Preparing parsley for the winter. Recipes with salt, carrots, tomato paste, garlic, oil. How to dry and freeze

Parsley is an aromatic spice, without which almost no fish, meat, first course, as well as salads and appetizers can do. At the same time, greens are valued for their unique mineral and vitamin composition, the presence of bioflavonoids and essential oils.

Thanks to this, the spicy herb helps to increase immunity, improve metabolic processes, vision, strengthen blood vessels, reduce blood sugar and blood pressure.

It is their usefulness and taste that make greens an indispensable product in cooking. In the summer, finding a sprig of parsley is not difficult, but for the winter you need to prepare green herbs, following the best recipes given in the article.

Attention! Fresh herbs can be stored in the refrigerator for no more than 1 month at temperatures up to 6 degrees. At the same time, the leaves gradually begin to turn yellow, rot and deteriorate, becoming unsuitable for food.

Classic recipe for parsley with salt in a jar

Parsley prepared in the classic way with salt is easy to store. The jars do not take up much space, the contents do not ferment, the aroma and color are preserved, and most importantly, the greens can easily withstand the whole winter.

Parsley for the winter in the form of preparation. Classic recipe

What ingredients will you need?

For the preparation you need to take:

• parsley – 300 g;
• rock salt – 100 g.

Step-by-step cooking process

The cooking process includes several stages:

1. It is necessary to thoroughly rinse the parsley so that no soil fragments remain on it.
2. Next you need to trim the roots, if any. Using a sharp knife, carefully chop the greens.
3. As you chop the parsley, it is recommended to transfer it to a deep container, evenly sprinkling it with coarse salt. When the ingredients run out, you need to mix the contents of the container thoroughly.
4. Then you need to transfer the greens with salt into jars and compact them well.
5. Next, you should put the filled jars in the refrigerator for 1-2 days. There is no need to close the jars with lids.
6. After waiting the specified time, you need to remove the jars from the refrigerator and compact the contents tightly again. For better compaction, you can transfer greens from other jars.
7. Tightly sealed jars of salted parsley should be stored in a cool place.

Important: when using greens, keep in mind that they are quite salty, so the dish can only be slightly salted or not at all.

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.

Freezing parsley

Parsley for the winter (prepared recipes are described later in the article) can be frozen in several ways.

When frozen, all vitamins, micro- and macroelements are preserved, which is very important in winter, when the lack of nutrients is especially acute. The only ingredient is parsley, but you can freeze it in several ways.

First way

A bunch of parsley should be washed and dried well. It is recommended to trim large stems, leaving only the leaves. Greens must be chopped at your discretion. Then you need to put it in a plastic bag and roll it into a “sausage” - this way it will be convenient to store it in the freezer.

The disadvantage of this method is that over time the greens will freeze. Foreign odors from other products tend to penetrate through cellophane.

They can absorb the smell of greens, and vice versa - the greens will absorb the smells of other products. To prevent this from happening, it is recommended to use alternative storage options. For example, plastic containers with lids are a great option. They fit conveniently in the freezer.

Another convenient option for storing frozen greens is a small plastic bottle with a wide neck. It is convenient to put greens in it, and it is also convenient to remove them from there. In addition, the container does not take up much space in the freezer. It is not recommended to compact the greens tightly.

Second way

This option involves freezing the greens in the form of ice cubes. The greens are prepared in the same way as described in the first method. Then you need to take ice molds, fill them with greens, compact them as tightly as possible and fill them with water.

After this, you should carefully place them in the freezer and wait until they are completely frozen. The finished cubes should be removed from the molds, transferred to a storage container, for example, a plastic bag, and used as needed. They are convenient to use when cooking first courses, adding 1-2 cubes to the pan to taste.

Third way

You can simply freeze a small bunch of parsley whole. The product frozen in this way is easily broken by hand or cut with a knife. The greens must be thoroughly washed and dried, collected in small bunches and frozen.

Then the frozen product is placed in plastic bags and stored in the freezer. Parsley frozen by any of the methods described above will be many times cheaper and healthier than that which is sold in winter, without losing its properties.

Method two - drying greens

Dried grass, like frozen grass, does not lose its beneficial and spicy qualities when harvested. In addition, it is more convenient to store dried parsley, since the product will significantly decrease in size when dried. And a summer spice added to any dish in winter can improve the taste and aroma of the dish.

Drying herbs naturally

Let's take a closer look at how to dry parsley naturally, without using special equipment or an electric dryer.

Ingredients:

• Grass – 10 bunches.

Process for preparing dried spices:

1. Rinse the collected greens with running water and dry on towels.
2. Separate the green twigs from the stems. Scatter the greens on a towel or paper in an even layer.
3. Place the workpiece in a well-ventilated and dry place. Dry the grass for two days. Stir the leaves periodically to ensure even drying.
4. Place the dried herbs in a glass container and seal with a lid. Store parsley in a cool, dark place away from other spices so that the herb does not become saturated with foreign odors.

Drying herbs in the oven, microwave, electric dryer

You can dry parsley not only in the air, but also by using the oven. In this case, you can dry the green leaves either separately or together with the tails or roots. For this:

1. Prepare the greens in advance in the same way as the previous recipes. Cut the rhizomes into small cubes or circles.
2. Heat the oven to 60 degrees.
3. Pour the parsley preparation onto a baking sheet wrapped in parchment. Place the sheet in the oven. Stir the greens periodically.

Dried parsley

Attention! Keep the door slightly open when drying.

1. The degree of readiness of a spice is determined by its appearance.
2. After drying, place the greens into glass jars and seal them with lids.

Similarly, parsley can be dried in an electric dryer at a temperature not exceeding 60 degrees in order to preserve the maximum of the beneficial substances that make up the herb.

Attention! You can dry the greens in the microwave at maximum power. In this case, the drying process will take 5-6 minutes. After this, the dried herb should be ground with your hands and poured into sealed containers with lids.

Preparing greens in oil

If there is enough free space in the refrigerator, or for some reason it is not possible to use the above methods, you can cook parsley with vegetable oil. It must be borne in mind that such preservation is stored only in the refrigerator.

What ingredients will you need?

For the preparation you need to take:

• green parsley – 450 g;
• Refined vegetable oil – as needed.

Step-by-step cooking process

The cooking process includes several stages:

1. A bunch of parsley must be thoroughly washed and chopped. Then the greens need to be poured into a deep container.

2. At the next stage, generously pour the greens with a large amount of vegetable oil and mix everything well.
3. The finished mixture must be placed in washed jars and compacted as much as possible. The parsley should actually float in the oil.
4. The jars must be tightly sealed and stored in the refrigerator.

Parsley for the winter (the preparations, the recipes of which are presented later in the article, are no more complicated than the previous ones), prepared using this method, are convenient to use when added to salads with vegetable oil.

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.

Dried parsley for the winter

The simplest way to harvest this plant is drying. The greens must be washed, disassembled into inflorescences and laid out to dry. It is necessary to dry in the shade, for example, on a balcony or veranda. It is recommended to grind dried herbs using a coffee grinder or a regular blender. The finished seasoning can be poured into a spice jar and sealed tightly, used as needed.

The advantages of dried parsley lie in the versatility of this seasoning - it can be added to absolutely any dish. At the same time, no special conditions are required for storage; any dry place will do - for example, a kitchen cabinet bedside table.

Methods for preparing and preserving aroma

There are many ways to harvest this herb. In most cases, it is crushed and dried. If all storage rules are followed, the aroma will last for a long time, and dishes containing parsley will delight you with a rich taste and pleasant freshness, especially in winter.

Read also: Sea buckthorn tea: medicinal properties and contraindications

The preparation process is simple, you will need:

• purchase or collect fresh parsley from your garden;
• wash it, dry it, get rid of yellowed leaves or rotten roots;
• chop leaves and stems;
• spread the workpiece on a sheet of parchment;
• place in the oven on low heat (50 degrees) until dry.

The second way to harvest while preserving the aroma is to place the chopped herb in a warm room for 2-3 days.

Parsley with garlic for the winter

Parsley and garlic seasoning belongs to Italian cuisine. Often, to enrich the taste of this seasoning, additional components are used - basil and lemon balm.

What ingredients will you need?

For the preparation you need to take:

• green parsley – 350 g;
• garlic – 7 heads;
• lemon – 1 pc.;
• salt - to taste, about 1 tbsp. l. no slide.

Step-by-step cooking process:

1. The garlic must be peeled and disassembled into cloves.

2. The lemon needs to be washed, cut into several parts and the seeds removed. There is no need to peel the peel.
3. The greens need to be washed well; if there are roots, cut them off.
4. Using a meat grinder you need to chop the parsley, lemon and garlic.
5. The finished mixture should be mixed and placed in jars, sealing them tightly.

This seasoning is stored in the refrigerator, tightly sealed. Parsley for the winter (recipes are presented in large quantities, so every housewife can choose the best option for herself) with garlic fits absolutely any dish. You can also simply spread this snack on bread.

When to collect greens?

When collecting parsley for harvesting, you should consider several important points:

Harvested greens

1. Cut greens before flowering. At this time, the leaves are soft and fragrant, and the plant itself retains all its beneficial substances in the leaves and stems.
2. Collect grass in sunny weather, after the morning dew has dried.
3. After harvesting, immediately sort through the parsley, discarding dry and yellowed branches.

Before harvesting, regardless of the method chosen, the greens must be washed thoroughly and poured into a colander. Then spread the grass on a kitchen towel and leave until completely dry.

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.

Red parsley sauce with tomato paste for the winter

The presence of a huge amount of vitamins and minerals in parsley makes it an indispensable component of your favorite sauces. It goes well with spicy ingredients, giving sauces a special piquancy. The most popular sauce prepared for the winter is adjika.

What ingredients will you need?

For the preparation you need to take:

• parsley – 500 g;
• garlic – 225 g;
• sweet pepper – 500 g;
• granulated sugar – 50 g;
• kitchen salt – 35 g;
• sunflower oil – 25 g;
• tomato paste – 150 g;
• ground red pepper – 3 tsp.

Step-by-step cooking process

Cooking algorithm:

1. Parsley must be thoroughly washed and dried.
2. The garlic needs to be peeled and disassembled into cloves.
3. Sweet peppers need to be washed, the tails cut off and the seeds removed.

4. Vegetables and parsley need to be chopped using a meat grinder.
5. Then add bulk ingredients and sunflower oil to the vegetable mixture.
6. Lastly, add tomato paste and mix.
7. The finished adjika needs to be placed in jars and sealed.

Important! This adjika can only be stored in the refrigerator.

Although parsley sauce turns out to be quite piquant and interesting in taste, it can be varied with the help of various additional ingredients. For example, adding sour apples will give the sauce a pleasant sourness; adding tomatoes will enhance the tomato taste of adjika.

Fans of culinary experiments can add ingredients such as celery, dill, cilantro, and basil. These herbs will not only not spoil the taste of the sauce, but, on the contrary, will add uniqueness and piquancy to the classic taste of adjika.

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.

Adjika from parsley with horseradish leaves

Horseradish gives the parsley sauce a special kick. You can use grated root, but the sauce will be much softer and more tender if you use horseradish leaves.

What ingredients will you need?

For the preparation you need to take:

• green parsley - one large bunch;
• fresh dill - one large bunch;
• celery - one large bunch;
• horseradish leaves – 30 pcs.;
• garlic – 12 cloves;
• chili pepper – 220 g;
• salt - approximately 2 tsp;
• vinegar 9% – 2 tbsp. l.

Step-by-step cooking process

Cooking algorithm:

1. Dill, celery and parsley should be washed under running water and dried.
2. The pepper must be cleared of tails and seed pods, the garlic must be peeled and disassembled into cloves.
3. Horseradish leaves should also be thoroughly washed and the dense core cut out of them.
4. All products must be twisted through a meat grinder and mixed well.
5. Next you need to add salt and mix thoroughly again.
6. Then, in the center of the container with adjika, you need to make a small recess and pour vinegar into it, about 2 tablespoons, or to taste.
7. The mixture should be allowed to brew for about half an hour. During this time, you can sterilize and cool the jars, or you can do this in advance.
8. Pack the adjika into jars, seal and store in a cool place, optimally in the refrigerator.

The sauce turns out to be quite strong, so to soften the taste it is recommended to mix it with lemon juice and olive oil. Another option is to mix adjika from parsley and horseradish leaves with sour cream. This sauce is perfect for potatoes and meat dishes.

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.

Vitamin preparation with dill

Parsley goes very well with dill - both in terms of taste and in terms of vitamins and beneficial elements. These gifts of nature complement each other perfectly, so the best way to protect yourself from vitamin starvation in winter is to make a preparation of parsley and dill.

What ingredients will you need?

For the preparation you need to take:

• parsley – 250 g;
• dill greens – 250 g;
• garlic – 6-7 cloves;
• sweet pepper – 2 pcs.;
• olive oil – 250 ml;
• lemon juice – 4-5 tbsp. l.;
• salt – 1 tsp;
• ground black pepper – 1 tsp;
• hot pepper - to taste.

Step-by-step cooking process

Cooking algorithm:

1. The dill and parsley must be thoroughly washed and chopped as desired, since they will then be crushed using a blender.
2. The bell pepper needs to be washed and cut as desired, removing the seeds.
3. Hot peppers also need to be cut arbitrarily; the main thing here is to have a sense of proportion and not to overdo it with this component.
4. The garlic should also be peeled and divided into cloves.
5. All of the above ingredients must be placed in a blender bowl and blended into a homogeneous mass. If you don’t have a blender, you can use a meat grinder with a fine mesh.

6. The next step is to add olive oil, spices, salt and lemon juice.
7. The whole mass needs to be mixed and filled into containers.

The vitamin preparation is stored exclusively in the refrigerator in tightly closed jars. Those who do not like spicy food can omit hot pepper from the recipe and vary the amount of garlic as desired. But here it is necessary to remember that the taste of the vitamin preparation with dill strongly depends on these components, so you should not neglect them either.

Preparation and processing of herbs and ingredients for storage

In order to prepare parsley for the winter and preserve its aroma, beneficial properties and vitamins, the choice of raw materials should be approached with special responsibility.

For long-term storage, select only fresh green branches without yellowness. The harvested grass should not have a musty odor or signs of decay. Such disadvantages are inherent in raw materials that have been in the heat for a long time in tight bags without air access. To minimize such negative consequences, try to harvest parsley immediately after harvesting from the garden. If for some reason this is not possible, then:

• divide the greens into bunches;
• wrap each with a damp cloth and cling film on top;
• place in the refrigerator.

In this form, it can be stored without loss of presentation and taste/aromatic qualities for 3–5 days.

Before storage, greens must be washed and sorted.

Before cooking greens you should:

• wash thoroughly;
• sort through, removing all damaged/yellowed fragments;
• dry in fresh air or blot with a soft cloth to remove excess liquid.

It is not necessary to store parsley separately from other herbs. Mixes consisting of several herbaceous crops turn out much tastier, more aromatic and healthier. It goes well with:

• leaf celery;
• cilantro;
• dill;
• spinach;
• green onions.

Additional ingredients are prepared in the same way as parsley (washed, sorted, dried).

Parsley roots for the winter

Parsley for the winter (prepared recipes tell how to prepare root greens in addition to leafy greens) is useful:

• it is used in the treatment of prostatitis;
• to solve problems with the gastrointestinal tract;
• to normalize blood sugar;
• as a diuretic.

Parsley root can reduce allergies, normalize vision, and improve the condition of blood vessels. However, it is contraindicated for pregnant women, as it can cause premature birth. In cooking, parsley root is used, like leaf parsley: as a spice.

The root is dried, crushed and then added to various meat and fish dishes, and is also used in the preparation of various sauces.

To prepare parsley root, you need to dig it up, cut off the tops, clean it of soil, wash it thoroughly and dry it slightly. Then it is recommended to put it in a plastic bag and put it in the refrigerator - for example, on the door. Thus, it can be stored for quite a long time.

As needed, parsley root can be taken out of the bag, cut off the required amount and used for its intended purpose. A small amount of root will perfectly replace greens when cooking broth. Also, the root can be used in small quantities in salads if the recipe requires green parsley, but for some reason it was not available.

Recommendations from experts

Parsley can be frozen with other herbs. So, suitable for salad:

• spinach;
• green onion;
• dill and parsley.

1. Spinach is most often separated by hand so that it is not so big. It will be more convenient to use for storage and in winter.
2. The best onion is the one that is picked young. From it you need to cut off a few centimeters of the green part of the grass (1-2 cm), cut off the tip of the fruit, and then rinse thoroughly. Onions will retain their bitterness if frozen quickly.
3. Dill requires virtually no processing, except for its stems. They should be trimmed a little.

All these herbs need to be divided into small portions into bags and compacted thoroughly. With each frost, greens will lose their beneficial properties. Keep this in mind when you start dividing your grass!

When defrosting, the last cold item to be added will be the onion. You can cut it a little before you start laying out the greens. In winter, defrosted grass will be a good addition to a delicious summer dish.

Freezing is suitable for hot and cold foods. For both, you need to defrost it a little first. Then add in portions just before cooking. In soups, parsley will be combined with other ingredients. Salad with this herb is a traditional dish. Freeze greens using proven recipes! Bon appetit!

How to use parsley in winter

The beneficial properties of parsley have been used in folk medicine. The ancient Greeks equated a handful of parsley to a handful of gold - this plant was so highly valued. And the Queen of France, Marie de Medici, considered parsley to be the strongest antidote and consumed it in huge quantities.

Parsley contains substances necessary for the human body:

The dietary fiber present in the plant helps normalize digestion. It is in winter, when the body vitally needs vitamins and microelements, that parsley preparations make up for the lack of these substances. Dry or frozen parsley is an invariable attribute of any first course. Sauces containing parsley can add variety to any dish or side dish.

The presented recipes for preparing parsley for the winter are a great way to protect yourself and your family from winter vitamin deficiency, as well as complement the menu with excellent sauces that will not only give dishes a unique taste, but also bring great benefits to the body.

Author: Andrey Domnenko

Benefits and contraindications

An aromatic plant with rosettes of leaves and a thickened root is grown everywhere. Spicy herbs are used in all types of dishes, except sweet ones.

Traditional healers advise using parsley and medicines made from it for those who suffer from:

• edema of cardiac origin;
• kidney stone disease;
• inflammation of the bladder and prostate;
• digestive tract dysfunction;
• colic in the intestines.

A decoction of the leaves of the spicy plant helps stimulate appetite. Herbal infusions are used for dermatitis, psoriasis, vitiligo, and baldness. The leaves of the plant are applied to the sites of insect bites.

You can preserve the beneficial properties of the plant by preparing the grass for the winter.

Contraindications for use:

• diseases of the bladder, stomach, liver and kidneys in the acute stage;
• increased tone of the uterine muscles during pregnancy;
• exceeding the recommended dosage when preparing and consuming medicinal decoctions leads to dizziness, nausea, and vomiting.