Most people know parsley only as a spice used to prepare all kinds of dishes. However, the scope of its application is much wider. Traditional medicine and modern cosmetology also cannot do without it. But it is also necessary to dry it correctly, prepare it for the winter, so that all the useful properties do not disappear and should not turn yellow. At home, it will not be difficult. It is appropriate on the table at any time of the year, as it improves the taste of dishes and enriches them with vitamins. The greens and roots of this spicy plant are rich in iron, calcium, phosphorus. Also, parsley is rich in essential oils, contains carotene, vitamins A and B.
The specifics of drying parsley
In order to preserve the beneficial properties and aroma of parsley as much as possible, housewives use the most gentle way of harvesting - drying. The choice of this or that method of drying depends on the technical capabilities of the hostess, the presence or absence of a large amount of free time and on the quality of the raw materials.
Regardless of the method chosen, parsley is prepared for it in the same way. First, the herbs collected in the garden or purchased are sorted out. Only young tender parsley is suitable for drying. Rough or rotten stems, dead leaves should be removed, lower stems without roots should be cut off.
Collect the grass only before flowering and only in dry weather.
After rains, it is always full of moisture and is not suitable for drying. Purchased greens at the time of sale should look like fresh cut bunches and should never stand in water.
Greens should be washed in clean running water and dried by spreading them out on paper or cotton towels. When it dries well, it should be crushed. Then you can proceed directly to drying.
Drying methods at home
The most popular methods for drying parsley among housewives are drying in the oven, in the microwave, in the electric dryer, in the airfryer and over the stove. Each of them has its own characteristics, advantages and disadvantages.
In the oven
The baking sheet on which you plan to dry the greens must be covered with parchment paper. Shredded raw materials should be spread on it in a very thin layer. The oven must first be preheated to 40 degrees. For even drying, it is recommended to stir occasionally. Drying is carried out with the door ajar, otherwise moisture will help to steam the grass, and not dry out. Readiness can be determined by the strong fragility of the raw material, which should crumble into dust at the slightest pressure.
The disadvantages of this method are the long drying time and discoloration of the raw materials. It turns yellowish. It is better to dry melon, peppers and carrots in this way.
In the microwave
Cover the microwave plate with a paper napkin. Raw materials in whole (not crushed) form should be freely spread out on its surface. Cover it with another napkin on top. After that, the greens are dried for 3 minutes at 450 watts. The cooled greens should be chopped and placed in a container for storage.
The advantages of this option are the preservation of the spicy aroma of the herb and the minimum time required for the entire process.
Dry in dryer
In the electric dryer VOLTERA 1000 Lux, parsley can be dried both in whole and in chopped form. Usually the unit has a special mode "For herbs". If there is none, you can dry the greens at a temperature of 40-45 degrees. The time will depend on the type of grass shredder and the humidity in the air. For even drying, the trays with raw materials should be changed every 1.5 hours.
The advantage of the method is the maximum preservation of vitamins and the aroma of parsley.
The disadvantage is the duration of the drying process, as well as the need for constant monitoring of the process. Chanterelles, garlic and beets are great for drying in a dryer.
Dry in an airfryer
Greens are crushed, then placed in a unit and dried at a temperature of 40-45 degrees and maximum airflow. The door of the airfryer should be left ajar to improve air circulation and speed up the process. Drying time for greens will take no more than 20 minutes. Roots - up to 40 minutes.
Dry over the stove
The process over the stove is similar to drying in the oven, only the crushed raw materials laid out on a baking sheet must be placed on a shelf above the stove. During the cooking process, warm air will rise upward. Due to this, the raw material will gradually dry out.
The disadvantage of this method is that it takes a long time to dry the greens. Food odors can mingle with parsley.
Dignity - no interference from the hostess is required.
Banks with herbs should be placed in a dark, ventilated place. In addition to cans, you can use paper bags or cloth bags. In this case, the spice is stored separately from any other products with a pronounced odor, since it can absorb it.
You can store and use dried parsley until the next harvest.
First, let's figure out what factors affect shelf life. I have highlighted the following points:
- Variety. Late ripening carrots last longer than early ripening carrots. Since most often it is not intended for storage, but for fresh consumption.
- The amount of moisture received during cultivation: if it is too much, then the roots will wilt faster.
- Age. Young crops are not stored for long. But after the fruits are fully ripe, keeping quality increases several times at once.
- Fertilizers used. If there are too many nitrates, then the carrots will lie for a very long time. But it will not bring any benefit to our body.
- Storage conditions: temperature, humidity and lighting. But we will talk about them in more detail a little later.
For information on how to choose high-quality root vegetables, see the video below:
How to pickle dill for the winter
If you are thinking about how to keep dill fresh for the winter, then another old way will come to your aid. Some consider this method completely unsuitable, but salted dill is for some a favorite dressing for hot dishes. Before salt the dill, it must be rinsed and dried from external water.
The ratio of dill and salt should be 5: 1, the raw materials are laid out in layers and sprinkled with salt, then tamped and a new layer is laid. After the jar is full, it is closed with a lid and placed in a cold place, this is the only way to keep the dill fresh for a long time. In this form, dill does not lose its flavor for three months.
Onions for the winter
The need to harvest onions for the winter can arise for various reasons. Someone loves to tinker in the country, but there is simply nowhere to store a carefully grown crop, so to speak, in its natural form. It is easier for someone to open a jar in winter and take the finished product from there - add the same fried onions to the soup. And someone has a place for storage, and a desire to grow everything - and suddenly Nature presents a bow the size of an adult man's fist - and what will you order to do with this gift?
Prepare onions for the winter, and in different ways. For example, pickled onions look good in winter salads, and also as a standalone addition to meat. Fried onions - from the category of "opened and ate" dishes, you want borscht, you want soup, or you want bread and lard ... Dried onions can be combined with other aromatic herbs, making up your own signature mixtures. In general, there is plenty to choose from. And besides, there is nothing complicated!
Canned onions in jars for the winter
1 kg of onion
1 liter of water
2 tbsp. l. Sahara,
1 tbsp. l. salt,
1 stack 9% vinegar
1 bay leaf (for 1 can),
2-3 black peppercorns (for 1 can).
Use medium-sized bulbs that fit easily into the jar. Clean them thoroughly and wash them in cold water. The process of peeling onions can be made a little more pleasant by dipping the knife in cold water, so the onions will irritate the mucous membrane less. Put peeled onions in prepared sterilized jars and pour boiling water over them. Cover the jars with sterilized metal lids and leave for 5-7 minutes. Then pour the water into a saucepan, boil, pour it over the onion again and let it stand again. When the time is up, drain the water into a saucepan and this time add sugar, salt, vinegar to it and let it boil. When the sugar and salt are dissolved, add the peppercorns and bay leaves. Boil everything together for 5 minutes and pour the boiling marinade on the onions in the jars. Roll up the blank with lids, turn over, cover with a blanket and leave to cool completely. The beauty of this preparation is that you can eat the onion literally the next day or store it in a cool place until the first opportunity.
In jars of pickled onions, you can add a slice of raw beets - the marinade and onions will turn pink.
Fried onions in jars for the winter
1 kg of large onions,
1.4 l of vegetable oil,
spices - to taste and desire.
Select large, quality bulbs without damage or rot, wash and clean thoroughly. Then cut as you like. Someone is more pleased to see onions in small cubes, to others in half rings. Heat the oil well in a frying pan, put the onion and fry it until golden brown, remembering to stir, then reduce the heat and continue frying for 35-40 minutes. Make sure that your onion does not burn. It will absorb the oil, so add oil to literally float the onion in it. 5 minutes before the end of frying, add the spices, mix everything gently, hold in the pan for a couple of minutes. Transfer the fried onions to sterilized jars, cover with oil to the very top and roll up with prepared boiled lids.
For slicing large quantities of onions, it is best to use a slicer. Fast, safe (provided that you work with a fruit holder) and beautiful - after all, the slicer will chop your onion into identical rings or half rings.
Salted onions (option 1)
2 kg of onions.
2 stacks water,
750 ml 5% vinegar,
1.5 tbsp. l. salt.
Peel the onion and blanch it for 3 minutes in boiling water, then pour over it with cold (or better, just ice water) and dry slightly. Then place the bulbs tightly in sterilized warm jars and cover with hot brine made from water, salt and vinegar. Cover the jars with lids and sterilize them in not too boiling water: 1L - 10 minutes, 0.5L - 5 minutes. Roll up cans of onions with boiled metal lids, let them cool and transfer to a cool place for storage.
Salted onions (option 2)
1 kg of onions
200 g of salt.
Select strong, medium-sized bulbs, peel, wash and cut into rings that are not too thick. Place them in dry sterilized jars in layers, sprinkle with layers of salt. Be sure to leave a layer of salt on top. Cork the jars and store in a cool place (cellar, insulated balcony or refrigerator).
Drying in the oven
Wash the green onions, dry well and cut into pieces no more than 5 cm long. Lay the onions in a thick layer on a baking sheet lined with parchment paper. Be sure to use parchment paper, it will not let the greens darken. Place a baking sheet with onions in an oven preheated to 50 ° C and dry, stirring constantly for 2-3 hours. Store dried herbs in cloth bags at room temperature in a dry place.
Thoroughly wash the harvested fresh green onions, cut them into rings and lay them out to dry on clean paper, spread out in a dry, warm room, where the sun's rays do not fall, as they destroy the nutrients contained in the onions. This is a fairly lengthy method of harvesting onions, lasting about 6-7 days. You can check if the onion is ready by rubbing it with your fingers. If it crumbles easily, then it's time to pour it into jars, close the lids and store in a dry place at room temperature.
For the lucky ones who have electric dehydrators, or, in Russian speaking, dryers, it is generally easy to prepare dried onions for the winter: just put the prepared onions on trays, press the button and wait for the result!
Mix one kilogram of thoroughly washed, dried and cut green onion feathers into rings with a glass of salt (200 g), put in sterilized jars and close with clean nylon lids. Many housewives add other herbs to onions, for example, dill or parsley. It turns out a wonderful aromatic seasoning for any dish.
Rinse the green onion feathers thoroughly under running water, shake off the water and dry on a cotton cloth.
The first way
Cut the prepared feathers into 1 cm pieces, blanch them for 5 minutes, then drain them in a colander to glass the water. After the onion has cooled down, place it in packaging containers and place in the freezer.
Fry the prepared and chopped onion feathers in a mixture of heated vegetable oil and butter. After the onion has cooled, distribute it into prepared containers and freeze.
The third way (in ice cubes)
Thoroughly wash the green onion feathers, dry them, cut into small rings and place in ice cube trays. Fill the onion with clean cold water and put it in the freezer. After 2-3 days, remove the molds from the freezer, remove the onion cubes from them, put them in bags and send them back to the freezer. Onions frozen in this way can be added to hot dishes without defrosting.
Freezing onions for the winter
Select strong bulbs, free from stains and mold, peel them, rinse them under cold, running water and pat dry with a towel to remove excess moisture. If you want to freeze whole bulbs, then choose medium-sized ones. Place the prepared bulbs in a freezer bag, removing all air as much as possible, or in a plastic container, which should be tightly closed and put into the freezer.
If there is a desire and time to freeze the chopped onions, then cut the whole onions into rings, half rings, large or small cubes. Arrange the chopped onions in bags or containers and place in the freezer.
Frozen onions should be cooked without thawing. Otherwise, the onion will become limp and lose its "face" greatly.
If you know how else to prepare onions for the winter, share it on the pages of our website!
Choosing a landing site
To obtain the desired harvest of roots, you need to correctly choose a place for the ridge:
- Root parsley prefers loose (moisture-permeable and breathable) soils. Sandy loam, sod-podzolic and light loamy soils are ideal.
- The place should be well lit by the sun. In shaded areas, the roots grow small.
- The ridge should not be flooded: parsley rots easily.
- Landings need to be protected from cold northerly winds and drafts. It is a good idea to plant roots on the south side of the buildings.
- Pay special attention to predecessors. The root crop gives an excellent harvest after zucchini, pumpkin, cucumber. It is undesirable to plant after the umbrella (carrots, parsley, celery).
It should be remembered: the seat must be prepared in advance. When planting a root culture in spring-autumn, with a podzimny sowing - in a month.
Planting parsley in open ground with seeds, growing and care + video
It is difficult to imagine a small garden of a summer resident and fields of a modern farm without parsley. Parsley, which became a valuable agricultural crop in ancient times, gradually spread from the shores of the Mediterranean Sea to almost all continents.
In Russia, both leaf and root parsley are planted, and both varieties with the usual leaf shape and with curly ones are grown on greens.
You can distinguish a root crop from a leaf one by a dense, conical, even root crop, like the leaves, rich in vitamins, sugars, aromatic substances and trace elements. Leaf parsley has thinner and more branched roots. Greens are given by both types of plants.
Therefore, the cultivation of parsley in the open field is carried out with two goals:
- to obtain root crops and greens, for which the crop is planted with seeds
- for forcing fresh foliage obtained when planting the roots of the previous year.
Planting and caring for parsley outdoors
The peculiarity of parsley is that in the first season all the forces of the plant go to the growth of both foliage and root. If the root crop is planted in the second year or left to winter, a rosette of leaves will appear in April, and parsley will bloom in summer. For growing parsley in the open field, several techniques are used that allow you to get the earliest and most abundant harvest of greens.
If in the spring parsley was planted in open ground with seeds, then the grown plants can be left in the winter. In order for the parsley to have time to prepare for the end of the growing season, it is better to cut the leaves from it no later than September, and with the arrival of cold weather, the plants are spud and covered with a layer of mulch from foliage, straw or needles.
With the onset of spring and the melting of the snow, the mulch is removed, and a film shelter is made over the beds. How long to wait for the leaves to appear, and how much parsley sprout in this case? Fresh parsley will go to the table in April, and the leaves can be cut off until the flower stem rises above the outlet.
If the parsley is not left in the soil for the winter, then the roots stored in the basement in early spring:
- shorten to 12-15 cm
- cleaned of dried and rotten foliage and petioles
- treated with a stimulant for better root formation
- planted under a film, leaving a gap of 8-10 cm between the plants.
This will give parsley three early harvests of greens.
The main method is to plant parsley seeds in open ground. It is important to take into account that the culture is not fast germinating. Therefore, parsley is often sown with sprouted seeds from early spring to July. In this case, the culture has time to give one harvest and can successfully overwinter.
Root varieties are sown no later than mid-May so that the parsley has time to form a full-fledged root crop.
Dry seeds fall into the soil before winter. In this case, they are buried in the ground from the second half of October until the very frost, and when the snow cover is established, they are additionally covered with snow. In the spring, such crops begin to develop already at 4 ° C, can be grown under a film or in the open field, since parsley grown in the open field is not afraid of even frosts down to -9 ° C.
We can apply to the cultivation of leafy parsley and the seedling method. Germinated seeds first grow in peat cups or tablets, and in April, at the age of 30–40 days, they are transplanted into open ground. As a result of using this technique, you can get early greens and spend up to six collections in the summer season.
Planting parsley seeds outdoors
Due to the frost resistance of parsley seeds, this crop is sown starting in early spring. Is it possible to plant parsley in July, will the plant have time to give greens? Until the end of July or the first decade of August, leafy varieties can be sown. If parsley is intended for root crops, then you will hardly have to wait for a good result from the plants sown after mid-May.
The July crops of green varieties can produce foliage in the second half of summer, then leave before winter and yield the next year.
Without preliminary preparation, parsley seeds hatch extremely slowly. How much does parsley grow? This usually happens no earlier than 2-3 weeks later. Sowing material collected no earlier than a year ago possesses higher growth energy and germination, but in this case germination can be accelerated:
- Before spring or summer sowing in open ground, the seed is soaked in water with a temperature of 18-22 ° C.
- The water in the seed container is changed every 3-4 hours.
- After 2-3 days, it is left in a solution of a growth stimulator or microelements for another 18 hours. It is better if oxygen is passed through the liquid at this time, which will speed up the process of pecking the seed.
- Seedlings from the hatched seeds appear within a week.
When planting parsley in open ground with seeds, about 1 gram of prepared seeds is required per square meter of the ridge. If the culture is sown in the summer, then before planting in the soil, the ridges are watered abundantly, and the number of seeds per square meter is increased by a third.
Growing parsley in the open field provides for the preservation of a small interval between individual plants, from 4 to 12 cm, depending on the species and variety:
- Root parsley is sown with an interval of 1–4 cm, while the seeds are lowered into the groove one by one.
- Common parsley is sown at a distance of 10–12 cm, and curly parsley at an interval of 8–10 cm. This crop is sown 3 or 4 seeds per nest, followed by thinning.
The seeding depth of parsley seeds during spring or summer sowing is 6–10 mm; in autumn, the grooves are made twice as deep.
After planting parsley in open ground with seeds and dusting the furrows, the soil is slightly compacted, watering of the plantings is carried out, which are mulched on top or covered with a film.
Outdoor parsley care
When choosing a site for planting and caring for parsley in the open field, it is better to give preference to the beds where zucchini, pumpkins, cucumbers or tomatoes used to grow. Re-sowing after parsley or other umbellates is carried out after three to four years. For parsley, especially root varieties, you need a loose, cultivated soil rich in organic matter.
Excessive soil density leads to deformities of root crops, the seeds germinate worse and slower.
In the fall, when a plot is prepared for parsley, when digging, 3 to 5 kg of rotted manure or humus are introduced per square meter. After the snow melts, the beds are fertilized in a complex manner. In this case, there are 4 kg of compost, 15 grams of superphosphate, 10 grams of potassium chloride and 20 grams of nitrate per square meter.
Until the seedlings appear above the surface of the soil, the care and cultivation of parsley consists in careful watering and ventilation of the crops under the film. The emerging weeds are removed, and after germination, not only weeding, but also loosening of the soil, feeding and thinning of seedlings, which is carried out at the stage of 2-3 cut true leaves, is added to the measures for the care of parsley planted in the open field.
Until a full-fledged leaf outlet is formed, parsley is fed twice with infusion of mullein or compost. For 8-10 liters of water, take 1 kg of organic matter, about 15 grams of superphosphate and the same amount of potassium sulfate. In August, plants, and especially those grown for root crops, should no longer receive nitrogen-containing fertilizers so that this element does not accumulate in the roots and aboveground parts of the plant.
Parsley planted in open ground with seeds responds well to foliar feeding with microelements, which are also arranged twice during the growing season.
Parsley tolerates hot days well, but greens devoid of moisture become noticeably coarser and tougher, but accumulate aromas and essential oils better:
- If the parsley is to be eaten fresh, the plant needs watering to provide 60–70% soil moisture.
- To get a more flavorful raw material for drying, a couple of weeks before harvesting, parsley is limited to watering.
Cold-resistant parsley can be harvested until late autumn, until frost begins.
At the same time, the roots are harvested for storage. Plants that remain to winter in the ground are carefully spud and mulched.
How to grow parsley - video
Smoking pike in a hot smoked smokehouse recipe
There are a lot of methods for preparing pike meat, but one of the primitive ones is precisely the recipe for hot smoking. Smoking pike in a hot way is a particularly fast-paced option to cook fish.
The classic smoky smell, wonderful golden brown crust, as well as the unique taste of smoked fish heighten the appetite. But it is not recommended to eat a lot of such a delicacy, because smoked meats are heavy food for the body.
In order to cook appetizing and suitable food, it is desirable to cook it yourself at home, ensuring the naturalness of the product.
The process of smoking pike is not difficult and consists of several stages, following all the recipe recommendations and rules, you will get an appetizing fish.
The first step is to opt for positive fish. Of course, if you are a fisherman, you will have to use what you caught. Traditionally, pike weighing up to one and a half kilograms is used for smoking.
This weight allows the whole fish to be smoked in the smokehouse. The huge fish, later eviscerated, needs to be cut into large pieces of the required size.
If the pike is huge, then it is cut along the ridge into layers.
Fresh pike must be perfectly washed from river mucus. It’s better than each one to soak it in salted water for 30-40 minutes, change the water two or three times, and then rinse it.
After that, remove the viscera and gills, leave the heads and fins. For burning smoking, fish are not cleaned of scales, this is not necessary.
The skin with scales protects the carcass from cracking, and after smoking it is easily separated from the meat.
Pike salting can be done dry or pickling. In the first case, the fish must be salted with coarse salt, it perfectly draws out moisture, in contrast to the fine one.
For 1 kg of meat - 1 tbsp. a spoonful of salt (20-30 gr). It is allowed to add black and allspice ground pepper, Italian herbs, dill to the salt. There are no definite standards, it is possible to apply what you like best.
The pike needs to be rubbed with salt from the outside and from the nutria, rubbing the composition into the carcass. Place the salted fish in a plastic bag or food container of a suitable size. After that, put it in the refrigerator for at least 3 hours, but many people pickle in the evening, and start smoking in the morning.
In the second case, the pike must be marinated in a solution of salt and spices. It is believed that the marinade penetrates more into the fibers and saturates the fish with the aromas of herbs and spices. A typical recipe assumes a further composition: for one liter of water, 100 grams of salt, one teaspoon of sugar should be used.
For the whole liter, put 3-6 peas of black and allspice, one bay leaf, it is allowed to add coriander, dill, garlic and other spices to taste to the marinade. There are a large number of marinade recipes, choose the composition for yourself once and use it invariably.
The carcasses are filled with salty solution, and the marinating process lasts 3-4 hours.
After salting or pickling, the pike is washed under running water, freed from excess salt, it took the required amount.
It is allowed to check the salinity by the old-fashioned method, by lowering the fish into clean water, if it drowned, it means that there is too much salt in the fibers.
In this case, it should be left to soak for 1-3 hours until it floats up. Properly salted fish should smell pleasantly of spices and spices, and not river water.
The washed fish must be dried before smoking. This can be done in several ways. Wither outside in the shade in the wind, dry at home under a fan and dry in a smoking cabinet. Tie the dried carcasses with twine if necessary and proceed to the main and final stages.
How to smoke a pike.
To make sure to smoke pike, they use chips of deciduous trees: alder, beech, oak. For the scent, add a little slivers of apple, plum, twigs and juniper berries.
Be zealous so that the smoke is not too wet, on the contrary, the pike meat will be boiled, not smoked. Sawdust or chips are loaded into a smoke generator, in the case of a smoking cabinet, or placed on the bottom of a traditional smokehouse.
The pike is laid on the lattice in rows, there is no need to hang it.
The smoking temperature is 80-100C., It must be raised gradually, this will preserve the juiciness of the fish, and it will not be dry, which is typical for pike. To make the fish even juicier and more tender, put a slice of apple in the belly before smoking, it will also give a pleasant taste.
How much to smoke fish in a smokehouse?
After 40-60 minutes, smoking can be stopped. Readiness is easy to determine by color, it should be bronze-golden. The dorsal fin is easily detached from the carcass, the meat is white.
Leave the fish to cool in the smokehouse for flavoring. It is allowed to serve on the table whole on a large platter, garnish with fresh vegetables and herbs with lemon.
It is in perfect harmony with home-brewed beer in excellent company. Now you know how to smoke fish in a hot smoked smokehouse.
This completes the smoked pike recipe, thank you appetite! And we are waiting for you in our group in Odnoklassniki.