Is it possible to store parsley in the freezer: how to freeze it properly for the winter

Frozen greens retain their beneficial properties throughout the entire storage period, and they are much tastier and more aromatic than dried or canned. Almost any greens are suitable for freezing, parsley is no exception.

In this article we will tell you how to freeze parsley for the winter in the freezer.

Is it possible to freeze parsley in the freezer?

It is possible and even necessary. When properly frozen, plant cells remain virtually unchanged, so they retain most of the vitamins and minerals.

Frozen parsley does not lose its spicy aroma and characteristic taste.

Benefits of freezing: what is the difference between frozen greens and fresh ones?

Fresh parsley contains a huge amount of useful substances: vitamins A, C, E, B, PP, magnesium, potassium, calcium, phosphorus, sulfur, iron, iodine, manganese, copper, zinc, fluorine and sodium. Vitamins and minerals are not afraid of exposure to negative temperatures, so the frozen product contains them in full. Only the amount of ascorbic acid decreases (by 10% over six months).

Greenhouse parsley purchased in winter is practically devoid of useful vitamins and microelements, unlike frozen at home.

In terms of calorie content, the ratio of proteins, fats and carbohydrates, the frozen product is close to fresh greens. 100 g of fresh greens contains 49 kcal, 3.7 g of protein, 0.4 g of fat, 7.6 g of carbohydrates.100 g of frozen parsley contains 50 kcal, 4 g protein, 0 g fat, 8 g carbohydrates.

Does frozen parsley retain its beneficial properties?

The frozen product retains its beneficial properties. Regular consumption of fresh or frozen parsley:

• strengthens the immune system;
• reduces blood sugar levels;
• stimulates the digestive system;
• increases appetite;
• improves the functioning of the heart and blood vessels;
• removes waste and toxins from the body;
• has a beneficial effect on vision.

Parsley is a natural antiseptic, has diuretic properties, reduces the intensity of menstrual pain, and prevents the development of prostatitis in men. It is used in cosmetology as a means of cleansing, healing and toning the skin.

But you should refrain from eating parsley if you have cystitis, urolithiasis, bladder diseases, or liver diseases. It is not recommended to eat greens during pregnancy.

Preparing parsley for freezing

At home, greens and parsley roots are frozen for the winter.

For freezing, it is better to use freshly cut parsley. It is collected before flowering, when the leaves are soft and rich in aroma. Parsley root is dug up in the fall, when it has gained mass and is maximally saturated with useful substances.

If you don’t have your own garden, buy greens at the market from local sellers. Herbs stored in stores for a long time lose their beneficial properties. The purchased greens must have no signs of damage, bright, rich color, and a characteristic aroma.

Before freezing, the greens are sorted, dry and yellow leaves are removed, and the roots are cut off. Place in a colander and rinse under running water. Place on paper towels and dry well.

Parsley root is thoroughly washed with running water, rubbing with a brush. Use a knife to peel off a thin layer of skin and dry it.

In what form and how to freeze parsley correctly

Parsley can be frozen in bunches, whole sprigs or chopped.

For storage, use plastic bags, cling film or sealed containers.

Advice. Use small containers for storage so that the product has less contact with warm air when opening the container. The quality and shelf life of the frozen product depends on this.

To make it easier to find the right product in the freezer and monitor the expiration date, storage containers are marked with the date and name.

Methods for freezing parsley

There are several ways to freeze parsley. The choice depends on the availability of suitable containers and space in the freezer.

Freezing in a bag

With this freezing method, special attention is paid to drying the greens. To prevent the workpiece from sticking together into one lump, there should be no droplets of water on it.

The prepared greens are collected in a bunch, their coarse stems are cut off, and finely chopped.

Advice. Cut stems can be frozen separately and used when cooking broth to give it a spicy aroma.

Chopped greens are placed in bags. The packages are signed and put into the freezer.

Parsley roots also frozen in bags. To do this, they are cut into slices, folded in portions and put in the freezer.

Freezing in ice trays

Cut off the stems of prepared parsley. The leaves are crushed with a knife and placed in ice trays, compacted. Pour chilled boiled water on top and place in the freezer for 4 hours.

Then ice cubes Take them out of the molds, put them in bags, sign them and put them in the freezer for long-term storage.

If you chop the parsley leaves not with a knife, but with a blender, they will give juice. The resulting mass is poured into molds without adding water and frozen. Then the cubes are placed in bags or containers and stored in the freezer.

Parsley root is also frozen in ice trays. To do this, it is grated, placed in molds, filled with boiled water and frozen. The resulting cubes are placed in containers and stored in the freezer.

Freezing in oil

To prevent the greens from completely freezing and to retain their smell and taste, they are frozen in oil. The greens are crushed and placed in ice trays, filling them 2/3 full.

Vegetable oil is poured on top and placed in the freezer. After freezing, the cubes are placed in containers or bags and placed in the freezer for long-term storage.

Freeze sliced

Parsley leaves are finely chopped with a knife. Lay out in a thin layer on a cutting board or tray and put in the freezer for 4-5 hours. Then they are scattered in portions into containers or bags, signed and put away for long-term storage.

Freezing in the form of branches

If there is no time for chopping, parsley is frozen in bunches. To do this, the branches are divided into portioned bundles, the bundle is wrapped in cling film or a bag to form a roll. Sign and put in the freezer for storage.

How long can it be stored in the freezer?

The optimal storage temperature is –18°C. If frozen food has not been re-frozen, it can be stored in the freezer for up to 1 year.

Can it be re-frozen?

Thawed parsley cannot be re-frozen, since when re-frozen it loses all its beneficial properties and taste.

How to store in winter if there is no freezer

If you don't have a freezer at home, you can dry the parsley or preserve.

Drying parsley for the winter

The dried product retains its aroma and beneficial properties, although to a lesser extent than the frozen product. The greens and roots are dried. Greens - in separate branches or in chopped form, the root is cut into slices. Store the dried product in glass jars in a dark place.

Tumble Drying

The prepared product is laid out on a pallet. The dryer is set to the “For herbs” mode, the temperature is no more than +45°C. Dry until completely dry.

Oven drying

Parsley sprigs or root segments are laid out on a tray. The temperature in the oven is set at +40…+60°C. Dry the cloves with the door open for 5-6 hours, chopped parsley for 1.5-2 hours.

Air drying

Bunches of greenery are hung under a canopy in a ventilated area or laid out on pallets in twigs or chopped form. The product is stirred periodically to speed up the process. Drying time - from 5 to 20 days.

Microwave drying

Greens or chopped root put on a dish. Set the maximum mode to 2 minutes. If the product does not have time to dry completely, the process is repeated.

Canning parsley for the winter

Canning greens is the most labor-intensive method preparations for the winter.

Dry salting of twigs in jars

Ingredients:

• parsley - 1 kg;
• salt - 200 g.

How to cook:

1. The greens are sorted, the roots are cut off, washed and dried.
2. The twigs are placed in a sterilized glass jar, sprinkling the mixture with salt.
3. Sprinkle additional salt on top to prevent the mass from becoming moldy.
4. Cover tightly with a lid and store in the refrigerator.

You can pickle chopped greens using the same method.

In vegetable oil

Ingredients:

• parsley - 300 g;
• little vegetable - 200 ml.

Preparation:

1. The prepared greens are cut and placed in a sterilized jar.
2. The oil is heated in a water bath.
3. Fill the greens with hot oil to the top, leaving no air bubbles.
4. Cover with a lid and store in the refrigerator.

This method completely preserves the color, taste and aroma of fresh parsley.

In the marinade

Ingredients:

• parsley - 500 g;
• vinegar - 150 ml;
• water - 0.8 l;
• sugar - 50 g;
• salt - 50 g;
• bay leaf - 2 pcs.;
• garlic - 4 cloves.

Preparation:

1. The parsley is sorted, washed, the roots are cut off, lightly dried and chopped.
2. The garlic is peeled and chopped with a knife.
3. Parsley and garlic are placed in sterilized jars.
4. Prepare the marinade: boil water, add sugar, salt and bay leaf, boil for 10 minutes, add vinegar 2 minutes before the end of cooking.
5. Boiling marinade is poured over the greens.
6. The workpiece is sterilized over low heat for 20 minutes, then the lids are screwed on, the jars are turned over and covered with a blanket.
7. Store cooled jars in a cool, dark place.

Conclusion

Freezing is a simple and quick way to prepare parsley for the winter. It allows you to preserve all the beneficial properties of the spicy plant, its characteristic taste and aroma. Such greens will diversify everyday and holiday dishes in the winter.