Greens in the form of dill, parsley, celery and other things can give dishes a special aroma and taste, which is why many housewives every year in the summer try to preserve as much of these seasonings as possible: some greens are dried, some are salted, and others are frozen. The latter method is one of the most frequently used, and all because the herbs in this type of storage not only do not lose their aroma, but also the color and useful properties.
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In order to properly freeze greens, you need to know some rules, for example, you need to freeze herbs in small bunches or portions (this is very convenient, because you do not have to further defrost a huge bunch of seasoning to extract the required amount), before freezing, greens must be washed and dried (In no case should plants be allowed to fade).
So, if you decide to freeze greens, then take fresh and juicy plants, sort them out, rinse, then pour cold water into a bowl and place herbs in it (the herbs should be completely in the water). Soak them for about 15 minutes, then change the water and leave again for about 15 minutes. After the lapse of time, put the greens in a thin layer on a towel and let dry.
As soon as the water evaporates from the herbs, cut them as you normally do to prepare dishes, and put them into small heap portions. Take special bags for freezing food and place chopped greens (thin layer) in them.
Without tying the bags, place them in the freezer and turn on the refrigerator to the minimum temperature. Soak the greens in the freezer for about an hour, then remove the bags, let them out of the air, tie and put them back in the freezer. Adjust the temperature to medium.
It is worth noting that when freezing herbs, you can stick a label with the name of seasonings on each package (so in the future it will be much easier to find the right greens). And if you do not want the other products in the freezer to be saturated with the aroma of greenery, then place the herbal bags in additional containers.