Parsley for the winter: methods of harvesting

Parsley for winter is harvested in many ways. In any case, this seasoning can be added to all dishes and sauces. It is this greenery that will give your dinner a special flavor and aroma.

How parsley is cooked for the winter: cooking recipes

1. Frozen greenery

Necessary components and inventory

• Freshly cut parsley - from 600 g;
• colander;
• knife;
• Large towel;
• Polyethylene bags.

Cooking process

Normally parsley for the winter just freezes. But before you put the greens in the freezer, you need to carefully process it. To do this, take freshly harvested product, put it in a colander in a piece and wash well in cool water. This procedure will deprive parsley of not only dirt and dust, but also will allow to wash away all available insects. In the process of such an event, it is also recommended to remove large and thick stems. They have almost no taste, and in the dish they look not very nice.

After all the greens are processed, it must be shaken thoroughly in a colander and spread over a large terry towel. In this position, parsley is recommended to stand until it slightly dries. Next, the greens should be spread over polyethylene bags, loosely tied up and placed in a freezer.

It is worth noting that before freezing, some housewives prefer to chop parsley. However, we will not do this, because frozen greens and so perfectly breaks. Frozen parsley can be stored in the freezer until a year and a half.

2. Harvest parsley for the winter by salting

Necessary components and inventory:

• Freshly cut parsley - from 600 g;
• colander;
• knife;
• Large towel;
• Glass jars;
• Salt sea fine - from 4 large spoons;
• Lemon large - 2 fruits.

Cooking process

Parsley for the winter is harvested not only by freezing, but also by salting. Before making such a seasoning, it is necessary to thoroughly treat all freshly harvested greens. To do this, it must be placed in a colander and thoroughly washed under warm water. Next, parsley must be spread out on a towel and maximally deprive it of liquid. After this, the product should be cleaned of large and thick stems, and then finely chopped.

To keep the green stuff in the refrigerator for a long time, it should be placed in a bowl, generously flavored with sea salt, and sprinkled with freshly squeezed lemon juice. Next, parsley should be placed in a glass jar, tightly ramming the cricket. Thanks to this process, the product will give its juice and will be stored in it all winter season.

After parsley for the winter will be tightly packed, it should be closed with a usual glass or polyethylene lid and put in a cold store.

It is worth mentioning that if you cooked greens in the second way, then it is necessary to add it to the ready dish, taking into account the fact that the seasoning already has a sufficient amount of salt and lemon juice. The main disadvantage of this method is that, unlike the frozen product, salted must be stored no more than 4-5 months.