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How to dry parsley at home for the winter
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 its beneficial 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. However, 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.
Completely dried greens are freed from the stems and crushed – for this you just need to grind them. If desired, you can then air dry a little more.
Dry parsley is stored in glass containers with a tight lid or in foil-lined bags in a dark place. The roots can be stored in tissue bags.
Thanks to such simple preparation methods, you will have dishes flavored with parsley on your table at any time of the year. This is especially valuable in winter, when access to fresh herbs is limited.