In addition to the classic types of canning, many housewives in the summer harvest herbs – this approach allows you to serve fresh parsley or dill in the winter. There is a second option – to dry herbs for use in cooking.
Recipe for preserving herbs for the winter – options
Each hostess decides for herself which type of preparation attracts her the most. The most common are considered the following:
- drying – in bunches hanging out in the air or spread on the newspaper, stored in closed containers;
- freezing – wash, chop in portions, and store in freezer bags;
- pickling – chop, put in a jar, pour vinegar, store in the refrigerator;
- pickling – wash, chop, put in a jar, cover with salt, and store in the refrigerator;
- freezing in oil – wash, chop (can be in a blender), grind together with vegetable or butter, and store in a jar in the refrigerator.
If you have extra greens after the process of making, you can fry meat, fish, or other products on it.
How to wash and dry herbs properly – tips
Most hostesses dry herbs in two ways – outdoors and in the oven. You can dry sage, dill, parsley, basil, and thyme outdoors. You will need string or string and parchment. The main rule is to dry the herbs in dry and clear weather.
Go through the herbs, tie them in bundles, and hang them from the string. Alternatively, you can place the bundles on parchment. If you choose the second option, turn the herbs occasionally so they don’t rot. On average, the drying process takes 6 hours to 5 days.
In order to understand how to dry herbs in the oven, you need to stock up:
- parchment paper.
You can dry herbs in the oven or in a special dryer. This is done simply: take the herbs, wash them, dry them finely chop them. Then lay them out in layers on a clean dry baking tray, cover with paper, and dry for 3-4 hours at 40-50ºC.
Store the dried herbs in a dark and dry place, better – in glass or tin jars. Greens will remain fragrant for 6-12 months.
What can be frozen from greens and how – options?
Choosing this method of making herbs for the winter, you also have a choice – dry or wet freezing.
The dry freezing method is suitable for any greens. You need to pick, wash, dry, and slice them (you can leave them whole). Put them in a container or wrap them in cling film (foil), then – in a bag and leave them in the freezer.
Wet freezing is a situation where housewives chop greens, spread them into ice molds, pour water, and put them in the freezer. Then such cubes can be thrown directly into the first courses during cooking. Such canned greens keep for 6-12 months at -15-20ºC.
Many housewives believe that it is better to freeze the greens in oil – chop them, mix them with butter, wrap them in cling film “sausage” and put them in the freezer. Thus you can make yourself a delicious snack for sandwiches.
How to pickle parsley and other greens
Another option for storing herbs is pickling. Hot pickling is only appropriate for carrot and beet tops, parsley and dill, and garlic and onion shoots.
Wash, dry, finely chop and place the herbs in a pot. Salt, add water, and bring to a boil, then simmer for 5 minutes. Then pour into sterilized jars and seal.
The method of dry pickling is simple – you only need herbs and salt. Wash the herbs, dry them, finely chop them, put them in a bowl, and pour salt on them. You’ll need around 250g of salt per 1kg of herbs. Then leave this preparation for 2 days in a dark place, add the greens in a jar, and put it in the refrigerator.
Pickled greens for winter – recipe
- parsley, dill, and celery greens
- water – 1 l
- table salt – 30-40 g
- 20% vinegar essence – 20 ml
- garlic – as desired
Greens washed, dried, chopped, and put in sterilized jars. Add the garlic, and pound through a press. Prepare a marinade of vinegar and salt (boil the ingredients) and pour it on the greens. Cover and leave to cool, then store in the cellar.