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.
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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