How to dry root parsley at home. In the microwave

In order to use parsley in cooking in winter, it must be prepared for future use. Good way- drying. How to dry parsley for the winter at home, this review will tell. Step by step recipe with photo. Video recipe.
Recipe content:

Parsley is one of the most popular herbs. In summer, when the shelves are full of fresh herbs, few people think that in winter it will be very expensive. And those who care about its safety for the future, mostly dry. This is the most popular method for harvesting greenery for the winter. Healthy and fragrant spicy greens in winter will enrich any food with vitamins and improve its taste. Parsley contains a lot of iron, phosphorus, calcium, essential oils. It is rich in carotene, vitamins C and group B. Therefore, we will learn how to dry parsley for the winter at home. Parsley drying method does not require special efforts, finished product takes up little space and is easy to store.

• For drying, choose parsley with soft stems and tender leaves.
• Greens should be fresh, not withered, without yellowed leaves and rotten stems.
• If parsley stood in water, then it is not suitable for drying. The greens are heavily saturated with water, which will make it hard to dry. This method is used by sellers to extend and improve marketable condition not quite fresh greens.
• It is harvested from its own garden in dry weather. Such parsley will be difficult to dry.
• It is necessary to collect parsley for drying before flowering - until the leaves have coarsened.
• Exquisite seasonings are made from various dried herbs, combining all sorts of types.
• If several herbs are dried at the same time, then this should be done away from each other so that the aromas do not mix.

• Calorie content per 100 g - 252 kcal.
• Servings - any quantity
• Cooking time - 50 minutes

Ingredients:

• Parsley - any amount

Step-by-step preparation of dried parsley for the winter at home, recipe with photo:

1. Sort the parsley stalks, removing yellowed and withered leaves. Cut off a little of the bottom of the branches and rinse the greens thoroughly with cold water.

2. Lay the parsley on a cotton towel and let it dry from the water. To speed up the process, blot the top with a paper towel.

3. Cut the sprigs and parsley leaves that have dried from the water.

4. Put it on a baking sheet and send it to a heated oven up to 50 degrees for 1-1.5 hours. Stir the greens occasionally. Although the greens can be dried in the sun. But it is better not to use this method, because. Sun rays destroy chlorophyll, from which the dried leaves become yellowish. In addition, drying in the sun evaporates essential oils.

What do you think is in vegetable seasonings gives matchless summer fragrance cooked meals? No, not greens at all and not even onions, but parsley root! It is he who smells so strong in the dried state that he interrupts all other smells with his alluring aroma, and when mixed with vegetable aromas or greenery aromas, he forms a juicy harmony of taste.

In autumn, during the harvest season, parsley root is quite inexpensive and it great way prepare it for future use, or rather, dry it.

Ingredients

• 1 large parsley root

Drying parsley root in the oven

1. You can dry the seasoning as in conventional oven, and in an electric dryer - it will work out there, and there it will work out perfectly! From a purchased or dug up parsley root, cut off the tail with greens and peel it like a carrot. Then rinse in water.

2. Grate the vegetable on coarse grater willow capacity.

3. Cover a baking sheet with baking paper and place the grated mass of parsley root on it. Try to distribute it on the baking sheet so that its layer is as thin as possible - this way your seasoning will dry out faster. There is no need to grease the paper! Place the baking sheet in the oven for 30-40 minutes at 80-100C.

4. After this time, check the seasoning for dryness - if it is slightly damp, then give it a little more time to dry.

Parsley is an excellent herb that can be used for cooking various dishes from meat, fish and poultry. At the same time, not only fresh herbs, but also dried green mass and roots. About how to prepare dried parsley for the winter at home, read this article.

The best option when you grow greens yourself in your own garden. Collect grass should be in dry sunny weather, after the dew has come down.

For drying, choose fresh green twigs with delicate foliage. It is advisable to collect parsley, for subsequent storage, before the flowering of the plant.

If own harvest this spice is not available, you can buy it at any grocery market. In this case, you should choose fresh elastic bunches, without yellowed leaves. You should also avoid purchasing greens that are in cups of water, as this method sellers use to prolong the presentation, perhaps not at all fresh greens.

The next step is to sort out the parsley, removing the yellowed parts and wilted twigs. If the lower part of the stems is wilted, then it also needs to be cut.

After this procedure, it is laid out on paper towels and allowed to dry. You can also dry the twigs by placing them in an empty glass or mug, fluffing the leaves.

Parsley root is thoroughly washed before drying. running water preferably use a coarse brush. Then, with the sharp side of a knife, scrape off a thin layer of skin. Peeled roots are cut into thin slices or straws.

On air

The longest, but no less effective method drying - on fresh air.

Greens can be dried both in the form of slices and whole branches. You can grind not only the leaves, but also chop the stems of the plant into drying.

Green cuts are placed on flat plates or pallets, with a layer of no more than 1 centimeter, and put in a well-ventilated room. In order for chlorophyll to be preserved in greenery and it does not turn yellow, drying should be protected from direct sunlight. Uniform dehydration is also facilitated by periodic mixing of the slices.

In bunches, parsley is dried down with foliage, tied up on a rope, or laid out on pallets. The first method allows you not to control the drying process, and with the second option, the greens will often need to be ted.

Drying parsley roots natural way it is produced in the same way as greens - on pallets in crushed form.

The total drying time varies from 5 to 14 days, depending on the type of product, how it is cut and weather conditions.

In the oven

An oven will help you cope much faster with the task. To do this, it is heated to a temperature of 45 - 50 degrees. Greens or roots are placed in the oven, and dried with the door open for about 5 to 6 hours.

To save time, the green mass is crushed and spread on baking sheets in a thin layer. In this form, parsley can dry out completely in just 1.5 - 2 hours.

Watch the video from the channel " Family menu"- Parsley for the winter. Drying

In an electric dryer

Greens can be dried whole branches, or chopped. The roots are cut into strips or wheels.

On the unit include special mode"For herbs" or manually set the temperature to 40 - 45 degrees. With such a thermal effect, the parsley will quickly dry out, keeping it in the maximum number all the nutrients and flavor.

The drying time depends on the humidity of the surrounding air, the type of spice and the size of its cutting. In order for the products to dry out more evenly, parsley trays should be swapped every 1.5 hours.

Video from the Ezidri Master channel will show you how to dry parsley in an electric dryer

In the microwave

Spread parsley on flat dish lined with a napkin. You can use paper plates instead. The device is turned on at full power for 2 minutes. After the readiness signal, the plate is removed and the product is inspected. If additional drying is required, then the procedure is continued. Control examinations are then carried out at intervals of 1 minute.

In air grill

Chopped grass or roots are placed in an air grill. The door of the unit is not completely closed, allowing air to circulate. The heating temperature is set to 40 - 45 degrees, and the blowing power is set to the maximum value. In order to dry the green mass, it will take literally 20 minutes. The roots dry a little longer - 40 minutes.

How to store dried parsley

A quality dried product crumbles perfectly, so if you dried the grass on the branches, then the greens can be easily freed from the stems.

Pour the chopped parsley into jars and tightly twist the lids. Parsley root seasoning should be packed in paper or linen bags.

The storage location should be dark and well ventilated.

We all know perfectly well that the same final and unique taste It adds greenery to the dish! Basil, dill, fennel, cilantro, parsley must be in the treasury of spices of a real chef! However, what to do if it is winter outside the window and spices are sold only in the store? Moreover, it is impossible to guess from the first time what exactly is poured in those packages of seasonings!

In order not to guess and not to use unknown ingredients in cooking for the whole family - stock up herbs since the summer, by drying them in your oven or in a special electric dryer! The most popular seasoning for all first and second courses is dried parsley.

Compound

• 2 large bunches of parsley

How to dry parsley

1. For drying, two large bunches of parsley just fit on one baking sheet. Rinse the greens warm water and cut off the branches, trying to exclude the stems - they may contain bitterness! Although manufacturers often add both greens and stems to packaging seasonings. Chop the greens on the cutting board. Chop it too small or vice versa - leave it larger - it's up to you!

2. Place the chopped parsley in a bowl and line a baking sheet with parchment paper. If you dry parsley in an electric dryer, then there is no need to chop it, since it can fall from the upper tier to the lower one when it dries - it is better to just cut the branches from the stems and spread them out on tiers.

3. Then spread the cut on parchment paper uniform layer. Place the baking sheet in the oven at 890-100C for 30-40 minutes. This time is enough for the greens to dry completely, but the oven door will need to be slightly opened!

4. Remove the dried greens from the oven and let it cool.

5. If you want to get a fine powder, then pour dried parsley leaves into the capacity of a food processor or blender.

Parsley - well known culinary seasoning used for cooking different dishes. It improves the taste of dishes and gives them a special aroma.

Parsley contains: iron, potassium, calcium, magnesium, folic acid and vitamins: A, C, PP, B1, B2. Common ways to save useful substances are drying and freezing. The easiest and most practical way is drying. In addition, dried herbs do not take up much space.

There are two ways to dry parsley: in the fresh air or with the help of equipment: electric dryers, ovens, microwaves and convection ovens. Each hostess chooses the drying method that is more convenient for her.

Most long way drying is air drying. Depending on the weather and how the herb is cut (finely or coarsely), dry parsley can take anywhere from 5 days to two weeks to cook. When using the technique, the drying time is significantly reduced and can take from 20 minutes to two hours.

It is more convenient for me to dry parsley in the oven, so I suggest you consider this option for harvesting greens.

Let's prepare the main ingredient of the recipe - parsley. It is better to cut it in dry weather.

We sort out cut greens, removing yellowed or sluggish twigs. We shorten the stem and wash the parsley well in cool water. Then shake off excess moisture, lay out a thin layer on paper towels and let dry. To speed up the drying process, parsley can be blotted with a towel.

Separate the leaves from the stem and grind them to dry faster. If desired, you can chop the stems of the plant, but I do not do this.

We cover the baking sheet with baking paper and distribute the chopped greens on it with a thin layer.

We place the baking sheet in the oven, preheated to 40-50 degrees. We leave the oven door slightly open so that the parsley does not steam. We dry the greens for one and a half to two hours (focus on your oven), stirring the contents of the baking sheet from time to time. My parsley dried out in 2 hours.

The readiness of parsley is very easy to determine by touch. To do this, we take a little greenery from the baking sheet in our hand and squeeze it, the quality dried parsley will crumble.

Dried parsley is ready, pour it into glass jar, close tight lid and store in a dry, dark place.