How to dry parsley for the winter at home

There are several ways to dry parsley, but important rules must be followed. Only with proper processing, greens retain vitamins and minerals even after harvesting.

Is it possible to dry parsley for the winter

Parsley has a short shelf life and is stored for no more than a week in the refrigerator. It is not always feasible to get fresh grass in autumn, and for this reason the plant is often dried for use during the winter months.

If the preparation is carried out according to all the rules, parsley leaves and stems retain the maximum amount of vitamins and minerals. Greens practically do not lose taste and aroma. You can use dried seasoning as part of the first and second courses, as well as in sauces and salads.

Useful properties and contraindications of dried parsley

Dried parsley is beneficial for the body due to its rich chemical composition.

It contains:

• ascorbic acid;
• fructose and sucrose;
• vitamins A and K;
• iron, selenium and zinc;
• vitamin D;
• calcium and phosphorus;
• beta-carotene;
• vitamins of group B;
• honey, sodium and potassium;
• lutein;
• vitamins P and PP;
• tocopherol.

The nutritional value of the seasoning is quite high – 276 calories per 100 g. But it is added to food in minimal dosages, so it does not have any effect on the figure.

Dried parsley lowers blood sugar levels in diabetes

Eating dried spice is useful for many diseases. In particular, parsley:

• improves the functioning of the immune system;
• strengthens joints and ligaments;
• regulates appetite and speeds up metabolism;
• increases attention and concentration, improves memory;
• prevents the development of beriberi;
• calms the nervous system and helps with a tendency to depression;
• has a diuretic effect and helps in the fight against edema;
• accelerates recovery from flu and colds;
• promotes the outflow of bile and protects the liver from ailments;
• strengthens the cardiovascular system;
• normalizes blood sugar levels;
• promotes the removal of toxins and toxins from the body;
• when used on a diet, it provides quick disposal of extra pounds;
• has a mild laxative effect.

The beneficial properties of dried parsley for women are that the greens regulate hormonal levels and improve menopause. You can take seasoning with painful periods and with infectious diseases of the reproductive system. For men, the plant is recommended for weakening libido and prostatitis, as well as for the prevention of atherosclerosis and heart disease.

The health benefits and harms of dried parsley go hand in hand. It is not recommended to use seasoning:

• with severe infectious processes in the body;
• in gout;
• with individual allergies;
• with acute inflammation of the urinary system.

Dried herb contains a large number of active ingredients. For this reason, it is used in small doses to avoid nausea, headache, intestinal upset and other negative symptoms.

It is better to refuse dried parsley during pregnancy and feeding.

What varieties of parsley are suitable for drying

Most vitamins and minerals are found in early ripening varieties, and they also tolerate drying best. Therefore, the following types remain the best for harvesting for the winter:

• Beads;
• Chastushka;
• Rialto;
• Curly;
• Titanium;
• Bravo.

The listed varieties bring a crop on average two months after germination.

Variety Beads in fresh and dried form has a rich aroma and pronounced taste.

Preparing parsley for drying

There are several ways to quickly dry parsley. But before using any of them, it is necessary to choose the right greens and prepare for processing.

Parsley for drying the winter should be:

• young, with compact leaves and thin stems;
• fresh and juicy, without yellowness;
• without traces of waterlogging – grass that has stood in water for a long time or grown on marshy soil is less useful and dries out worse.

Preparation of parsley for processing consists of several stages:

1. The plant is thoroughly washed in cold water under a tap or in a basin.
2. Spread the grass on a towel or paper napkins and let dry.
3. They sort out the raw materials and remove the yellowed leaves, and also cut off the lower solid parts of the stems.
4. Cut the grass into pieces about 5 cm long.
5. Lay out the raw materials in an even layer on the selected surface.

A plant from the garden does not require thorough cleaning before processing. But it is advisable to soak the greens from the store for 15 minutes in a saline solution of 15 g of powder per 1 liter of water and only then place it to dry.

How to dry parsley for the winter at home

You can get high-quality dried parsley in a natural way or using household appliances. In all cases, it is important to observe low temperatures. With too intensive processing, greens lose organic acids and vitamins, its benefits are noticeably reduced.

How to dry parsley outdoors

It is best to process grass in the fresh air for harvesting for the winter. The process takes some time, but dried herbs fully retain their aroma and beneficial properties.

The processing algorithm looks like this:

1. The prepared grass is laid out on a canvas or parchment paper in a thin layer.
2. Greens are placed in a warm place, but closed from direct sunlight.
3. Leave for 4-5 days until complete evaporation of moisture at 23-25 ​​° C.

In order for the parsley to dry evenly, it must be gently stirred twice a day.

The vitamins, essential oils and minerals in the herb are destroyed by direct UV rays. For this reason, parsley is not dried in the open sun.

You can dry parsley in the fresh air in bunches by tying the lower parts of the stems and hanging them from the ceiling.

How to dry parsley in the oven

If you need to dry the grass faster, you can use the oven to achieve the goal. The algorithm looks like this:

1. The green leaves and stems of the plant are evenly crushed with a sharp knife.
2. Cover a baking sheet with parchment paper and spread the raw materials on it with a thin layer no denser than 2 cm.
3. Preheat the oven to a warm state and put the tray in the chamber.
4. From time to time, gently stir the greens for even drying.

It is necessary to dry the parsley in the oven at a temperature of no more than 45-50 ° C. Intense heating will cause the herb to burn or simply lose its taste, aroma, and most of its nutrients. To keep the temperature in the chamber low, the stove door is left ajar. The optimal drying time for parsley in the oven is 2-3 hours, but you need to focus on the actual state of the greens.

When processing parsley in the oven, the process must be continuously monitored

Drying parsley in an electric dryer, temperature and time

In an accelerated manner, you can dry the parsley in an electric dryer. The method allows you to prepare greens without any particular difficulties – it is much easier to set low temperatures in a dehydrator than in an oven.

You can dry the plant according to the following algorithm:

1. The stem and leaves are cut and laid out in a thin layer on the pallets of the unit.
2. In the settings of the dehydrator, set the “Grass” mode or simply set the temperature to 45-50 ° C.
3. The device is put into operation for 2-3 hours, depending on the model and power of the device.
4. At the end of the workpiece, the grass is allowed to cool, and then transferred to a glass container for storage.

In order to dry parsley in a dryer in a quality manner, it is necessary to swap different pallets from time to time. The operating temperature is usually warmer in the lower part of the dehydrator, while the greens in the upper trays can stay damp for a long time.

It is necessary to cut the parsley so that, when dried, it does not spill down through the grate of the dehydrator trays.

How to dry parsley in the microwave

In the absence of a dehydrator and a convenient oven, you can dry parsley in the microwave. The schema looks like this:

1. The greenery of the plant is finely chopped along with thin stems, and dense coarse shoots are removed.
2. A special glass plate of the microwave is covered with paper towels, and a thin layer of grass is laid on top.
3. Cover the parsley with another large napkin.
4. Close the microwave and operate the appliance for five minutes.

It is necessary to process the plant in the microwave at a power of 800 watts. The finished dried grass should acquire a characteristic brittleness, while retaining a dull green tint.

When drying in the microwave, it is not recommended to use deep containers – it is better to spread the parsley directly on the pallet

How to dry parsley for the winter in an air grill

An unusual way suggests drying parsley stems and leaves in an air grill – a household unit for cooking meat, fish, vegetable dishes and even baking. Processing greens in such a device can be faster than in an oven or dehydrator, and the process will be easier than using a microwave.

You can get dried parsley using an air grill like this:

1. The prepared grass is crushed into pieces 5 cm long.
2. Lay out the greens in a thin layer on the lower grill of the air grill.
3. A heat-resistant object, such as a skewer, is placed between the flask of the device and the lid to remove hot moist air.
4. Set the temperature for the air grill to 120 ° C and a low blowing speed.
5. Start the device for 15-20 minutes.

After the expiration of the greens in the air grill, they are allowed to cool slightly, and then the pieces of the plant are poured into a glass jar or a cloth bag.

After air grilling, parsley retains its aroma and taste, but becomes less useful due to the high temperature during processing.

Why does parsley turn yellow when dried?

After proper heat treatment, dried seasoning should retain a dull green hue. A change in color indicates that chlorophyll and essential oils have decomposed in the plant. The yellow leaves of dried parsley lose their characteristic aroma and taste. There are also almost no medicinal properties left in them, and the raw materials become unsuitable for medical or culinary use.

A negative effect on the plant is exerted by ultraviolet rays and excessively high temperatures. Therefore, it is possible to dry parsley so that it does not turn yellow only with moderate heat and in the shade, away from direct sun.

The use of dried parsley

You can add dried parsley to a variety of dishes with almost no restrictions. Seasoning is used:

• in meat and fish dishes;
• in salads and cold appetizers;
• in marinades and brines.

Dried seasoning can be found in the composition of breading and ready-made herbal mixtures. Harvested herbs, even in minimal quantities, improve the taste and enhance the aroma of dishes.

In order for parsley to benefit in the kitchen, you need to follow the rules for using seasoning. Dried herbs are added to hot dishes a couple of minutes before they are ready. Immediately after this, it is recommended to cover the soup, fish or meat with a lid so that the spicy aroma does not disappear before consumption.

How and in what to store dried parsley at home

Store dried seasoning in airtight glass jars, cardboard boxes, paper bags or cloth bags. From time to time, it is recommended to open the package or container slightly to stir and ventilate the greens.

When storing dried parsley in plastic bags, make sure that condensation does not appear inside.

It is necessary to keep dried seasoning in a dark place at a temperature of up to 25 ° C. It is advisable to place it at some distance from other spices – this will prevent the mixing of odors. In open form, greens are not stored – in this case, it quickly loses its aroma, and besides, insects can settle in the workpiece. The shelf life of dried parsley is 1-2 years, subject to all conditions.

Conclusion

You can dry parsley in the fresh air and using household appliances. It is necessary to maintain low temperatures during processing, to prevent an increase in humidity and to protect the greens from direct sunlight.