Cooking is unthinkable without herbs. But the preservation of fresh greens without special processing for many months is impossible. Therefore, you have to look for workarounds.

How to do it right?

Drying parsley at home is quite possible and even in a short time. But we must try to do everything carefully. With a careful approach, you can save both the green part and the roots for several months. You definitely need:

• prepare raw materials as carefully as possible;
• prepare clean dishes;
• wash the greens under the tap, but so that later there are no water droplets on it;
• cut off all hardened fragments.

The roots are cleaned with a stiff brush. Wipe them by hand or dry them additionally - there is no fundamental difference. Dried raw materials are most often crushed. Then the subsequent processing will be much easier and better. When receiving dried parsley after preparation, you must carefully follow the basic requirements.

Cooking dried herbs and more

Slicing is done in an arbitrary way. After laying on a baking sheet on top of parchment, the product is placed in a slightly open oven at the lowest heat.

Parsley should not be heated to more than 50 degrees. This will not speed up the process, but it will reduce the benefits of the finished product.

Processing lasts several hours, the condition of the parsley must be carefully monitored all this time and, if necessary, turn it over.

When selecting the original raw material, damaged and yellowed parts should be discarded mercilessly. Excessively thickened branches are also removed. Drying involves selecting mainly fresh young foliage. The preparation of store-bought parsley should include not just rinsing, but also aging in a weak solution of sodium chloride. If you don't have an oven, you can use a microwave or a specialized electric dryer.

It is not necessary to dry the parsley itself. Combining it with other herbs can be an equally attractive solution. Here you already need to be guided by your own taste and gastronomic compatibility.

But during subsequent storage, dissimilar separately dried herbs should be separated. The best way to do this are glass jars with tight-fitting lids, always signed on the outside.

Basic properties

Everyone will be able to dry parsley correctly, but the question arises - is it worth doing, what is the potential benefit of such a product. The answer will be definitely yes, even if we proceed only from the culinary aspect. Dried parsley enters harmoniously in stews, in the first, and in meat dishes.As for the effect on the body, one cannot ignore:

• vision support;
• help in the work of the gastrointestinal tract;
• increased skin tone;
• strengthening of immunity;
• reducing the threat of inflammatory disorders.

Dried parsley for every 50 g contains a daily portion of ascorbic acid. At the same time, it has a high concentration of vitamins A, B. Of the main mineral components, it is worth mentioning potassium, zinc, calcium, magnesium, selenium, copper. Importantly, the useful characteristics are not lost during drying at all. This also applies to the antibacterial properties of the plant.

Parsley is recommended for stabilizing intestinal activity and stimulating appetite. It helps to recuperate and improves metabolism. The benefits of parsley for overcoming anorexia and depressive conditions, for combating gastritis and stomach ulcers are noted. The plant copes well with cosmetic disorders and inflammation of the gums; regulation of the balance of glucose in the blood is provided by inulin, which is present in root parsley, and oxygen circulation is also improved.

How to use dried parsley?

To get the most out of your food, you need to culinary wisely approach the product. The European tradition implies the active use of dried parsley as a semi-finished product or an integral part of other semi-finished products. This use is due to its bright taste and aroma. But the situation is changing, and more and more people are using this blank as a component. various dishes, except for the sweet table.

Parsley effectively replaces fresh herbs in first courses, and secondly - from meat and vegetables. Culinary experts note that the dried mass can become the main component of seasonings for fish. Also, parsley is suitable for enhancing the aroma:

• soup dressings;
• gravy;
• sour cream and other sauces;
• cottage cheese, cheeses and cutlets.

Experiments on adding herbs to pies and dumplings have also been successful. It is possible to improve not only the taste, but also the aroma, and even the appearance of the dishes. Adding dried parsley to salads helps make them more savory and rich in vitamins. The benefits are also noted when canning vegetables. We must not forget that after drying, the aroma increases sharply, therefore, the herb needs to be introduced in smaller quantities than in fresh... But thanks to this property, the plant is able to reduce halitosis.

To fight diseases, a decoction of dried parsley is used. It should be noted that in addition to the ones listed above nutrients contains vitamins P, PP, K, as well as choline and beta-carotene, pectins.

But it is worth remembering that under the influence of parsley, inflammation of the kidneys, cystitis can increase, and the threat of miscarriage during pregnancy is also possible.

At the beginning of the use of dried parsley, if it has never been used before, it is necessary to do with the smallest dose and carefully monitor whether signs of intolerance or allergies have appeared. By controlling contraindications and using the fragrant herb in moderation, you can almost completely eliminate negative manifestations.

You can see how to dry parsley in the next video.

Parsley is a well-known culinary herb used to prepare different dishes... It improves 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 spread 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, take a little greens from a baking sheet in your hand and squeeze, high-quality dried parsley will crumble.

Dried parsley is ready, pour it into a glass jar, close it with a tight lid and store it in a dry, dark place.

A fragrant and healthy herb grows in almost every vegetable garden. The beneficial properties of the spice have been known since ancient times. Parsley is widely used in cooking and folk medicine... It is added to many dishes, used for canning, and frozen for the winter. Not only fresh grass is popular, but also dried herbs and roots. Before you start cooking parsley for long-term storage, you should read some recommendations.

Preparing parsley

If the herb is grown in a summer cottage or in a vegetable garden, then you need to cut it off until the flowering period has begun. The leaves should be bright green and free of all sorts of damage. Collecting is best done in dry and sunny weather.

After the spice branches are cut, they should be sorted out - remove damaged or old branches and yellowed leaves. You need to take water into the container and rinse the raw materials well. After the procedure, it is recommended to dry the parsley branches, for this you need to spread the green mass on a towel or put in bunches in glasses.

Parsley roots have medicinal and spicy qualities. Before drying, it is recommended to thoroughly rinse the roots from dirt under running water using a stiff washcloth or brush. Then you need to remove a thin layer of skin with a knife and cut the roots into smaller ones.

Ways to dry parsley

There is a whole list of methods for effectively preparing a dried product from an amazing spice. Of course, it is best to dry the grass outdoors. Parsley will retain not only a beautiful bright color, but also most of the beneficial vitamins and minerals.

Outdoors
In order to dry the aromatic herb at home, you need to choose a darkened and well-ventilated place, without access to sunlight. Otherwise, the parsley leaves may turn yellow. You can cut the grass along with the stems, or you can dry the twigs as a whole. If you want to dry whole branches, then they need to be collected in small bunches and hung with the leaves down. The bunches should contain a little fifteen branches each. After about ten days, the bunches are removed and the dry leaves are separated from the stems. Ready dried herbs are stored in a closed container until the next harvest.

In order to dry the chopped greens, you need to follow the recommendations:

1. Cut fresh washed grass together with the stems.
2. Prepare special pallets or spread paper in the chosen room.
3. Spread the chopped parsley over the surface in a thin layer.
4. The first three to four days periodically stir up the mass.

It takes about one or two weeks to dry the greens, the period depends on the weather conditions, the method of cutting and the variety of parsley. Place the finished product in any container, jar or container, and close the lid. Store dried parsley in a dark, dry place.

In the oven
It may happen that there is absolutely no free time to tinker with parsley or the climate does not allow the grass to dry properly. Then a good alternative to natural drying would be to dry the parsley in the oven.

In order for the spice to dry quickly, the leaves are first cut off from the stems. The prepared baking sheet should be covered with paper or parchment. Spread the parsley leaves on a baking sheet in a thin layer and place in a heated oven. You need to heat the oven to a temperature of no higher than 50 degrees. So that the greens are well dried and not steamed, it is recommended to open the door slightly. During drying, the greens must be mixed periodically. After 1.5 - 2 hours, the dried herbs are ready. The degree of readiness of the product can be determined by rubbing the leaves with your fingers - if the parsley crunches and easily breaks and crumbles, then it's time to take it out.

The second method of drying in the oven involves heat treatment chopped greens. To do this, chop the parsley together with the stems and spread it in a thin layer on a baking sheet. The temperature in the oven should be between 45 and 50 degrees. Well-dried greens crumble easily. Store chopped dried parsley in tightly closed glass jars.

In an electric dryer
For the preparation of dried vegetables and herbs, there are special devices - electric dryers. On the device, you need to set a special mode for drying herbs. Prepared and washed greens must be laid out on special grates. The electric dryer is turned off automatically. In order for the herb to dry well and retain its beneficial properties and aroma, dry the parsley after washing. Excess water can affect the drying time.

In the microwave
Another good way to prepare dried parsley for the winter is to use microwave oven... The preparation of greens is the same as with other drying methods - damaged branches and weeds with debris are removed. A flat dish is covered with a napkin on top. Whole or chopped parsley is laid out on the dish. Now you need to cover everything with another plate and you can start the drying procedure. Select the highest power and turn on the appliance for 3 minutes. If the greens are not dry enough, then the action should be repeated. Store ready-made dried herbs in a closed container in a dry and dark room.

Qualitatively dried parsley will be an excellent addition to any dish for the whole winter. It can be added to soups, main courses, and used in salads. Foods containing parsley are not only fragrant and pleasant taste, but also supply the body with the necessary vitamins. This is especially required in winter, when there is so little fresh vegetables and fruits.

Video: how to dry parsley

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 components in the preparation of dishes for the whole family - stock up spicy herbs since summer, by drying them in your oven or in a special electric dryer! The most popular seasoning for all first and second courses is dried parsley.

Compound

• 2 large bunches of parsley

How to dry parsley

1. For drying, one baking sheet just holds two large bunches of parsley. Rinse the herbs 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.

Parsley greens are a pleasant addition to dishes, enhancing their taste. But in winter it is quite difficult to get fresh greens. How to dry parsley for the winter in order to enrich your food with taste and benefits during the cold weather? Find out in this article.

How to dry parsley at home?

How to dry parsley at home

Drying allows you to preserve vitamins and microelements in greenery and does not require much time. In addition to the leaves, the rhizomes of parsley can also be dried; this is an excellent addition to soup.

For drying, tender leaves are selected, coarse stems are removed. Greens with any degree of yellowness are also removed. After sorting, the parsley is washed in a bowl of water, then placed under running water. Finally blot with a cotton towel.

The washed grass is either crushed or divided into leaves, the rhizomes are cut into slices.

The easiest way to dry the parsley is in an electric dryer. You just need to arrange the ingredients on the trays of the apparatus, set the temperature to about 60 degrees and bring to complete dryness.

If you do not have such an apparatus, then you can use the oven. Spread the parsley finely on a baking sheet, put in a preheated oven with a temperature of 60 degrees and dry until tender with the door ajar.

Airglil is also suitable - many models have a "drying" function, and you just need to spread the parsley on the grid, set the fan speed to medium or low (depending on the model) and wait.

If you're not in a hurry, you can simply lay out the herbs and rhizomes on a tray and put them out in the open air. But make sure that the sun's rays do not fall on them, otherwise the parsley will turn yellow and lose most of useful properties... Stir the contents of the trays several times during the drying process.

How to dry parsley in bunches

If you do not want to bother with the preparation at all, then you can simply rinse the whole branches, dry them and combine them into bundles, fastening them with an elastic band or thread. Then hang the finished bundles on a rope in a dry ventilated room or outdoors. At the same time, they should not be exposed to direct sunlight. This method takes up to a week on average, depending on the temperature and humidity of the air.