Nature gives to the table people a lot of useful and fragrant herbs that grow everywhere, and not just in the garden. In order to saturate your body with the most useful vitamins contained in greenery in the winter season, you need to learn how to properly prepare and freeze it.
Pick your recipe
Freezing greens for the winter is the most common way to keep it fresh. This storage method, like freezing, allows you to save all the beneficial properties of plants, including color and aroma. The most popular winter harvesting products are basil, dill, spring onion, parsley and celery. In practice, there are two ways to freeze fragrant herbs and garden plants - with and without blanching. As for the type of workpieces, it can be frozen in ice cubes, in bunches or in sliced form. On the practical side, the most popular is the freezing of chopped greens.
Rules for the proper freezing of greens
The process of freezing itself does not require special culinary abilities from the hostess, but nevertheless it is necessary to know some important nuances that affect the quality of harvested greens. For the proper freezing of green fragrant products, it is necessary to observe several established rules:
- select only fresh greens, then wash in several waters and dry;
- before putting into the freezer chamber a clean and dry product must be hermetically packed, squeezing the air out of the package as much as possible.
Frozen greens are used exclusively without prior thawing! If dill, parsley or other useful grass from the garden lies on the table, it will darken and in the dish will look ugly and unnatural.
Preparation of greens for freezing
The selected fresh herbs must be put in a suitable roomy dish and pour cold water for 10-15 minutes. Then you should carefully remove it, change the water and repeat the soaking procedure again. Shake clean greens thoroughly from the remaining water and put a thin layer on a dry towel. After complete drying, the green product must be finely chopped, as for cooking.