The roots of parsley and celery were washed, peeled, cut into pieces. With the help of a meat grinder and a “grater” attachment, they ground it. We laid out the grated vegetables on mesh pallets nested in trays. The drying process lasted 10 hours.
From 1 kg of parsley roots, 215 grams of dried grams were obtained.
Drying out 4 times.
Dried parsley roots are especially rich in vitamin C and carotene. They have anti-inflammatory properties, heal bones, increase immunity.
Dried parsley roots have a sweetish taste. They give a pleasant taste to stewed meat and boiled fish. Also added to soups and borscht.
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Garden parsley is an herbaceous plant and a well-loved spice that ordinary people and chefs add to dishes for a delicious taste.
A bit of history
The plant belongs to the umbrella family, and is considered a native of the Mediterranean countries. Parsley is divided into several varieties and into two main groups - root and leaf. In this article, attention is focused on the parsley root group, in which the nutrients are found precisely in the roots. As a rule, the whole plant is added to food, but it is the root that lends itself to drying better than other parts and can retain a spicy aroma for a long time.
Since ancient times, it has been customary to add parsley root to soups. It gives a unique taste to salads, fish and meat dishes, making them visually attractive or even more appetizing. Root powder is included in many complex spices.
Since ancient times, parsley has been used by the people to treat abscesses, bruises and bruises, to get rid of freckles, and insect bites. In addition, dried parsley root helps to get rid of bad breath from the mouth. To do this, it is enough to chew it a little.
The benefits and properties of parsley root
The value of the root lies in its nutritional and medicinal qualities. It contains many essential oils that give the root an unusual taste and aroma, which improve appetite and normalize digestion. Medicinal roots also contain a lot of potassium - more than 300 mg for every 100 g of the plant, essential oils. This composition causes a diuretic effect, which makes it possible to alleviate the condition with gout, with stones in the kidneys and urinary canals.
The systematic use of parsley root in large quantities creates an antibacterial effect in case of inflammation in the kidneys - pyelonephritis. Due to this, plants are actively used and recommended by physicians for the treatment of other pathological conditions.
The root of the plant is a supplier of the following beneficial substances to the human body:
Vitamin C;
.carotene;
.vitamins of group B;
.vitamin E;
.folic acid.
For 10 grams of the plant, there are two daily requirements for vitamin C for adults. In terms of iron concentration, parsley root is one of the leading vegetables among other vegetables.
Harvesting parsley root for the winter
Useful roots are best harvested in the morning, after the dew has evaporated, in order to prevent wilting. To collect, you will need to grab the leaves and stems together, and then cut them with a sharp knife. If it is not possible to grow a plant at home, you can buy it in a store, and only then dry it for future use.
Harvesting parsley root is recommended to be carried out in several stages:
1. When preparing parsley for drying and subsequent storage, it must be thoroughly washed and checked for insect damage.
2. Parsley roots are cut into thin plates and placed in special dryers or in ovens. The Izidri electric dryer for vegetables and fruits will be an ideal assistant in this matter.
1. Parsley should be used to improve vision and compensate for the lack of vitamin A in the body. With regular use, the condition of the oral cavity also improves markedly.
2. A decoction from the root relieves bloating, helps to remove sand from the kidneys, alleviate the course of diseases of the genitourinary organs and help overcome impotence.
3. Even if the child's digestive process is disturbed, parsley root will come to the rescue. To alleviate the condition, you will need 500 ml of boiling water, pour one tablespoon of chopped root and insist the mixture in a thermos for three hours, strain and give several times a day for a teaspoon.
4. The medicinal root is excellent for scarlet fever, measles, reducing the temperature, which rises sharply when rashes appear on the skin.
5. A decoction of the dried root can be used for spasms in the kidney area or for urolithiasis, for malfunctions in the menstrual cycle in women and for an inflammatory process in the prostate gland. Also, the properties of parsley are actively used in uterine bleeding and to relieve pain during menstruation.
6. Saturated decoctions of the root are used in cosmetology according to various recipes. In the composition with lemon juice, it helps to eliminate freckles, get rid of any other pigmentation. To do this, the face must be lubricated with infusion all day and before going to bed. Parsley perfectly whitens the skin and prevents the radiation effects of sunlight on the skin and its aging.
What can be cooked with parsley root?
Parsley has not only medicinal leaves, but, as already mentioned, a fleshy white root. It becomes an excellent dressing for soups, various dishes and sauces.
Parsley root in cooking complements a variety of salads, sauces and marinades. You can also pickle the plant or try baking it in the oven, adding it to dishes with stewed fish or meat.
Plants are often added to soups, borscht or cabbage soup, stuffing for cabbage rolls. The root goes well with potatoes and other vegetables. Parsley root is often put into pasta or risotto. Here are some examples of original and delicious recipes:
Dried parsley root is a wonderful seasoning that takes up little space in the kitchen and will help you prepare dishes that are unusually tasty and healthy.
How to dry parsley at home? This question remains unchanged for housewives, despite the emergence of many other ways to preserve greenery for a long time. However, neither the presence of the "freeze" function, nor the cultivation of parsley in greenhouses on the windowsill, does not at all reduce the role of traditional drying. This is our mentality - for safety net.
Good tradition - harvesting in natural conditions
It is good, if possible, not to resort to the use of kitchen appliances, but to dry the parsley in the fresh air. The result exceeds all expectations. Greens retain not only a wonderful aroma, but a bright green color.
On air
It is better to spread the paper in a well-ventilated place, protected from direct sunlight. The first measure will allow the parsley not to become moldy during the drying process, and the second one will not turn yellow, retain nutrients and aroma. Otherwise, there is a risk of getting a bale of hay.
Action algorithm:
- wash freshly picked bunches well from earth lumps and other rubbish
- remove yellow damaged leaves
- chop the grass along with the stems
- lay out thinly on paper
- within 3-4 days, periodically stir up the greens
- collect in any hermetically sealed container.
On a note! Ready parsley does not require special storage conditions. The main thing is not to allow dampness or foreign odors to it.
Bundle drying
This method is interesting because, as a result, the hostess receives raw materials without coarse stems - only leaves.
A simple task is to collect and tie 7-15 sprigs of parsley into neat, loose bunches and hang them by their ponytails outside in the shade of trees or in a ventilated room.
After about a week (and if the weather gives out heat over 30 ° C, then much earlier), the bundles are removed from the rope and threshed - the leaves are separated from the stem. Parsley drying is completed. The grass is cleaned in a jar and stored until the next harvest.
In the oven
How to dry parsley in conditions of a catastrophic lack of free time or bad weather? You will have to turn to kitchen appliances.
Procedure:
- line a baking sheet with parchment
- put the parsley in bunches
- remove stems without leaves
- coarsely chop remaining tops
- spread raw materials thinly on a baking sheet
- Preheat oven no more than 40°C
- dry greens, often turning leaves
The readiness of raw materials is indicated by increased fragility. So, it's time to take out the dried parsley and arrange it in bottles and bags.
Important! A closed oven door can cause greens to steam! And a higher processing temperature leads to burning, an ugly change in color and smell. It's not worth the risk.
By the way, the aroma of air-dried and oven-dried (microwave) parsley is different. In the second case, spicy notes will almost always be present in the smell. And still, home-cooked spice cannot be compared with a store-bought product.
In an electric dryer
To stock up on parsley for the future will help a device specially designed for this purpose - a dryer for vegetables and fruits.
The principle of preparing raw materials for laying out on gratings is similar. Parsley should be washed, remove random weeds, shake off to remove excess water, and it is better to spread it out on a towel for a couple of hours.
Next, you need to carefully study the instructions for the electric dryer model. There, the manufacturer indicates the features of the functioning of the equipment, in particular, the time required to dry the greens. Usually, the indicators vary within 2-4 hours at a temperature of 25 ° - 45 ° C, or even higher.On a note! Harvesting herbs and herbs on an industrial scale? Pay attention to the centrifuge. The process of removing excess water will become much easier!
in the microwave
Why buy special equipment when you can use a microwave? Drying time directly depends on the amount of raw material. It is quite possible that you will have to go through one procedure in 2 stages.
Actions are as follows:
- preparation of greens, as usual, consists in washing and removing weeds, damaged branches
- the plate is covered with a paper towel
- parsley dried with a towel is loosely laid out on top
- a plate with raw materials is covered with a second napkin
- power is set - 450 W, time - 3 minutes.
Dried parsley is chopped by hand in any convenient way and placed in glass jars.
Important! During the operation of the microwave, the plate becomes very hot, you need to get it with a pot holder!
How to prepare roots?
The washed parsley roots are peeled, chopped on a coarse grater, left in the air for 2-3 days to dry and wilt. Or they are sent for 3-4 hours in the oven (up to 40 ° C).
The finished chips are poured into bags or jars, sealed tightly and taken out if necessary.
Attention! Dried parsley is a concentrate, it is necessary to add spice to food in much smaller quantities than fresh grass!
You can visually see the process of drying greens in the video below.
All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!
The greens from greenhouses are almost devoid of vitamins and microelements, since they grew under artificial lighting and not in open ground, but on special substrates. But it is "rich" in nitrates and other chemicals, which are generously used by manufacturers to increase yields.
Unlike the greenhouse garden parsley harvested in the right way retains its healing properties all winter and is not capable of harming the body.
Ways to store fresh parsley in season
Even in the season, not each of us has the opportunity to collect fresh parsley in the garden every day. Greens brought from the dacha or bought on the market have to be stored for a long time. So that it does not lose nutritional value, does not wither and does not deteriorate, it is necessary to avoid:
- bright sunlight, from which spicy herbs turn yellow and lose vitamins;
- excess moisture leading to rotting of the product;
- excessive loss of water by leaves;
- oxygen access, causing oxidative processes (the appearance of brown spots, withered appearance of greenery).
There are several simple and effective ways to keep parsley fresh:
A month is a long time when it comes to storing such a delicate product as fresh herbs, but this is not enough for winter harvesting. Nevertheless, I want to save “a piece of summer” for cold days. 
Next, we will tell you how best to keep parsley fresh for the winter so as not to deprive yourself and your loved ones of vitamin seasoning.
Freezing spicy greens for the winter
This method allows you to maximize the original taste, appearance and nutritional value of parsley. After defrosting, whole sprigs can be used to decorate ready-made dishes, and chopped greens can be put in salads, meat, fish and first courses.
parsley, like other herbs, does not tolerate repeated exposure to low temperatures. It needs to be frozen in small portions, "once", even if we are talking about a bunch.
"Everything in a bunch"
Indeed, whole sprigs of parsley are stored well, and frozen simply, and are versatile in use.
Pre-fresh greens are washed, freed from debris and too long stems with roots are cut off.
Parsley can be soaked for 15 - 20 minutes in a basin of salt water. So it will be cleansed of nitrates and pathogens. Then the grass is washed under the tap.
Wet greens are dried with a paper towel, laid out on a dry surface and kept for some time, turning regularly so that excess moisture evaporates. In this case, the branches should not fade.
Storing parsley finely chopped
Having prepared the greens as in the previous recipe, they are chopped with a knife, put in a container and frozen. 
The scattering must be dry so that it does not stick together at a low temperature into a little appetizing lump. For the same reason, it is not recommended to grind it in a combine - instead of neat pieces, you will get "porridge" with a lot of unnecessary juice.
Chopped parsley is great for sprinkling over prepared dishes.
green ice cubes
For dressing soups, parsley frozen in cubes is often taken.
It is not difficult to prepare these semi-finished products: a few pinches of greens are placed in special molds, poured with water and sent to the freezer.
It is enough to throw an ice cube into the boiling soup so that the parsley immediately thaws, giving the first course its unique flavor.
Instead of water, you can take oil: melted butter, olive or sunflower. Subsequently, briquettes with fat are thrown into a pan and used to fry vegetables or meat.
Freezing parsley in cling film
Portion freezing is convenient when the hostess does not need a large amount of parsley at a time.
Prepared whole branches are tightly wrapped in cling film and rewound with a thread. Well suited for fixing and bank gum.
As necessary, part of the film is turned away, the required amount of parsley is cut off, and the rest is repackaged.
In the garden
The method is suitable for those who live in their home and grow greens in the garden.
Part of parsley can be left in the fall in the garden, marking the place of its growth with pegs. It will be sprinkled with snow, in this form the parsley will go to winter.
When you cook soup or stew meat, just go out into the garden. Dig up the snow and pluck a few sprigs of frozen greens. Do not forget to sprinkle the bed with snow again.
This method is a little risky, as there are winters without snow, there are thaws. However, you can always keep your finger on the pulse and in case of force majeure you will have time to send the greens to the freezer.
Dried parsley is a worthy alternative to freezing
If for some reason it is not possible to store greens in the freezer, it should be dried. The seasoning processed in this way is compact in storage, and also contains almost all the vitamins and mineral salts that fresh parsley is rich in.
You can dry herbs in the following ways:
- outdoors;
- in the oven;
- in the microwave;
- in the dryer for vegetables and fruits.
Outdoor drying
With natural dehydration, parsley with dense leaves is cleaned of rotten parts and foreign matter, washed thoroughly and dried with paper towels.
During drying, the grass is protected from direct sunlight, which destroys chlorophyll. Chopped parsley should be turned regularly and the bunches raked to avoid mold or rot.
The drying process takes up to 7 days.
Drying in the oven
Much faster though some of the nutrients are destroyed by high temperatures.
The leaves, peeled from the stems, are scattered on a baking sheet covered with parchment and sent to the oven, heated to 45 - 50ºС. The door does not need to be closed to allow moisture to escape. Periodically, the leaves move, otherwise they may burn.
How to store dried parsley at home
Well-dried leaves are easily separated from the stems and crumble when squeezed. The resulting seasoning is poured into glass jars with tight-fitting lids or foil-wrapped paper bags from the inside.
It is better to store parsley in a dry, dark place. away from stoves or heating appliances. It does not lose taste and useful properties within 2 years.
Fresh parsley preparations
Freezing is not the only way to store garden greens at low temperatures.
Parsley drenched in vegetable oil
The leaves are washed and finely cut, and then poured into glass jars, lightly tamping the mass. Then the container is gradually filled with refined vegetable oil, making sure that no air bubbles form.
Attention!
The parsley should be covered at least 1 cm to prevent mold.
The oil is poured in portions - then it fills the gaps between the greens as much as possible.
Banks are closed with polyethylene, and even better with vacuum lids and stored either in the cellar or in the refrigerator at + 7ºС.
salting
Parsley is chopped and placed in pre-sterilized jars, sprinkled with layers of coarse salt.
Greens and preservative are taken in a ratio of 5: 1, respectively.
Salted parsley is stored similarly to vegetable oil.
Used as a dressing for soups and second courses.
Parsley in marinade
Recipe #1
- 1 bunch of fresh parsley;
- ½ l of water;
- 2 tbsp. l. Sahara;
- 2 tbsp. l. coarse salt;
- Bay leaf;
- 2 - 3 cloves of garlic;
- 4 tbsp. l. vinegar.
- Cut the washed and thoroughly dried parsley.
- At the bottom of sterilized jars we put garlic and bay leaf. Densely fill the containers with herbs and pour hot brine.
- For the marinade, mix water with salt and sugar, bring to a boil, pour in vinegar and immediately remove from heat.
- Filled cans are sterilized for 15 minutes at a temperature of 90 - 95ºС.
- Roll up, wrap warmly and set to cool.
Ready preservation can be stored in the refrigerator for no more than 6 months.
Recipe #2
- bunch of parsley;
- 1 st. l. with a top of coarse salt;
- 1 l. water.
- We fill the sterilized jars with herbs as in the previous recipe. Fill the leaves with saline, heated to 80ºС and leave to ferment for 2 - 3 days. Do not forget to remove the foam from time to time.
- We seal the jars with plastic lids and store them on the bottom shelf of the refrigerator at a positive temperature.
Jars with greens can be sterilized immediately, as described above, and rolled up. For taste, celery and dill are added to the parsley.
Such a preparation is stored for 3 - 4 months.
Summing up
In order for parsley preparations for the winter to be well stored and bring maximum benefit, it is important to follow three rules:
- Greens must be clean and dry.
- You need to use only leaves without thick parts of the stem.
- Freezing is done in batches.
- Vacuum packing promotes longer storage of spicy herbs.
Cook for yourself and loved ones with love, and you will save the most valuable thing - health.
Useful video
Another original way: freeze greens in a plastic bottle.
If you find an error, please highlight a piece of text and click Ctrl+Enter.
dried parsley- This is the dried greens of a two-year-old herbaceous plant.
Parsley began to be used as food in the middle of the 9th century. The Greeks found it in rocks and forests. Then this plant gradually spread throughout Europe, and then throughout the world.
To enjoy fragrant grass all year round, people came up with the idea of drying its leaves. They were dried in the sun, and after drying they were crushed for easy storage. Some left the parsley in bunches and hung it in the house.
The use of dried parsley
Parsley, both fresh and dried, is widely used in various areas of human life. More on this in the material below.
In cooking
The use of dried parsley in cooking is of great importance. Since this plant is not picky about growing conditions, it grows in almost any climatic zone. Therefore, in almost every cuisine of the world, this seasoning is used as:
- salad dressings;
- spices for first and second courses;
- additives in home preservation;
- aroma enhancer for breakfasts and lunches;
- seasonings for flour products;
- breadings, etc.
Its popularity lies in its bright, but unobtrusive aroma and the availability of this spice.
If you add dried parsley to a dish, even despite its bright aroma, it will not kill any other aroma, but only complement them.
In addition to greens, parsley root is also used in food. It is used both fresh and dried.
The taste qualities of fresh herbs, of course, are superior to those of dried ones. But dried parsley will add flavors of summer to the dishes.
In medicine
Dried parsley leaves are also used in medicine. Mainly as decoctions, tinctures and lotions.
A decoction of fresh or dried parsley is used in case of disruption of the genitourinary system. For 1 glass of water, take 1 dessert spoon of dried parsley and 1 teaspoon of grated root of the same plant. Brew and drink half a glass at a time twice a day.
For skin diseases, lotions are made from the same decoction. Having moistened a swab for compresses in a decoction, it is applied to damaged areas of the skin. Trace elements included in parsley soothe and disinfect problem areas.
Also, due to the high content of vitamin C, the plant is advised to be used by people with immune problems.
How to dry and store at home?
There are two ways to dry parsley at home.
The first way is more traditional. Take the parsley, cut it, spread it on parchment and leave it in a dry, well-ventilated area.
The second drying method is faster. Rinse well and dry the greens from excess moisture. Spread on a baking sheet and put in the oven at a temperature of no more than 50 0 C. It is worth drying until the leaves and twigs are completely dry. If the plant is dried at a higher temperature, the vitamins will begin to break down and the proportion of essential oils will begin to increase, which will negate the beneficial properties of dried parsley. After the greens are completely dry, chop them manually or in a blender.
It is better to store this seasoning in an airtight bag or tightly closed jar. In a dry room, the greens will retain their aroma for a long time.
Useful properties and harm
Useful properties of dried parsley are not inferior to fresh. It contains all the substances characteristic of greenery, just plucked from the garden. It contains:
- aluminum;
- lithium;
- vanadium;
- titanium;
- molybdenum;
- vitamins A, C, B 1, B 2, etc.
If you use this seasoning on the menu every day, a person’s appetite will improve, the work of the gastrointestinal tract will improve, attention will increase, kidney function will stabilize, and much more.
Parsley contains folic acid, for this reason it is advised to include it in the diet of pregnant women..
Dried parsley can cause harm in diseases of the genitourinary system, as it has a diuretic effect. With inflammatory processes of this system, you should not burden the kidneys and bladder, so you should limit yourself to taking this seasoning.
Greens lovers who are allergic to vitamin C should also reduce the amount of parsley consumed.
If a person has chronic diseases of the internal organs, he should consult with his doctor before eating dried or fresh parsley.
This dried seasoning will allow you to enjoy summer greens all year long.
step by step recipe with photo
We all know perfectly well that it is the greens that give the final and unique taste 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 on spicy herbs since the summer, 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 in warm water and cut off the twigs, 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 in a 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.