How To Save Greens For Soup And Salad For The Winter? 3 Ways. Step-by-step Recipe With Photo

Seasoning for soup and salad - herbs for the winter, which you always want to keep fresh and aromatic, like in summer. Of course, in our time, shops all year round seduce customers with luxurious herbs, spices, but often such products are attracted only by the appearance, and the taste and smell are practically absent, and the prices sometimes bite.

I, I think, will be understood by those gardeners whose favorite beds unexpectedly endowed with a stormy and luxurious shoots of fresh greenery. You can't add so much silage to salads, although we are mammals, we are still not cows. It remains to think about how to properly preserve the crop - so that in cold winter and early spring, salad soups smell like summer.

The most, in my opinion, the available methods are drying, freezing and cold salting. They maximize the preservation of benefit, smell, taste, and the finished product does not take up much space. Canned dill did not impress me - a lot of salt, a strange smell, either spices, or wheatgrass.

In general, I decided to freeze, salt and dry and, for many years now, I have no regrets!

• Cooking time: 15 minutes
• Quantity: several cans of 150 g

Ingredients for making greens for soup and salad for the winter:

• 500 g of dill with stems;
• 500 g parsley with roots and stems;
• 2-3 pods of fresh chili;
• 250 g of sea salt.

A method of preparing seasoning for soup and salad from herbs for the winter

We collect dill in the morning to enjoy the tastiest garden smells ever! We cut off tender twigs from the stems, put them in a colander, rinse with running water, dry them. We do not throw out the stems, leave them aside.

We tear out the parsley with the roots, rinse it, then put it first in a basin with cold water for 10 minutes, so that the earth is well washed off. Then we cut off the stems with roots, the tops, as well as dill, dry with running water.

Method 1. Dry greens

We take a sharp knife, cut the dill stalks and parsley with roots finely - the length of the pieces is no more than half a centimeter. Spread the greens in an even layer on a baking sheet or tray. You can air dry or in the oven. I dry on a sunny windowsill so that they don't talk about the loss of vitamins and nutrients, the result is very good.

Shake the tray periodically so that the grass dries evenly. Drying takes from several hours to several days.

Then we put everything in a jar - the dry part is ready.

Method 2. Freeze greens

Finely chop the green part of the herb - dill and parsley. I advise you to use a wide knife or a special knife for herbs for these purposes. Put the chopped grass in a deep bowl.

We take hot chili peppers - I had red and yellow, chop finely together with the seeds and membrane, add to a bowl.

We pack the finished green mass in small bags and send it to the freezer. When the mass is frozen, it is enough to break off or cut off a small piece and put directly into a salad bowl with chopped vegetables. This storage method is freezing.

Method 3. Storing herbs in the refrigerator

To store the seasoning in the refrigerator, pour in sea salt, preferably large.

We put on medical gloves, grind it to get a thick mass - so it will take up half the space.

We put the seasoning in clean jars, put it in the refrigerator. There, greens for soup and salad will be stored for several months for the winter.

Delicious green sauce for soup and salad: take 150 g of regular sour cream, add 2 teaspoons of salted seasoning, stir and you're done!