Drying parsley - sharing experience. How to dry parsley for the winter at home How to dry parsley at home
In summer, few people think about the fact that in winter parsley will cost, though not worth its weight in gold, but much more.
Well, those who care about the safety of parsley for the future, most often dry it. Indeed, in winter, this fragrant and healthy spicy greens will not only enrich any dish with vitamins, but also improve its taste.
How to prepare parsley for drying
For drying, parsley with tender leaves and non-roughened stems is suitable.
If greens are bought on the market, they should not be wilted, yellowed, with rotten stems.
Parsley that has stood in water is not suitable for drying (many sellers do this to give the greens a marketable appearance). Such greens are highly saturated with water and therefore will not dry well.
If parsley grows in your own garden, then it is harvested in dry weather, as such parsley will be easier to dry.
Parsley stalks are sorted out, wilted and yellowed leaves are removed. Slightly cut off the lower part of the branches.
The greens are thoroughly washed in cold water: first in a bowl, and then under running water.
Spread the parsley on a cotton towel so that it dries well from the water. To speed up the process, the greens on top are blotted with a paper towel.
How to dry parsley in bunches
Dried parsley sprigs are connected in several pieces and make small loose “bouquets”, tying them with a thread or intercepting with an elastic band. They are hung upside down by a stretched rope in a draft, but avoiding direct sunlight.
Although greens dry faster in the sun and some often use this, it is better not to use this method. Firstly, the sun's rays destroy chlorophyll, and this causes the dried leaves to turn yellowish. And secondly, due to drying in the sun, essential oils disappear, for which this greenery is valued.
Parsley dries in the fresh air from two to seven days. It all depends on weather conditions, room temperature, and air humidity.
When the leaves are completely dry and break easily when pressed, drying can be completed.
The bundles are removed from the rope and threshed, that is, they are freed from the stems.
Then the leaves are crushed. For better preservation of raw materials, they can be additionally dried by spreading out on a baking sheet or tray.
Dry parsley is poured into a glass jar with a lid and cleaned in a dry, dark, cool place.
The shelf life of parsley is 1 year.
How to dry parsley in the oven
If weather conditions do not allow air drying parsley, it can be dried in the oven.
To dry parsley faster, it is best to dry it without stems. Therefore, all the leaves are cut off from the prepared parsley. The baking sheet is covered with parchment. A thin layer of greens is laid out on it.
The greens are placed in an oven heated to 45-50 °, and dried with the door ajar so that the greens do not get steamed.
The parsley is periodically stirred to dry evenly.
Drying time can take up to several hours, but it is impossible to speed up the process so that the raw material does not burn and turn brown.
Parsley can also be dried chopped.
To do this, parsley is chopped together with thin stems, laid out in one layer on a baking sheet covered with parchment, and put in the oven. Dry also at a temperature of 45-50 °.
Well-dried raw materials crumble easily.
The color of properly dried parsley is green. The smell is spicy, the taste with a slight bitterness.
Recipe for the occasion::
Chopped parsley is stored in glass jars with a screw cap to keep the flavor from escaping. Store in a dry, well-ventilated area.
How to dry root parsley
Along with parsley, root parsley can also be dried.
It is dug up in the same way as carrots.
Fragrant and healthy herb grows in almost every garden. Useful properties of spices have been known since ancient times. Parsley is widely used in cooking and folk medicine. It is added to many dishes, used in canning, frozen for the winter. Not only fresh grass is popular, but also dried herbs and roots. Before you start preparing parsley for long-term storage, you should read some recommendations.
parsley preparation
If spicy grass is grown in a summer cottage or in a garden, then it must be cut off before the flowering period has begun. The leaves should be bright green in color and without any damage. Collection is best done in dry and sunny weather.
After the spice sprigs are cut, they should be sorted out - damaged or old branches and yellowed leaves should be removed. You need to fill the container with water and rinse the raw materials well. After the procedure, it is recommended to dry the parsley branches, for this you need to spread the green mass on a towel or put it in bunches in glasses.
Parsley roots have medicinal and spicy qualities. Before drying, it is recommended to thoroughly rinse the roots from dirt under running water using a hard washcloth or brush. Then you need to remove a thin layer of skin with a knife and cut the roots into smaller ones.
How to dry parsley
There is a whole list of methods for effectively preparing a dried product from an amazing spice. Of course, it is best to dry the grass outdoors. Parsley will retain not only a beautiful bright color, but also most of the useful vitamins and minerals.Outdoors
In order to dry fragrant spicy herbs at home, you need to choose a dark and well-ventilated place, without access to sunlight. Otherwise, parsley leaves may turn yellow. You can cut the grass along with the stems, or you can dry the twigs as a whole. If you want to dry whole branches, then they need to be collected in small bunches and hung with the leaves down. Bundles should contain no more than fifteen branches each. After about ten days, the bunches are removed and the dry leaves are separated from the stems. Ready dried herbs are stored in a closed container until the next harvest.
In order to dry chopped greens, you need to follow the recommendations:
- Cut the fresh washed grass along with the stems.
- Prepare special pallets or spread paper in the selected room.
- Spread chopped parsley over the surface in a thin layer.
- The first three to four days, periodically stir up the mass.
You need to dry the greens for about one or two weeks, the period depends on the weather, the method of cutting and the variety of parsley. Place the finished product in any container, jar or container, and close the lid. Store dried parsley in a dark, dry place.
In the oven
It may happen that there is absolutely no free time to mess with parsley or the climate does not allow the grass to be dried properly. Then a good alternative to natural drying will be drying parsley in the oven.
In order for the spice to dry quickly, the leaves are first cut off from the stems. The prepared baking sheet should be covered with paper or parchment. Spread parsley leaves on a baking sheet in a thin layer and put in a heated oven. Preheat the oven to a temperature not exceeding 50 degrees. In order for the greens to dry well and not get tired, it is recommended to slightly open the door. During drying, the greens must be periodically mixed. After 1.5 - 2 hours, dried herbs are ready. The degree of readiness of the product can be determined by grinding the leaves with your fingers - if the parsley crunches and easily breaks and crumbles, then it's time to take it out.
The second method of drying in the oven involves the heat treatment of chopped greens. To do this, parsley is chopped along with the stems and laid out in a thin layer on a baking sheet. The temperature in the oven should be between 45 and 50 degrees. Well-dried herbs crumble easily. Store chopped dried parsley in tightly closed glass jars.
In an electric dryer
For the preparation of dried vegetables and herbs, there are special devices - electric dryers. On the device you need to set a special mode for drying herbs. Prepared and washed greens should be laid out on special grids. The dryer is switched off automatically. In order for the herb to dry well and retain its beneficial properties and aroma, you should dry the parsley after washing. Excess water may affect the drying time.
in the microwave
Another good way to prepare dried parsley for the winter is to use the microwave. The preparation of greens occurs as with other drying methods - damaged branches and weeds with debris are removed. A flat dish is covered with a napkin on top. A whole or chopped parsley is laid out on a dish. Now you need to cover everything with another plate and you can proceed to the drying procedure. Select the highest power and turn on the device for 3 minutes. If the greens are not dry enough, then the action should be repeated. Ready dried herbs should be stored in a closed container in a dry and dark room.
High-quality dried parsley will be an excellent addition to any dishes for the whole winter. It can be added to soups, main courses, used in salads. Food containing parsley not only has a fragrant smell and pleasant taste, but also provides the body with essential vitamins. This is especially required in winter, when there is so little fresh vegetables and fruits.
Video: how to dry parsley
step by step recipe with photo
What do you think it is in vegetable seasonings that gives an incomparable summer flavor to cooked dishes? No, not greens at all and not even onions, but parsley root! It is he who, in the dried state, smells so strong that it interrupts all other smells with its alluring aroma, and when mixed with vegetable aromas or aromas of greens, it forms a juicy harmony of taste.
In the fall, during the harvest season, parsley root is quite inexpensive and this is a great way to prepare it for future use, or rather, to dry it.
Ingredients
- 1 large parsley root
Drying parsley root in the oven
1. You can dry the seasoning both in a conventional oven and in an electric dryer - it will work perfectly there and there! From a purchased or dug up parsley root, cut off the tail with greens and peel it like a carrot. Then rinse in water.
2. Grate the vegetable on a coarse grater and a container.
3. Cover a baking sheet with baking paper and place the grated mass of parsley root on it. Try to distribute it on the baking sheet so that its layer is as thin as possible - this way your seasoning will dry out faster. There is no need to grease the paper! Place the baking sheet in the oven for 30-40 minutes at 80-100C.
4. After this time, check the seasoning for dryness - if it is slightly damp, then give it a little more time to dry.
In order to use parsley in cooking in winter, it must be prepared for future use. Drying is a good way. How to dry parsley for the winter at home, this review will tell. Step by step recipe with photos. Video recipe.
Recipe content:
Parsley is one of the most popular herbs. In 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 the future, mostly dry. This is the most popular method for harvesting greenery for the winter. Healthy and fragrant spicy greens in winter will enrich any food 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 how to dry parsley for the winter at home. The parsley drying method does not require much effort, the finished product takes up little space and is easy to store.
- For drying, choose parsley with soft stems and tender leaves.
- Greens should be fresh, not withered, without yellowed leaves and rotten stems.
- If parsley stood in water, then it is not suitable for drying. The greens are heavily saturated with water, which will make it hard to dry. Sellers use this method to extend 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.
- It is necessary to collect parsley for drying before flowering - until the leaves have coarsened.
- Exquisite seasonings are made from various dried herbs, combining all sorts of types.
- If several herbs are dried at the same time, then this should be done away from each other so that the aromas do not mix.
- Calorie content per 100 g - 252 kcal.
- Servings - any quantity
- Cooking time - 50 minutes
Ingredients:
- Parsley - any amount
Step-by-step preparation of dried parsley for the winter at home, recipe with photo:
1. Sort the parsley stalks, removing yellowed and withered leaves. Cut off some of the lower part of the branches and rinse the greens thoroughly with cold water.
2. Lay the parsley on a cotton towel and let it dry from the water. To speed up the process, blot the top with a paper towel.
3. Cut the sprigs and parsley leaves that have dried from the 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 occasionally. Although the greens can be dried in the sun. But it is better not to use this method, because. the sun's rays destroy chlorophyll, from which the dried leaves turn yellowish. In addition, drying in the sun volatilizes essential oils.
5. Determine the readiness of dried herbs by touch: when compressed, 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.
Parsley is an excellent herb that can be used in a variety of meat, fish, and poultry dishes. At the same time, not only fresh herbs are popular, but also dried green mass and roots. For information on how to properly prepare dried parsley for the winter at home, read this article.
The best option is when you grow your own greens in your own garden. Collect grass should be in dry sunny weather, after the dew has come down.
For drying, choose fresh green twigs with delicate foliage. It is advisable to collect parsley, for subsequent storage, before the flowering of the plant.
If there is no own harvest of this spice, then you can buy it at any grocery market. In this case, you should choose fresh elastic bunches, without yellowed leaves. You should also avoid buying greens that are in cups of water, as sellers use this method to prolong the presentation, perhaps not at all fresh greens.
The next step is to sort out the parsley, removing the yellowed parts and wilted twigs. If the lower part of the stems is wilted, then it also needs to be cut.
After this procedure, it is laid out on paper towels and allowed to dry. You can also dry the twigs by placing them in an empty glass or mug, fluffing the leaves.
Before drying, parsley root is thoroughly washed under running water, preferably using a coarse brush. Then, with the sharp side of a knife, scrape off a thin layer of skin. Peeled roots are cut into thin slices or straws.
On air
The longest, but no less effective way of drying is in the fresh air.
Greens can be dried both in the form of slices and whole branches. You can grind not only the leaves, but also chop the stems of the plant into drying.
Green cuts are placed on flat plates or pallets, with a layer of no more than 1 centimeter, and put in a well-ventilated room. In order for the chlorophyll to be preserved in the greens, and it does not turn yellow, the drying should be protected from direct sunlight. Uniform dehydration is also facilitated by periodic mixing of the slices.
In bunches, parsley is dried down with foliage, tied up on a rope, or laid out on pallets. The first method allows you not to control the drying process, and with the second option, the greens will often need to be ted.
Drying parsley roots in a natural way is done in the same way as greens - on pallets in crushed form.
The total drying time varies from 5 to 14 days, depending on the type of product, how it is cut and weather conditions.
In the oven
An oven will help you cope much faster with the task. To do this, it is heated to a temperature of 45 - 50 degrees. Greens or roots are placed in the oven, and dried with the door open for about 5 to 6 hours.
To save time, the green mass is crushed and spread on baking sheets in a thin layer. In this form, parsley can dry out completely in just 1.5 - 2 hours.
Watch the video from the Family Menu channel - Parsley for the winter. Drying
In an electric dryer
Greens can be dried whole branches, or chopped. The roots are cut into strips or wheels.
On the unit, they turn on a special mode "For herbs" or manually set the temperature to 40 - 45 degrees. With such a thermal effect, the parsley will quickly dry out, retaining all the nutrients and aroma in the maximum amount.
The drying time depends on the humidity of the surrounding air, the type of spice and the size of its cutting. In order for the products to dry out more evenly, parsley trays should be swapped every 1.5 hours.
Video from the Ezidri Master channel will show you how to dry parsley in an electric dryer
In the microwave
Parsley spread on a flat dish, covered with a napkin. You can use paper plates instead. The device is turned on at full power for 2 minutes. After the readiness signal, the plate is removed and the product is inspected. If additional drying is required, then the procedure is continued. Control examinations are then carried out at intervals of 1 minute.
In air grill
Chopped grass or roots are placed in an air grill. The door of the unit is not completely closed, allowing air to circulate. The heating temperature is set to 40 - 45 degrees, and the blowing power is set to the maximum value. In order to dry the green mass, it will take literally 20 minutes. The roots dry a little longer - 40 minutes.
How to store dried parsley
A quality dried product crumbles perfectly, so if you dried the grass on the branches, then the greens can be easily freed from the stems.
Pour the chopped parsley into jars and tightly twist the lids. Parsley root seasoning should be packed in paper or linen bags.
The storage location should be dark and well ventilated.
