How to prepare parsley root for the winter: drying, freezing, pickling. How to preserve root parsley for the winter: in the cellar, refrigerator, freezer

Harvesting root parsley: when and how to collect

Spicy plants, rich in vitamins and minerals, have become firmly established in our lives: we eat them, treat them, and use them for cosmetic purposes.

For example, such plants include root parsley, the preparation of which for the winter is quite simple, although there are many ways. We will learn how to store it in the cellar, freeze, dry, salt and pickle it in order to provide ourselves with useful substances in the cold. When to harvest root parsley? The main thing is to have time to do this before the onset of permanent frosts. The harvesting time for root parsley is approximately September 15-25 - it all depends on the region and climate.

Knowing when to dig up root parsley, choose a dry, fine day. The cleaning process itself is as follows:

• Trim the parsley leaves, leaving a small stump.
• Carefully remove the root vegetables from the ground and leave them in the sun to dry.
• We prepare the roots for storage.

And you can store them in different ways - in the cellar, like carrots or beets, in the freezer, dry or in preparations.

Advice for gardeners: when is the best time to harvest root parsley?

There is no need to rush to dig up parsley roots in early autumn. In the second half of October, they just begin to gain weight, become dense and juicy, and therefore can be stored longer. It is best to harvest root parsley at the end of October, before the onset of stable frosts.

Fruits that have not had their greens cut off during growth are especially fleshy.

They dig up the roots on a sunny day, having previously cut off the leaves, but not completely, but leaving the petioles 0.5 - 1 cm high. The extracted fruits, if possible, are cleaned and laid out to dry.

Then the remaining soil is removed from the root parsley and selected, preparing for long-term storage.

Early varieties of root vegetables are suitable only for canning or drying. The later ones can be kept fresh for a long time.

Parsley root juice

Due to its abundance of antioxidants, parsley root juice prevents premature aging and protects body cells from stress.

Since fresh juice is very concentrated, it is not consumed in its pure form, but rather diluted with water or juices of other vegetables.

It goes perfectly with the juice of cabbage, carrots, beets and spinach. For children, you can make a drink from parsley roots with honey.

How to prepare parsley juice?

The process of preparing juice from the roots of this plant is extremely simple and does not require much effort and time.

1. The first step is to wash and peel the root vegetables.
2. Then grate them or grind them in a blender and squeeze them in gauze.
3. If you have a juicer, the process can be reduced to a minimum.

The juice should be prepared in such an amount that it will be used immediately, since when preserved for the winter, almost all substances beneficial to the body will be removed from it.

Varieties and storage methods

Before harvesting root parsley, you need to understand its varietal range. Methods for storing root vegetables are determined by this parameter.

Among the root varieties of parsley there are no early ones - only middle and late ones. That's why:

• Root crops only become juicy by the end of October, gain density and optimal weight;
• Harvesting takes place in late autumn, just before frost.

Tip: To preserve the maximum amount of vitamins, do not cut off the tops of root crops before harvesting.

Of the 19 varieties registered in the register, only two are suitable for fresh winter storage:

• “Eagle” – medium, ripens 120-130 days after germination, root weight 130 g;
• "Alba" - late, ripens 180-200 days after germination, root weight up to 300 g.

These varieties can be:

• Leave it in the garden, cover it with sand and a snow coat. This way you will retain maximum moisture and nutritional components of parsley.
• Store in a cellar or basement. This way the crop will partially lose moisture and vitamins, but will last until spring.

It is better to process all other varieties: dry, freeze, preserve.

• When drying, the rhizomes will partially lose their vitamins, which will go away with moisture, but the dried crop can be stored for more than six months.
• When frozen, parsley practically does not lose its taste and nutritional qualities.
• Salting will take away some vitamins, but not much.
• The pickled spice loses its nutritional value, but gains a rich aroma and taste.

As you can see, there are many options. Let's look at each of them to make it easier for you to decide.

Technology for planting parsley before winter and features of its cultivation at home

You can grow parsley through winter sowing. The seeds of this crop are stored for 3 years, but the fresher they are, the more vigorous shoots will be obtained. Parsley is a very frost-resistant plant, its seeds begin to germinate at just a few degrees of heat, and its greens are not at all afraid of frost, which makes it possible to grow it in early spring.

All varieties of this crop can be divided into 2 groups: leaf and root. Moreover, leafy ones eat juicy and aromatic greens, while root vegetables eat root vegetables, their greens are tougher and rougher in taste. To sow this crop before winter, you will need to select suitable varieties.

Name

Universal harvesting method - drying

An excellent long-term storage method is to dry parsley root. This spice is good for preparing hot dishes. Before drying, first select, wash, cut off the top and tail, scrape the peel from the root vegetables, then chop into strips or circles.

Parsley is prepared in several ways:

• on open air;
• in a vegetable dryer;
• in the oven.

When drying in the fresh air in a ventilated room or under a canopy, place the prepared raw materials on a baking sheet and cover with two layers of gauze on top. Stir and turn the roots regularly to prevent mold from forming.

Did you know: If the air temperature is not high enough during drying, the roots will turn a dirty gray color. In this case, it is better to use an oven or electric dryer.

If you decide to use the oven, chop the root vegetables and dry on a baking sheet at a temperature of 37-40 ° C with the door ajar.

Pack the finished semi-finished product into clean jars and close with airtight lids. As an option, use canvas bags for storage. Keep parsley in a dark place, away from the stove or radiators.

The dried root can be ground into powder, and then added 2-3 pinches to soups, gravies, and salads.

Parsley: choosing a variety (video)

Pre-winter sowing and growing parsley on a windowsill is a very simple task that even a novice vegetable grower can do. The most important thing is to follow the work technology and then this crop will definitely delight you with juicy and aromatic greens.

Dry seeds are placed in furrows. In this case, their quantity should be increased by 2 times the norm. After sowing is completed, the furrows are filled with pre-prepared sand. The thickness of the backfill layer should not exceed 2-3 cm, otherwise the seedlings will not be able to break through to the surface of the earth early. To prevent the formation of a soil crust on the surface of the bed in the spring when the snow melts, mulch with peat or humus.

Freezing root parsley for the winter

Storing parsley at home can be done by freezing.

Freezing is a way to preserve vitamins

How to freeze parsley roots:

1. First prepare, rinse, blanch for 4-5 minutes. Then dry it, cut into strips and circles. Pack the raw materials into bags, remove air from the packaging. The ideal option for harvesting and storing parsley roots in the freezer is to use bags with string.
2. You can also chop the root vegetables, chop them on a coarse grater, then freeze them in portions and use them as needed.
3. As an option, you can make ice cubes from the roots. Place the crushed raw materials in ice trays and other small dishes. Fill ¾ of the container with parsley, add the rest with water and vegetable broth. Place in the freezer. Place the frozen cube in a dish within 5-7 minutes. until ready.

How to freeze root parsley for the winter

• We clean the roots from small root hairs and rinse thoroughly in two or three waters.
• Dry the washed roots, spread them out on a napkin, and cut them into thin slices (three on a grater, finely chopped in a blender).
• Place the slices (grated mass) in plastic bags, expel the air and tie them tightly.
• We put it in the freezer, where the roots can be stored for 8 to 10 months.

Parsley root. Benefits and harms

When using parsley, it is important to consider the benefits of the plant root. The rhizome contains vitamins (A, groups B, E, P, C, PP, K). The components help improve the condition of the skin, nails and hair, have a general strengthening effect on the body, stabilize the immune system, and improve metabolic processes.

The mineral complex is represented by the following components:

• manganese;
• calcium;
• sodium;
• potassium;
• phosphorus;
• molybdenum;
• magnesium;
• aluminum;
• iron;
• vanadium;
• selenium.

The plant also contains chloride salts, organic acids, tannins, folic acid, fiber, flavonoids, starch, proteins and carbohydrates, and water. Per 100 g of product there are up to 50 kcal.

Due to its chemical composition, root parsley is not recommended for children under 1 year of age and people who are sensitive to the product to prevent an allergic reaction.

The rich nutritional value of the root allows it to have a lot of beneficial effects on the human body.

Parsley roots have beneficial properties due to the rich chemical composition of the product:

• relieving spasms, preventing seizures;
• stabilization of disturbed intestinal microflora, preventing the development of bacteria;
• strengthening tooth enamel, improving bone tissue;
• normalization of the activity of the cardiovascular, nervous and hormonal systems;
• improvement of blood supply processes to organs;
• toning the body, improving performance, physical activity, memory;
• preventing the development of bacteria, fungi, viruses in the body;
• improving the body’s protective characteristics, reducing the likelihood of catching colds in the autumn-winter period;
• elimination of flatulence, stabilization of the gastrointestinal tract;
• reduction of inflammatory processes;
• rejuvenation of the body by launching cell regeneration processes;
• antipyretic effect;
• cleansing the blood and removing excess water from the body, removing swelling;
• reduction of headaches;
• stabilization of the menstrual cycle;
• decrease in blood glucose levels.

there are many recipes for preserving parsley root for the winter

Harvesting root parsley for the winter: delicious recipes

Root parsley, which is stored and harvested in different ways, can be pickled and pickled, and even used in preparing soup dressing.

Recipes with root parsley for the winter: pickling

To get healthy pickles from this spicy root vegetable, we use one of the methods.

• Salting in brine. Wash the roots thoroughly, scrape the skin and rinse with water. Cut into thin plastic pieces or chop into strips, and place in boiling water for a couple of minutes. Then we put it in small sterilized jars and make a brine: add salt to the water where the roots were treated with boiling water - 80-100 g per 1 liter. Pour hot brine over the roots, cover with a lid, sterilize for 20 minutes and roll up.
• Dry pickling. Peel the parsley roots, rinse and grate. Mix with salt - take 1 part of salt for 5 parts of roots. Mix the ingredients and place in jars.

We store salted parsley roots in the basement or other place where it is cool. When adding salted parsley to dishes, remember that now you need to add less salt to them.

Harvesting root parsley for the winter

How to prepare root parsley for the winter: marinate with vinegar

To pickle the roots, you need the following ingredients to prepare the marinade:

• Black peppercorns – 6 pcs.
• Water – 1 glass
• Vinegar 9% - 1 glass
• Granulated sugar - half a glass
• Salt - 1-2 teaspoons (to your taste)
• Bay leaf – 2 pcs.
• Thinly chopped garlic - 4 cloves

Cut the peeled parsley roots into cubes and place them in salted boiling water for three minutes. Place the roots in a colander and place them in very cold water for half a minute. Drain it, place the parsley in sterile containers, pour boiling marinade from the ingredients indicated in the list, and roll up.

Preparations from root parsley for the winter: dressing for soups

What to do with root parsley for the winter? You can use it and other vegetables to make a wonderful dressing for soups - cabbage soup, borscht and others.

Ingredients:

• Root vegetables in any proportion - parsley, celery, carrot or parsnip roots - 0.5 kg
• Bell pepper of any color, you can have different ones - 1 kg
• Parsley – 250 g
• Dill greens – 250 g
• Salt - 300 g

How to prepare root parsley for the winter

How to make soup dressing

To make a delicious seasoning for borscht, cabbage soup or other soup, follow the plan:

• We clean the washed peppers from stalks and seeds and cut into strips.
• We wash the roots of parsley and other vegetables and also cut them into strips.
• We wash the dill and parsley, shake off the water, place on a napkin to dry and chop.
• Mix the cuts with salt and wait 20 minutes until the juice appears. At the same time, stir every five minutes to ensure even salting.
• Lightly tamping, place in sterilized containers.
• Pour salt on top and roll up the jars, or close with plastic lids.

Medicinal use

Preparations based on root vegetables are used to treat:

• inflammatory diseases of the genitourinary system (bladder, kidneys);
• pathologies of the prostate gland and prostate;
• gynecological diseases and menstrual disorders;
• colds and infectious diseases of the bronchopulmonary system;
• stomach diseases with high acidity;
• disturbance of intestinal motility;
• joint diseases;
• cardiovascular diseases;
• pathologies of the biliary system and liver;
• allergic rashes;
• fungal infection;
• endocrine diseases.

We recommend reading: What porridges are the healthiest, for the stomach and for weight loss, cooking rules

Parsley is also successfully used to improve visual function and stabilize the functioning of the nervous system. The plant will also help in case of formation of ulcers on the mucous membranes of the mouth and gums. The root vegetable is also used to normalize blood glucose levels.

Parsley is also useful in the fight against excess weight, as well as for getting rid of acne and pustules on the skin. A healing decoction will help strengthen the hair follicles and eliminate flaking of the scalp, and it will also relieve itching and dandruff.

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There is also a useful article about treating cholelithiasis without surgery.

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Marinating is a way to enhance taste and aroma

Pickling is one of the methods for preparing and storing the spicy parsley root. First, prepare the filling ingredients; for 1 liter of water you will need:

• 100 g sugar;
• 30-40 g salt;
• 50 ml 9% vinegar;
• bay leaf, allspice, 5-6 peeled cloves of garlic.

Rinse the roots from dirt, peel and cut into large strips. Blanch the finished raw materials for a couple of minutes in salted water and immediately drain in a colander to dry. Fill sterilized jars ¾ full with ingredients and add marinade. Then pasteurize the root parsley preparations for 20-30 minutes. (duration depends on the volume of the jar). After sealing the container, cool the canning under the “fur coat”, store it in the cellar, pantry, and store the opened jar on the bottom shelf of the refrigerator.

Varieties of leaf parsley

There are many varieties of leaf parsley; the following varieties can be called “proven”: Sandwich, Gloria, Astra, Classic leaf, Triplex, Volshebnitsa, Titan, Bogatyr, Breeze.

Classic leaf parsley

The variety is a fragrant, lush, bushy green with a high yield. The ripening period occurs one and a half months after sowing or planting. Greens are ideal for preparing salads, marinades and canning.

Curly variety of parsley

Due to its appearance, it is ideal for decorating a holiday table. It has excellent taste, aroma and delicate greens. Gives a harvest throughout the growing season, with proper pruning. The good keeping quality and pleasant taste of curly greens make it indispensable on the kitchen table.

Mid-season parsley, one of the curly varieties. Easy to care for, produces a lot of greenery. Can be stored in the refrigerator for more than two weeks without losing its taste.

Sandwich leaf parsley

It is resistant to low temperatures, belongs to varieties of medium ripeness, has a bushy thick head and large leaves. The variety has a bright aroma and an abundance of vitamins. Ideal for preparing complex sandwiches and pickles.

An early variety of parsley, with curly greens. Gives a high yield. Quickly produces new branches of greenery after pruning.

The greens are tender, mid-season variety, and do not lose their quality during long-term storage. After pruning, greens grow back quickly and are stored for a long time.

How to plant correctly? Growing leaf parsley

Pre-sowing preparation of the site begins in autumn. The area is dug up, fertilizers and ash are added, and preserved with film. In the spring, when the soil begins to warm up, remove the film, dig up the area again, add potassium, phosphorus and humus. They form beds and add nitrogen, which is an ideal assistant in growing dense greenery.

Pre-treated parsley seeds are sown in prepared furrows about a centimeter deep. They dig in and water the entire bed. For friendly shoots, during early sowing, the area is again covered with transparent plastic film.

Leaf parsley can be sown several times a year to produce young, tender greens. Fertilizing is carried out after sowing with superphosphate and potassium sulfate, about 30 grams per square meter.

Parsley can also be grown using roots; they are germinated in advance and then planted in open ground. Root crops must be planted to a depth of at least 15 cm; part of the root with greenery that has grown up should not be covered.

Almost any soil is suitable for both sowing and planting leaf parsley, except clay soil; soddy-podzolic soil is considered the best.

Features of application

The application of the product is varied. It is used not only as a spice, but also to eliminate various problems both inside and outside the body.

In folk medicine

As already mentioned, parsley roots are indispensable for many diseases, therefore in folk medicine the plant is in first place for use.

For cystitis

To treat cystitis, a decoction is prepared on the root vegetable. The vegetable is used both fresh and dried. This decoction relieves the symptoms of the disease and also eliminates the consequences of the disease, so it can be used to treat the acute form of the disease, as well as use it for preventive purposes. The root vegetable also significantly improves the body's immune system, making it easier to cope with the disease.

Collecting leaf parsley seeds

In the first year of growth, parsley does not produce seeds. If you decide to collect seeds at the end of the growing season, you need to choose a strong, healthy plant. The seeds from it will be large and of high quality.

It is better to collect seeds when they acquire a dark color; if collected early, the seeds will have less chance of sprouting together. Sort the seeds, giving preference to the larger ones.

To avoid damaging the seed capsule, collect not by hand, but by cutting off the seed caps. Then shake out the seed caps into a bag.

To ripen the seeds, place them in the sun for two days. Spread it on the windowsill in a thin layer and keep it in a fabric or paper bag until sowing.

Contraindications and precautions for use

• The vegetable will not cause significant harm to the body, but there are still contraindications for its use:
• oxaluria;
• pregnancy;
• epilepsy;
• problems with calcium metabolism;
• individual intolerance;
• age up to 12 years;
• problems with the liver and gastrointestinal tract (only as prescribed by a doctor).

Root parsley is a storehouse of vitamins. Introducing it into your daily diet will bring many benefits to the body. But if you want to use it as a medicine, you should definitely consult a doctor.