After summer, many housewives ask how to keep the greens for the winter. There are many different ways of harvesting: freezing, drying, canning, marinating and pickling. Each of them has its pros and cons. Let's consider together with you in more detail how to harvest greens for the winter.
How to dry greens for the winter?
Drying is the most ancient and proven way to preserve most vitamins, but requires a lot of time and a good windless weather. So, we take any fresh greens, remove flabby, damaged leaves, rinse the raw materials and let the water drain. Then cut it into pieces to 10 centimeters and lay it on a baking sheet. Let it dry in the shade until it dries completely. We store dried herbs in jars with well-closed lids in a cool place. It can be added to the dish a few minutes before being ready for a fragrant scent.
Frozen green for the winter
Freezing is the fastest and most profitable way of harvesting greens for the winter in terms of preserving nutrients. Minus there is only one - not all housewives have a good freezer. Fresh greenery can be frozen in bundles, can be finely chopped and put in small containers. But the most convenient practical way to freeze is to make ice. To do this, we cut the greenery, put it into the ice container, fill it with water and send it to the freezer. With proper freezing and storage, the greens retain all their useful properties and aroma throughout the year.
Preservation of greenery for the winter with vinegar
Preserved greenery can be stored for a long time. It also preserves all the useful properties of the product, and it brings a stunning fragrant aroma to any dish.
Ingredients:
- parsley greens - 1 kg;
- greens of dill - 1 kg;
- parsley root - 500 g;
- salt - 250 g;
- vinegar 70%.
Preparation
Greens are thoroughly washed, sorted, dried and crushed. The root of parsley is processed and cut into thin rings. Now mix everything with salt and spread the greens in clean little jars to the very top, well tampering that it let the juice. Then in each 100-gram jar pour 2 tablespoons of vinegar, put in hot water and sterilize for 5-7 minutes. After that we roll up the jars and leave them to cool. In addition to the above ingredients, you can safely use greens and celery root, coriander and other herbs.
How to pickle herbs for the winter?
Ingredients:
- fresh any greens - 1 kg;
- salt - 250 g.
Preparation
Greenery washed, crushed and covered with salt, thoroughly stretching his hands. Then we compact it into clean jars and leave it to juice for about two days. After the greens have settled, add more green to the top, cover with nylon lids and store greens and salt in any cool place throughout the winter. The high concentration of salt does not allow microorganisms to develop in the preform. Adding such greens to the food, be sure to remember that it is quite salty, so you do not need to salt the dish itself.
Harvesting greens for the winter in oil
Ingredients:
- fresh greens of dill.
To fill:
- water - 300 ml;
- vinegar 8% - 30 ml;
- salt - 50 g;
- vegetable oil - 50 ml.
Preparation
Water poured into a saucepan, add the vinegar, salt, put on a plate and bring to a boil. Then remove the brine from the fire and cool it. Rinsed and chopped dill lay in small jars, pour marinade, give a little stand and pour oil. We tightly close the cans with capron lids and store it all winter.