Parsley is a healthy herb "from head to toe." You can harvest it for future use in a variety of ways, for example, dry it. This is a good way for those who have little free space in the freezer and there is no way to freeze the grass for future use.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Dried parsley is used to treat and prevent many diseases. You can prepare it for the winter in different ways: dry it in a special dryer, in the oven, or like our grandmothers. For example, hang a bunch of greens in a dark and dry place with the leaves down. The second way is to chop finely, put on paper or a baking sheet and dry in the shade.
Dried parsley is suitable for preparing many dishes: various seasonings, meat dishes, soups, sauces, marinades, etc. It works especially well with stews and salads. It should be noted that parsley is one of the few aromatic herbs that do not lose their qualities during heat treatment, while the taste only intensifies. Dried herbs fully retain their nutritional and healing properties. Parsley is used in traditional and folk medicine and helps to get rid of many ailments. For example, dried herb can be used as a cure for dropsy, diarrhea, kidney inflammation, and a decoction of parsley can remove swelling.
- Caloric content per 100 g - 276 kcal.
- Servings - Any
- Cooking time - 15 minutes prep work plus drying time
Ingredients:
Parsley - any amount
How to cook dried parsley:
1. Place the parsley in a sieve and rinse under running water.
2. Place it on a towel and let it dry naturally, or blot it with a clean, dry cotton towel to speed up the process.
3. You can dry both leaves and stems. But I prefer to dry only the leaves. Therefore, pick them off from the branches. If you dry greens with stems, then I advise you to do it separately, because the leaves will dry earlier, the stems will dry longer.
4. Chop the greens finely and place on a baking sheet. If you dry the stems, then chop them also finely and line them on a separate baking sheet.
5. Heat the oven to 80 degrees and put the greens to dry in the oven for 1-1, 5 hours. At the same time, turn the leaves every 15 minutes. Keep the oven door open to allow air to escape. If you do not want to turn on the oven, dry the herbs in a dry place, for example on the top rack of the cabinet. This process will take you a day, maybe a little more. With this method of preparation, turn the greens several times as well.
6. Place the dried parsley in a dry container with a lid and store at room temperature.
See also a video recipe on how to properly dry parsley?
