How to freeze spring greens for the winter: useful tips

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How to freeze spring greens for the winter: useful tips
How to freeze spring greens for the winter: useful tips
Anonim

Many housewives use fragrant herbs in cooking. So, dill goes well with new potatoes, sorrel and nettle will fit to make a delicious soup, parsley will decorate any salad, and mint should be added to tea.

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But, unfortunately, the season of green spices is fleeting. Therefore, have time to stock up on fragrant herbs for the whole winter. The ideal way is the usual freezing, which will retain all the freshness and pleasant smells of plants. By the way, you need to start freezing herbs in May - it is in this month that they finally become juicy and as fragrant as possible.

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Yummy

Frozen greens perfectly preserves all the beneficial substances found in plants. Another plus of this method is the ability to use the product in almost any dish: soups and hot appetizers.

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And if the grass is cut very finely, then it can be added even to a winter salad - it will not be watery. In order for the plant to retain useful juices and excellent appearance as much as possible, you must follow the basic rules of competent freezing.

How to properly freeze spring greens

So, for starters, let's wash our grass under running water. Let's dry it out a bit. After that, we can proceed to the main stage. At the same time, basil and rosemary leaves are recommended to be sprinkled with s alt, after which they should be put in a plastic container. When you later add greens to the dish, remove the s alt.

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Dill, parsley, thyme and sorrel are finely chopped and sent to any container. The main thing is that the lid closes tightly in it. Nettles are frozen in plastic bags. But mint and green onions in plastic cannot be frozen - they must be wrapped in foil.

Helpful tips

If there are a lot of greens and there are not enough plastic containers, you can replace them with cling film. The main thing is not to use glass and iron containers that will spoil the blanks.

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Also, do not be lazy to chop the herb finely before sending it to the refrigerator. Yes, you can freeze plants in whole bunches. But in this case, when you defrost them and cut them, there is a chance that the greens will simply spread in your hands and lose their presentation.

Do you want your workpiece to be as crumbly as possible? To do this, immediately after cutting, freeze the herbs on the chamber tray. Then carefully pour them into a bag or container. Now the greens can be used in doses, taking out only the right amount of the product from the container.

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