The usual problem every housewife faces is how to preserve the freshness of greenery for a long time? There are several recipes for the proper storage of greenery.
How to prepare greens for long-term storage
Do not wash parsley and dill, green onions and garlic in water before storing it, for example, in a refrigerator. If there is a lot of dirt on the greens, then wipe it with a dry rag. Wash it immediately before use. If you still need to wash the greens before storing it for a long time, then do it in a deep basin, not under the tap water. Then rinse the greens can be and under the tap.
Next, you need to dry the greens properly. First, gently shake the leaves of the water, and then spread everything directly on the table on a towel( preferably - on paper).Another paper towel blot large drops, and leave the greens to dry for 15-20 minutes.
How to store greens in the refrigerator
After that, dill and parsley can be stored in a clean glass jar. Be sure to close the jar with a clean plastic lid, and put it in the refrigerator. In this way, you can store greens in the refrigerator for about a month, and at the same time it will not deteriorate, it will not dry out, it will not lose flavor and will not turn yellow.
There is another method of long-term conservation of greenery. For example, celery, spinach, green onions, cabbage salad, dill and parsley can be stored for about a month in the refrigerator, provided that you lay them dry. Wash the greens are not worth it, just wipe it with a cloth and dry it a little on the table. Then collect the greens in a regular plastic bag, tie it, puncture the hole with a fork( for ventilation), and put it in the fridge. This way celery is stored for about six weeks, a salad( if it is cut with a stump) - more than a month, and spinach - about three months. At the same time, neither aroma, nor taste qualities of greenery will suffer.
To preserve the aroma of dill, parsley, celery, it is necessary to dry these herbs at a temperature of up to 50 ° C( but not in the sun!).Dry fresh herbs can be wrapped in a plastic bag in autumn, tied up and sent to the freezer. In this case, the greens will preserve the aroma, color and almost all of their vitamins.
In hot weather it is also possible to keep for several days the greens of dill, mint and parsley. To do this, place the dry greens in a dry saucepan, tightly closing it with a lid. You can also wash the greens, dry it, wrap it in paper( but not waxed!), And then in a bag, and put it on the bottom shelf of the refrigerator.
To keep the green onions for twenty days, you can do this:
- remove all the bad feathers;
- only roots soak with water;
- wrap the roots together with the bulb in a wet cloth, and then - into the paper;
- tie it all in the place where the feathers begin;
- put in a bag and send to the refrigerator.
How to store garlic and onion
Garlic and onion should be dried( can be near the plate or battery) before storing. With a quality dried onion, the husks rustle loudly at the time of stirring. It should be noted that in the conditions of an apartment, a more sharp onion( for example, onion-sowing) and garlic is better preserved. Onion is best stored in a dry place, and while on top of it put a layer of onion husk. Onions, bound in small "braids", it is necessary to hang near the stove. This bow is intended for daily use.
You can also store onions and garlic in the cold on the balcony in the winter. To do this, hold undamaged bulbs and garlic heads for a week in the fridge, and then fold it into a box and put it on the balcony. Only the box will need to be wrapped in a warm old blanket. Before use, the onion should be thawed in the refrigerator.
As for garlic, it is better to choose larger heads with more husks on them. This garlic will be stored until next summer.