How best to save greens for the winter - homemade recipes for healthy preparations. What blanks to make for the winter

From small fish, and not only from it, you can cook chic appetizer, which just flies off the table. It's homemade canned fish, which for some reason are always compared with store ones. Even the names of the recipes are sure to sound something like this... ›

Sauerkraut is perhaps the easiest recipe for preserving this healthy vegetable. When cabbage is boiled, almost half of this beneficial vitamin, like B9 ( folic acid), but during fermentation, all vitamins remain intact and are even added! The amount of vitamin C, for example, increases many times, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. ›

Some 20 years ago, only a few people heard about ketchup, and store shelves were occupied by half-liter jars with Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, to heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss ... You could eat literally everything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. ›

Crispy pickled cucumbers are the dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it’s not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets. ›

Cook a wonderful cone jam, it's not difficult at all even for a novice hostess. There are many recipes for its preparation, among them you can choose both simpler and more sophisticated. The main thing is to do it right, following the technology of your chosen recipe and listening to our helpful tips. ›

This seasoning is called "Gorloder", "Hrenoder", seasoning "Spark", Russian adjika, "Khrenovina", "Cobra", seasoning "Vyrviglaz", "Thistle", " Horseradish snack"," Crap, but in general it's just table horseradish. Is that the options for additives do not count. For those who can't imagine life without thrill in a culinary sense, Culinary Eden has prepared a selection of recipes hot seasoning. Cooking horseradish is easy… ›

Each housewife strives to keep in vegetables harvested for the winter, a maximum of vitamins that will provide such a necessary benefit to our body in winter. Pickled garlic is just one way to get both benefits and a wonderful preparation that can be seasoned. variety of dishes, serve in addition to meat dishes. ›

With the advent of spring, a new harvesting season has begun. But what preparations can we talk about when the snow has just melted, and the first greenery has just begun to appear? Together with the first greenery, wild garlic begins to appear - a plant familiar to many of its lungs. garlic flavor and a whole list of vitamins and minerals. ›

Perhaps none New Year not without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, mood-boosting fruits, and a fragrance that instantly immerses us all in the atmosphere. new year holidays. How do you want to prolong all these sensations longer! Everything is possible - cook tangerine jam! ›

Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in an apartment, so most often city housewives prefer to preserve a pumpkin. One option for preserving pumpkins for the winter is pumpkin jam. Those who have never tried this jam should at least try to cook a couple of jars of amber delicacy for the purpose of the experiment. ›

Salted cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also ours, a Russian drink, the surest remedy for a well-known ailment. ›

If corn is the queen of the fields, then the pumpkin is the queen of the vegetable gardens. That's it, no more, no less! And it’s not for nothing that this huge miracle is called that. Pumpkin contains a lot of carotene - almost as much as carrots! - which normalizes metabolism, accelerates cell renewal, maintains the strength of teeth and bones. And she is also the leader among vegetables in terms of iron content. Pumpkin contains vitamins C, B6, B2, E, micro and macro elements. ›

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Fritters-pizza on kefir - delicious pancakes with mushrooms, olives and mortadella, which are easy to prepare in less than half an hour. Don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders in Lately the assortment of coniferous perennials has replenished nearby unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have not yet been able to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

chocolate truffles with whiskey - homemade truffles from dark chocolate. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillers, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

There is still snow outside the windows, but for vegetable growers the main issue is buying seeds. Today, the market has the widest range of both seeds and companies producing them. How not to make a mistake in the correct choice? We have selected high-yielding cucumber hybrids, all five hybrids can be found in the Agrosuccess seed line. High quality seeds of this brand are provided by well-known world companies and leading Russian breeders. The high level of quality is confirmed by valid certificates.

Onions are a vegetable grown all over the world today, from the tropics to northern latitudes. In the plant community, it is distinguished by a significant diversity of species (500-600), but the most common is the bulb onion. It can be grown in several ways. Usually - in a 2-3 year old crop through the production of onion sets or a sample of large bulbs. Or as an annual crop - from seeds (nigella). In this article, we will talk about the seedling method of growing onions from seeds.

The calendar spring does not coincide with the garden spring, but it is March that is considered the official start of active work. Almost all the efforts of gardeners this month are focused on growing seedlings. Along with the increase in daylight hours, it is time to sow the best and original varieties vegetables, berry crops and various ornamental plants. Almost all garden flowers that will decorate balconies are sown in March. But do not forget about gardening.

Luxurious tunbergia, which in Europe is called "black-eyed Susanna" - one of the brightest annual garden vines. These tropical plants are so good at vertical gardening, what about the opportunity to grow different types tunbergia in greenhouses and rooms are often forgotten. One plant has become a room star, the most spectacular of the shrub species - Thunbergia upright. Large and elegant funnel-shaped flowers and whole leaves give it a special nobility.

March madness - this is how those who grow seedlings of their favorite vegetables themselves perceive the first calendar month of spring. In March, they sow their favorite tomatoes and peppers, carry out the first crops in the greenhouse and even sow vegetables in the beds. Growing seedlings require not only timely diving, but also considerable care. But only her efforts are not limited. It is worth continuing to sow in greenhouses and on window sills, because fresh herbs from the beds will appear not so soon.

While the buds have not yet woken up on the plants, or at the very beginning of growth, seedlings and delenki adapt much better. Although the main attention in March is still riveted to completely different plants - seasonal ones. Growing your own seedlings allows you to save money, find new varieties and ensure plant health. Moon calendar in March, for ornamental crops, it recommends choosing days more carefully, because unfavorable periods cover almost half a month.

stuffed chicken boneless in the oven - juicy and tender, stuffed fried mushrooms and vegetables. Your guests do not have to get their hands dirty, the dish is eaten with a knife and fork - there are no bones inside! You'll have to fiddle around a bit initial stage but experience will come with time. chicken bones do not throw away! We send the bones to the pan, add spices, roots, pour water and cook the broth. Chicken bouillon always useful in the household - to cook sauce or soup.

In the month of March, most of the flowering annuals are sown, which need a seedling method of growing. Usually, these flowers take no more than 80-90 days from germination to flowering. In this article, I would like to focus on interesting annuals that are a little less popular than ageless petunias, marigolds or zinnias, but they have no less advantages. And they are also worth trying to plant for flowering next season.

Petunia is an unpretentious plant with bright colors. Comes from the Solanaceae family. The name is derived from the Brazilian word "petun" - tobacco, since petunias and tobacco are related species. It has been used as an ornamental plant since the 18th century. Petunias feel good next to begonias, marigolds, nasturtiums. Looks spectacular in flower beds, and in hanging pots. Petunia is popular because of its unpretentiousness, and even an inexperienced gardener can grow it.

Once I thought that blanks were not mine. But when I tried to make some homemade preparations for the winter with my own hands, I was amazed at how delicious it was. I don’t know if my assessment is objective, but for some reason it seems to me that my pickled tomatoes and my pickled cucumbers are the most delicious. There must be some magic at work here. Which, by the way, I owe to this site. With the advent of the section “Home-made preparations for the winter”, I managed to overcome my prejudice towards preparations. Well-remembered from childhood pictures of a full bath of cucumbers, rows of jars that for some reason were boiled empty in huge pots, after which it was absolutely impossible to approach them at a distance of a cannon shot. All these realities of homemade preparations: basins with gurgling syrup, a tired mother's figure, bent over a giant basket of butter. In general, when I grew up, I decided for myself: “No, no blanks!”

But everything flows and everything changes, and now, starting with cabbage fast food, I, imperceptibly for myself, reached the jam and marmalade. I also make jam now. And I'm happy to share with you mom's recipes homemade preparations for the winter. Everything about her is delicious and wonderful. So enjoy the process and tea parties on long winter evenings.

Zucchini marinated for the winter

Step-by-step instruction for harvesting zucchini for the winter. The marinade is delicious! Recipe with sterilization - jars are guaranteed to stand all winter.

Zucchini for the winter in circles

One of the most simple ways prepare zucchini for the winter, make them in the same marinade in which “Bulgarian” cucumbers are made. Bright sweet and sour taste, minimum ingredients. Added garlic for spiciness.

Lecho recipe from bell pepper

Lecho recipe without using a meat grinder. The number of products is given exactly for 1 half-liter jar. In the composition, except for pepper and tomatoes, onion, garlic, parsley and sweet paprika.

Zucchini in tomato for the winter

Nice and very easy recipe. Ingredients: zucchini, carrots, tomatoes, tomato juice, Apple vinegar, garlic and a set of fragrant seasonings.

Zucchini caviar for the winter, the recipe is simple and delicious

Simple and very tasty squash caviar for the winter. In the composition, in addition to zucchini, onions, carrots and tomato paste. Caviar without the addition of vinegar.

Cucumbers in tomato for the winter

Cucumbers, sliced, boiled in a sauce of fresh tomatoes, garlic, with the addition vegetable oil, vinegar, sugar and salt. Very delicious preparation for the winter. Close at least one jar, you won't regret it!

pickled cucumbers

If you want to try pickling cucumbers for the first time for the winter, use this recipe. It is very successful and absolutely simple, in just two fillings, does not require sterilization, cucumbers are ideal.

Pickled cucumbers crispy sweet

Unusual way preparations for the winter of pickled cucumbers - vinegar is not added to jars, cucumbers are soaked in it before canning. It gives an amazing result - crispy, smooth cucumbers.

Cucumbers with red currants for the winter

I don’t know who came up with the idea to pickle cucumbers with currants, most likely it developed from the tradition of using it for canning currant leaf. If a leaf is possible, then why not try adding berries? The result of the experiment turned out to be more than successful; it is not for nothing that the recipe is gaining popularity from season to season.

tomatoes in own juice recipe for the ages

A masterpiece in simplicity recipe for cooking tomatoes in your own juice without vinegar. Tomatoes save natural taste, stand well at room temperature.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

This adjika is prepared without cooking. Tomatoes, garlic, sweet and hot pepper scroll through a meat grinder, mixed with spices, salt, sugar. Two storage options are allowed: in the refrigerator, if vinegar is added to adjika, and in the freezer, if adjika is without vinegar.

Pitted apricot jam "Five minutes"

A real apricot "five-minute". Fruits are boiled in juice, which is released for several hours, while they are covered with sugar, and then quickly boiled. Sunset recipe. Storage in a regular kitchen cabinet.

Blackberry jam

Chokeberry - a berry from which you can cook lovely jam, but only if you follow a certain technology. Then the berries will remain whole and juicy, and the tart taste will practically not be felt.

Blackberry jam with apples

Delicious jam- a combination of juicy, absolutely not tart berries chokeberry with transparent apple slices soaked in ruby ​​juice. If you decide to add cinnamon, get a delicacy jam.

Pumpkin jam with dried apricots

interesting recipe pumpkin jam with lemon and dried apricots. Those who have already tried pumpkin jam With various additives- orange, lemon or cinnamon, this recipe will definitely be appreciated. For my taste, he is the best.

Sauerkraut for the winter in jars

When I was still at school, my mother fermented cabbage in a huge saucepan, which was placed on a glazed balcony and hibernated there until spring. True, the older I got, the faster the cabbage ended in the pan - it was eaten by my many friends and acquaintances, whom I had increased with admission to the institute. Instead of tea with buns, I met guests of impressive size with a bowl of sauerkraut, which went well under strong drinks(and student gatherings rarely did without them). No wonder we were so slender and sonorous then.

Shchi for the winter

Those who have already tried borscht dressing for the winter, for sure, they will also appreciate the recipe for cabbage soup in jars. Liter blanks enough to prepare a hefty pot of ready-made cabbage soup - just put the canned food in the broth with potatoes cooked until tender. Five minutes - and cabbage soup is ready!

Mother-in-law's tongue from eggplant for the winter

popular recipe. It is unlikely that there will be pantries with preparations for the winter, in which there would not be several jars of spicy and spicy "mother-in-law's tongue". It is made from zucchini and eggplant. The taste is very different. And the recipes are different.

Zucchini caviar according to GOST

Authentic Recipe squash caviar from Soviet times. The recipe is given with an accuracy of 10 grams, the taste of caviar is exactly the same as the one that was on the shelves of grocery stores in the 70-80s of the last century.

beans in tomato sauce for the winter

The simplest recipe harvesting beans in tomato for the winter. It turns out very tasty, it's nice to open a jar of such beans in winter.

Tasty lecho for the winter

One of the most running recipes lecho, where they are stewed in fresh tomato juice fragrant vegetables- peppers, carrots, onions, garlic. Recipe with hot peppers.

Lecho from bell pepper and tomato for the winter

simple and clear recipe treat for beginners. Detailed explanations of all stages of preparation.

Lecho for the winter

Classic recipe lecho with the addition of onions, which pickle in the preparation and become sweet. (Secretly, I even like it more than peppers.)

Eggplant caviar for the winter "Lick your fingers"

This eggplant caviar delights with its festive color, fascinates fresh aroma. The secret of making such caviar is in in a special way eggplant preparation. They are baked in the oven, thanks to which the caviar is tender and not at all greasy.

Beet salad for the winter

Original appetizer salad for the winter from beets, apples and carrots. It can be served as an appetizer, a side dish for meat dishes or added during the preparation of first courses. Sterilization is not required.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot pepper and a bouquet fragrant seasonings. Very tasty and keeps well. I recommend trying this recipe. You will surely like it.

How to freeze peppers for the winter for stuffing

How to freeze peppers for the winter for stuffing - all the subtleties and nuances with step-by-step photos.

Tomatoes in their own juice for the winter

A simple recipe for preparing for the winter from tomatoes in their own juice. No meat grinder or blender is required - chopped tomatoes give juice themselves during the sterilization process.

Lecho from bell pepper for the winter

A simple recipe for lecho without vinegar, includes only two types of vegetables - peppers and tomatoes, tomatoes go into the preparation along with the skin, very easy and tasty homemade preparation.

eggplant like mushrooms

This is a recipe for those who love culinary tricks, but are just starting to take their first steps in this field. A simple way to disguise eggplant as mushrooms will surely please you. Prepare a detachment of small jars for the winter to put them up as a snack on festive table, and then see if anyone guesses that instead of mushrooms, he eats super-healthy vegetables, which he would never volunteer to try. Yes, yes, that's how people become fans of eggplant. :))

The tastiest homemade adjika

Adjika is made from sour green apples with big amount tomatoes, onions, garlic are also added. Cinnamon has been added to the traditional set of spices (pepper, lavrushka). A very simple recipe.

Crispy Pickled Cucumbers

The original way pickling cucumbers, which is suitable for those who immediately make large batches of workpieces in one go. Cucumbers are first soaked in cold water, and then for three minutes are immersed in hot vinegar. Vinegar is no longer added to jars. Only salt, sugar and spices. Banks are filled with boiling water and immediately rolled up.

Plum tkemali recipe for the winter

Basket sour plums, garlic, coriander, pepper, salt, sugar and a bunch of herbs - that's all you need to prepare a fragrant and extremely tasty plum sauce that will delight you all winter.

Zucchini caviar with mayonnaise and tomato paste

This preparation for the winter is usually made in large batches, because it is eaten very quickly. The taste of such zucchini caviar is indistinguishable from the store.

Yurcha from zucchini for the winter

New recipe preparations from zucchini with vegetables for the winter, which has become a hit in recent seasons. Very simple and delicious salad with tomato-vinegar-oil filling. Try to close at least a couple of jars.

In the cold season, many of us so want to please ourselves with fresh vegetables or dishes prepared not from canned ingredients. But winter is traditionally considered a time for eating all kinds of delicious preservation, which the hostesses lovingly prepare ahead of time. Thanks to modern refrigeration units, which no longer convert both earlier products into frozen pieces of ice, it became possible to enjoy fresh vegetables almost lost their taste. In addition, at the same time, you get a huge supply of vitamins, which, thanks to this method of harvesting the product, are almost completely preserved. Let's see what vegetables can be frozen for the winter at home.

Freezing vegetables today is one of the most favorite ways for housewives to store food. And this is quite understandable. Indeed, as a result, we get vegetables that have fully preserved their taste qualities and a storehouse of vitamins. In addition, a considerable plus can be considered the fact that vegetables thawed by spring will more benefit than from their counterparts, recently plucked from the garden. When freezing vegetables, of course, you will need a high-quality freezer. In addition, it is necessary to follow certain rules that will help you to fully enjoy the product in the future:

Advice. When freezing, take into account the fact that once defrosted vegetables cannot be refrozen.

Although most vegetables and fruits can be frozen for the winter, in order for them not to turn into an unattractive mass when defrosted, certain subtleties must be taken into account. proper freezing products:

• For freezing, you should choose only intact vegetables with a whole skin (if any).
• Before freezing, vegetables must be thoroughly washed, dried and seeds and seeds removed. The exception is vegetables, which may lose their original appearance as a result of the removal of the "insides".
• Some vegetables are best blanched (boiled for a few minutes) before freezing. In this way, all microbes can be destroyed and oxidative processes can be stopped.
• Frozen vegetables should be stored at a temperature of at least -18 degrees for no more than a year, at more high temperature- no more than a season.

Arrange vegetables in batches

Vegetables that are suitable for winter freezing

Asparagus. Remove the stems from the asparagus and cut them into small pieces about 2-3 cm long. Then blanch for about 2 minutes in boiling water and drain in a colander. This is a prerequisite, without which the asparagus thawed in the future will be fibrous and tasteless. Then dry it thoroughly and send it to freezer in plastic bags.

Green pea. Only one thing can be considered a mandatory requirement for frozen green peas - its milky ripeness. Peas must be removed from the pods, put into bags and sent to the freezer.

Bell pepper. Peppers must be selected without defects, approximately the same size. First of all, it must be thoroughly washed, cleaned of seeds and legs and dried thoroughly. There are several ways to cut a vegetable. If you plan to use it for stews, soups, borscht, etc., then you need to cut the pepper into strips, after splitting it into 3-4 parts. If the pepper will start (minced meat, vegetables, etc.), then you should freeze it whole.

Advice. Do not throw away the seeds from the pepper - they can also be used. First, they need to be thoroughly washed and dried. After grinding in a coffee grinder - and you will have absolutely natural pepper seasoning in your kitchen.

Cauliflower. Be sure to disassemble into medium-sized inflorescences and blanched in salted boiling water for a couple of minutes. Then it is carefully dried, packed in polyethylene and sent to the freezer. The defrosted vegetable will great addition for stew or soup. You can even make special soup preparations. For example, cauliflower, peas, carrots, etc.

Tomatoes. Several options are acceptable here. But first, remember: tomatoes are not cooked before freezing! So, first of all, the tomatoes are washed and dried. If they are very small, then you can freeze them whole, if they are quite large, then you should cut them into small slices or circles. Then put on a dish, cover with polyethylene on top and send to the freezer. After a while, pull them out and put the already frozen vegetable in a container convenient for storage.

Most vegetables are suitable for freezing.

Zucchini and zucchini. Just like other vegetables, the first step is washing and drying. If the vegetable will be used as one of the components for soup or stew, then cut the zucchini into small cubes, arrange in portions in plastic bags and send to the freezer. Do not put a lot of vegetables in one bag, because then it will be difficult to separate required amount product from the total frozen mass or you will have to defrost everything.

Carrot. Washed and dried carrots are rubbed on coarse grater, is laid out in small portions in bags and sent to the freezer. If vegetables are needed for vegetable mixes, then cut the pre-blanched and cooled carrots into small cubes and then send them to the freezer.

In addition to vegetables, you can also safely send some types of greens to the freezer for long-term storage and in the cold winter enjoy hot soup with fresh parsley and more. To make this really possible, it is necessary to follow certain rules for preparing greens so that it is preserved in edible form. Firstly, the greens must first be washed in a large bowl (in no case under the pressure of water).

Portion freezing of greens

Secondly, the greens need to be dried and well. Then cut (and rather finely) and put in a container or small bags. Alternatively, you can freeze small portions greens in pieces of ice. To do this, it is superimposed little by little in an ice mold, filled with water and placed in the freezer.

So we learned with you which vegetables can be stored in order to fully enjoy them later. fresh taste. Take advantage of the provided tips and a variety of delicious vegetable dishes on your winter table will be provided!

Freezing vegetables: video

What vegetables can be frozen for the winter: photo

Our wise people have long mastered the practice winter preparations. This topic has always been very relevant, and now including. But is it worth spending so much time and effort on these works? they will ask us. After all, the shelves of shops and markets are literally littered with greenery, and in a huge assortment ...

Costs! - those who have been stocking up on cilantro for a long time will prove, green onion, dill, parsley, celery, basil, green garlic, etc., grown in the garden, and not bought in the market. After all, they know for sure that all this is fragrant, natural, environmentally friendly, grown on their own. native land . And what we usually buy out of season, brought far away from here, because even outwardly, not to mention useful, does not resemble their natural counterparts.

Stems and roots of dill, parsley, celery, basil and other green crops will delight you if you suddenly decide to go on a diet, fast, eat right, etc. Do you need to cook soup without meat? A few stalks of greens put into the soup will decorate it, make vegetable broth, sauce, etc. more aromatic and tastier. And the greens themselves are good for soups, and for salads, for sauces, etc.

For the expediency of harvesting greenery for the winter, the mass of existing ones today also votes. simple ways, and the ability to preserve as much as possible in this process all that is useful, for the sake of which we stock up on these products!

Types of harvesting greenery for the winter

There are quite a lot of them, because, say, dill or parsley, onion, garlic, etc., can be fermented, canned, and pickled, etc.

But these three are even more in demand among hostesses:

• Freeze.
• Drying.
• Salting.

Of course, you can use all these methods, because in the same dish, you can put, say, dried dill, celery and frozen asparagus beans, onions, garlic, and so on. Can i prepare everything for the future and separately , knowing for which particular dish this or that preparation will go.

So, frozen greenfinch will behave perfectly in a salad, that is, without heating - it is enough to hold it at room temperature. But dried ones, in order for their aroma to reveal, it is necessary to warm it up.

That is, at each type has its own pros and cons . Both the one and the other, and the third way preserves greens, however, its taste will not be the same in each case. Here you just need to decide what is more convenient and profitable, and the problem is solved. And what is more in demand among hostesses?

• Most of all, women love to freeze greens and vegetables. . And this is no coincidence - and the taste, and appearance, and the degree of usefulness here are the highest. The only problem is the small dimensions of the freezers.
• Drying will help. - easy to prepare and easy to store, in jars, bags, etc.
• Well, salting is beneficial for those who have cellars and basements, or just cool rooms.

How best to freeze greens for the winter - freezing options

Probably dill, parsley, celery, basil are among the most popular types spices. With the addition of them to any dish, a lot changes.

If prepare them for the winter , then they, plus everything, will not only look good, but also retain all their usefulness and flavors. Store analogues will not suit them!

I want to remind you right away that those who have a roomy freezer will be happy to freeze. Because there are a lot of types of freezing alone.

Can:

• Store whole bushes , laying in a container so that nothing damages them.
• Divide plants into stems , greens, umbrellas and roots, store separately in a convenient package.
• Grind in a meat grinder and, folding the mass into bags or plastic cups, store in the freezer.
• Layer chopped greens , shifting them with paper, so that later it would be convenient to take out the right amount.
• Wrap in a bag or polyethylene, compressing the mass, and in winter cutting off the right amount like from a sausage.
• Pour chopped greens with water , then filling ice molds with this mass.

It must be said that the you can freeze other products , which are useful and give our dishes incredible taste and aroma. These are green beans, asparagus, (whole or cut into pieces), garlic (arrow with seeds, green part, not just white), etc.

A very advantageous option for such a workpiece for petiole celery and root his. The stems of the plant are very fleshy and of different thickness - by cutting them, you can prepare celery for the most different dishes(fold in polyethylene, container). Actually, so you can prepare the root (cut into cubes, cubes or grated on a coarse grater). Frozen in winter, they are good for any meal!

By the way

So that the greenfinch is well preserved during freezing and can be easily removed without deformation, it is important to lay it so that it does not stick together . Better yet, keep it all in small portions.

If your lights were turned off, the refrigerator was turned off for a long time, it doesn’t matter - all your workpieces will automatically go into the category of those that can then be compressed and, after squeezing (if they leaked a lot), folded into polyethylene.

It is necessary to defrost greens at room temperature - if in lettuce is coming or on the sauce, or when cooking is put in the soup, main courses.

Put in a dish:

• If finely chopped , then two minutes before readiness.
• If it's thick stems celery and the like, for 5 minutes.
• If for salad, sauces and so on, then just before laying in the dish.

How to dry greens for the winter - drying methods

Not everyone likes this method because dried herbs retain half of all that useful what is so important to us winter time eat. However, not everyone can afford today a capacious freezer with dry freezing. Therefore, if there is no alternative to store differently spices let's dry them.

You can do this:

1. Dry in bunches.
2. Cut in small pieces.
3. Separate stems, leaves and roots.

The first way is clear. - it is necessary to tie the plants in a bunch and hang them in a well-ventilated place or room.

It is important that they do not fall Sun rays, which will negate your desire to save more vitamins in greens.

But then you also need to store it in a dry place.

The second way - washed clean and finely chopped greens are laid out:

1. On a sieve (thin layer).
2. On the raft.
3. On any flat surface.

And then it all depends on what you choose. If dried outside (only in the shade!), then it is advisable to choose a larger surface (covered with parchment, etc.). Readiness is determined as follows: you need to rub the greens between your fingers (it should not be soft, but dry). In the oven it must be done at 40-50 degrees (3-4 hours, often turning over).

You can dry the greens at home, but this method is not so good in terms of speed (for a long time) and quality (the greens, having dried, quickly absorb steam, moisture, etc.).

By the way

It is important to put the greens to dry in a thin layer.

Properly dried greens will retain their emerald color, and will not turn into dust when squeezing it with your fingers.

We store : in plain cloth bags, cardboard box, paper bags, or tightly closed jars. Do not forget to ventilate periodically and check for moths.

Put in a dish : 1 minute before done.

How to pickle greens for the winter - a recipe for proper salting

Not a very convenient and useful method. Personally, I did this when I didn’t have a dry freezer yet. There are several downsides. No, in terms preservation of usefulness - it’s not bad here, up to 70% of vitamins remain . But when cooking, it is difficult to determine the amount of salt. That is, you need to fill your hand to guess. Yes, and its use is one-sided - mainly for second courses. As a result, the method is ideal if you do not have the opportunity to use the first and second.