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The most common spice in the world is the herb called parsley. It is an indispensable ingredient in every cuisine - be it American, Eastern, African, European or Russian. And also serves as a wonderful decoration for any dish.
This spice is good in combination with meat, fish and vegetables, both fresh and cooked.
Few people know that parsley does not lose its characteristics during prolonged heat treatment, but only enhances its taste.
Undoubtedly, due to its beneficial qualities and spicy taste, it is used in all types of dishes: from first courses to salads and appetizers. And therefore it is always necessary to have it at hand. But how can this be achieved in winter?
There are several methods for storing greens in winter. For example, freezing, salting or growing on a windowsill. But not everyone managed to free up space in the freezer or buy a pots for a new green neighbor. And then a complication arises: how else can you preserve all the useful aspects without spending a lot of space, time and effort?
There is another way out - drying, but now another kind of difficulty appears, namely, how to dry parsley at home and do it correctly without losing its useful elements.
There are several methods by which you will always have prepared herbs in your kitchen, suitable for use:
- Natural drying.
- Drying in a microwave oven or an electric dryer for vegetables and fruits.
- Processing in the oven at a low temperature.
The first method is the most preferable, since with its help a minimum of useful substances is lost.
So, we offer you detailed description process of how to dry parsley for the winter at home.
Before drying it, it is necessary to carefully sort out all washed and dried bundles and clean them of wilted shoots and leaves.
Next, you need to divide the shoots by size and tie them with a regular thread in order to hang them in any room where air circulates freely. Please note that you must not allow direct sunlight to hit the greens - they will lose a lot of nutrients and lose their taste! To avoid this, you can distribute the bundles in paper bags. Moreover, this method will help to remove excess moisture better and faster. The time during which you need to dry the greens in this way is about 3 or 4 days. It depends on the room temperature. Afterwards, it can be crushed and stored in a dry container until used.
The most beautiful and aromatic parsley remains when dried in a microwave oven. In order to dry the greens, we need to cut off all the cuttings from well-washed and dried parsley. Then put everything in one layer on the dishes covered with a paper napkin and cover with another napkin. The time that this process will take you will be about a day (the power should be no higher than 450 W). After that, the spice can be chopped by hand and put into a dry container before use. Do not forget that the lid of the container in which the dried seasoning is stored must be tightly closed - this will preserve the maximum taste and aroma.
The process of removing moisture in the oven will take a little longer, but with this method, the greens can lose their original color and tarnish. In order to dry it in this way, you will first need to chop it finely and put it on a baking sheet covered with baking paper. First, you need to dry the spice at a temperature not higher than 40 ° C for about two hours, and immediately before removing it from the oven, raise it to 80 ° C for about 10 minutes. Next, it must be pulled out of the oven and left in the fresh air for about 10 minutes.
It is interesting to note that the most aromatic part of parsley is its root. And many also prepare it for the winter to remember the bright summer days.
The root of the parsley is dried in the same way as the leaf - in the oven or in an electric dryer. In order to prepare the root for drying, you need to rinse it, cut off the tail, peel it like a carrot, and then grate it on a coarse grater. The baking sheet should be lined with baking paper and should not be greased.
Try to spread it in a thin layer so that it dries faster, and place it in the oven for 30-40 minutes at a temperature of 80-100 degrees. After half an hour, check the readiness - stir it and put it in the oven for a while. The finished root can be crushed, or you can leave it simply grated - this way it will add originality to the dish.
step by step recipe with photo
We all know perfectly well that it is the greens that give the dish that final and unique taste! Basil, dill, fennel, cilantro, parsley must be in the spice box of a real culinary specialist! However, what if outside the window - winter and spices are sold only in the store? Moreover, it is impossible to guess the first time what exactly is poured in those packs of spices!
In order not to guess and not to use unknown ingredients in the preparation of dishes for the whole family - stock up on spicy herbs since summer, drying them in your oven or in a special electric dryer! The most popular seasoning for all first and second courses is dried parsley.
Composition
- 2 large bunches of parsley
How to dry parsley
1. For drying, one baking sheet just holds two large bunches of parsley. Wash the greens in warm water and cut from the branches, trying to exclude the stems - they may contain bitterness! Although manufacturers often add both herbs and stems to packaging seasonings. Chop the herbs on a plank. To chop it too small, or vice versa - to leave it larger - it's up to you!
2. Place the chopped parsley in a container and line the baking sheet with parchment paper. If you dry the parsley in an electric dryer, then there is no need to grind it, since it can fall from the upper tier to the lower when it dries - it is better to just cut the branches from the stems and spread them on the tiers.
3. Then spread the slices evenly on parchment paper. Place the baking sheet in the oven at 890-100C for 30-40 minutes. This time is enough for the greens to completely dry out, but the oven door will need to be opened a little!
4. Remove the dried herbs from the oven and let cool.
5. If you want a fine powder, add the dried parsley leaves to the container of a food processor or blender.
step by step recipe with photo
What do you think it is in the vegetable seasonings that gives the unmatched summer flavor to cooked dishes? No, not greens at all and not even onions, but parsley root! It is he who, in a dried state, smells so strong that it interrupts all other smells with its inviting aroma, and when mixed with vegetable aromas or aromas of greens, it forms a juicy harmony of taste.
In autumn, during the harvesting season, parsley root is very inexpensive and this is a great way to prepare it for future use, or rather, 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 out perfectly both there and there! From a purchased or dug parsley root, cut off the tail with herbs and peel it, like a carrot. Then rinse with water.
2. Grate the vegetable on a coarse grater in a willow container.
3. Line a baking sheet with baking paper and place the grated parsley root on top. Try to spread it over the baking sheet so that its layer is as thin as possible - this will dry your seasoning faster. At the same time, 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 the summer, few people think about the fact that in winter parsley will cost, though not worth its weight in gold, but much more expensive.
Well, those who care about the safety of parsley for the future, most often they dry it. Indeed, in winter, this aromatic 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 delicate leaves and uncoarse stems is suitable.
If greens are bought on the market, they should not be wilted, yellowed, with rotten stems.
Parsley, which has been in water, is not suitable for drying (many sellers do this to give the greens a presentation). Such greens are highly saturated with water and therefore will not dry well.
If parsley grows in its own garden, then it is harvested in dry weather, since such parsley will be easier to dry.
Parsley stalks are sorted out, wilted and yellowed leaves are removed. Cut off the lower part of the branches a little.
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, blot the greens on top with a paper towel.
How to dry bunched parsley
Dried sprigs of parsley are connected in several pieces and make small loose "bunches", tying them with a thread or intercepting them with an elastic band. They are suspended by a stretched rope "upside down" in a draft, but avoiding direct sunlight.
Although greens dries faster in the sun and some people often use it, it is better not to use this method. At first, Sun rays destroy chlorophyll, and from this the dried leaves turn yellowish. And secondly, due to drying in the sun, essential oils evaporate, for the sake of which these greens are valued.
Parsley dries outdoors for 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, you can finish drying.
The bunches 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 them out on a baking sheet or tray.
Dry parsley is poured into a glass jar with a lid and placed 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 the parsley to air dry, it can be dried in the oven.
To dry the parsley faster, it is best to dry it without the stalks. Therefore, all the leaves of the prepared parsley are cut off. Cover the baking sheet with parchment. Greens are spread on it in a thin layer.
The greens are placed in an oven heated to 45-50 ° and dried with the door ajar so that the greens do not get steamy.
Parsley is stirred periodically to dry evenly.
The drying time can take up to several hours, but the process cannot be accelerated so that the raw material does not burn and turn brown.
Parsley can be dried and chopped.
To do this, parsley is chopped together with thin stalks, laid out in one layer on a baking sheet covered with parchment, and placed in the oven. They are also dried at a temperature of 45-50 °.
Well dried raw materials are easily crumbled.
The color of properly dried parsley is green. The smell is spicy, the taste is slightly bitter.
Recipe for the occasion::
The chopped parsley is kept in screw-top glass jars to keep the flavor from escaping. Store in a dry, well-ventilated area.
How to dry root parsley
Along with parsley, you can dry root parsley.
It is dug up in the same way as carrots.
Parsley is a well-known culinary condiment used in various dishes. It enhances the taste of dishes and gives them a special aroma.
Parsley contains: iron, potassium, calcium, magnesium, folic acid and vitamins: A, C, PP, B1, B2. Drying and freezing are common methods of preserving nutrients. The easiest and most practical way is drying. In addition, dried greens do not take up much space.
There are two ways to dry parsley: in the fresh air or using technology: an electric dryer, oven, microwave and airfryer. Each housewife chooses the drying method that is more convenient for her.
The longest drying method is air drying. Depending on the weather and how the herb is cut (fine or coarse), dry parsley can take anywhere from 5 days to two weeks to cook. When using this technique, the drying time is significantly reduced and can take from 20 minutes to two hours.
It is more convenient for me to dry parsley in the oven, so I suggest you consider this option for preparing greens.
Let's prepare the main ingredient of the recipe - parsley. It is better to cut it in dry weather.
We sort out the cut greens, removing the yellowed or sluggish branches. We shorten the stem and rinse the parsley well in cool water. Then we shake off the excess moisture, lay it out in a thin layer on paper towels and let it dry. To speed up the drying process, the parsley can be blotted with a towel.
Separate the leaves from the stem and grind them to dry faster. If you want, you can chop the stems of the plant, but I do not.
Cover the baking sheet with baking paper and distribute the chopped greens on it with a thin layer.
We place the baking sheet in the oven, preheated to 40-50 degrees. We leave the oven door a little open so that the parsley does not get steamy. We dry the herbs for one and a half to two hours (focus on your oven), stirring the contents of the baking sheet from time to time. My parsley dried up in 2 hours.
The readiness of the parsley is very easy to determine by touch. To do this, we take a little greens from a baking sheet in our hand and squeeze, qualitatively dried parsley will crumble.
Dried parsley ready, pour it into a glass jar, close it with a tight lid and store it in a dry, dark place.
