Petrushka dried - product description with photo; application in cooking and medicine; how to put and keep at home; Useful properties and harm. How to dry parsley for the winter at home how much dry parsley in the dryer

The smell of dishes flavored with spices and spices gives us a feeling of comfort, heat and good. In the summer, fresh greens of parsley is always at hand, and for the winter months we need to be able to save it. Greens can be frozen, weaken, put it. The easiest and most practical way is to dry parsley. Consider how to dry parsley at home.

How to prepare

If the plant has grown in a greenhouse or the locality, located away from the busy roads and industrial enterprises, it can not be washed. In this case, it is cut in the morning after the morning dew. If the production is located nearby - the greens must be dispersed.

It is turned around, remove the yellowed twigs and trash. Mytoy parsley gives drain and spread it on a napkin to remove moisture.

Video "Useful properties of greenery"

From the video you will learn about the useful properties of greenery.

Drying

There are several ways to ride a parsley.

The most gentle is the drying of parsley in a natural way. It is best to decompose it, pre-removing the thickest stems, on the mesh surface or on a cotton towel. You need to choose a well-ventilated place in the shade. If the greens are dried in the sun, it burns out, and vitamins are destroyed. It is better to cut a parsley for drying, but to give it leaflers to dry by integers. Such a drying takes from several days to two weeks.

In the oven

If summer rainy, there is no free place to place grass or you need to make this process quickly, you can use the oven.

The prepared parsley is placed on the baking sheet, pre-shined paper, and put in the oven. For this purpose, there is a furnace to the smallest temperature, and the door is left ajar so that the air is freely circulated.

After 3-4 hours we will get a completely dried greens. The readiness of dried parsley is determined by how it is easy for it to crumble between your fingers. After cooling from dry green mass, stems are removed. Ready spice referred to storage tanks.

In beams

You can bind the prepared greens in small bundles and hang them under a canopy or indoors with a good air exchange. The drying time depends on the temperature and humidity of the air and can take up to two weeks. When the dried greenery is completely ready, it will be filled with coarse stems.

The resulting dry parsley remains green, fragrant, does not lose its properties over two years. It is convenient to use and easily dose. It must be remembered that the dry parsley has a more pronounced taste. Therefore, it is necessary to add it quite a bit to dishes at the very end of cooking.

At home

Now there are electrical devices that help the hostesses to dry the greens. They are a multi-level mesh design, where the prepared greens are placed.

With the help of an electric heater in the dryer, a constant temperature is maintained, the most suitable for drying the selected product. The drying mode is selected in such a way that the losses of the useful substances are minimal.

Just like greens can be harvested and root parsley. For this root, it is digging it, purified from green leaves, wash. It is not necessary to clean them, quite well suck. A sharp knife is thinly cut by root with rings or straw. Sew the roots are better with the help of the oven, following the same rules as for ordinary greens, or in the electric grid, guided by the instructions for it. Store the dried root parsley in paper bags or fabric bags.

The roots of parsley and celery were waved, cleaned from the skins, cut into pieces. With the help of meat grinders and nozzles "Tyrka" were fluttered. Lined the shed vegetables on the net trays nested in trays. The drying process lasted 10 hours.

Of the 1 kg of parsley roots, 215 grams of the dried gram were obtained.
Drying 4 times.

Dried parsley roots are particularly rich in vitamin C and carotene. They have anti-inflammatory properties, leveled bone tissue, increase immunity.

Dried parsley roots have a sweet taste. Press the pleasant taste to stew meat and boiled fish. Also added to soups and borshs.

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Garden parsley is a herbaceous plant and all his favorite spice, which ordinary people and cooks are added to dishes to give an exquisite taste.

A bit of history

The plant belongs to the umbrella family, and is considered to be an outcomes from the countries of the Mediterranean. Parsley is divided into several varieties and two main groups - root and leafy. This article focuses on the parsley group root, in which nutrients are in roots. In the food, as a rule, a whole plant is added, but it is the root better than other parts amenable to drying and a long time can save spicy fragrance.

From a long time, it is customary to add parsley root into soups. He gives the unique taste of salads, fish and meat dishes, making them outwardly attractive or even more appetizing. The root powder includes a variety of complex spices.

Since ancient times, Parsley was used to treat injections, in bruises and bruises, to get rid of freckles, in the uncens of insects. In addition, the root of parsley dried helps to get rid of the unpleasant smell of the oral cavity. To do this, suck enough him.

The benefits and properties of the root of parsley

The value of the root lies in its food and therapeutic qualities. It contains many essential oils that give root unusual taste and aroma that cause an improvement in appetite and normalize digestion. Therapeutic roots also contain a lot of potassium - more than 300 mg per 100 g of plants, essential oils. Such a composition causes a diuretic effect that allows us to facilitate the state when gouging, with stones in the kidneys and urinary channels.

The systematic use of the root of parsley in large quantities creates an antibacterial effect in the occurrence of inflammation in the kidneys - pyelonephritis. Thanks to this, plants are actively used and recommended by doctors for the treatment of other pathological conditions.

Plant root - supplier of the following beneficial substances in the human body:

Ascorbic acid;
.carotene;
Vitamins of the group in;
.Vitamin E;
.folic acid.

By 10 grams of the plant accounts for two daily norms of vitamin C for adults. At the concentration of iron, the root of parsley stands on one of the leading positions among other vegetables.

Perester's root harvest for winter

Held roots are better to collect in the morning, after evaporation of the dew in order to prevent withering. To collect, you will need to capture the leaves and stems together, and then cut off with a sharp knife. In the absence of the possibility of growing plants at home, you can buy it in the store, and only then dried in the future.
The preparation of the root of parsley recommends carrying out in several stages:

1. When preparing parsley to dry and subsequent storage, it is necessary to thoroughly wash and check the absence of damage from insects.

2. Petrushki is cut into thin plates and placed in special dryers or in brass cabinets. An ideal assistant in this business will be an electric dryer for vegetables and fruits Isidari.

1.The should be used to improve vision and replenishing the lack of vitamin A in the body. With regular use, the state of the oral cavity is also noticeably improved.

2. Rope from the root relieves the abdomen, helps to remove sand from the kidneys, facilitate the flow of diseases of the urinary organs and will help overcome impotence.

3.. With a violation of the digestive process, a parsley root will come to the rescue. To facilitate the state, it will take 500 ml of boiling water to pour one tablespoon of chopped root and insist the mixture in a thermos for three hours, strain and give several times a day on a teaspoon.

4. The gear root helps perfectly with scarletin, with measles, reducing the temperature that increases sharply when the rashes on the skin.

5. Dried root can be used in spasms in the area of \u200b\u200bkidneys or under urolithiasis, in the menstrual cycle failures in women and in the inflammatory process in the prostate gland. Also, parsley properties are actively used in uterine bleeding and to relieve pain during menstruation.

6. The radiance of the root is used in cosmetology by different recipes. As part with lemon juice, it helps eliminate freckles, get rid of any other pigmentation. For this, the face needs to be lubricated in infusion all day and before the departure to sleep. Parsley perfectly whiten the skin and warns the radiation effect of sunlight on the skin and make it.

What can be cooked with the root of parsley?

Parsley has not only medicinal leaves, but, as already mentioned and the fleshy root of a white shade. It becomes a beautiful dressing for soups, various dishes and sauces.

Parsley root in cooking complements a variety of salads, sauces and marinades. You can also pick up the plant or try bake it in the oven, add to dishes with stew or meat.

Plants are often added to soups, borsch or soup, in a stuffing for making cabbage rolls. The root is perfectly combined with potatoes, and other vegetables. Parsley root is often put in the paste or risotto. Here are examples of original and delicious recipes:

The root was dried parsley - a wonderful seasoning, which occupies little place in the kitchen, will help make dishes are unusually tasty and helpful.

Preparation of dishes are unthinkable without spicy herbs. But the preservation of fresh greens is impossible without special processing for a long month. Therefore, you have to look for workarounds.

How to do everything right?

Drying parsley at home is quite possible and even in a short time. But you need to try to do everything neatly. Save for several months with a careful approach, you can both the green part and the root. Be sure to:

• prepare raw materials as carefully as possible;
• prepare clean dishes;
• launder the greens under the crane, but then that there is no water droplets on it;
• cut all flagrated fragments.

The roots are cleaned with a rigid brush. Wipe them manually or dry additionally - there is no principled difference. The raw raw materials are most often crushed. Then subsequent processing will be much easier and better. When obtaining a dried parsley after the preparation, it is necessary to carefully follow the basic requirements.

Preparation of dried greenery and not only

Cutting is made arbitrary. After layouts on the contrary on top of the parchment, the product is placed in a slightly open oven for the weakest heating.

Do not warm the parsley more than 50 degrees. This will not speed up the process, but reduce the benefit of the finished product.

Processing continues for several hours, the state of the parsley all this time must be carefully monitored and turn it over it.

In the selection of the original raw materials, it should be ruthlessly rebel the damaged and yellowed parts. Necessary thickened branches are also removed. Drying implies selection mainly fresh young foliage. Preparation of the shopping parsley should not include washing, but also an excerpt in a weak solution of the cook salt. In the absence of an oven, you can use a microwave or a specialized electrical dryer.

It is not necessary to dry precisely parsley in itself. Its combination with other herbs may be no less attractive solution. There are already required to be guided by its own taste and gastronomic compatibility.

But upon subsequent storage, heterogeneous detached herbs should be separated. The optimal way for this is glass jars with tightly closing covers, necessarily signed outside.

Basic properties

Proper to dry Parsley will be able to everyone, but the question arises - whether it is worth doing this, what is the potential benefit of such a product. The answer will be definitely positive, even if we proceed only from the culinary aspect. The dried parsley enters harmoniously and in stew, and in the first and meat dishes. As for the impact on the body, it is impossible to be bypass:

• vision support;
• help in the work of the gastrointestinal tract;
• increase skin tone;
• enhancing immunity;
• reducing the threat of inflammatory disorders.

Dried parsley for every 50 g contains a daily portion of ascorbic acid. In this case, the concentration of vitamins A, B. From the main mineral components it is worth mentioning potassium, zinc, calcium, magnesium, selenium, copper. What is important, useful characteristics during drying are not lost at all. This also applies to the antibacterial facility of the plant.

Petrushka is recommended to stabilize the activity of the intestine and stimulation of appetite. She good helps to restore strength and improves metabolism. The benefits of parsley are noted to overcome anorexions and depressive states, to combat gastritis and stomach ulcers. The plant copes well with cosmetology disorders and with gum inflammation; Adjusting the Blood glucose balance is provided by inulin, which is present in the root parsley, the oxygen turnover is also improved.

How to use dried parsley?

To get the maximum benefit, you need to approach the product competently from a culinary point of view. The European tradition implies the active use of parsley in dried form as a semi-finished product or component of other semi-finished products. Such use is due to a bright taste and aroma. But the situation changes, and more and more people who use this billet as a component of various dishes, with the exception of a sweet table.

Parsley effectively replaces fresh greens and in the first dishes, and secondly - from meat and vegetables. Cookins note that dried mass can become the main component of the felt season. Parsley is also suitable for enhancing fragrance:

• soup refills;
• filling;
• sour cream and other sauces;
• cottage cheese, cheese and kitlet.

Experiments on the addition of grass in pies and dumplings also gave a positive result. It is possible to do better not only the taste, but also aroma, and even the outdoor appearance of dishes. The introduction of dried parsley in salads helps make them piquant and increase the saturation of vitamins. Use is also noted when preserving vegetables. You must not forget that after drying the flavor is sharply enhanced, because it is necessary to enter the grass in smaller quantities than in the fresh form. But thanks to this property, the plant can reduce the bad smell of mouth.

To fight diseases, apply decoction of dried parsley. It should be noted that it, in addition to the above-listed useful substances, contains vitamins P, PP, K, as well as choline and beta-carotene, pectins.

But it is worth remembering that the inflammation of the kidneys can be increased under the action of parses, and the threat of miscarriage during pregnancy can be strengthened.

At the beginning of the use of dried parsley, if it has never been used before, it is necessary to do the smallest dose and carefully follow - if there were signs of intolerance, allergies. Controlling contraindications and consuming fragrant grass moderately, you can almost completely eliminate negative manifestations.

On how to dry the parsley, you can see in the next video.

Parsley is an excellent spicy grass that can be used to prepare various meat, fish and bird dishes. At the same time, not only fresh greens is popular, but also dried green mass and roots. About how to properly prepare dried parsley for the winter at home, read in this article.

The best option when greens you are growing independently on your own garden. Collect herb should be in dry sunny weather, after Rosa comes down.

For drying, fresh green twigs with delicate foliage are chosen. It is desirable to collect parsley, for subsequent storage, carry out the flowering of the plant.

If there is no own harvest of this spice, you can buy it on any product market. At the same time, you should choose fresh elastic beams, without yellowed leaves. It should also be avoided to acquire greens, which is in water cups, since this method of sellers uses to extend the freight look, perhaps already at all of the fresh greenery.

The next stage, the parsley is swore, removing the yellowed parts and the tagged twigs. If the lower part of the stalks is enabling, then it also needs to be cut.

After this procedure, it is laid out on paper towels and allow it to dry. You can also dry the twigs by putting them in an empty glass or a mug, waving the leaf.

Parsley root before drying is thoroughly wash under running water, it is desirable to use a rough brush. Then the sharp side of the knife will scrape a thin layer of the peel. Purified roots are cut by thin slices or straws.

On air

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

Greens can be dried both in the form of cutting and whole branches. You can grind not only the leaflets, but also chop in the drying and plants.

Green cutting is placed on flat plates or pallets, a layer of not more than 1 centimeter, and put into a well ventilated room. So that chlorophyll is preserved in the greenery, and it is not yellow, drying should be protected from direct sunlight. Uniform dehydration also contributes to periodic mixing of cutting.

In the beams, the parsley dries down the foliage, tapping it on the rope, or laying out on the pallets. The first method allows you to not control the drying process, and during the second version, the greens will need to be frequent.

The drying of the roots of the parsley is naturally produced in the same way as greens - on the pallets in crushed form.

The total suction time varies from 5 to 14 days, depending on the type of product, the method of its cutting and weather conditions.

In the oven

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

In order to save time, the green mass is crushed and lay out on the babysitter of a thin layer. In this form, the parsley can be completely truncated literally in 1.5 - 2 hours.

Watch the video from the channel "Family Menu" - Parsley for the Winter. Drying

In the electric rig

Greens can be dried with whole twigs, or crushed. Roots are cut with straw or wheels.

The unit includes a special mode "for herbs" or manually set the temperature of 40 - 45 degrees. With such thermal exposure, Parsley will dry quickly, retaining all useful substances and fragrances in the maximum amount.

Singing time depends on the humidity of the ambient air, the type of spices and the size of it cutting. So that the products seek more evenly, trays with parsley should be changed in places every 1.5 hours.

Video from the channel "Ezidri Master" will show how to properly dry the parsley in the electric dryer

In a microwave oven

Parsley is laying on a flat dish, covered with a napkin. Instead, you can use paper plates. The device includes full power for 2 minutes. After the readiness signal, the plate is removed and inspect the product. If additional drying is required, then the procedure continues. Control inspections are carried out in the future with a periodicity of 1 minute.

In aerogrile

Grinding grass or rootes are placed in aerogril. The door of the unit is not fully closed, allowing air to circulate. The heating temperature is set 40 to 45 degrees, and the power of the blowing is maximum. In order to dry the green mass, it will be required literally 20 minutes. Roots dried a little longer - 40 minutes.

How to store dried parsley

A qualitatively dried product will perfectly crumble, so if you dried the grass on the branches, then the greens can be easily released from the stems.

The crushed parsley is moved into banks and tightly twisted with covers. Seasoning from the root parsley should be packed in paper or linen packages.

The storage place should be dark and well ventilated.

To use a parsley in cooking in winter, it needs to be prepared. Good way - drying. How to properly dry parsley for the winter at home, tells this review. Step-by-step recipe with photos. Video recipe.
Recipe content:

Parsley is one of the most popular spicy herbs. In the summer, when there are plenty of fresh greens on the shelves, few people think that in winter it will cost very expensive. And those who cares about its preservation of the future are mainly dried. This is the most popular method for the harvesting of greenery for the winter. Useful and fragrant spicy greens in winter will enrich any eats of vitamins and improve his taste. Parsley contains a lot of iron, phosphorus, calcium, essential oils. It is rich in carotene, vitamins with and group V. So we will learn to dry parsley for the winter at home. The drying method of parsley does not require special efforts, the finished product takes up little space and is easy to storage.

• To dry, choose a parsley with unwarked stems and delicate leaves.
• Greens should be fresh, not tighter, without yellowed leaves and rotten stems.
• If the parsley stood in water, then it is not suitable for drying. Green is very naked with water, from which it will be bad. This method of sellers use to extend and improve the freight appearance of not quite fresh greenery.
• From his own garden, she is collected in dry weather. Such a parsley will be difficult to dry.
• Collect parsley for drying you need to flowering - until the leaflets are cut.
• From different dried spicy herbs make exquisite seasonings, combining all sorts of species.
• If a few herbs are simultaneously dried, then you need to do it away from each other so that the flavors are not mixed.

• Calorie per 100 g - 252 kcal.
• Number of servings - any quantity
• Cooking time - 50 minutes

Ingredients:

• Parsley - any quantity

Step-by-step cooking dried parsley for the winter at home, recipe with photos:

1. Stem parsley beat, removing yellowed and tagged leaves. Cut a bit of the bottom of the twigs and thoroughly rinse the greens of cold water.

2. Place the parsley on the cotton towel and leave it to dry from the water. To speed up the process, get used to the paper towel from above.

3. Furious sprigs and parsley leaves. Cut.

4. Put it on the bastard and send to the heated brand to 50 degrees for 1-1.5 hours. Periodically, greenery interfere. Although the greens can be dried in the sun. But this method is better not to apply, because The sun rays destroy chlorophyll, from which the dried leaves becomes yellowish. In addition, the drying in the sun is destroying essential oils.

5. The readiness of the dried greenery determine the touch: when compression it will crumble. Dry parsley pour into the glass container with a lid and store in a dry, dark and cool place for 1 year.