Is it possible to store parsley in the freezer: how to freeze it correctly for the winter

Frozen greens retain their beneficial properties throughout the storage period, while they are much tastier and more aromatic than dried or canned ones. Almost any greens are suitable for freezing, and parsley is no exception.

This article will tell you how to freeze parsley in the freezer for the winter.

Can parsley be frozen in the freezer

It is possible and even necessary. With proper freezing, plant cells practically do not change, so most of the vitamins and minerals are retained in them.

Frozen parsley does not lose its spicy aroma and characteristic flavor.

Benefits of freezing: how frozen greens differ from fresh

Fresh parsley contains a huge amount of nutrients: vitamins A, C, E, B, PP, magnesium, potassium, calcium, phosphorus, sulfur, iron, iodine, manganese, copper, zinc, fluorine and sodium. Vitamins and minerals are not afraid of exposure to negative temperatures, therefore, the frozen product contains them in full. Only the amount of ascorbic acid decreases (for six months - by 10%).

Greenhouse parsley bought in winter is practically devoid of useful vitamins and minerals, unlike frozen at home.

In terms of calorie content, the ratio of proteins, fats and carbohydrates, the frozen product is close to fresh greens. 100 g of fresh herbs contains 49 kcal, 3.7 g of protein, 0.4 g of fat, 7.6 g of carbohydrates. 100 g of frozen parsley - 50 kcal, 4 g of protein, 0 g of fat, 8 g of carbohydrates.

Does frozen parsley retain its beneficial properties?

The frozen product retains its beneficial properties. Eating fresh or frozen parsley regularly:

• strengthens the immune system;
• lowers blood sugar;
• stimulates the digestive system;
• increases appetite;
• improves the functioning of the heart and blood vessels;
• removes toxins and toxins from the body;
• has a beneficial effect on vision.

Parsley is a natural antiseptic, has diuretic properties, reduces the intensity of menstrual pain, and prevents the development of prostatitis in men. It is used in cosmetology as a means of cleansing, healing and toning the skin.

But it is worth refraining from eating parsley for cystitis, urolithiasis, diseases of the bladder, liver diseases. It is not recommended to eat greens during pregnancy.

Preparing parsley for freezing

At home, herbs and parsley root are frozen for the winter.

For freezing, it is best to use freshly cut parsley. It is harvested before flowering, when the leaves are soft, with a rich aroma. Parsley root is dug up in the fall, when it has gained mass and is maximally saturated with useful substances.

If you don't have your own vegetable garden, purchase greens at the market from local vendors. Herbs stored in stores for a long time lose their beneficial properties.Acquired greens should be free from signs of damage, bright, rich color, with a characteristic aroma.

Before freezing, the greens are sorted out, dry and yellow leaves are removed, the roots are cut off. Put in a colander and rinse in running water. Lay out on paper towels and dry well.

The parsley root is thoroughly washed with running water, rubbing with a brush. With a knife, peel off a thin layer of the skin, dry it.

In what form and how to properly freeze parsley

Parsley can be frozen in bunches, whole branches, or chopped.

For storage, use plastic bags, cling film or sealed containers.

Council. Use small containers for storage so that the product has less contact with warm air when opening the container. The quality and shelf life of the frozen product depends on this.

To make it easier to find the right product in the freezer and monitor the expiration date, the storage containers are marked with the date and name.

Freezing parsley

There are several ways to freeze parsley. The choice depends on the availability of suitable containers and space in the freezer.

Freeze in bag

With this method of freezing, special attention is paid to drying greens. To prevent the workpiece from sticking together in one lump, there should be no water droplets on it.

Prepared greens are collected in a bunch, rough stems are cut off, finely chopped.

Council. The cut stems can be frozen separately and used in the broth to add a spicy aroma.

Chopped greens are laid out in packages. The packages are signed and put into the freezer.

Parsley roots also frozen in bags. To do this, they are cut into slices, folded in portions and put into the freezer.

Freezing in ice cube trays

The stalks are cut off the prepared parsley... The leaves are crushed with a knife and laid out in ice molds, tamping. Pour chilled boiled water on top and put in the freezer for 4 hours.

Then ice cubes taken out of the molds, laid out in bags, signed and put into the freezer for long-term storage.

If parsley leaves are chopped not with a knife, but with a blender, they will give juice. The resulting mass is poured into molds without adding water and frozen. Then the cubes are laid out in bags or containers, stored in the freezer.

Parsley root is also frozen in ice cube trays. To do this, it is rubbed on a grater, laid out in molds, poured with boiled water and frozen. The resulting cubes are laid out in containers and stored in the freezer.

Frozen in oil

To prevent the greens from completely freezing and retain their smell and taste, they are frozen in oil. Chop the greens and place them in ice cube trays, filling them 2/3 full.

Vegetable oil is poured on top and placed in the freezer. After freezing, the cubes are laid out in containers or bags and put into the freezer for long-term storage.

Freeze sliced

Parsley leaves are finely chopped with a knife. Spread out in a thin layer on a cutting board or tray and put in the freezer for 4-5 hours. Then they are scattered in portions into containers or packages, signed and put away for long-term storage.

Twig freeze

If there is no time for shredding, parsley is frozen in bunches. To do this, the twigs are divided into portioned bundles, the bundle is wrapped in cling film or a bag to form a roll. Sign and put it in the freezer for storage.

How long can you store in the freezer

The optimum storage temperature is –18 ° С. If frozen food has not been frozen again, it can be stored in the freezer for up to 1 year.

Can I re-freeze

Thawed parsley is not subject to re-freezing, since after re-freezing it loses all useful properties and taste.

How to store in winter if there is no freezer

If there is no freezer at home, the parsley can be dried or preserve.

Drying parsley for the winter

The dried product retains its flavor and useful properties, however, to a lesser extent than the frozen product. Greens and roots are dried. Greens - in separate branches or in a chopped form, the root is cut into slices. Store the dried product in glass jars in a dark place.

Drying in dryer

The prepared product is laid out on a pallet. The mode "For herbs" is set in the dryer, the temperature is not more than + 45 ° С. Dry to dry completely.

Drying in the oven

Parsley sprigs or root slices are laid out on a pallet. The temperature is set in the oven + 40 ... + 60 ° С. The slices are dried with the door open for 5-6 hours, chopped parsley - 1.5-2 hours.

Drying in the open air

Bunches of greens are hung under a canopy in a ventilated room or laid out on pallets with twigs or chopped. The product is stirred periodically to speed up the process. Drying time is 5 to 20 days.

Microwave drying

Greens or shredded root spread on a dish. Set the maximum mode for 2 minutes. If the product does not have time to dry completely, the process is repeated.

Canning parsley for the winter

Greenery canning is the most labor-intensive way preparations for the winter.

Dry pickling with twigs in jars

Ingredients:

• parsley - 1 kg;
• salt - 200 g

How to cook:

1. The greens are sorted out, the roots are cut off, washed and dried.
2. The twigs are folded into a sterilized glass jar, pouring salt over the mass.
3. Sprinkle additional salt on top so that the mass does not become moldy.
4. Close the lid tightly and store in the refrigerator.

In the same way, you can pickle chopped greens.

In vegetable oil

Ingredients:

• parsley - 300 g;
• vegetable little - 200 ml.

Preparation:

1. Prepared greens are cut and put in a sterilized jar.
2. The oil is heated in a water bath.
3. Greens are poured to the top with hot oil, leaving no air bubbles.
4. Close with a lid, store in the refrigerator.

This method completely preserves the color, flavor and aroma of fresh parsley.

In the marinade

Ingredients:

• parsley - 500 g;
• vinegar - 150 ml;
• water - 0.8 l;
• sugar - 50 g;
• salt - 50 g;
• bay leaf - 2 pcs.;
• garlic - 4 teeth.

Preparation:

1. Parsley is sorted out, washed, roots are cut off, slightly dried and chopped.
2. Garlic is peeled and chopped with a knife.
3. Parsley and garlic are placed in sterilized jars.
4. Prepare the marinade: boil water, add sugar, salt and bay leaf, boil for 10 minutes, add vinegar 2 minutes before the end of cooking.
5. Greens are poured with boiling marinade.
6. The workpiece is sterilized over low heat for 20 minutes, then the lids are twisted, the jars are turned over and covered with a blanket.
7. The cooled jars are stored in a cool, dark place.

Conclusion

Freezing is an easy and quick way to prepare parsley for the winter. It allows you to preserve all the beneficial properties of the spice plant, its characteristic taste and aroma. These greens diversify everyday and festive meals in winter.