How to dry parsley at home, to preserve useful properties
The smell of gravy, seasoned with spices and seasonings, gives us a feeling of comfort, warm and good. In summer, fresh parsley is always at hand, and for the winter months we need to be able to keep it. Greens can be frozen, canned, to dry. The easiest and most practical way is to dry parsley. Consider, how to dry parsley at home.
How to prepare
If the plant grew in a greenhouse or area, located away from busy roads and industrial enterprises, it can not be washed. In this case, it is cut in the morning, after, as the morning dew subsides. If there is a nearby plant, the greens must be washed.
It is being sorted out, remove yellowed twigs and debris. Washed parsley is allowed to drain and spread it on a napkin, to remove moisture.
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Drying
There are several ways, how to properly dry parsley.
The most gentle is the drying of parsley in a natural way. It is best to decompose it, pre-removing the thickest stems, on a mesh surface or on a cotton towel. You need to choose a well-ventilated place in the shade. If the greens are dried in the sun, then it burns out, and vitamins are destroyed. It is better not to cut parsley for drying, and let its leaves dry whole. Such drying takes from several days to two weeks.
In the oven
If the summer is rainy, there is no free space for grass or you need to carry out this process quickly, you can use the oven.
Prepared parsley is placed on a baking sheet, pre-lined with paper, and placed in the oven. For this purpose, turn on the oven at the lowest temperature, and the door is left open, so that the air circulates freely.
Across 3-4 hours we will get completely dried greens. The readiness of dried parsley is determined by that, how easily it crumbles between your fingers. After cooling, the stems are removed from the dry green mass. The finished spice is poured into storage containers.
In bunches
You can tie the prepared greens with threads in small bundles and hang them under a tent or in a room with good air exchange. Drying time depends on temperature and humidity and can take up to two weeks. When the dried greens are completely ready, it is bypassed by coarse stems.
The resulting dried parsley remains green, fragrant, does not lose its properties for two years. It is easy to use and easy to dose. You have to remember, that dried parsley has a more pronounced taste. Therefore, you need to add very little to the dishes, at the very end of cooking.
At home
Now there are electrical appliances, that help housewives to dry greens. They are a multi-level mesh structure, where the prepared greens are placed.
As well as greens it is possible to prepare also root parsley. To do this, the roots are dug, cleaned of green leaves, wash. You do not need to clean them, scrape well enough. With a sharp knife thinly cut the root into rings or straws. It is better to dry the roots with an oven, following the same rules, as for ordinary greens, or in an electric dryer, following the instructions to her. Store dried root parsley in paper bags or cloth bags.
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