Parsley is an extremely useful plant with a long history. Once upon a time, wreaths were woven from it for ancient Greek warriors, but now they add it... wherever they add it! There are a huge number of dishes that can be prepared with parsley: pies, soups, snacks, and even drinks.

Most often, parsley is used as a seasoning - thanks to its spicy taste, it is indispensable as an additive and decoration for vegetables and meat dishes. But there are also dishes in which parsley is the main character. And today we have prepared for you 10 just such recipes with parsley!

Parsley fritters

Recipe for green parsley fritters.

What do you need:

• Large bunch of parsley
• 3 eggs
• 1 cup flour
• Salt, black pepper to taste

How to make parsley pancakes:

1. Finely chop the parsley, break the eggs into it, and sift the flour. Mix everything thoroughly, add salt and pepper.
2. Bake in a frying pan in vegetable oil on both sides until golden brown.
3. Parsley pancakes are ready.

Bon appetit!

Mashed potatoes with parsley

Recipe for homemade mashed potatoes with parsley and olive oil.

What do you need:

• 1 kg potatoes
• Bunch of parsley
• 4 tbsp. spoons of olive oil
• Salt, black pepper

How to make mashed potatoes with parsley:

1. Peel the potatoes, cut into small slices and boil in salted water.
2. Drain the water and dry the potatoes a little over low heat. Pour in olive oil and add finely chopped parsley.
3. Mash the potatoes until smooth.
4. Potato puree with parsley is ready.

Bon appetit!

Parsley pie with cheese

Recipe for parsley pie with grated cheese.

What do you need:

For the test:

• 75 g butter
• 170 g flour
• A pinch of salt

For filling:

• 2 eggs
• 50 g grated cheese
• 150 ml milk
• Bunch of parsley
• Bunch of green onions
• Salt, black pepper to taste

How to make parsley pie with cheese:

1. Prepare the dough by rubbing the flour into the butter. Add salt and a little cold water. Place the dough in the refrigerator for 30 minutes.
2. Boil the eggs. Finely chop the parsley and onion. Grate the cheese. Mix everything, add milk.
3. Roll out the dough. Place in the form. Place the filling on top. Bake for 30 minutes at 200 degrees.
4. Parsley pie with cheese is ready.

Bon appetit!

Cocktail with parsley

Cocktail recipe with parsley, lemon and honey.

What do you need:

• 1 bunch of parsley
• 1 lemon
• 2 liters of water
• 2–3 tbsp. spoons of honey

How to make a cocktail with parsley:

1. Wash the parsley, cut off the roots, grind the leaves in a blender.
2. Squeeze lemon juice into the parsley and mix it with water.
3. Add honey, stir, strain and cool.
4. The parsley cocktail is ready.

Bon appetit!

Curd paste with parsley

Recipe for curd paste with feta cheese, champignons and parsley.

What do you need:

• A small bunch of parsley
• 100 g cottage cheese
• 2 tbsp. spoons of cheese
• 5–6 champignons

How to prepare curd paste with parsley:

1. Chop the mushrooms and quickly fry. Cool. Mix with cheese and cottage cheese.
2. Finely chop the parsley and add to the total mass. This paste can be spread on toast or served as a sauce for main dishes.
3. Curd paste with parsley is ready.

Bon appetit!

Shrimp with parsley

Recipe for shrimp with parsley and lemon juice.

What do you need:

• 700 g shrimp
• Bunch of parsley
• 1 lemon
• 1–2 tbsp. spoons of butter

How to cook shrimp with parsley:

1. Heat a frying pan, add butter, then shrimp. Season with salt and add chopped parsley. Simmer for 2 minutes.
2. Sprinkle the finished shrimp with lemon juice.
3. Shrimp with parsley are ready.

Bon appetit!

Parsley salad

Salad recipe with parsley, champignons and garlic.

What do you need:

• Large bunch of parsley
• 5 cloves garlic
• 1 lemon
• 500 g champignons
• 4 tbsp. tablespoons grated parmesan
• Salt, black pepper to taste
• Olive oil to taste

How to make parsley salad:

Chop the champignons, add parsley and grated Parmesan.

Crush the garlic, add a little olive oil, salt and pepper. Pour the sauce over the salad.

The parsley salad is ready.

Bon appetit!

Tomatoes stuffed with parsley

Recipe for tomatoes stuffed with parsley and garlic.

What do you need:

• 7 ripe tomatoes
• Large bunch of parsley
• 3 cloves garlic
• Olive oil to taste
• Salt to taste

How to cook tomatoes stuffed with parsley:

1. Cut off the tops of the tomatoes and scoop out some of the pulp. Add salt.
2. Crush the parsley in a mortar with garlic, add a couple of tablespoons of olive oil and salt.
3. Fill the tomatoes with filling.
4. Tomatoes stuffed with parsley are ready.

Bon appetit!

Parsley soup

Recipe for parsley soup with tomatoes and cheese.

What do you need:

• Large bunch of parsley
• 1 onion
• 1/2 cup feta cheese
• 1 boiled egg
• 3 tomatoes
• 2 tbsp. spoons of flour
• Vegetable oil to taste
• Salt, black pepper to taste

How to make parsley soup:

1. Chop the onion and fry in oil. Add flour and, stirring, cook until golden brown.
2. Chop the parsley and add to the onion. Add salt. Place everything in a saucepan previously placed on the fire when the water in it boils.
3. Add diced tomatoes and cheese. Cook for 15 minutes.
4. Before serving, you can cool and add a halved egg.
5. Parsley soup is ready.

Bon appetit!

Parsley and green onion salad

Parsley, green onion and lemon salad recipe.

What do you need:

• 200 g parsley
• 100 g green onions
• 1 lemon
• Salt to taste
• Flavored vegetable oil to taste

How to make parsley and green onion salad:

1. Wash the greens and chop finely.
2. Peel the lemon, chop it very finely and add to the greens.
3. Season the salad with vegetable oil and salt. Serve with meat dishes.
4. The parsley and green onion salad is ready.

Bon appetit!

“Sugar” and “Bordovikskaya”, “Berlinskaya” and “Urozhaynaya”, “Astra” and “Breeze”, “Kudryavaya” and “Esmeralda” - all this is just an incomplete list of parsley varieties grown in the middle zone. The health benefits of parsley have been known since ancient times, and not only the leafy greens of the plant were used, but also its roots. Due to its specific aroma, this herb is added as a herb, and decoctions, infusions and ointments are also prepared to treat many diseases.

What is parsley useful for and its use in folk medicine

Parsley is a spicy aromatic plant that improves the taste of food.

Greece is considered the birthplace of parsley, where it grows wild. The name parsley may have come from its ability to grow on rocky soil (“petr” means “stone” in Greek).

In the middle of the 14th century, it was bred in the monastery gardens of Europe as a spicy and medicinal plant.

In Rus', parsley has long occupied a place of honor in folk medicine: the leaves were used to heal wounds and inflammations, improve vision, strengthen gums, reduce freckles with juice, the roots and leaves were used as a diuretic for dropsy, edema and kidney stones.

What does parsley contain and what are its beneficial properties? This plant (B, B3, B5, C, E, K) contains beta-carotene, biotin, folic acid, iron, potassium, calcium, magnesium, manganese, selenium, phosphorus,. Rich in vitamins, parsley is extremely useful for chronic fatigue. 100 grams of young green parsley shoots contain approximately two daily requirements for vitamin C. This is 4 times more than the same amount of lemons, and 10 times more than lettuce leaves. In terms of carotene content, parsley is not inferior even to the generally recognized champion - carrots.

How does parsley affect the body, and what diseases is it used to treat? Juice and decoction made from parsley leaves are indispensable for vitamin deficiency. In addition, they help strengthen blood vessels and are effective for acute and chronic cystitis.

The seeds are used as a diuretic, to stimulate intestinal activity, and for uterine bleeding.

What else is parsley useful for, and how can it be used? Infusions and decoctions are prepared from parsley root, which are used for kidney stones, inflammation of the prostate gland, edema of the heart and kidneys, and obesity.

Chewing fresh parsley root can completely eliminate bad breath.

A decoction of parsley leaves is contraindicated if there is a threat of miscarriage!

What can be prepared from parsley: a recipe for a French dish

What can be prepared from parsley using the above-ground and underground parts of the plant? Greens and parsley roots are added to soups, vegetable and meat stews. Salads are decorated with parsley sprigs.

Try making a dish with parsley from French cuisine.

Cheese balls with parsley “French style”.

Ingredients:

Whites of 4 eggs, 200 g of cheese, parsley, salt, pepper, fat for deep frying.

Salt the whites and beat them into a thick mass, carefully adding grated cheese. Season with salt and pepper. Form small balls and fry in boiling fat. When the balls have doubled in volume, remove them and place on a sieve. Serve hot, sprinkled generously.

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Greens (including parsley) are an integral part of the kitchen, which not only gives dishes a wonderful taste, but also decorates them with their bright colors. Bright green parsley adds a little summer color and mood to even the winteriest dishes (for example, Olivier salad). Pickled parsley with garlic for the winter will decorate your dishes with its brightness and aroma.

This green has its own unique subtle aroma, which adds a “zest” to a variety of dishes. In addition to its bright color and taste, this green contains many vitamins and beneficial minerals that help the human body normalize its functioning.

Ingredients needed for cooking:

• one hundred and fifty milliliters of 9% table vinegar;
• eight hundred milliliters of clean water;
• fifty grams of sugar;
• fifty grams of coarse sea salt;
• two bay leaves;
• four cloves of garlic.

The sequence in which you should prepare parsley for the winter:

1. Before directly preparing this winter snack, rinse the greens with a stream of running water, and sterilize the containers using any method acceptable to you (steam, scald with boiling water, in the oven).
2. Finely chop fresh parsley and garlic cloves (or squeeze through a press). We send them into containers for preparations, crushing them with a spoon.
3. Place the remaining ingredients in the list above in an enamel bowl, place on the stove and boil for ten minutes. Pour the finished and still boiling marinade into the jars with the parsley and garlic, and place the lid on the neck.
4. Place the pan of water on the stove again, but with the bottom lined with a non-dying cloth. Place the containers with parsley in water and sterilize for twenty minutes over moderate heat.
5. Having carefully taken out the hot jars, carefully tighten their lids. Turn it over and place it on the closed lid, wrap it in a warm blanket.
6. After twelve hours, we move the completely cooled and soaked containers with winter snacks to a dry place with a low temperature (refrigerator, cellar, balcony).

How to pickle parsley for the winter

For those who like to do everything quickly, but with high quality, this recipe for canning parsley is very suitable. The time to prepare this preparation varies from twenty to thirty-five minutes. But at the same time, most of the beneficial qualities of the greens are preserved, due to the reduction in heat treatment time.

Products needed to create this dish:

• five hundred grams of fresh parsley;
• fifty grams of sugar;
• fifty grams of coarse salt;
• one liter of clean water;
• 250 milliliters of 6% acetic acid.

Steps required in preparing this snack:

1. Sterilize all the necessary utensils, wash the parsley, chop it into small pieces and place tightly in prepared containers for preparations.
2. Place all the remaining ingredients in an enamel pan and set to boil for ten minutes on the stove. Pour the finished marinade into jars, still boiling, and carefully roll up the clean lids.
3. Place the containers with the resulting blanks under a thick cloth, first turning them upside down. And after a period of time equal to a day, we move them to a room with low temperatures and humidity for further storage.

Winter appetizer of parsley, garlic and pepper

The ingredients in this recipe are not only great for any meat, fish and vegetable dish, but will also help you cope with colds and flu in the winter, as they have preventive and healing properties. By consuming this winter preparation you will strengthen your immune system.

Ingredients you will need for cooking:

• five bell peppers;
• fifteen cloves of garlic;
• one hundred grams of fresh parsley.

To create the marinade you will need:

• one liter of clean water;
• 70 ml. refined sunflower oil;
• eighty milliliters of 9% apple cider vinegar;
• three tablespoons of sugar;
• two tablespoons of coarse salt;
• two bay leaves.

Step by step recipe:

1. Sterilize all containers for winter preparations and necessary utensils. Rinse vegetables and herbs with running water. Cut the pepper into long slices or squares one and a half centimeters wide, and finely chop the greens and garlic. Mix all the chopped ingredients in a container for this snack.
2. Place an enamel pan, with all the ingredients for the brine from the list above, on the stove and boil for fifteen minutes over moderate heat. Divide the boiling liquid into containers and place on top of the lids (without twisting).
3. Place a cloth (or some other separator) at the bottom of a bowl of water, transfer the parsley preparations there and sterilize over medium heat for a quarter of an hour. After carefully removing them, carefully seal the lids and wrap them in a heat-preserving cloth.
4. After a day, move the jars with ready-made twists to a place without high temperatures and humidity for storage until winter.

How to pickle parsley for the winter

If you are a big gourmet when it comes to herbs and spices, then you will like this parsley recipe. Although these greens themselves have their own unique, mouth-watering taste, the spices presented below will add many flavor shades to this winter twist, ranging from sweet to spicy. In addition, spices improve and normalize the functioning of the gastrointestinal tract.

Products included in this winter dish:

• five hundred grams of fresh parsley;
• two carnation inflorescences;
• twenty grams of citric acid;
• three peas of allspice;
• two bay leaves;
• half a cinnamon stick;
• half a vanilla stick;
• three leaves of fresh mint;
• four cardamom seeds;
• three tablespoons of sugar;
• 450 milliliters of clean water.

Ingredients you will need for this snack:

1. First of all, sterilize all containers and containers for twisting. Rinse the greens under running water, chop them into small pieces and carefully place them in jars.
2. Place all remaining products in an enamel bowl and bring to a boil over heat. Then pour the marinade into containers with spread out parsley and screw the lids on tightly.
3. Transfer the rolls from the dish under a warm blanket, but before doing so, place them upside down. After cooling the winter preparations completely, put them in a dry and cool place.

Winter preparation of parsley, green onions and dill

This green dish is extremely suitable for adding to a wide variety of soups, salads and main courses, giving them bright green colors and a rich aroma. Also, such canned greens can be used in preparing kebabs and other meat dishes.

Ingredients you will need to make this twist:

• two hundred grams of fresh parsley;
• one hundred and fifty grams of green onions;
• two hundred grams of dill;
• five cloves of garlic.

For one liter of filling:

• two tablespoons of sugar;
• three tablespoons of coarse salt;
• three bay leaves;
• four peas of allspice;
• one liter of clean water;
• fifty milliliters of 9% acetic acid.

Ingredients for preparing canned parsley:

1. Wash all the greens under running water, chop finely and place in pre-sterilized containers for twists.
2. Place the ingredients for the marinade in an enamel bowl (saucepan, deep salad bowl), place on the stove and boil for fifteen minutes. After this, pour the hot solution into jars with chopped herbs and seal the lid well.
3. Cool the finished twists by wrapping them with a warm cloth. The next day, put them away in your winter storage area.

Pickled parsley in oil

When prepared using this method, parsley comes out very juicy and can be stored for a long time at low temperatures. It can be used as a dressing in dishes that should contain sunflower oil. The ingredients included in this recipe have a beneficial effect on nails, hair and skin.

Products needed for this greens recipe:

• five hundred grams of fresh parsley;
• twenty grams of lemon juice;
• mint leaf (to taste);
• two bay leaves;
• three cloves of garlic;
• two teaspoons of coarse salt;
• one teaspoon of sugar;
• 250 ml. refined sunflower oil.

Sequence required for preparation:

1. Initially, sterilize the containers and utensils needed to prepare this winter snack. Wash and chop the parsley into small pieces, pour it into jars.
2. Mix all the remaining ingredients into an enamel container and boil for fifteen minutes on the stove. Then pour the slightly cooled liquid into the container with the greens and place the lid on top without rolling it up.
3. Place the workpieces to sterilize over medium heat for eight minutes. Carefully monitor the condition of the parsley in the jars, otherwise you may fry it, and this is what we want to avoid. We carefully take it out (don’t get burned) and tighten the containers with the finished dish.
4. Turning them upside down, we wrap the jars with a cloth that can trap heat. After a day and a half, we unwrap the wrapper and move the winter preparations to a room with low humidity and a temperature below zero for their subsequent preservation.

Parsley is a seasonal plant that is sorely missed during cold winters. The bright color and aroma of greenery will evoke associations with the warm summer sun. If you prepare preparations from the list above, you will be protected from vitamin deficiency (lack of vitamins and minerals) and colds during the cold season.

In addition to these recipes, you may also be interested in options for such winter preparations as, for example, and.

10 delicious green dishes for this summer

Man is an omnivorous animal, but when everything around turns green, spikes and smells fragrant, the herbivorous part awakens in him. And it requires more fresh dill, fragrant parsley, crispy young onions - and at the same time a couple of bunches of that fragrant stuff!

Pics has collected 10 awesome recipes that contain lots and lots of delicious herbs. Get vitamins for your health!

Green Pie

Ingredients: 5 bunches of greens (dill, parsley, green onions and everything that pleases the soul), a couple of eggs, a tablespoon of sour cream and flour, a little vegetable oil, pepper and salt. The process itself. Turn eggs, sour cream and flour into dough. Pour coarsely chopped greens (green onions with onions) into a heated and oiled frying pan and pour in the prepared mixture. Season and cook covered until golden brown, then turn over and get golden brown on the back side. To prevent the cake from falling apart, you can cut it and turn it over in parts.

Green pancakes

Ingredients: no matter how much you don’t mind branches of various greens (dill, parsley, onion, celery, basil...), a liter of milk, a couple of eggs, 400 grams of flour, a teaspoon of salt, a third of a teaspoon of soda, a little butter and vegetable oil, maybe sour cream. The process itself. Beat the eggs and add salt, add flour and baking soda, pour in half the milk and mix well. Then pour in the rest and get a dough with a sour cream consistency. Let it sit warm for an hour. Then add some vegetable oil and add chopped herbs. Then we prepare it like classic pancakes, grease it with butter, pour it with sour cream and devour it like crazy.

Green soup

Ingredients: half a kilo of greens (spinach, sorrel, beet leaves, young nettles - in general, whatever was freshest at the market or grown in the garden), a pan of chicken broth, a couple of carrots, parsley root, salt, maybe a boiled egg and sour cream. The process itself. Throw carrots and parsley root into the boiling broth, cook until softened, then throw in pieces of chicken from the broth - and well-washed, dried and torn by hand (this is tastier and richer in vitamins). In ten minutes he's all yours. Pepper, salt, sour cream in a plate and decorate with a piece of egg. The moment of truth has arrived! And it was found not in the wine, but in the soup.

Green salad

Ingredients: a head of young or Chinese cabbage; a few stalks of celery, a couple of cucumbers - and as many different greens as you like (parsley, dill, onions, etc.), natural yogurt, mustard, salt. The process itself. Chop the cabbage into cabbage (thinly), add salt and mash. We cut the celery into pieces, turn the cucumbers into sticks, add a chopped stack of herbs - and season with yogurt mixed with mustard. However, no one forbids experimenting with the dressing, as well as with additives: you can add peas or an apple, add nuts or crackers, and so on. The main thing is that the grass should be like in grandma’s village in the meadow! :)

Green snack kyukyu

Ingredients: a not too thick bunch of your favorite greens (sorrel, spinach, green onions, wild garlic, and their other colleagues will do), a heel of eggs, a piece of butter, some walnuts, homemade yogurt or kefir, salt and pepper. The process itself. We chop the entire stack of grass not too finely. Break the eggs into it, add salt and pepper and mix well. Pour into a mold greased with half the butter, pour the other half of this butter (melted) over the top. In the oven at about 170 degrees, bake for 15 minutes in the lower mode - and the same amount in the upper mode. Sprinkle the finished dish with lightly roasted nuts, pour yogurt over it, cut it like a pie and enjoy it in Azerbaijani style.

Green pancakes

Ingredients: dill-parsley-onion and any other greens you want - like tablets against greed (“more!”), five eggs, 300 ml of kefir, a couple of tablespoons of sour cream, 200 g of flour, a piece of hard cheese, half a spoon of soda, a little vegetable oil . The process itself. Chop a couple of boiled eggs and herbs and combine them, and add three cheeses. Mix sour cream and kefir, heat it up a little, add the remaining eggs and salt and soda, and stir well until it bubbles well. Now add flour - and we get a dough into which we pour the green mixture. Mix well and fry in a frying pan until golden (pancakes) and abundant release of gastric juice (at home).

Green flatbreads kutaba

Ingredients: a couple of glasses of flour, a stack of spinach and other heart-pleasing greens, a hundred-gram piece of Adyghe cheese, a little butter, salt, pepper. The process itself. Knead the dough from flour, water (about half a glass) and salt, cover with a towel for 20 minutes, sprinkling with water a couple of times along the way and stirring. We make balls, roll them into flat cakes, put chopped herbs and cheese inside, pinch the edges, slightly flatten what we get. We bake the kutabs in a dry frying pan, immediately grease them with oil - and eat them piping hot.

Green cutlets

Ingredients: half a kilo of spinach puree, a couple of potatoes, a couple of eggs, a bunch of parsley, a bunch of green onions, breadcrumbs, a little flour, salt and pepper. The process itself. Boil the potatoes, mash them and mix with spinach. Add breadcrumbs so that they stick together properly, add chopped herbs, salt and pepper, make cutlets, roll them in flour. Dip into a bowl with beaten eggs and fry until a pleasant golden brown color and the family shouts: “Give it!” Hurry! Meow!" You can also sprinkle some cheese on it for complete ecstasy - but that’s only if the family, teased by the smells, allows it.

Green oil

Ingredients: a stick of butter, a drop of olive oil - and a large bunch (more!) of everything that the garden beds sent: parsley, thyme, basil, green garlic... The process itself. Place the butter, softened at room temperature, into a blender, add chopped herbs, mix, add a drop of olive oil - and blend! Now you won't have regular sandwiches. And there will only be divine ones! Well, in order to have a luxurious breakfast, fresh bread will be enough. However, we warn you: it will end quickly.

Green smoothie

Ingredients: two parts of your favorite greens (dill, lettuce, parsley, spinach, sorrel, celery, beet leaves, young nettle or dandelion, etc.) and three parts of your favorite fruits or vegetables (carrots, apples, tomatoes, cucumbers, strawberries, bananas... ). The process itself. We take what goes well together. Let's say, tomatoes ask for basil, strawberries - mint... In general, we use logic, imagination and an experimental spirit. Mix all the ingredients in a blender; if it’s too thick, add mineral water; if you want to absorb all the vitamins, add a drop of olive oil. It turns out inhumanly useful!

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In the middle of winter, the human body needs support. Therefore, housewives begin to prepare various preparations and snacks for the winter in the summer. This is necessary to maintain general health. Greens are no exception. There are several ways to prepare parsley for the winter. The choice always remains with the housewife.

It is difficult to overestimate the degree of usefulness of greens, since the therapeutic effect on the human body is very great. The diverse influence of the constituent elements leads to an increase in overall tone.

The effects of parsley on humans are:

• improving the functioning of the adrenal glands;
• improving metabolism;
• strengthening blood vessels;
• ensuring normal functioning of the brain;
• improving the body’s condition in diseases of the stomach and duodenum;
• stimulation of digestive enzymes;
• stimulation of appetite;
• feeling of satiety;
• beneficial effects on the organs of vision;
• strengthening gums and much more.

When using parsley in any form, do not forget about contraindications. In addition to benefits, it also brings harm. You should consult your doctor before self-medicating.

It is not advisable to use parsley for those who:

• suffers from bladder diseases, cystitis, urolithiasis,
• has chronic diseases of internal organs,
• has a tendency to allergies.

Everything is good in moderation - there is no need to abuse it, and there will be no harm from using the culture.

Prepare the necessary ingredients

When collecting greens for storage, it is worth considering several rules under which parsley will retain maximum beneficial properties:

1. The green part of the plants is collected at any time. The vitamin reserve concentrated in the leaves does not change during different periods of the growing season.
2. The roots are collected only in the fall, since it is at this time that they are filled with the maximum amount of useful substances.

Before you start harvesting parsley, you need to separate the green part from the rhizome. Sort through all the leaves, removing dry, yellowed specimens.

Wash all components and dry well. Then decide on a method for storing it in the winter. It depends on the time available to the housewife and the personal preferences of family members.

Methods for preparing parsley for the winter

For every housewife there are recipes that suit her preferences and wishes. You just have to search a little. Creating suitable home conditions for preparations is not difficult. And the resulting seasoning compensates for all the effort expended.

The entire plant is harvested for the winter; there are not many ways to accomplish this task:

1. Drying. The roots and leaves of plants are dried in the oven or in the fresh air.
2. Freezing. The crushed parts of the culture are frozen and stored in the freezer.
3. Marinating or salting. Chopped greens and chopped roots are pickled or salted.
4. Oiling. The workpiece is mixed with oil and stored in the refrigerator.

You should choose a method of preserving the culture by studying the recipes.

Dried parsley

There is nothing difficult about drying parsley. It is enough to fulfill a few requirements, and everything will work out.

The advantages of this method are that the parsley loses weight and becomes more compact. And it is easier to store it, and it does not require special conditions.

To prepare green mass or roots for future use, they are washed and dried well. Then they sort through, removing unsightly, diseased and deformed specimens. At the end of sorting, the roots are cleaned.

The greens are dried as a whole bunch, together with the lower part of the petiole, or each leaf individually.

The roots, depending on the size, are cut into circles or cubes. The prepared raw materials can only be dried. They do this in different ways.

On open air

This method takes a long time, but the effectiveness does not suffer from this. Greens are dried whole sprigs or chopped for immediate consumption.

To dry, it is placed on a plane, evenly distributed over the surface on which it is dried. The thinner the layer, the faster the raw material will dry. Lay out no more than 1 centimeter thick.

The greens collected in bunches are hung under a canopy or in another well-ventilated area. The leaves should hang down. It is advisable to exclude direct sunlight on the foliage, as it will turn yellow and lose its attractiveness.

The roots are also dried in the fresh air, cut into arbitrary shapes and covered with gauze to prevent insects. Periodically turning the pieces will speed up the drying process and eliminate scorching.

Depending on the accompanying conditions, the plant will have to dry from 5 to 20 days, not forgetting to periodically turn the raw materials to speed up the process.

In the oven

It doesn’t take much time to prepare the spice this way. The seasoning will dry out much faster than in the first case.

It is important here not to overdo it with the temperature, because the higher it is, the faster the roots and greens dry. But this affects the appearance and the complex of useful substances included in their composition.

The optimal temperature is 40-60 ⁰С. The washed and peeled roots are cut into cubes or slices and laid out on a baking sheet. The greens are laid out in sprigs or cut and distributed in a thin layer.

Dry with the door open, the approximate time spent in the oven is 5-6 hours. Finely chopped raw materials dry several times faster.

In an electric dryer

This kitchen assistant will always help out the housewife. You don’t have to do anything special, the roots need to be cut, and the green branches should be laid out whole.

Set the “For herbs” mode, and set the temperature to no more than 45 ⁰C. It is necessary to periodically monitor the process, changing places of pallets. It is difficult to indicate the exact time; it depends on related factors: air humidity, slice thickness and much more.

In the microwave

Place the parsley on a plate, preferably flat, and cover the bottom with a napkin. The power of the device is maximum. The time for which the raw materials are placed in the microwave is 2 minutes, then you should look at the appearance of the plant. If it is not dry enough, leave it for another 2 minutes. And so on until the mass reaches the desired state.

An effective way to preserve crops for the winter is to sprinkle them with salt. There are many recipes for its preparation. It is necessary to select the most suitable method.

Twigs

Salting in this way is not difficult; a minimum of ingredients is used:

• parsley – 400 grams;
• salt 100 grams.

The greens are sorted, washed with running water and separated from coarse stems. The prepared glass container is scalded with boiling water. The twigs are mixed with salt so that it is evenly distributed. Then they put it in jars and put it away for storage. A refrigerator, balcony or other cold room will do.

The classic way in a jar

This method, proven over the years, preserves the beneficial substances that make up parsley. No additional ingredients are needed. All unusual methods require a lot of preparation time, but this recipe is simple and no less useful.

Components:

• parsley – 300 grams;
• salt 3 tablespoons.

Well-washed greens are wiped with a towel, chopped and ground with salt. The more carefully this is done, the better.

The resulting mixture is compacted into sterile jars and closed with any lids at the discretion of the housewives.

The lid should close tightly without letting air through. This will prevent signs of spoilage from appearing.

The salty seasoning stores well in the refrigerator or cellar. At room temperature, mold may develop. Any dishes and salads can be prepared with this parsley.

To pickle parsley with dill, you will need a minimum set of ingredients. And the benefits increase several times. The amount of greens is determined by the housewife; it is important to observe only the proportions of salt. If there are more raw materials, it’s okay.

Components:

• equal amounts of dill and parsley;
• salt at the rate of 200 grams per 1 kilogram of green mixture.

The green part of the plants is washed well with water and then dried. The raw materials are crushed in any convenient way.

Then all the ingredients are combined in a separate bowl, the salt is thoroughly mixed with the green mass. Then they begin compacting. If you just stack it, the greens will start to spoil. It is necessary not to add a little to the top, leaving a gap between the lid and the seasoning.

To prevent spoilage of the finished product, housewives pour a little more salt on top of the workpiece.

Banks are stored refrigerated. If they are small and there are few of them, then a refrigerator is quite suitable.

With celery

It is recommended that everyone try to prepare this preparation with salt. The result is a healthy vitamin mixture, perfect for seasoning dishes, salads and soups.

Components:

• parsley, celery and dill - 250 grams each;
• salt – 250 grams.

First of all, the green parts of the plants are sorted and washed, making sure to remove all unsightly specimens. Cut out thick stems. Cut into pieces 2 centimeters long.

The celery root is peeled and cut into the same strips. Place in a separate bowl.

First, combine the greens and salt, grind well, then add celery roots. Mix everything well and put it in jars. The workpiece should be compacted and then put in the refrigerator.

An equally effective way to prepare greens for the winter is freezing. The culture retains the entire supply of nutrients, thereby helping to support immunity in the middle of winter. Freezing plants will require very little time and effort. There are 3 ways, which one is the best, the hostess herself will decide.

In the package

All you need is parsley. Quantity is not limited. The leaves are washed well, sorted and dried.

If the greens sit for more than 30 minutes, they will begin to wilt. This will complicate the preparation process.

Drying using a towel is quick and effective. Next, you should cut it as desired or as for immediate dressing of the dish.

The finished chopped green mass is placed in bags. Do not freeze in large quantities, this is not advisable. After repeated defrosting, the leftovers will turn black and will not go into the gas station. Next, the bags should be frozen.

Cubes in ice trays

A more labor-intensive way to harvest greens in the winter. You will need boiled water and herbs.

Parsley is washed several times in cold water. There is no need to dry it, as it is filled with water. Chop finely, it will be easier to compact it into small cubes.

Place in molds, seal and fill with chilled water. Place in the freezer for several hours. After the cubes are frozen, take them out of the mold and put them in bags. For convenience, sign it.

In bundles

The finished bundles are wrapped in pieces of cling film or placed in a plastic bag. And they are sent to the freezer until required.

Preparing fresh parsley in vegetable oil

To prepare this recipe correctly, you don’t need to do anything special. Greens are prepared in the same way as with other methods of storing for the winter.

Parsley is chopped and placed in a dry container. In this case, there is no need to compact; then pour in vegetable oil and store the dressing in the refrigerator.

Parsley in marinade

Making the appetizer is a little more complicated than previous recipes, since you need to prepare a marinade.

Components:

• parsley;
• leaves of horseradish, cherry, currant;
• garlic – 2-3 cloves;
• salt, at the rate of 1 tablespoon per liter of water;
• bay leaf, allspice;
• 70% vinegar - 0.5 teaspoon per 1-liter jar;
• water.

This is how you prepare for the winter: Parsley is washed and sorted, cut in any way. Place in jars with previously added leaves of cherries, currants, horseradish and garlic cloves. Prepare the brine: 1 tablespoon of salt per 1 liter of water. Pour into prepared jars and close with lids. Sterilize for 15-25 minutes, depending on the size of the container. They are rolled up and put into the cellar for storage. It is better to prepare this seasoning in the summer, when greens are richest in vitamins.

Canning

Preservation is one of the ways to prepare parsley for a long shelf life. Even a beginner will not have any difficulties with cooking. The main preservative in all recipes is vinegar.

To prepare the preparation you will need directly herbs, vinegar and salt.

Parsley is prepared as for all other recipes. Wash well and dry. Cut into pieces 5 centimeters long. Carefully place in jars, then prepare the brine. For 1 liter of water, 1 tablespoon of salt.

Add 2 tablespoons of 6% vinegar to the finished jars and fill with brine. Do not top up, leaving about 2 centimeters.

Place in a container for sterilization. Boiling time is approximately 10-15 minutes. When ready, the jars are rolled up and placed under a blanket or blanket until completely cooled.

Storage rules

The approximate temperature regime for product preservation is 0 ⁰ - +10 ⁰С. Humidity is 80%.

Frozen greens should not be defrosted and re-frozen; this will cause the mass to turn black and become unsuitable for consumption.

Dried herbs should be stored in a tightly closed glass container in a dark, dry place.

Seasonings prepared according to recipes require a cold room for long-term storage. A refrigerator, glassed-in balcony or cellar will do.

Prepared greens, which, if necessary, are always at hand, are a great help in the middle of winter. In addition, it helps support the body during periods of vitamin deficiency.