18Dec

How I freeze spicy herbs for the winter: I spied this method from a chef friend (I add to soups, stews)

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Without the addition of spicy herbs, we cannot imagine any dish, be it soup, main course, salad or appetizer. In spring there is no problem with this, but what about late autumn or winter, when a blizzard is raging around and nothing grows ?!

You can buy dill, parsley or green onions in supermarkets, but the nitrate level in such greens will be just go off-scale, because it is grown specifically for sale, and the faster it grows, the sooner it will bring profit. In order not to buy such a tempting and colorful, but risky product, it is best to prepare it in the summer, since there are a dime a dozen of bundles of greens on the market counters and grandmothers!

Dill, celery, parsley, spinach, cilantro, basil, thyme, rosemary, green onions - choose exactly the herbs that you and your family like.

To add to the first courses in chicken broth, be sure to prepare fresh parsley, for fish soups and fish soup - leaf celery, for other soups and main courses, sauces - fresh dill, and for roasting meat and poultry - rosemary, thyme and basil. You can mix herbs and mix them together, but it is advisable to remove the stems, since most of the nitrates (if they have a place to be in the greenery) accumulates in them.

There are several ways of preparation: salting, simple freezing and freezing slicing greens in ice cubes. Many people are not wise and, after washing, freeze the entire bundles by placing them in a container or plastic bag. In the freezer, such a workpiece will quickly freeze and crumble, so it is better to spend a couple of minutes of your precious time, but grind it fresh and put it in containers / containers.

Place the purchased or harvested greens in a container with salt water for 30 minutes - during this time the liquid will “draw out” nitrates from it. Then drain the water and dry the herbs with paper napkins or towels. If you forget to dry it, the slices will freeze in one whole piece, from which you will break off small pieces with a knife if necessary.
Place the purchased or harvested greens in a container with salt water for 30 minutes - during this time the liquid will “draw out” nitrates from it. Then drain the water and dry the herbs with paper napkins or towels. If you forget to dry it, the slices will freeze in one whole piece, from which you will break off small pieces with a knife if necessary.
Chop the leaves of greenery without stalks finely or coarsely - in any way convenient for you.
Chop the leaves of greenery without stalks finely or coarsely - in any way convenient for you.
Transfer the slices to food grade containers or plastic containers and seal tightly. Place the blanks in the freezer and use them for cooking.
Transfer the slices to food grade containers or plastic containers and seal tightly. Place the blanks in the freezer and use them for cooking.
For salting, do the same, but instead of freezing, layering the sliced ​​greens with salt coarsely ground and store in the refrigerator, cellar or basement so that it does not "Fermented".
For salting, do the same, but instead of freezing, layering the sliced ​​greens with salt coarsely ground and store in the refrigerator, cellar or basement so that it does not "Fermented".
The last method is even simpler - pack the slices into an ice container and add water to each depression so that it covers the greens. Freeze in this form for about 2 hours, then remove the ice cubes with herbs and fill or container, bag. Place it back in the freezer and add later when cooking soups, broths, borsch, etc.
The last method is even simpler - pack the slices into an ice container and add water to each depression so that it covers the greens. Freeze in this form for about 2 hours, then remove the ice cubes with herbs and fill or container, bag. Place it back in the freezer and add later when cooking soups, broths, borsch, etc.
Rinse the spinach in water, dry and cut into ribbons. Place the slices in a bag or container and freeze them to make an excellent preparation for green soups, borscht, stews.
Rinse the spinach in water, dry and cut into ribbons. Place the slices in a bag or container and freeze them to make an excellent preparation for green soups, borscht, stews.

Such preparations will not take much space from you, but the taste of the dishes prepared by you will be simply stunning - summer, fresh and juicy!

Author: Alena Prika

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