In order to use parsley in cooking in winter, it must be prepared for future use. Drying is a good way. How to properly dry parsley for the winter at home, this review will tell. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking dried parsley for the winter at home
- Video recipe
Parsley is one of the most popular herbs. In the summer, when the shelves are full of fresh herbs, few people think that in winter it will be very expensive. And those who care about its safety for future use are mostly dried. This is the most popular method for harvesting greens for the winter. Healthy and aromatic spicy herbs in winter will enrich any meal with vitamins and improve its taste. Parsley contains a lot of iron, phosphorus, calcium, essential oils. It is rich in carotene, vitamins C and group B. Therefore, we will learn to dry parsley for the winter at home. The method of drying parsley does not require much effort, the finished product takes up little space and is easy to store.
- For drying, choose parsley with coarse stems and tender leaves.
- The greens should be fresh, not wilted, without yellowed leaves and rotten stems.
- If the parsley was in water, then it is not suitable for drying. Greens are heavily saturated with water, which will make it difficult to dry. This method is used by sellers to prolong and improve the presentation of not quite fresh greens.
- It is harvested from its own garden in dry weather. Such parsley will be difficult to dry.
- You need to collect parsley for drying before flowering - until the leaves are coarse.
- Various dried herbs are used to make exquisite seasonings, combining all kinds of varieties.
- If several herbs are dried at the same time, then this should be done far from each other so that the aromas do not mix.
- Caloric content per 100 g - 252 kcal.
- Servings - Any Amount
- Cooking time - 50 minutes
Ingredients:
Parsley - any quantity
Step by step cooking dried parsley for the winter at home, recipe with photo:
1. Sort the parsley stalks, removing the yellowed and wilted leaves. Cut off some of the bottom of the twigs and rinse the herbs thoroughly with cold water.
2. Place the parsley on a cotton towel and leave to dry from the water. To speed up the process, blot it on top with a paper towel.
3. Cut twigs and leaves of parsley that have dried up from water.
4. Put it on a baking sheet and send it to a heated oven up to 50 degrees for 1-1.5 hours. Stir the greens periodically. Although greens can be dried in the sun. But it is better not to use this method, because the sun's rays destroy chlorophyll, which makes the dried leaves turn yellowish. In addition, drying in the sun evaporates essential oils.
5. Determine the readiness of dried herbs by touch: when squeezed, it will crumble. Pour dry parsley into a glass container with a lid and store in a dry, dark and cool place for 1 year.
See also a video recipe on how to cook dried parsley?
