to dry parsley for the winter

There are several ways to prepare herbs by drying them for the winter. These include:

• Fresh air - can be dried in bunches vertically or horizontally on a flat tray. The layer of greenery should not exceed 1-2 cm.
• Electric dryer – set the “Herbs” mode and temperature 4-45 degrees. The trays should be swapped every 90 minutes.
• Oven - cut together with the stems, place in the oven for 2-2.5 hours at a temperature of 50 degrees with the door open.
• Microwave - set the device to maximum power, place a paper plate with chopped herbs and turn on for 3 minutes.
• Air fryer - drying of chopped parsley takes 20 minutes at a temperature of 45 degrees and full blowing power.

To preserve the maximum amount of useful substances, certain drying rules should be followed. They are:

1. Dry greens collected before flowering.
2. It is necessary to thoroughly wash and sort the grass before harvesting.
3. Avoid direct sunlight.
4. Contact of grass with metal is prohibited; baking paper must be used.
5. Dry seasoning should be stored for the winter in a glass container, tightly closed.

Freezing

Parsley can be prepared by freezing. The following methods are used for this:

• Bag – put the herb in vacuum or regular bags and put it in the freezer.
• In vegetable oil – chop the greens, loosely stuff them into a jar and pour in sunflower oil. Cover with a lid and refrigerate.
• In bunches – wrap the dried bunches in cling film and put them in the freezer.
• For the marinade, fill a sterilized jar with chopped herbs and add a hot solution of salt and water. You can seal it with a lid or roll it up and store it in the cold (cellar).
• In cubes – place the chopped parts of the plant in ice trays, add a little water and place in the cold to harden. Photos of finished cubes are not suitable for a magazine, but they are convenient to store.

You should follow some rules to properly harvest your grass. Recommendations:

1. For freezing, it is better to chop the leaves and stems.
2. Only dried, clean grass can be frozen.
3. The plant should not be re-frozen.
4. It is better not to use thick parts of the stem.
5. For ease of use, it is worth freezing the herb in portions.

Parsley in oil

This method of harvesting parsley involves the use of purified sunflower oil, which will become a natural preservative that protects the greens from spoilage. Thus, you can extend the shelf life of the green product to 3-4 months.

Ingredients:

• Greens – 300 g
• Oil – 200 ml.

The process for preparing greens in oil is as follows:

1. Wash the harvested greens and dry with towels.
2. Chop the parsley with a knife.
3. Place the chopped herbs in a jar.
4. Fill the contents of the jar with hot (heated in a water bath) vegetable oil to the top, leaving no air bubbles inside the container. Close the container with a lid.

The proposed method will preserve the appearance, taste and aroma of fresh herbs. The preparation is ideal for subsequent use in salads, meat dishes or mayonnaise sauces.

How to pickle in a jar

This method of harvesting parsley for the winter is simple, easy to use and has a small number of ingredients.

It is important to sterilize the container before use.

Ingredients:

• parsley – 500 g;
• table salt – 125 g.

Cooking method:

1. Sort through the greens. Rinse, dry on a paper towel.
2. Finely chop the spicy plant and place in a deep container.
3. Sprinkle the prepared mixture with salt and knead it with your hands until the salt crystals dissolve.
4. Pack into pre-sterilized jars.
5. Seal with a lid to prevent air from entering.
6. Store the finished seasoning in the cold until winter.

Selection and preparation of parsley for harvesting

In summer, a lot of greens grow in the garden, which makes dishes tasty and aromatic. In winter, the situation with this product is more complicated - it is expensive and can be grown using harmful fertilizers. Preparations will help to bring a piece of summer into soups and main courses during the cold season.

The parsley harvest is often abundant - in such a situation, the question is how to quickly process the greens before they wilt. This problem can be solved by salting for the winter.

Preparing parsley and salt for the winter is not burdensome and even inexperienced housewives can do it. Both the greens themselves and their roots are suitable for long-term storage.

Preference is given to herbs grown in our own garden. They collect greens during the day, in dry sunny weather, when the dew has disappeared. For harvesting, choose fresh young branches with delicate foliage.

Advice. For long-term storage, parsley is collected in June before the plant blooms.

Housewives who do not have their own plot can harvest store-bought or market greens. The main thing is that the bunch is free of yellowed leaves, fresh and elastic.

Adjika from parsley for the winter

This recipe will yield a paste-like parsley sauce. The finished dish can be used for sandwiches, served with fish and meat. Adding sweet and hot peppers will add vitamins to the adjika composition.

Ingredients:

• curly greens – 1 kg;
• bell pepper – 2 kg;
• dill – 500 g;
• hot pepper – 15 pcs.;
• salt – 100 g;
• vinegar – 200 ml;
• garlic – 450 g;
• sugar – 200 g.

Cooking method:

1. Wash the greens and grind in a blender.
2. Peel the garlic and add to the resulting mass.
3. Remove the seeds from the pepper and grind along with the other ingredients.
4. Add sugar, vinegar and salt to adjika.
5. Mix thoroughly, place in sterile jars and seal.

• How to remove wrinkles above the upper lip - products and procedures for women
• How to seal tomatoes for the winter in liter jars
• Remedies to boost immunity for adults. Traditional and homeopathic medicines for immunity

Beneficial properties of parsley

Gardeners and gardeners plant the seeds of this type of greenery in early spring and harvest in the summer. Both leaves and root vegetables are used for cooking, but due to their structure they are prepared in different ways.

Even the ancient Egyptians used parsley to prepare medicinal potions, decorate dishes with it and use it as an aromatic spice.

Medicinal properties of the plant:

• parsley strengthens gums and blood vessels;
• helps with the functioning of the adrenal glands and thyroid gland;
• improves metabolic processes in the body, helps with vision-related diseases, and is an antidepressant;
• has an anti-inflammatory effect;
• promotes oxygen metabolism and brain functioning;
• has a beneficial effect and helps with diseases of the gastrointestinal tract, genitourinary system, menstrual irregularities and menopause in women;
• used for weight loss, as it stimulates food enzymes;
• is part of a complex for restoring the body's strength.

Parsley has many beneficial qualities and therefore it is advisable to consume it fresh, especially greens. If you properly store greens for the winter, that is, pickle, dry or freeze, then all the beneficial substances will remain in them.

Not only the leaves and roots are valued, but also the decoction and freshly squeezed juice, which perfectly helps improve vision and brain function. In addition, parsley is also widely used in cosmetology; lotions, creams and masks are made from it. The decoction is used to wash the hair and add it to baths, and also to treat bruises (using compresses). It helps very well against bee stings, you need to apply a leaf, first knead it.

Adjika with horseradish leaves

This seasoning is best used in winter for dressing salads. To do this, mix the spicy dish with lemon juice and olive oil. You can add a little adjika when stewing meat.

Ingredients:

• horseradish leaves – 25-30 pcs.;
• chili pepper – 200 g;
• parsley – 500 g;
• celery – 1 bunch;
• vinegar essence – 1 tsp;
• garlic – 2 heads;
• salt - to taste.

Cooking method:

1. Finely chop the ingredients.
2. Grind to a puree using a mortar.
3. Add essence and salt to taste.
4. Stir well and leave for 30 minutes.
5. Place the seasoning in storage containers, seal with lids or roll up.

Adjika with tomatoes

Seasoning with tomatoes for the winter can be used as an independent dish or added to already prepared ones.

Adjika goes well with vegetables, meat, buckwheat and pasta.

Ingredients:

• tomatoes – 4 kg;
• parsley – 400 g;
• sweet pepper – 20 pcs.;
• horseradish root – 5 pcs.;
• garlic – 500 g;
• vinegar - to taste;
• sugar, salt - 200 g each.

Cooking method:

1. Grind the washed horseradish and herbs through a meat grinder with a fine mesh.
2. Grind the seeded peppers and garlic in the same way.
3. Lastly, twist the tomatoes.
4. Mix all the vegetables well, add sweet and salty spices and vinegar.
5. Place the seasoning in dry, sterilized jars and close with a lid.
6. Store the finished product in the refrigerator.

Description of the plant

Garden or curly parsley. In Latin the name sounds proud and majestic - Petroselinum crisoum or Petroselinum sativum. It belongs to the well-known umbrella family, that is, Apiaceae. The plant is biennial. After sowing in the first year, it produces a rosette with beautiful root leaves. In the second year it blooms in June or July and later produces seeds. The lower stem leaves are double pinnate, with an ovoid shape. But the upper ones are trifoliate with vaginas. Let me note that there are currently two varieties of parsley – leaf and root. Leafy greens are grown to produce large quantities of juicy and nutritious greens. There will be a lot of branches, even if you constantly cut them off by lunchtime. Increasingly, a variety of curly parsley is being cultivated in dachas. Sometimes they call her curly - she’s so pretty! Leafy varieties have small roots. But for the root crop, you can use both “tops” and large root crops, the weight of which reaches from 100 to 150 grams. Small white-yellow flowers are located on long peduncles. They are collected in complex inflorescences, the so-called “umbrellas”. The fruit is a small greenish-brown two-seed, slightly laterally compressed, and contains many (up to 1000) tiny ribbed seeds. They can remain viable for three years. It happens that they fall into the ground in the same bed or are slightly blown away by the wind.

Read also: Brief overview of nations in the game Cossacks

Seasoning with garlic

Garlic adjika with spicy herbs is suitable for seasoning borscht and kharcho. The dish can be used for sandwiches, salad dressings with sour cream. A delicious winter seasoning of parsley with garlic will protect against influenza and ARVI.

Ingredients:

• bell pepper – 1 kg;
• parsley – 1 kg;
• garlic – 500 g;
• ground red pepper – 6 tsp;
• tomato paste – 2 kg;
• salt – 220 g;
• vegetable oil – 500 ml;
• granulated sugar – 110 g.

Cooking method:

1. Wash the leaves of the spicy herbs and chop them with a knife.
2. Remove seeds from pepper and cut into pieces.
3. Chop the peeled garlic.
4. Place everything in a blender and grind until mushy.
5. Add oil, spices, paste.
6. Mix the seasoning and distribute into small jars.
7. Store only refrigerated.

Recipe for greens in marinade

Another popular way to prepare parsley for the winter is pickling. The cooking recipe is more complex than the previously described preparations, but the result is worth it.

What ingredients will you need?

For the preparation you need to take:

• parsley – 320 g;
• vinegar 9% – 85 ml;
• granulated sugar – 40 g;
• kitchen salt – 35 g;
• water – 500 ml;
• garlic – 4 cloves;
• bay leaf - to taste, usually 1-2 pcs.

Step-by-step cooking process

Algorithm of actions:

1. The parsley must be washed well and finely chopped.
2. Garlic should be passed through a garlic press or simply grated.
3. After this, everything should be mixed, and the prepared mixture should be filled into pre-sterilized jars.
4. Pour water, vinegar into the pan, add bulk ingredients and bay leaf.
5. The resulting marinade must be brought to a boil and the process continued for 10 minutes.
6. Without removing the pan from the heat, you need to pour the boiling marinade into the jars. You can use a ladle for this. You need to pour it very carefully, little by little, so that the jar does not burst due to temperature changes.
7. Filled jars must be covered with lids and placed in a saucepan, having previously covered the bottom with a towel and filled with water to the level of the necks of the jars.
8. You need to sterilize for 20 minutes over low heat.
9. At the end of the process, you need to carefully remove the jars from the pan and roll them up.
10. The rolled up jars should be turned upside down, set aside and wrapped in a warm blanket for 12 hours.

It is recommended to store pickled parsley in a basement or cellar. It perfectly retains most of its beneficial qualities, despite heat treatment.