Dried parsley - product description with photo; use in cooking and medicine; how to dry and store at home; useful properties and harm. How to dry parsley for the winter at home How much to dry parsley in a dryer

The smell of dishes seasoned with spices and herbs gives us a feeling of comfort, warmth and kindness. In the summer, fresh parsley is always at hand, but for the winter months we need to be able to preserve it. Greens can be frozen, preserved, dried. The easiest and most practical way is to dry the parsley. Consider how to dry parsley at home.

How to prepare

If the plant is grown in a greenhouse or an area away from busy roads and industrial plants, it does not need to be washed. In this case, it is cut in the morning, after the morning dew has subsided. If there is a production nearby, the greens must be washed.

They sort it out, remove the yellowed twigs and debris. The washed parsley is allowed to drain and spread on a napkin to remove moisture.

Video "Useful properties of greens"

From the video you will learn about the beneficial properties of greens.

Drying

There are several ways to properly dry parsley.

Drying parsley in a natural way is the most gentle. It is best to spread it out, after removing the thickest stems, on a mesh surface or on a cotton towel. Choose a well-ventilated place in the shade. If greens are dried in the sun, then they fade, and vitamins are destroyed. It is better not to cut the parsley for drying, but to let its leaves dry whole. This drying takes from several days to two weeks.

In the oven

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

Prepared parsley is placed on a baking sheet, previously covered with paper, and placed in the oven. For this purpose, turn on the oven at the lowest temperature, and leave the door ajar so that air can circulate freely.

After 3-4 hours we will get completely dried greens. The readiness of dried parsley is determined by how easily it crumbles between the fingers. After cooling, the stems are removed from the dry green mass. The finished spice is poured into storage containers.

In bunches

You can tie the prepared greens with threads in small bundles and hang them under a canopy or in a room with good air exchange. Drying time depends on temperature and humidity and can take up to two weeks. When the dried herbs are completely cooked, they are crushed from the coarse stems.

The resulting dry parsley remains green, fragrant, does not lose its properties for two years. It is convenient to use and easy to dose. It should be remembered that dry parsley has a more pronounced taste. Therefore, you need to add very little of it to dishes, at the very end of cooking.

At home

Now there are electrical devices that help housewives to dry greens. They represent a multi-level mesh structure where prepared greens are placed.

The electric heater maintains a constant temperature in the dryer, which is most suitable for drying the selected product. The drying mode is selected in such a way that the loss of nutrients is minimal.

As well as greens, root parsley can also be harvested. For this, the roots are dug up, cleaned of green leaves, washed. You don't need to clean them, just scrape them well. With a sharp knife, thinly cut the root into rings or strips. It is better to dry the roots using the oven, following the same rules as for ordinary greens, or in an electric dryer, following the instructions for it. Store dried root parsley in paper bags or cloth bags.

The roots of parsley and celery were washed, peeled, cut into pieces. With the help of a meat grinder and a nozzle, the "grater" was ground. We put the grated vegetables on mesh trays in the trays. The drying process lasted 10 hours.

From 1 kg of parsley roots, 215 grams of dried ones turned out.
Shrinkage by 4 times.

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

Dried parsley roots taste sweet. Gives a pleasant taste to stews and boiled fish. Also added to soups and borscht.

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Garden parsley is a herb and everyone's favorite spice, which ordinary people and chefs add to dishes for a sophisticated flavor.

A bit of history

The plant belongs to the umbrella family, and is considered a native of the Mediterranean countries. Parsley is subdivided into several varieties and into two main groups - root and leaf. This article focuses on the parsley root group, in which the nutrients are found in the roots. As a rule, a 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. The root powder is included in many complex spices.

Since ancient times, parsley has been popularly used to treat abscesses, with bruises and bruises, to get rid of freckles, and insect bites. In addition, dried parsley root helps to get rid of bad breath. 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, improve appetite and normalize digestion. Healing roots also contain a lot of potassium - more than 300 mg for every 100 g of the plant, essential oils. Such a composition causes a diuretic effect, which makes it possible to alleviate the condition with gout, with stones in the kidneys and urinary tract.

The systematic use of parsley root in large quantities creates an antibacterial effect in the event 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 nutrients 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, the parsley root seasoning is one of the leading among other vegetables.

Harvesting parsley root for the winter

Useful roots are best harvested in the morning after dew has evaporated to prevent wilting. To collect, you will need to grab the leaves and stems together, and then cut them off with a sharp knife. In the absence of the possibility of growing a plant at home, you can buy it in a store, and only then dry it for future use.
It is recommended to harvest parsley root in several stages:

1.When preparing parsley for drying and subsequent storage, it must be thoroughly washed and checked for damage from insects.

2. The parsley roots are cut into thin plates and placed in special dryers or ovens. The Isidri Electric Fruit and Vegetable Dryer will be the ideal assistant in this matter.

1.Parsley should be used to improve vision and replenish the lack of vitamin A in the body. With regular use, the condition of the oral cavity also noticeably improves.

2. A decoction from the root relieves bloating, helps remove sand from the kidneys, alleviate 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 the crushed root and insist the mixture in a thermos for three hours, strain and give a teaspoon several times a day.

4. The medicinal root is excellent for scarlet fever, measles, reducing the temperature, which rises sharply with the appearance of rashes on the skin.

5. A decoction of the dried root can be used for spasms in the kidney area or for urolithiasis, in case of failures in the menstrual cycle in women and in the 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 root decoctions are used in cosmetology according to different recipes. In combination with lemon juice, it helps to eliminate freckles, get rid of any other pigmentation. For this, the face must be lubricated with infusion all day and before going to bed. Parsley perfectly whitens the skin and prevents the radiation exposure of the sun's rays to the skin and its aging.

What can you cook 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 to bake it in the oven, add it to stewed fish or meat dishes.

Plants are often added to soups, borscht or cabbage soup, to stuffing for making stuffed cabbage rolls. The root goes well with potatoes and other vegetables. Parsley root is often added to pasta or risotto. Here are some examples of original and delicious recipes:

Dried parsley root is a wonderful spice that takes up little space in the kitchen and will help you prepare dishes that are unusually tasty and healthy.

Cooking is unthinkable without herbs. But the preservation of fresh greens without special processing for many months is impossible. Therefore, one has to look for workarounds.

How to do it right?

Drying parsley at home is quite possible and even in a short time. But we must try to do everything carefully. With a careful approach, you can save both the green part and the roots for several months. You definitely need:

prepare raw materials as carefully as possible;
prepare clean dishes;
wash the greens under the tap, but so that later there are no water droplets on it;
cut off all hardened fragments.

The roots are cleaned with a stiff brush. Wipe them by hand or dry them additionally - there is no fundamental difference. Dried raw materials are most often crushed. Then the subsequent processing will be much easier and better. When receiving dried parsley after preparation, you must carefully follow the basic requirements.

Cooking dried herbs and more

Slicing is done in an arbitrary way. After laying out on a baking sheet on top of parchment, the product is placed in a slightly open oven at the lowest heat.

Parsley should not be heated to more than 50 degrees. This will not speed up the process, but it will reduce the benefits of the finished product.

Processing lasts several hours, the condition of the parsley must be carefully monitored all this time and, if necessary, turn it over.

When selecting the original raw material, damaged and yellowed parts should be discarded mercilessly. Excessively thickened branches are also removed. Drying involves selecting mainly fresh young foliage. The preparation of store-bought parsley should include not just rinsing, but also aging in a weak solution of sodium chloride. If you don't have an oven, you can use a microwave or a specialized electric dryer.

It is not necessary to dry the parsley itself. Combining it with other herbs can be an equally attractive solution. Here you already need to be guided by your own taste and gastronomic compatibility.

But during subsequent storage, dissimilar separately dried herbs should be separated. The best way to do this are glass jars with tight-fitting lids, always signed on the outside.

Basic properties

Anyone can properly dry parsley, but the question arises - is it worth doing, what is the potential benefit of such a product. The answer will be definitely yes, even if we proceed only from the culinary aspect. Dried parsley is harmoniously included in stews, and in the first, and in meat dishes. As for the effect on the body, one cannot ignore:

vision support;
help in the work of the gastrointestinal tract;
increased skin tone;
strengthening of immunity;
reducing the threat of inflammatory disorders.

Each 50 g dried parsley contains a daily portion of ascorbic acid. At the same time, it has a high concentration of vitamins A, B. Of the main mineral components, it is worth mentioning potassium, zinc, calcium, magnesium, selenium, copper. Importantly, useful characteristics are not lost during drying at all. This also applies to the antibacterial properties of the plant.

Parsley is recommended for stabilizing intestinal activity and stimulating appetite. It helps to recuperate and improves metabolism. The benefits of parsley for overcoming anorexia and depressive conditions, for combating gastritis and stomach ulcers are noted. The plant copes well with cosmetic disorders and inflammation of the gums; regulation of the balance of glucose in the blood is ensured by inulin, which is present in parsley root, and oxygen circulation is also improved.

How to use dried parsley?

To get the most out of your food, you need to culinary wisely approach the product. The European tradition implies the active use of dried parsley as a semi-finished product or an integral part of other semi-finished products. This use is due to its bright taste and aroma. But the situation is changing, and more and more people are becoming who use this preparation as a component of various dishes, with the exception of the sweet table.

Parsley effectively replaces fresh herbs in first courses, and secondly - from meat and vegetables. Culinary experts note that the dried mass can become the main component of seasonings for fish. Also, parsley is good for enhancing the aroma:

soup dressings;
gravy;
sour cream and other sauces;
cottage cheese, cheeses and cutlets.

Experiments on adding herbs to pies and dumplings have also been successful. It is possible to improve not only the taste, but also the aroma, and even the appearance of the dishes. Adding dried parsley to salads helps make them more savory and rich in vitamins. The benefits are also noted when canning vegetables. We must not forget that after drying, the aroma increases sharply, therefore, the herb needs to be introduced in smaller quantities than fresh. But thanks to this property, the plant is able to reduce halitosis.

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

But it is worth remembering that under the influence of parsley, inflammation of the kidneys, cystitis can increase, and the threat of miscarriage during pregnancy is also possible.

At the beginning of the use of dried parsley, if it has never been used before, it is necessary to do with the smallest dose and carefully monitor whether signs of intolerance or allergies have appeared. By controlling contraindications and using the aromatic herb in moderation, you can almost completely eliminate negative manifestations.

You can see how to dry parsley in the next video.

Parsley is an excellent herb that can be used to prepare a variety of meat, fish, and poultry dishes. At the same time, not only fresh greens are popular, but also dried green mass and roots. Read about how to properly prepare dried parsley for the winter at home in this article.

The best option is when you grow greens yourself in your own garden. Collect the grass in dry, sunny weather, after the dew has melted.

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

If you do not have your own harvest of this spice, then you can buy it at any grocery market. In this case, you should choose fresh elastic bunches, without yellowed leaves. You should also avoid purchasing greens that are in glasses of water, since sellers use this method to prolong the presentation of possibly not fresh greens at all.

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

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

Before drying, the parsley root is thoroughly washed under running water, preferably using a coarse brush. Then, with the sharp side of the knife, scrape off a thin layer of the skin. The peeled roots are cut into thin slices or strips.

On air

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

Greens can be dried either as slices or whole branches. You can chop not only leaves, but also chop into drying and plant stems.

Green cuts are placed on flat plates or trays, no more than 1 centimeter thick, and placed in a well-ventilated area. In order to preserve chlorophyll in the greenery, and it does not turn yellow, drying should be protected from direct sunlight. Periodic stirring of the slices also contributes to uniform dehydration.

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

Parsley roots are naturally dried in the same way as greens - on pallets in a chopped form.

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

In the oven

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

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

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

In an electric dryer

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

The unit includes a special mode "For herbs" or manually set the temperature to 40 - 45 degrees. With such a heat effect, the parsley will dry out quickly, preserving all the nutrients and aroma in the maximum amount.

Drying time depends on the humidity of the ambient air, the type of spice and the size of its slicing. To make the food dry more evenly, the parsley trays need to be changed every 1.5 hours.

A video from the channel "Ezidri Master" will show you how to properly dry parsley in an electric dryer

In the microwave

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

In the airfryer

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

How to store dried parsley

A well-dried product crumbles well, so if you dried the grass on twigs, then the greens can be easily freed from the stems.

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

The storage area should be dark and well ventilated.

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

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

For drying, choose parsley with coarse stems and tender leaves.
The greens should be fresh, not wilted, without yellowed leaves and rotten stems.
If the parsley was in water, then it is not suitable for drying. Greens are heavily saturated with water, which will make it difficult to dry. This method is used by sellers to prolong and improve the presentation of not quite fresh greens.
It is harvested from its own garden in dry weather. Such parsley will be difficult to dry.
You need to collect parsley for drying before flowering - until the leaves are coarse.
Various dried herbs are used to make exquisite seasonings, combining all kinds of varieties.
If several herbs are dried at the same time, then this should be done far from each other so that the aromas do not mix.

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

Ingredients:

Parsley - any quantity

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

1. Sort the parsley stalks, removing the yellowed and wilted leaves. Cut off some of the bottom of the branches and rinse the herbs thoroughly with cold water.

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

3. Cut twigs and leaves of parsley that have dried up from water.

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

5. Determine the readiness of dried herbs by touch: when squeezed, they will crumble. Pour dry parsley into a glass container with a lid and store in a dry, dark and cool place for 1 year.