Parsley for the winter: the best recipes for preparing it at home with photos and videos

What are the benefits of parsley?

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

The effects of parsley on humans are:

improving the functioning of the adrenal glands;
improving metabolism;
anti-inflammatory effects;
strengthening blood vessels;
ensuring normal functioning of the brain;
improving the body’s condition in diseases of the stomach and duodenum;
stimulation of digestive enzymes;
stimulation of appetite;
feeling of satiety;
beneficial effects on the organs of vision;
strengthening gums 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 not advisable to use parsley for those who:

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

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

Useful properties and contraindications of dried parsley

Dried parsley is beneficial for the body due to its rich chemical composition.

It contains:

ascorbic acid;
fructose and sucrose;
vitamins A and K;
iron, selenium and zinc;
vitamin D;
calcium and phosphorus;
beta-carotene;
B vitamins;
honey, sodium and potassium;
lutein;
vitamins P and PP;
tocopherol

The nutritional value of the seasoning is quite high - 276 calories per 100 g. But it is added to food in minimal dosages, so it does not have any effect on the figure.

Dried parsley reduces blood sugar levels in diabetes

Eating dried seasoning is beneficial for many diseases. In particular, parsley:

improves the functioning of the immune system;
strengthens joints and ligaments;
regulates appetite and speeds up metabolism;
increases attention and concentration, improves memory;
prevents the development of vitamin deficiency;
calms the nervous system and helps with depression;
has a diuretic effect and helps in the fight against edema;
accelerates recovery from flu and colds;
promotes the outflow of bile and protects the liver from diseases;
strengthens the cardiovascular system;
normalizes blood sugar levels;
promotes the removal of waste and toxins from the body;
when consumed on a diet, it ensures quick disposal of extra pounds;
has a mild laxative effect.

The beneficial properties of dried parsley for women are that the greens regulate hormonal levels and improve conditions during menopause. You can take the seasoning for painful periods and infectious diseases of the reproductive system. For men, the plant is recommended for weakened libido and prostatitis, as well as for the prevention of atherosclerosis and heart disease.

The health benefits and harms of dried parsley are combined. It is not recommended to use the seasoning:

with severe infectious processes in the body;
for gout;
for individual allergies;
for acute inflammation of the urinary system.

Dried herb contains a large number of active components. For this reason, it is consumed in small dosages to avoid nausea, headaches, intestinal upset and other negative symptoms.

It is better to avoid dried parsley during pregnancy and breastfeeding.

Prepare the necessary ingredients

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

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.
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.

Storing fresh parsley in the refrigerator

If you plan to use parsley in the near future, there is no need to prepare it - within a few weeks the spice will not lose its presentation, taste and beneficial qualities. It is recommended to store curly leaves and roots separately, using containers that can be tightly closed.

Before sending parts of the plant into containers, be sure to rinse them and allow the water to drain (use a colander for this). After washing, remove excess moisture with a napkin. It is not necessary to completely dry the spice - a small amount of moisture will prevent the leaves from drying out.

Methods for preparing parsley for the winter

For every housewife there are recipes that suit her preferences and wishes. You just have to search a little. Creating suitable home conditions for preparations is not difficult. And the resulting seasoning compensates for all the effort expended.

The entire plant is harvested for the winter; there are not many ways to accomplish this task:

Drying. The roots and leaves of plants are dried in the oven or in the fresh air.
Freezing. The crushed parts of the culture are frozen and stored in the freezer.
Marinating or salting. Chopped greens and chopped roots are pickled or salted.
Oiling. The workpiece is mixed with oil and stored in the refrigerator.

You should choose a method of preserving the culture by studying the recipes.

Dried parsley

There is nothing difficult about drying parsley. It is enough to fulfill a few requirements, and everything will work out.

How to dry a plant and preserve the aroma is a question many housewives ask. Compliance with the requirements and rules results in parsley retaining not only its odors, but also its mineral components.

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

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

The greens are dried as a whole 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 materials can only be dried. They do this in different ways.

On open air

This method takes a long time, but the effectiveness does not suffer from this. Greens are dried whole sprigs or chopped for immediate consumption.

To dry, it is placed on a plane, evenly distributed 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 area. The leaves should hang down. It is advisable to exclude direct sunlight on the foliage, as it will turn yellow and lose its attractiveness.

In the oven

It doesn’t take much time to prepare the spice this way. The seasoning will dry out much faster than in the first case.

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

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

In an electric dryer

This kitchen assistant will always help out the housewife. You don’t have to do anything special, the roots need to be cut, and the green branches should be laid out whole.

Set the “For herbs” mode, and set the temperature to no more than 45 ⁰C. It is necessary to periodically monitor the process, changing places of pallets. It is difficult to indicate the exact time; it depends on related factors: air humidity, slice thickness and much more.

In the microwave

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

Pickling parsley

An effective way to preserve crops for the winter is to sprinkle them with salt. There are many recipes for its preparation. It is necessary to select the most suitable method.

Twigs

Salting in this way is not difficult; a minimum of ingredients is used:

parsley – 400 grams;
salt 100 grams.

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

The classic way in a jar

This 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 preparation time, but 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 compacted into sterile jars and closed with any lids at the discretion of the housewives.

The lid should close tightly without letting air through. This will prevent signs of spoilage from appearing.

The salty seasoning stores well in the refrigerator or cellar. At room temperature, mold may develop. Any dishes and salads can be prepared with this parsley.

With the addition of dill

To pickle parsley with dill, you will need a minimum set of ingredients. And the benefits increase several times. The amount of greens is determined by the housewife; it is important to observe only the proportions of salt. If there are more raw materials, it’s okay.

Components:

equal amounts 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 and then dried. The raw materials are crushed in any convenient way.

Then all the ingredients are combined in a separate bowl, the salt is thoroughly mixed with the green mass. Then they begin compacting. If you just stack it, the greens will start to spoil. It is necessary not to add 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 stored refrigerated. 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 prepare this preparation with salt. The result is a healthy vitamin mixture, perfect for seasoning 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, making sure to remove all unsightly specimens. Thick stems are cut out. Cut into pieces 2 centimeters long.

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

First, combine the herbs and salt, grind well, then add celery roots. Mix everything well and put it in jars. The workpiece should be compacted and then put in the refrigerator.

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:

Rinse the collected greens with running water and dry on towels.
Separate the green twigs from the stems. Scatter the greens on a towel or paper in an even layer.
Place the workpiece in a well-ventilated and dry place. Dry the grass for two days. Stir the leaves periodically to ensure even drying.
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:

Prepare the greens in advance in the same way as the previous recipes. Cut the rhizomes into small cubes or circles.
Heat the oven to 60 degrees.
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.

The degree of readiness of a spice is determined by its appearance.
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.

Freezing parsley

An equally effective way to prepare greens for the winter is freezing. The culture retains the entire supply of nutrients, thereby helping to support immunity in the middle of winter. Freezing plants will require very little 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. Quantity is not limited. The leaves are washed well, sorted and dried.

If the greens sit for more than 30 minutes, they will begin to wilt. This will complicate the preparation process.

Drying using a towel is quick and effective. Next, you should cut it as desired or as for immediate dressing of the dish.

The finished chopped green mass is placed in bags. Do not freeze in large quantities, this is not advisable. After repeated defrosting, the leftovers will turn black and will not go into the gas station. Next, the bags should be frozen.

Cubes in ice trays

A more labor-intensive way to harvest greens in the winter. You will need boiled water and herbs.

Parsley is washed several times in cold water. There is no need to dry it, as it is filled with water. Chop finely, it will be easier to compact it into small cubes.

Place in molds, seal and fill with chilled water. Place in the freezer for several hours. After the cubes are frozen, take them out of the mold and put them in bags. For convenience, sign it.

In bundles

This is the fastest way to preserve greens, but you should dry them well. Bunches are formed for one or two preparations. The leftovers will keep in the refrigerator for a few days, no more.

The finished bundles are wrapped in pieces of cling film or placed in a plastic bag. And they are sent to the freezer until required.

Preparing fresh parsley in vegetable oil

To properly prepare this recipe, you don’t need to do anything special. Greens are prepared in the same way as with other methods of storing for the winter.

Parsley is chopped and placed in a dry container. In this case, there is no need to compact; then pour in vegetable oil and store the dressing in the refrigerator.

Parsley in marinade

Making the appetizer is a little more complicated than previous recipes, since you need to prepare a marinade.

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.

This is how you prepare for the winter: Parsley is washed and sorted, cut in any way. Place in jars with previously added leaves of cherries, currants, horseradish and garlic cloves. Prepare the brine: 1 tablespoon of salt per 1 liter of water. Pour into prepared jars and close with lids. Sterilize for 15-25 minutes, depending on the size of the container. They are rolled up and put into the cellar for storage. It is better to prepare this seasoning in the summer, when greens are richest in vitamins.

Stages of preparation and processing of greens

To keep parsley fresh for the winter, it is necessary to carry out preliminary preparation. If you have a vegetable store or cellar, then parsley can be stored there. This method is only suitable for root varieties, which are placed in wooden boxes and covered with dry sand. All roots must be checked for integrity. Do not cover damaged roots, as they will quickly begin to rot and infect other plants, forming decay products and putrefactive mold.

Sorting and processing stages:

First you need to separate the roots from the green mass, since they are harvested separately.
Then they need to be sorted out, rotten and dry parts removed.
Rinse in cold water.
After this, they must be thoroughly dried at room temperature.

After this treatment, the plants are ready, and you can proceed to the next steps by choosing the appropriate recipe.

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.

How and in what to store dried parsley at home

Dried seasoning should be stored in airtight glass jars, cardboard boxes, paper bags or fabric bags. From time to time, it is recommended to open the package or container slightly to stir and ventilate the greens.

When storing dried parsley in plastic bags, you need to make sure that condensation does not appear inside

Dried seasoning must be kept in a dark place at temperatures up to 25 °C. It is advisable to place it at some distance from other spices - this will prevent the mixing of odors. Greens should not be stored open - in this case, they quickly lose their flavor, and insects can settle in the preparation. The shelf life of dried parsley is 1-2 years if all conditions are met.