Previously, I very often threw away yellowed parsley, dill, kenza and other greens, which quickly deteriorate. But now I have found 8 ways to use it in cooking, which help give it a "second life."
Leftover greens can be used to make butter - it's ideal for adding to side dishes, for spreading on toast.
It is enough just to finely chop the herbs, mix with butter (best of all, if it is not immediately from the refrigerator, but at room temperature). The main advantage is that the shelf life of such a product is 4-6 months (if it is frozen in ice containers).
7 more ways to use dill, parsley and other herbs
Bakery products
If the greens go bad soon and you don't want to throw them away, just add them to baked goods, cutlets, and other dishes. In this case, the finished dish will turn out to be much tastier, more aromatic, and tender.
Salad dressing or sauce for dishes
Don't want to throw away greens that are slowly withering away? If so, it can be used to make a salad dressing. It is enough to finely chop the dill, basil, parsley and other herbs and mix with the base, which can be vegetable oil, balsamic vinegar, natural yogurt.
Another use is as a sauce. Just chop the greens into small pieces and add directly to the hot oil and prepare dinner on that basis.
Marinades
In the summer, many go to barbecue. And here fading greens will come in handy, and herbs will be an excellent substitute for the usual spices.
Everything is simple here:
- rinse and finely chop the remaining greens;
- mix with salt;
- grate meat, fish or vegetables with the resulting mixture.
All that remains is to fry a kebab or grilled vegetables - the dish will be tender and healthy.
Dry greens
For those who do not like to spend a lot of time on making sauces and marinades, it is better to simply dry the leftover dill or parsley to use them later. Wash the plants thoroughly, dry them on paper towels, spread them evenly on a baking sheet (best covered with food parchment) and send them dry in a dark place. In the future, it will remain just to grind the dried herbs and put them in glass containers.
Syrup for drinks
From greens (mint, savory, rosemary are especially well suited), you can make a special syrup, which is suitable for adding to cocktails, tea, for making lemonade.
It's very simple to prepare: mix finely chopped herbs with a little sugar, add water, mix and send to the stove to boil the composition. After cooling, the syrup is added to the drinks.
Healthy "green" drink
The liquid prepared in this way perfectly tones and cools - an excellent summer version of the drink.
It's easy to prepare it:
- Take some greens (it is advisable to mix several types at once).
- Place in a glass jar.
- Pour in clean water and send it to the refrigerator for 7-10 days.
And for taste, I add a little lemon to it and use such a drink instead of ordinary water - it turns out both tasty and healthy.
How to extend the life of greenery for a longer period?
And so that the greens do not turn yellow and do not wither ahead of time, I have found the most effective way to store them.
Instructions:
- After you bring your bundles of herbs from the store, wash them thoroughly. And you don't need to dry it - let the water droplets remain on the leaves.
- Take a large glass or glass jar, pour some water on the bottom (literally 2-3 cm).
- Cover the jar with a bag from above, but do not tie it - there must be air access.
- Place the container in the refrigerator.
This method also helps to "revive" the greens that are already beginning to deteriorate - in a couple of hours they will come to life and become fresh again.