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Dill, parsley, cilantro, green onions, salad: how to keep greens fresh
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Dealing with an expert on how to properly store onions, dill, parsley, cilantro, spinach and other healthy herbs.
“Make me a salad of lettuce.” This year, my husband was determined to fast. Meat, eggs, fish disappeared from the refrigerator. Their place was taken by pots of salad, green onions, dill, parsley. Andrey bought greens for a week in advance. I just didn’t take into account that this whole garden-garden in our refrigerator will not last long: everything will dry out, wither and, which is logical, will go to the trash heap. I confess, no matter how I try, I can’t preserve the greens.
Going every day to the store for a salad for a salad is too lazy, especially on the shelves, it is also not the first freshness. Dealing with our expert, chief agronomist Alexei Sadov, how to properly store greens.
Brought home – do not be lazy. Disassemble the bunch, remove weeds from it, tear off the crumpled leaves. Rinse the herbs under running cold water. Avoid “soaking” in a bowl, and certainly don’t add any detergent.
It is not necessary to dry the greens after washing, place the wet ones in zip bags and send them to the refrigerator. If you are against plastic wrap, wrap damp greens in a damp towel.
Greens are not only better stored in the refrigerator, thanks to a temperature of +2 degrees, nitrates that can be contained in plants will not turn into more toxic nitrites.
Let us be ruthless to the green. The first signs of wilting have appeared: have the leaves turned yellow, have they begun to rot? Throw the entire bundle into the trash can immediately. There will be no benefit from such greens, you will only earn indigestion.
Spinach – freeze, basil – dry
Have you bought too much greenery? It can be frozen or dried. Each type has its own type of long-term storage. You can freeze dill, parsley, onion, cilantro, spinach. Dry: mint, thyme, basil and other Provencal herbs. But use leafy salads only fresh.
Dried and frozen herbs are, of course, good. But fresh greens are always healthier, the main thing is to buy them not just anywhere, but from trusted sellers.
A beautiful-looking bunch of dill is not a guarantee that the grass is fresh. Sniff. Do you smell the scent? So you can take it. But odorless greenery should be feared.
Pay attention to the purity of the beam. It should not be too dirty, although a small amount of soil is allowed on it. And certainly do not take withered greens, as we have already found out, at the first signs of rotting, at the first yellow leaves, it is better to throw the grass away.
- It is better not to buy already sliced salad. You will not be able to rinse it again.
- When cooking, use only the leaves, they contain less nitrates than the stems. This rule does not apply to thyme, rosemary and lemongrass.
For meat – rosemary and sage.
Fish – thyme and lemongrass.
In bread and foccacho – rosemary and thyme.
For chicken – rosemary, thyme and sage.
In the salad – salads, arugula, basil, dill, parsley, cilantro and other fresh herbs.
Tea – mint and lemongrass.
In butter – fresh herbs.
For aromatic olive and sunflower oil – rosemary, thyme, chili, pepper and garlic.
You can order fresh herbs on the page peasant farm “Zhili-Rastili”
You can also order by phone: 8 (911) 031-88-46.