How much to dry parsley in the oven. Dried parsley root. What can be cooked with parsley root

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.

How to dry parsley at home? This question remains unchanged for housewives, despite the emergence of many other ways to preserve greens for a long time. However, neither the presence of the "freezing" function, nor the cultivation of parsley in greenhouses on the windowsill, in any way diminishes the role of traditional drying. This is our mentality - as a safety net.

A good tradition - harvesting in natural conditions

It is good, if possible, not to resort to using kitchen equipment, but to dry the parsley in the fresh air. The result exceeds all expectations. Greens retain not only a wonderful aroma, but also a bright green color.

On air

It is better to spread the paper in a well-ventilated, protected from direct sun rays location. The first measure will allow the parsley not to grow moldy during the drying process, and the second will not turn yellow, preserve useful substances and aroma. Otherwise, there is a risk of getting a bale of hay.

Algorithm of actions:

1. clean freshly torn bunches well from earth lumps and other debris
2. remove yellow damaged leaves
3. chop the grass along with the stems
4. spread thinly on paper
5. periodically stir up greens for 3-4 days
6. collect in any hermetically sealed container.

On a note! Ready-made parsley does not require special storage conditions. The main thing is not to allow dampness or foreign odors to it.

Bunch drying

This method is interesting in that as a result, the hostess receives raw materials without coarse stems - only leaves.

A simple task is to collect and tie 7-15 branches of parsley into neat, loose bunches and hang them by the tails on the street in the shade of trees or in a ventilated room.

After about a week (and if the weather is hot above 30 ° C, then much earlier), the bundles are removed from the rope and threshed - the leaves are separated from the stem. The drying of the parsley is complete. The herb is put into a jar and stored until the next harvest.

In the oven

How to dry parsley in a catastrophic lack of free time or bad weather? We'll have to turn to kitchen appliances.

Procedure:

1. cover a baking sheet with parchment
2. put parsley in bunches
3. remove stems without leaves
4. coarsely chop the remaining tops
5. spread the raw materials thinly on a baking sheet
6. preheat the oven to no more than 40 ° C
7. dry greens, often stirring up leaves

The increased fragility indicates the readiness of the raw material. So it's time to take out the dried parsley and put it in bottles and bags.

Important! A closed oven door can lead to steaming of herbs! And more heat processing - to burning, ugly discoloration and odor. It's not worth the risk.

By the way, the aroma of air-dried and oven-dried parsley is different. In the second case, the smell will almost always contain spicy notes. And still, homemade spice cannot be compared with a store product.

In an electric dryer

A specially designed device for these purposes - a dryer for vegetables and fruits - will help to stock up on parsley for future use.

The principle of preparing raw materials for laying out on grates is the same. Parsley must be washed, removed random weeds, shaken off to remove excess water, and it is better to spread it out on a towel for a couple of hours.

On a note! Do you harvest herbs and greens on an industrial scale? Pay attention to the centrifuge. Removing excess water will become much easier!

Next, you need to carefully study the instructions for the model of the electric dryer. There, the manufacturer indicates the features of the functioning of the technique, in particular, the time required for drying the greens. Typically, indicators vary within 2-4 hours at a temperature of 25 ° - 45 ° C, or even higher.

In the microwave

Why buy special equipment when you can use a microwave? Drying time directly depends on the amount of raw materials. It is quite possible that you will have to go through one procedure in 2 stages.

The actions are as follows:

1. preparation of greens, as usual, consists in washing and removing weeds, spoiled twigs
2. the plate is covered with a paper napkin
3. parsley dried with a towel is spread loosely on top
4. a plate with raw materials is covered with a second napkin
5. power is set - 450 W, time - 3 minutes.

Dried parsley is manually chopped in any convenient way and placed in glass jars.

Important! During the operation of the microwave, the plate heats up very much, you need to get it out with an oven mitt!

How to harvest roots?

Washed parsley roots are peeled, chopped on a coarse grater, left in the air for 2-3 days to dry and wither. Or they are sent to the oven for 3-4 hours (up to 40 ° C).

The finished shavings are poured into bags or jars, tightly sealed and taken out if necessary.

Attention! Dried parsley is a concentrate, you need to add spice to food in much smaller quantities than fresh grass!

You can clearly see the process of drying greens in the video below.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Hardly anyone today imagines cooking without the use of herbs. Besides the fact that it is a tasty and aromatic seasoning for various dishes, it is also a storehouse of useful substances. So, for example, it contains four times more ascorbic acid than. And 100 g contains 25% of the daily requirement for a person. In better ways preservation of valuable substances for a long time in plants used in cooking are. We will talk about how to dry properly in this article.

What can be dried

It's pretty simple, uncomplicated and cheap way preparations for the winter. In addition, dried products do not take up much space and do not require any special storage conditions.
However, first, let's figure out what kind of greens can be dried so that they do not lose their properties.

These plants include:

Did you know? 454 g of greens contain as much vegetable protein as you need the human body in a day.

Before drying the greens for the winter, they must be carefully sorted out, washed and dried well from moisture. The roots must first be cut off. Remove yellow, dry, damaged leaves. It is also necessary to get rid of thick leaves and rough stems, old plants.

When purchasing herbs at the bazaar, it makes sense to soak them for 15 minutes in salted water (one tablespoon per 1 liter of water). In the case of the presence of harmful additives in them, most of them should go away. After the procedure, the herbs should be washed, shaken well and dried on a towel (paper or linen).
If you prefer to dry cut plants, then they must be chopped with a knife into pieces of 4-5 cm. When harvesting by hanging, you need to collect the greens in bunches and tie them.

Drying methods

There are two main drying methods:

• in the fresh air;
• in special conditions - with the help of an oven, microwave.

Outdoors

To dry your greenery outdoors, you will need twine or parchment paper, whichever method works best for you - vertical (hanging) or horizontal (unfolded).

Outdoor drying should be done in warm weather.
Vertical drying technology is as follows:

1. We tie the culled, washed and dried grass with rubber bands or threads in bundles of five to six branches.
2. We hang the bunches under a canopy with the leaves down so that air access to them is good, but at the same time they are not strongly blown by the wind, and the sun's rays do not fall on them. When exposed to the sun, the grass will lose most of its nutrients; when exposed to the wind, the smell will evaporate.
3. The distance between the beams should be about 7-10 cm.
4. We periodically check the readiness of the blanks. Drying takes from six hours to several days. If the greens are dried correctly, they will be the same color as fresh ones. It should not crumble into dust.

For hanging beams, in addition to a canopy, an attic, a balcony, a loggia, a veranda or other well-ventilated room are also suitable.

Dry well in bunches.
For the horizontal drying method, the greens are laid out on sieves, trays, baking sheets or other surface. Flat plates will do. Underneath the bottom is parchment or newspaper, canvas. The grass is laid out in a thin layer so that one plant does not find itself on another. You can cover it with gauze from above. During drying, the grass will need to be turned over periodically to prevent rotting. Plants need to be protected from the sun.

On the windowsill

It can be dried horizontally on the windowsill.

1. We spread the grass on parchment paper or newspaper. It is best if the layer is single, no higher than 1-1.5 cm. Otherwise, the drying process will be long and of poor quality.
2. Mix the grass once or twice a day.

In the same way, you can dry plants on a loggia, balcony.

In an electric dryer

If you often harvest greens for the winter, then there is a reason to purchase for these purposes. This is not a very expensive device that will help to greatly simplify the process and dry the plants with high quality.

The drying process in an electric dryer is as follows:

1. Place the washed, dried and chopped grass to 1.5-2 cm in a thin layer in the trays.
2. If the dryer has the "Herbs" function, then select it. If there is no such function, then set the temperature to 40-45 degrees.
3. To achieve uniform drying of the entire batch, the trays will need to be interchanged periodically.
4. Typically, the process of drying herbs in a dryer takes two to six hours. This time will be different for devices of different brands. It should be specified in the attached instructions.

Can I dry in the oven

It is possible to dry herbs in the oven. At the same time, it is important to observe the required temperature, since too high a temperature leads to overdrying of plants, loss of color and valuable substances.

We suggest you familiarize yourself with the technology of drying greens in the oven:

1. Place the washed and dried herb on a baking sheet with baking paper. It is also advisable to cover the top with paper. The layer should be no higher than one to two centimeters.
2. Preheat the oven to the minimum temperature. It is best to dry at temperatures below 40 degrees. To achieve a low temperature, you can place a wine stopper or other object between the door and the oven that will prevent the door from closing completely. This way the temperature can be reduced.
3. When the grass becomes sluggish, the temperature should be raised to 50 degrees.
4. We keep the plants in the oven for two to four hours, periodically checking their readiness.

Important! Do not dry several types of herbs at the same time. This will mix their smells.

1. You can dry greens in the microwave. It is placed on a paper plate, after covering it with a paper napkin. The top of the grass is also covered with a napkin. Plants are dried at maximum power for three minutes. After turning off the oven, the greens are examined. If there are underdried specimens, they are brought to readiness for another two to three minutes.
2. Dried herbs are an excellent substitute for salt and reduce salt intake. You just need to add a pinch of dry herb to the salt shaker, which is usually on your kitchen table. He copes with this task perfectly.
3. When drying, pay attention that the plants do not come into contact with the metal. Otherwise, they will lose their color and change it to dark. So, if you put plants on metal baking sheets, then spread baking paper on them.
4. Young plants lend themselves better to drying.
5. Different types of herbs must be dried separately (except in a dryer). If you plan to create a mixture of seasonings, then you need to mix them after they are dried.
6. For drying it is better to choose

In order to use parsley in cooking in winter, it must be prepared for future use. Good way- drying. How to properly dry parsley for the winter at home, this review will tell. Step by step recipe with photo. Video recipe.
Recipe content:

Parsley is one of the most popular herbs. In the 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 future use are mostly dried. This is the most popular method for harvesting greens for the winter. Healthy and aromatic spicy herbs in winter will enrich any meal 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 to dry parsley for the winter at home. The method of drying parsley does not require much effort, the finished product takes up little space and is easy to store.

• For drying, choose parsley with coarse stems and tender leaves.
• The greens should be fresh, not wilted, without yellowed leaves and rotten stems.
• If the parsley was in water, then it is not suitable for drying. Greens are heavily saturated with water, which will make it difficult to dry. This method is used by sellers to prolong 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.
• You need to collect parsley for drying before flowering - until the leaves are coarse.
• Various dried herbs are used to make exquisite seasonings, combining all kinds of varieties.
• If several herbs are dried at the same time, then this should be done far from each other so that the aromas do not mix.

• Caloric content per 100 g - 252 kcal.
• Servings - any quantity
• Cooking time - 50 minutes

Ingredients:

• Parsley - any quantity

Step by step cooking dried parsley for the winter at home, recipe with photo:

1. Sort the parsley stalks, removing the yellowed and wilted leaves. Cut off some of the bottom of the twigs and rinse the herbs thoroughly with cold water.

2. Place the parsley on a cotton towel and leave to dry from the water. To speed up the process, blot it on top with a paper towel.

3. Cut twigs and leaves of parsley that have dried up from 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 periodically. Although greens can be dried in the sun. But it is better not to use this method, because the sun's rays destroy chlorophyll, which makes the dried leaves turn yellowish. In addition, drying in the sun evaporates essential oils.

5. Determine the readiness of dried herbs by touch: when squeezed, 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.

The roots of parsley and celery were washed, peeled, cut into pieces. With the help of a meat grinder and a nozzle, the "grater" was ground. We put the grated vegetables on mesh trays in the trays. The drying process lasted 10 hours.

From 1 kg of parsley roots, 215 grams of dried ones turned out.
Shrinkage by 4 times.

Dried parsley roots are especially rich in vitamin C and carotene. They have anti-inflammatory properties, heal bone tissue, and increase immunity.

Dried parsley roots taste sweet. Gives a pleasant taste to stews and boiled fish. Also added to soups and borscht.

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Garden parsley is a herb and everyone's favorite spice, which ordinary people and chefs add to dishes for a sophisticated taste.

A bit of history

The plant belongs to the umbrella family, and is considered a native of the Mediterranean countries. Parsley is subdivided into several varieties and into two main groups - root and leaf. This article focuses on the parsley root group, in which the nutrients are found in the roots. As a rule, a whole plant is added to food, but it is the root that lends itself better to drying and long time can retain spicy flavor.

Since ancient times, it has been customary to add parsley root to soups. It gives a unique taste to salads, fish and meat dishes, making them visually attractive or even more appetizing. The root powder is included in many complex spices.

Since ancient times, parsley has been popularly used to treat abscesses, with bruises and bruises, to get rid of freckles, and insect bites. In addition, dried parsley root helps to get rid of bad breath. To do this, it is enough to chew it a little.

The benefits and properties of parsley root

The value of the root lies in its nutritional and medicinal qualities. It contains many essential oils that give the root an unusual taste and aroma, improve appetite and normalize digestion. Healing roots also contain a lot of potassium - more than 300 mg for every 100 g of plant, essential oils. Such a composition causes a diuretic effect, which makes it possible to alleviate the condition with gout, with stones in the kidneys and urinary tract.

The systematic use of parsley root in large quantities creates an antibacterial effect in the event of inflammation in the kidneys - pyelonephritis. Due to this, plants are actively used and recommended by physicians for the treatment of other pathological conditions.

The root of the plant is a supplier of the following nutrients to the human body:

Vitamin C;
.carotene;
. vitamins of group B;
. vitamin E;
.folic acid.

For 10 grams of the plant, there are two daily requirements for vitamin C for adults. In terms of iron concentration, the parsley root seasoning is one of the leading vegetables among other vegetables.

Harvesting parsley root for the winter

Useful roots are best harvested in the morning after dew has evaporated to prevent wilting. To collect, you will need to grab the leaves and stems together, and then cut them off with a sharp knife. In the absence of the possibility of growing a plant at home, you can buy it in a store, and only then dry it for future use.
It is recommended to harvest parsley root in several stages:

1.When preparing parsley for drying and subsequent storage, it must be thoroughly washed and checked for damage from insects.

2. The parsley roots are cut into thin plates and placed in special dryers or ovens. The Isidri electric fruit and vegetable dryer will be the ideal assistant in this matter.

1.Parsley should be used to improve vision and replenish the lack of vitamin A in the body. With regular use, the condition of the oral cavity also noticeably improves.

2. A decoction from the root relieves bloating, helps remove sand from the kidneys, alleviate diseases of the genitourinary organs and help overcome impotence.

3. Even if the child's digestive process is disturbed, parsley root will come to the rescue. To alleviate the condition, you will need 500 ml of boiling water, pour one tablespoon of the crushed root and insist the mixture in a thermos for three hours, strain and give a teaspoon several times a day.

4. The medicinal root is excellent for scarlet fever, measles, reducing the temperature, which rises sharply with the appearance of rashes on the skin.

5. A decoction of dried root can be used for spasms in the kidney area or for urolithiasis, in case of failures in the menstrual cycle in women and in the inflammatory process in the prostate gland. Also, the properties of parsley are actively used in uterine bleeding and to relieve pain during menstruation.

6. Saturated root decoctions are used in cosmetology according to different recipes. When combined with lemon juice, it helps to eliminate freckles, get rid of any other pigmentation. To do this, the face must be lubricated with infusion all day and before going to bed. Parsley whitens well skin covering and prevents the radiation exposure of the sun's rays to the skin and its aging.

What can you cook with parsley root?

Parsley has not only medicinal leaves, but, as already mentioned, a fleshy white root. It becomes an excellent dressing for soups, various dishes and sauces.

Parsley root in cooking complements a variety of salads, sauces and marinades. You can also pickle the plant or try to bake it in the oven, add to dishes with stewed fish or meat.

Plants are often added to soups, borscht or cabbage soup, in stuffing for making stuffed cabbage rolls. The root goes well with potatoes and other vegetables. Parsley root is often added to pasta or risotto. Here are some examples of original and delicious recipes:

Root dried parsley- a wonderful seasoning that takes up little space in the kitchen, will help you prepare dishes unusually tasty and healthy.