Greens for the winter table: is it possible to freeze parsley and how to do it correctly?

What is the difference between frozen greens and fresh ones?

Vitamins and minerals are not afraid of negative temperatures, so they are preserved in frozen greens in their entirety. The only exception is ascorbic acid, the content of which decreases by only 10% over six months. For example, 100 g of fresh parsley contains 150 mg of vitamin C, and after 6 months after freezing it will contain about 137 mg, which is 150% of the daily intake of this vitamin.

Scientific studies have shown that homemade frozen greens contain much more microelements than fresh greens brought from warm countries in winter. In Spain, Turkey and Israel, vegetables and herbs are grown in poor soils and treated with large amounts of chemicals, so they have questionable benefits.

The calorie content of frozen parsley is practically the same as fresh. 100 g of frozen greens contains:

• 50 kcal;
• 4 g proteins;
• 0.5 grams of fat;
• 7.7 g carbohydrates.

Frozen parsley is rich in:

• Vitamins B, A, E, PP, K, retinol, ascorbic and nicotinic acids.
• Minerals:
  manganese;
• selenium;
• copper;
• phosphorus;
• calcium;
• potassium
• Essential oils.
• Antioxidants.

Parsley and dill for the winter - a classic and quick recipe

This method is suitable not only for parsley or dill, it can also be used to preserve other herbs, for example, sorrel, cilantro, nettle, green onions, etc. But most often housewives roll up these two types of greens, because they are indispensable in preparing almost any winter or autumn dish.

To prepare several jars of such “green” canned food, you will need a minimum set of ingredients in the form of 2 bunches of each type of greens and table salt.

The dill is thoroughly washed, the yellowed parts are removed and dried at room temperature. Then cut into small pieces along with the roots. The same manipulations are carried out with parsley, which must be dried and as fresh as possible.

Next, mix the chopped parts, place them in a deep enamel pan or bowl and sprinkle with at least 1/2 standard glass of table salt on top.

Mix the ingredients again, transfer them into clean glass jars and compact them well, then close the lids and put them in the refrigerator for storage.

Benefits and harms

Greens from the freezer have a powerful effect on the body, namely:

• 
  thanks to essential oils, it has antiseptic and anti-inflammatory properties;

• vitamin K strengthens blood vessels and prevents the formation of blood clots;
• improves vision due to the content of vitamin A and beta-carotene;
• regulates the functioning of the endocrine system;
• increases metabolic rate and promotes weight loss;
• vitamin B2 and folic acid maintain a normal nervous system;
• removes excess salt from the body and prevents joint diseases;
• cleanses the intestines and promotes the development of healthy microflora;
• ascorbic acid strengthens the immune system and protects against colds;
• due to the content of a large amount of chlorophyll, it improves blood properties;
• regulates blood sugar levels;
• Vitamin E prevents the smallest capillaries from clogging;
• the amino acid histidine stimulates the restoration and healing of all body tissues;
• a high concentration of potassium strengthens the heart and helps stabilize the heartbeat;
• nicotinic acid improves digestion and redox processes;
• parsley contains phytoestrogens, which normalize the menstrual cycle in women;
• prevents the development of prostatitis in men, improves potency.

You can learn more about the medicinal properties of parsley here.

Harm of frozen parsley:

• Parsley is very susceptible to environmental conditions.
  If greens are grown in areas with unfavorable environmental conditions, or with the use of chemicals, the crop will do more harm than good. Heavy metal salts and other toxic substances cannot be completely removed from the beam.
• Spicy greens are contraindicated for people suffering from liver and urinary tract diseases.
• Excessive consumption of frozen parsley leads to an excess of essential oils in the body, which leads to dizziness and nausea.

Is parsley good for animals? This article will tell you in this article.

Cilantro for the winter in sunflower oil - a simple way to prepare

Cilantro is known to many for its unique aroma. At the same time, it has a large number of useful properties. It is used to prepare adjika, spicy sauces, seasoning hot dishes, etc. This recipe will help you easily preserve the vitamin and taste qualities of the herb for the winter.

The basic rule for obtaining tasty preserves is to carefully select fresh cilantro so that no yellow, rotten or dried parts get into the jar, and rinse it in water, then let it stand and dry on the windowsill. Next, it is finely chopped, as for a regular salad.

They compact everything into jars, pour fresh sunflower or olive oil on top, and then close with a screw cap and store in the refrigerator.

Salt, spices or vinegar are not used in this case, although if you plan to store this herb for a long time, then add a little essence and a few pinches of table salt along with the oil.

All stages: how to prepare greens for storing in the freezer?

Freezing is the only way to preserve all the beneficial substances in parsley for a long time . The best greens are those that have just been brought from the garden. If it is not possible to grow the spice yourself to freeze for the winter, you can buy it at the market or in a store.

When purchasing parsley, you need to make sure that it was grown in the buyer’s area of ​​residence. Greens that were cut a long time ago and brought from afar have already lost all their vitamins. Also, the bunches should not have dried or damaged areas. The color of a fresh bunch is bright and uniform.

To freeze parsley you will need: a sharp knife, a cutting board, a dry soft towel, plastic bags or containers. Steps:

1. The washing up . The greens must be thoroughly washed in cold running water to remove all dirt and dust. Under no circumstances should you wash greens with hot water - after such treatment, all vitamins and minerals will be destroyed.
2. Drying. This step cannot be skipped, otherwise the parsley in the freezer will become covered with an ice crust.
   It is necessary to allow the water to drain from the branches, placing the greens in a colander.
3. When the main water has drained, you need to lay the crop in a thin layer on a dry towel and leave for 2 hours.
4. Slicing.
   You need to finely chop the parsley, so it will be very convenient to use in the future.
5. After cutting, the greens are once again spread in a thin layer on a towel for 2 hours.

If you skip this step, the parsley will clump in the freezer.

6. Cooling . Place the spice on a cutting board or tray and place in the freezer for 4-5 hours. Once cooled, the chopped greens will become crumbly.
7. Freezing. Chilled parsley should be packaged in small airtight containers or bags.

   
   The smaller the container, the less frozen greens will come into contact with warm air each time the container is opened. The optimal temperature in the freezer is - 18°C.

Experienced housewives advise packaging the spice into portioned bags and putting in each of them as much as is usually used for one-time preparation of a dish.

This way, the parsley will not come into contact with either warm air or foreign odors, and will be preserved for a long time.

Frozen parsley will delight you with its taste and vitamins all year round.

Three ways to freeze greens

The choice of freezing method depends on what dishes and drinks you plan to add herbs to in winter.

Sliced

Finely chopped greens are ideal for baking, soup, meat and fish dishes.

The preparation proceeds according to a simple scheme:

1. Grind clean herbs (including stems) with a knife, scissors, or use a blender.
2. Place the raw materials in bags. Preferably vacuum or with a clasp to prevent the aroma from escaping.
3. Flatten the greens in the bags and release the air.
4. Place in the freezer.

You can freeze one or several plants together. For example, a “mix” of dill, parsley and cilantro is good for stew, and sorrel, nettle and beet tops are good for soup.

In bundles

Herbs are taken from bunches to decorate dishes (for example, pizza) and add to salads.

If you want to freeze your greens this way, cut off the stems first.

Small bundles can be wrapped in the following types of packaging:

• cling film;
• foil;
• parchment paper.

Form the greens into “rolls” and place in the freezer. When you want to take out the product, simply open the top of the package and cut off the required number of leaves.

In ice cubes

Housewives rarely use this method, but in vain. Herbal cubes are convenient to throw into soup at the end of cooking. You can also freeze medicinal plants in this form and then add them to tea or use them to wipe your face.

We recommend: How to properly store jamon and prosciutto at home?

The procedure is as follows:

1. Take out the ice cube trays (preferably silicone), rinse thoroughly and dry.
2. Chop the greens as directed in the first recipe.
3. Press the herbs into the molds 2/3 full. Fill with cold boiled water.
4. Place in the freezer.

Whatever freezing method you choose, store the product at a temperature no higher than -18 degrees. Otherwise, it will quickly lose its beneficial properties. Do not place meat, fish, or seafood in the same compartment with frozen greens, as they absorb extraneous odors very strongly.

Is it permissible to re-store the spice in the cold?

Greens should not be re-frozen. Cell membranes, weakened by repeated freezing and thawing, burst, and the vitamins and minerals contained in the cells are destroyed. Parsley, once re-frozen, does not provide any benefit to the body.

Read about the varieties of parsley, how it differs from cilantro and celery, the characteristics of the seeds and the ban on the curly variety in Russia on our website.

Frozen parsley is a summer vitamin “hello” for winter soups and salads. Frozen aromatic spice does not differ in taste and benefits from fresh bunches . The main thing is to accurately follow all the stages of preparing and freezing parsley, and the vitamin seasoning will last until spring.

Recipes

Various recipes for harvesting greens for the winter.

Parsley and dill for the winter - a classic and quick recipe

Chop parsley and dill. Transfer to a large bowl and add salt. Mash the workpiece with your hands for a few minutes to release the juice from the greens. Then transfer the workpiece into jars.

Cilantro for the winter in vegetable oil

Wash the cilantro and chop finely. Pour in vegetable oil. Then pour into an ice cube tray and freeze.

Instead of vegetable oil, you can use melted butter.

Pickling green onions

How to make pickled green onions:

1. Wash the onion and chop it.
2. Prepare the brine.
3. Add sugar and salt to the water, bring to a boil, and add vinegar at the end. If desired, you can add bay leaf and black peppercorns to the brine.
4. Place onions in jars.
5. Pour in brine.

See also

The best recipes for quick cooking of eggplant slices with cabbage for the winter, with and without sterilization

Read

The finished preserve is cooled, then put away in a cool place.

Spicy adjika with herbs and chili peppers

An unusual recipe for greens for the winter is green spicy adjika.

What you need for preparation:

• a bunch of parsley;
• a bunch of dill;
• Bell pepper;
• hot peppers;
• garlic;
• vinegar;
• salt;
• sugar.

How to prepare a snack:

1. Chop parsley and dill.
2. Grind pepper and garlic in a blender. Then add the chopped herbs and chop again. The mass should not be too liquid, so you need to grind for no more than 1 minute.
3. Then add salt and sugar. Mix.
4. Then pour in the vinegar and stir again.
5. Transfer the finished adjika into jars.

Adjika according to this recipe turns out to be very aromatic and spicy. It can be served as a sauce for various dishes or spread on bread.

Sealing and sterilization of sorrel

But not only spices are stored for the winter. You can also preserve sorrel.

What you need for preservation:

• a bunch of fresh sorrel;
• salt;
• water.

How to prepare the preparation:

1. The sorrel is washed in water. Then it needs to be crushed. You can also leave the leaves whole.
2. The jars are sterilized before adding sorrel. Then they are filled with sorrel.
3. Bring water to a boil and cool to room temperature.
4. Pour a few tablespoons of salt into the jars. To fill with water. Cover with lids and roll them up.
5. You can also pour cold salt water or boiling water over the sorrel. The main thing is not to forget to add a small amount of salt. It is not necessary to add vinegar. Thanks to the acid contained in sorrel, the product can be stored for a long time without additional preservatives.

Canned sorrel is suitable for making green cabbage soup, soups or salads.