Parsley and garlic paste for the winter. Parsley pesto with walnuts. Homemade adjika from parsley "Rainbow"

There are many traditional products in our diet, among which, of course, there are greens. We are so accustomed to dill, parsley and green onions that we do not consider them to be something exquisite. It seems that they have a pleasant taste and some benefit, which various sources often talk about, in principle, everything. But familiar products can become an inspiration for culinary masterpieces, opening up new horizons of taste and aroma. And today we will cook the most delicious sauce from parsley according to different recipes.

Why exactly parsley?

Greens were chosen for a reason, because it surprises with its useful composition. Here are vitamins, minerals, antioxidants, acids, amino acids, pectins and peptides and many other substances that we need to fill the deficiency in the body and for health. Well, parsley is also one of the most popular herbs for the beauty of the face and body, and this is now fashionable and for many in the first place. But not everyone likes to eat fresh parsley, sometimes because of the rich taste and aroma, it becomes boring, and a great vitamin parsley sauce will come to replace it. We start cooking.

The most delicious and healthy options for parsley sauces

Recipe one "Traditional"

This is a very simple sauce, but do not diminish its importance, dishes with it acquire a completely new taste and aroma.

We will need:

• parsley - a bunch of fresh herbs, we take a mass of about 50 grams;
• vegetable oil - preferably olive, but odorless sunflower oil is also possible - 100 ml;
• citrus juice - you can take a lemon or lime - a tablespoon;
• salt and spices - to taste and desire.

We're preparing the sauce.

We wash the greens well under running water, especially purchased, and then dry them on a towel or napkins. We cut the parsley arbitrarily, after which we put it in the blender bowl. We will need a whisker. We also add all the other ingredients here and beat our parsley sauce according to the “Traditional” recipe.

Good to know! The resulting sauce goes well with meat and fish, can be stored for two weeks in the cold in a closed container, in the freezer it will not lose its qualities for two months.

Recipe 2 "Piquant"

A lot of people love sauces that are sharper, more fragrant. They are especially good for barbecue, but don't rush to the store when you can make a great sauce of parsley and garlic with spices and surprise your friends at a picnic.

We will need:

• a bunch of parsley weighing one hundred grams;
• apple - the Antonovka variety or any other sour variety is suitable;
• salt - to taste;
• olive oil - a tablespoon;
• zira or other seasoning - at the tip of a teaspoon or as desired;
• medium sized head of garlic;
• water - 2 tablespoons.

Advice! If you did not find sour apples, then add a spoonful of lemon juice to the sauce. It is the dressing with sourness that the Italians always make.

We're preparing the sauce.

We remove the skin from the sour apple, after which the mode into arbitrary cubes, we also remove the seeds. We shift the chopped fruit, as well as 4-6 cloves of garlic, into the blender bowl, pour oil, salt, add your favorite spices or do not do this, since the sauce will turn out to be very fragrant and rich. We beat everything into a homogeneous mass, after which we place the greens without stems here. Beat everything again and add a little water, lemon juice, if necessary.

Recipes third "Pesto"

Would you like to get closer to sunny Italy? If yes, then we invite you to get acquainted with one of the most popular sauces in this country - pesto. We will cook it from parsley according to the recipe, so to speak, adapted for us, as the Italians prepare this appetizer with basil and pine nuts. But for our people, parsley is much more traditional, its taste is familiar from childhood, and you can’t buy pine nuts everywhere, but walnuts, yes. But let's tell you a secret, there will also be a recipe with basil.

We will need:

• a bunch of parsley - approximately - 100-120 grams;
• garlic - 2-3 medium sized cloves;
• mint - you can also take lemon balm - a small bunch of 5 branches 7-10 cm tall;
• cheese - 100 grams. For this recipe, we recommend the cream version;
• ½ lemon;
• salt and spices - to taste and desire;
• walnut - 50 grams;
• vegetable oil - it is better to take olive oil - 100 ml.

We're making pesto.

First, we start with the green components - parsley and mint must be separated from the stems, the first coarsely chopped randomly. Put the whole mass in a blender and beat with a nozzle until smooth, then transfer the walnuts here, of course, in a purified form. Whip it all up again. Now we introduce our soft cream cheese into the dish, repeat the process. And the penultimate stage - we put garlic cloves in the bowl, lemon juice, which we squeeze out of the half, season everything and salt. The final step is the oil, but pour it in gradually to get a characteristic texture for the sauce.

For information! All of these snacks keep well in the refrigerator and can be frozen in portions for convenience.

Recipe Four "Pesto with Basil"

This sauce will not leave indifferent anyone who understands cooking and is looking for new taste sensations. It is very similar to what is eaten in a sunny country, it is done simply, the main thing is to buy the right ingredients.

We will need:

• basil - take a dried product - a tablespoon;
• pine nuts - 50 grams;
• a bunch of parsley - again take 100-120 grams;
• garlic - 4 cloves;
• cheese - Italians cook with parmesan - 50 grams;
• salt - to taste;
• lemon juice - a tablespoon;
• spices - you can take lemon pepper and ground, you can buy seasoning "Pepper Mix" - to taste;
• balsamic vinegar - 5 drops;
• vegetable oil - it is best to take olive oil - 50 ml.

We're preparing the sauce.

Parsley pesto is very easy to make. Nuts need to be calcined for 5-8 minutes in a pan without adding oil, pour them into a blender bowl. My parsley, remove the stalks, grind in a bowl, put garlic cloves here at the same time, pour lemon juice, pour salt and spices, parmesan, basil. When the consistency has become homogeneous, pour vinegar and oil in 2-3 stages, continuing to whisk until a sauce is obtained.

Recipe five "Adjika"

We complete our TOP of the most delicious, fragrant and healthy recipes. We will prepare adjika from parsley without cooking and will not leave anyone indifferent to our recipes. This appetizer always diverges with a bang.

We will need:

• tomatoes - 400 grams;
• hot pepper - 5 pods;
• sweet pepper - ½ kg;
• apples - 300 grams, we need sweet varieties;
• garlic - head;
• parsley - 5 bunches of 100 grams;
• carrots - 300 grams;
• vinegar - we need 9% - 10 tablespoons;
• tomato paste - 2-3 tablespoons;
• mustard - 100 grams;
• salt and spices - to taste.

Advice! If you are afraid that the dish will turn out to be very spicy, then you can adjust it a little for yourself, for example, by replacing the pepper with garlic heads in whole or in part.

We're preparing the sauce.

Spicy adjika is a traditional dish of the inhabitants of Abkhazia. We wash tomatoes, carrots, peppers, parsley and apples, peel everything from the skin, after which we have a large mode, and then, all together we scroll through a meat grinder. Yes, it is recommended to use it in this recipe. The peeled garlic cloves will also go here. Next, we introduce our tomato paste into the mass to give a special taste and a richer scarlet hue, mix. Now it's time for all the other ingredients, salt and spices.

We will not cook the mass, but let it brew for 3-4 hours. During this time, you must prepare the jars - wash and sterilize them along with the lids. Now we shift our adjika, close and store in a cool and dark place. The taste of the snack will open for about 2-3 days.

These sauces can be made by every housewife, they are available to everyone in terms of components, and you do not need to have a culinary education. Please and surprise loved ones, and Bon appetit!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Adjika from parsley is not the most familiar version of the sauce; Russians prefer to make this dish from a tomato. Meanwhile, parsley, rich in vitamins, is much healthier, and it is very easy to supplement with tomatoes. Vitamin C in it is 3 times more than in lemon, there is still a lot of calcium and potassium, which is especially valuable in winter beriberi.

How to make adjika from parsley?

The parsley adjika recipe is very simple, the spicy additive will become indispensable on the table, as it retains the taste of fresh herbs. This dish is very popular in the Caucasus, but gradually took root in the menu of Russians, the main ingredients are greens, hot peppers and garlic. You can include other additives that housewives combine to your taste. Parsley sauce also has secrets in cooking.

1. If you put hot peppers, you need to thoroughly clean the seeds and remove the partitions.
2. Parsley adjika will be richer if half of the vegetables are mashed, half is finely chopped.
3. Use only rock salt, iodized or flavored salt will spoil the taste.

Adjika from parsley for the winter has dozens of recipes, it is also made in the form of a paste for spicy sandwiches. It is not necessary to sterilize the blanks; hot pepper and garlic provide safety. If the family has lovers of spicy dishes, hot pepper seeds can be left. Parsley should be thoroughly washed and sorted, then dried a little.

Ingredients:

• parsley - 1 kg;
• dill - 0.5 kg;
• sweet pepper - 2 kg;
• hot pepper - 16 pcs.;
• garlic - 400 g;
• vinegar - 200 ml;
• salt - 4 tbsp. l.;
• sugar - 8 tbsp. l.

Cooking

1. Chop greens.
2. Peel pepper and garlic.
3. Grind the ingredients to a puree.
4. Season with vinegar, salt, sugar.
5. Mix thoroughly, arrange in jars.
6. Adjika from dill and parsley is stored in the refrigerator.

Adjika from parsley for the winter with tomatoes

The word "adjika" is translated from the Abkhaz as "salt", it is believed that shepherds came up with it, grinding spicy herbs with salt. In Georgia, nuts and suneli hops are also added to this mixture. Softer in taste is obtained adjika from tomato with parsley. Tomatoes need to be peeled by dipping first in boiling water, and then in cold water.

Ingredients:

• tomatoes - 2 kg;
• bell pepper - 1 kg;
• hot pepper - 2 pcs.;
• garlic - 200 g;
• parsley - 3 bunches;
• oil - 50 ml;
• vinegar 9% - 100 ml;
• sugar - 2 tbsp.;
• salt - 2 tbsp.

Cooking

1. Wash, dry and peel vegetables.
2. Grind in a meat grinder.
3. Chop greens.
4. Stir, boil, cook for 20 minutes.
5. Add herbs, salt, sugar.
6. Boil 10 minutes.
7. Pour in vinegar, arrange in jars.
8. Add 1 teaspoon of oil.
9. Adjika from tomato and parsley is rolled up with lids.

Some housewives add bell peppers, apples, unripe tomatoes to green adjika, supplementing with celery, basil, dill, cilantro. There are many opportunities for taste experiments; adjika from tomato paste and parsley. This dressing perfectly complements borscht, soups and stewed potatoes in winter.

Ingredients:

• parsley - 1 kg;
• garlic - 450 g;
• sweet pepper - 1 kg;
• sugar - 100 g;
• salt - 70 g;
• oil - 50 g;
• tomato paste - 300 ml;
• red ground pepper - 6 tsp.

Cooking

1. Wash parsley, dry.
2. Grind vegetables.
3. Mix with oil, salt and spices.
4. Add tomato paste.
5. Distribute to banks.
6. and parsley is stored only in the cold.

Parsley pesto for the winter - recipe

Fans of spicy sandwiches will like it, the consistency of the dish is much thicker and richer. Italy is called his homeland, the word is translated as "rubbing". The base is basil, olive oil and parmesan cheese. Previously, the ingredients were ground with a pestle, but now a blender can easily cope with this task.

Ingredients:

• parsley - 1 kg;
• olive oil - 110 ml;
• cilantro - 0.5 kg;
• salt - 0.5 tbsp. l.;
• garlic - 2 teeth;
• parmesan cheese - 100 g.

Cooking

1. Peel and cut vegetables.
2. Chop greens.
3. Grind in a blender until smooth.
4. Distribute to banks.
5. Keep cold.

Adjika from parsley, garlic and bell pepper

Russians are used to calling adjika a mixture of tomatoes, while in the Caucasus it is a seasoning made from different types herbs, sugar, salt and red pepper. It is believed that salty and spicy sauce additionally warms in the cold, stimulates the appetite. The easiest recipe is parsley and garlic sauce for the winter. Banks should preferably be sterilized.

Ingredients:

• parsley - 0.5 kg;
• garlic - 3 heads;
• bell pepper - 1 kg;
• tomato paste - 800 ml;
• sugar - 2 tsp;
• salt - 6 tsp;
• oil - 2 tbsp. l.;
• black and red pepper - 0.25 tsp each.

Cooking

1. Wash greens, dry, chop.
2. Chop the garlic and pepper.
3. Grind, mix with tomato, salt, sugar, butter and herbs.
4. Stir, insist 3-4 hours.

If you want, parsley adjika for the winter with hot pepper is suitable. It must be cleaned carefully so as not to burn your hands, it is best to work with gloves. And additionally open the window so as not to damage the respiratory system. Parsley adjika is best complemented with hot chili peppers and garlic.

Ingredients:

• parsley - 0.5 kg;
• sweet pepper - 1 kg;
• chili pepper - 5 pcs.;
• tomato paste - 1 kg;
• sugar - 150 g;
• salt - 1, art. l.;
• oil - 150 ml;
• garlic - 3 heads.

Cooking

1. Peel greens and peppers, grind.
2. Add tomato paste, sugar, salt, oil, crushed garlic.
3. Arrange in banks, roll up.

The Italian version is parsley seasoning for the winter. Since the dish is not thermally processed, then useful properties saves many times more than other blanks. Mint and thyme give a special freshness. Jars for this recipe are recommended to be sterilized. Can be pasteurized for 4-6 minutes in a pot of boiling water.

Ingredients:

• parsley - 2 bunches;
• fresh basil - 2 bunches;
• dill - 2 bunches;
• cilantro - 2 bunches;
• mint - 1 bunch;
• thyme - 0.5 tsp;
• garlic - 3 heads;
• hot pepper - 4 pcs.;
• salt - 2 tbsp. l.;
• olive oil - 2 tbsp. l.

Cooking

1. Wash greens, dry, grind.
2. Mix with herbs, oils and seasonings.
3. Add crushed garlic and tarragon.
4. Mix until smooth.
5. Put away in the cold.

An excellent appetizer of parsley is obtained with the addition of zucchini. These vegetables themselves are tasteless, so they absorb any flavor instantly. It is better to take young zucchini, they are more tender. Old ones are recommended to be peeled and seeds. The amount of garlic and hot pepper is best adjusted to your taste.

Ingredients:

• parsley - 1 bunch;
• zucchini - 2 pcs.;
• garlic - 200 g;
• capsicum - 120 g;
• oil - 150 ml;
• vinegar 9% - 100 ml;
• sugar - 100 ml;
• salt - 3 tbsp. l.

Cooking

1. Peel and chop the zucchini, peppers and garlic.
2. Grind vegetables, chop greens.
3. Transfer to a saucepan, boil.
4. Boil 40 minutes.
5. Add oil and vinegar, boil for 5 minutes.
6. Arrange in banks, roll up.

Adjika from parsley for the winter without cooking

Can also be prepared for hastily, without cooking. Banks must be sterilized. It is recommended to put cane sugar, it will give a piquant taste. Spicy will provide horseradish sticks and hot peppers. Vegetables can be ground to different textures for a softer combination.

Ingredients.

Includes fresh green basil, parmesan, pine nuts, garlic, extra virgin olive oil and lemon juice. But culinary specialists, being in constant search for new tastes, go far beyond this composition. At first they timidly changed either butter, or nuts, or cheese, and now even basil is optional.

Today, any homogeneous green sauce with nuts, cheese, garlic and butter can be attributed to pesto sauce.

The pesto that I propose to prepare today has a creamier texture than the classic version and a parsley taste more familiar to our latitudes (not everyone likes basil). Walnuts go perfectly with parsley, perfectly combined with its aroma. In addition, walnuts, for my taste, are much better than pine nuts as a substitute for pine nuts due to the high content of oils in their composition. Cream cheese will add tenderness to the texture of the sauce. The highlight of this pesto will also be a small amount of fresh mint in the composition, which will help make its taste fresh and light.

Cooking time: 10 minutes / Yield: about 500 g

Ingredients

• fresh parsley 1 large bunch
• fresh mint 5-6 sprigs
• cream cheese 100 g
• vegetable oil 100 ml
• walnuts 50 g
• garlic 2 cloves
• juice of half a lemon
• salt, pepper to taste

How to make parsley pesto

Large photos Small photos

Wash and dry all herbs. Coarsely chop the parsley and put it in a blender.



Separate the mint leaves from the twigs and send to the parsley.



Thoroughly grind the greens in a blender until as homogeneous as possible, then add the nuts to it.



When the mixture of greens and nuts becomes homogeneous, add cream cheese to the blender. After adding it, the texture of the sauce will become smoother.



Now it's the turn to add garlic and lemon juice to the blender.



The final step in making parsley pesto is to add olive oil. Introduce it gradually until you achieve the desired texture of the sauce.

Store this sauce in the fridge in a resealable jar or freeze in small containers for a fresh flavor and vibrant color any time of the year!

Content

Greens are useful rich in vitamins and minerals. Harvesting parsley for the winter is a health promotion, because this plant will enhance the immune defense needed in the cold.

Greens do not lose their beneficial properties when salted, dried or frozen. The plant enhances the taste of dishes, is an important component of adjika, seasonings, pesto.

How to dry parsley for the winter

There are several ways to prepare spicy grass by drying 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 the temperature of 4-45 degrees. Trays should be swapped every 90 minutes.
• Oven - cut along 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, put a paper plate with chopped grass and turn it on for 3 minutes.
• Aerogrill - drying chopped parsley takes 20 minutes at a temperature of 45 degrees and full blowing power.

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

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

Freeze

Parsley can be prepared by freezing. For this, the following methods are used:

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

Some rules must be followed in order to properly prepare the grass. Recommendations:

1. For freezing, it is better to chop the leaves and stems.
2. You can freeze only dried, clean grass.
3. Do not re-freeze the plant.
4. It is better not to use thick parts of the stem.
5. For ease of use, it is worth freezing the grass in portions.

How to pickle in a jar

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

It is important to sterilize the container before use.

Ingredients:

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

Cooking method:

1. Sort out the greens. Rinse, dry on a paper towel.
2. Finely chop the spicy plant, put in a deep container.
3. Sprinkle the finished mass with salt, wash 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 until winter in the cold.

Adjika from parsley for the winter

The cooking recipe will allow you to get a pasty 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 composition of adjika.

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. Rinse the greens, grind in a blender.
2. Peel the garlic, add to the resulting mass.
3. Pepper free from seeds and grind together with the rest of the ingredients.
4. Add sugar, vinegar and salt to adjika.
5. Mix thoroughly, arrange in sterile jars and roll up.

Adjika with horseradish leaves

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

Ingredients:

• horseradish leaves - 25-30 pieces;
• 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 until puree with a mortar.
3. Add essence and salt to taste.
4. Mix well and leave for 30 minutes.
5. Arrange the seasoning in storage containers, cork with lids or roll up.

Adjika with tomatoes

Seasoning with tomatoes for the winter can be used as independent dish or add 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. Scroll the washed horseradish and greens through a meat grinder with a fine mesh.
2. Grind the peppers, peeled from seeds, garlic in the same way.
3. IN last turn twist the tomatoes.
4. Mix all vegetables well, add sweet and salty spices, vinegar.
5. Arrange the seasoning in dry, sterilized jars, close the lid.
6. Store the finished product in the refrigerator.

In the midst of winter human body needs support. Therefore, since the summer, hostesses begin to prepare various preparations and snacks for the winter. This is necessary to maintain overall health. Greenery is no exception. There are several ways to prepare parsley for the winter. The choice always remains with the housewife.

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

The impact of parsley on a person is:

• improving the work of the adrenal glands;
• improving metabolism;
• strengthening blood vessels;
• ensuring the normal functioning of the brain;
• improvement of the state of the body in diseases of the stomach and duodenum;
• stimulation of digestive enzymes;
• arousal of appetite;
• feeling of satiety;
• beneficial effect on the organs of vision;
• gum health 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 undesirable to use parsley for those who:

• suffers from diseases Bladder, cystitis, urolithiasis,
• has chronic diseases of the internal organs,
• has a tendency to allergies.

Everything is good in moderation - no need to abuse, and there will be no harm from the use of culture.

Preparing the necessary ingredients

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

1. The green part of the plants is harvested at any time. The vitamin reserve concentrated in the leaves does not change in different periods vegetation.
2. The roots are assembled only in the fall, since it is at this time that they are filled the maximum number useful substances.

Before you start harvesting parsley, you need to separate the green part from the rhizome. Sort all the leaves, removing dry, yellowed specimens.

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

Ways to harvest parsley for the winter

For each hostess there are recipes suitable for her preferences and wishes. It just takes a little searching. Creating suitable home conditions for blanks is not difficult. And the resulting seasoning compensates for all the effort expended.

The whole 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. Freeze. The crushed parts of the culture are frozen and stored in a freezer.
3. Pickling 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 for preserving the culture by studying the recipes.

dried parsley

There is nothing difficult in drying parsley, no. It is enough to fulfill a few requirements, and everything will work out.

The advantage of this method is that parsley loses weight and becomes more compact. And it is easier to store it, and it does not require special conditions.

To prepare for the future green mass or roots, they are well washed and dried. Then sorted out, removing unsightly, diseased and deformed specimens. At the end of sorting, the roots are cleaned.

The greens are dried in a 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 material remains only to dry. They do it in different ways.

On open air

This method is long, but the effectiveness does not suffer from this. Greens are dried whole branches or chopped in such a way as for immediate consumption.

For drying, it is placed on a plane, evenly distributing it 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 room. 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 in an arbitrary way and covered with gauze from insects. Periodically turning the pieces will speed up the drying process and eliminate debate.

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

In the oven

To prepare the spice in this way, a lot of time is not required. The seasoning will dry much faster than in the first case.

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

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

In an electric dryer

This helper in the kitchen will always help out the housewife. You don’t have to do anything special, the roots must be cut, and the green branches are laid out as a whole.

Set the mode "For herbs", and the temperature is set to no more than 45 ⁰С. It is necessary to periodically look at the process, swapping pallets. Exact time it is difficult to specify, it depends on related factors: air humidity, cutting thickness and much more.

in the microwave

Parsley spread on a plate, preferably flat, cover the bottom with a napkin. The power of the device is maximum. The time for which the raw material is placed in the microwave is 2 minutes, then you should look at the appearance of the plant. If it is not dry enough, put it on for another 2 minutes. And so on until the mass reaches the desired state.

An effective way to preserve a crop for the winter is to sprinkle it with salt. There are many recipes for its preparation. It is required to choose the most appropriate method.

twigs

Salt in this way is not difficult, the minimum ingredients are used:

• parsley - 400 grams;
• salt 100 grams.

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

The classic way at the bank

A 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 time to prepare, and 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 packed into sterile jars and closed with any lids, at the discretion of the housewives.

The lid should close tightly without letting air in. This will prevent signs of spoilage.

Salty seasoning keeps well in the refrigerator or cellar. At room temperature mold may occur. With this parsley prepare any dishes and salads.

To pickle parsley with dill, you need a minimum set of ingredients. And the benefits are multiplied. The amount of greens is determined by the housewife, it is important to observe only the proportions of salt. If there is more of any raw material, it's okay.

Components:

• equal amount 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, then they must be dried. Grind raw materials in any convenient way.

Then all the ingredients are combined in a separate bowl, the salt is thoroughly mixed with the green mass. Then proceed to tamping. If simply folded, the greens will begin to deteriorate. It is necessary not to report 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 kept cold. 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 cook this workpiece with salt. It turns out a healthy vitamin mixture, perfect for dressing 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, be sure to remove all unsightly specimens. Cut out thick stems. Cut into pieces 2 cm long.

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

First, combine greens and salt, grind well, then add celery roots. Everything is well mixed and put into jars. The workpiece should be tamped, then put in the refrigerator.

Not less than effective method harvesting greenery for the winter is freezing. Culture saves the entire stock nutrients, thereby helping to maintain immunity in the middle of winter. Freezing plants will take quite a bit of 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. The quantity is not limited. Leaves are well washed, sorted and dried.

If the greens lie for more than 30 minutes, it will begin to wither. This will complicate the preparation process of the workpiece.

Drying with a towel is quick and effective. Next, you should cut in any way or as for immediate dressing of the dish.

Ready chopped green mass is laid out in bags. Do not freeze in large quantities, it is not advisable. After repeated defrosting, the remains will turn black and will not go to the gas station. Next, the bags should be frozen.

Ice cubes

A more time-consuming way of harvesting greenery in the winter. You will need boiled water and greens.

Wash the parsley several times cold water. You do not need to dry it, as it is filled with water. Finely chopped, it will be easier to tamp into small cubes of the form.

Lay out in molds, compact and fill with chilled water. Put in the freezer for several hours. After the cubes are frozen, take them out of the mold and put them in bags. Sign for convenience.

In bundles

Ready bundles are wrapped in pieces of cling film or put in a plastic bag. And sent to the freezer until required.

Harvesting fresh parsley in vegetable oil

To properly prepare a dish according to this recipe, you do not need to do anything special. Greens are prepared in the same way as with other methods of storage for the winter.

Parsley is chopped and placed in a dry container. In this case, ramming is not necessary; then pour vegetable oil and store the dressing in the refrigerator.

Parsley in marinade

The appetizer is made a little more complicated than the previous recipes, since the marinade should be prepared.

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.

Prepare for the winter as follows. Parsley is washed and sorted, cut in an arbitrary way. Spread in jars, with previously added leaves of cherries, currants, horseradish and garlic cloves. Prepare the brine: for 1 liter of water, 1 tablespoon of salt. Pour into ready-made cans and close with lids. Sterilize for 15-25 minutes, depending on the size of the container. Roll up and clean in the cellar for storage. It is better to cook such a seasoning in the summer, when the greens are most rich in vitamins.

canning

Preservation is one of the ways to harvest parsley for a long shelf life. Difficulties with cooking will not arise even for a beginner. The main preservative in all recipes is vinegar.

To prepare the workpiece, you will need directly greens, vinegar and salt.

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

2 tablespoons of 6% vinegar are added to ready-made jars and poured with brine. Do not add to the top, leaving about 2 centimeters.

Installed in a container for sterilization. Boiling time is approximately 10-15 minutes. As soon as they are ready, the jars are rolled up and removed until completely cooled under a blanket or blanket.

Storage rules

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

Frozen greens should not be thawed and re-frozen, this will cause the mass to turn black and become unsuitable for eating.

Store dried greens in a tightly closed glass container, in a dark, dry place.

Seasonings prepared according to recipes for long-term storage require a cold room. Suitable refrigerator, glazed balcony or cellar.

Harvested greens, which, if necessary, is always at hand, help out in the middle of winter. In addition, it helps to support the body during a period of lack of vitamins.