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In our time, fresh greens adorn the shelves of shops all year round, but, agree, grown in your garden, it is much tastier, fragrant and healthier than the store.





According to scientists, subject to simple rules, parsley It retains twice as much vitamin C as that grown in winter in greenhouses.





Therefore, in order not to buy greens and spicy herbs in winter, we learn to freeze them, maximally preserving the appearance, all nutrients, vitamins and trace elements.

There are two ways to prepare greens for freezing - just wash or blanch. Blanching allows you to further protect products from spoilage, but it is worth noting that there are less vitamins and aroma in this case.

Before freezing, you need to carefully remove moisture from the leaves, which can lead to the fact that the leaves will be covered with ice crystals and freeze into one inseparable lump.

Whole twigs, stems and large leaves



Progress of work

1. Rosemary, thyme and parsley are conveniently stored in the form of twigs.
2. Cover a bowl or a large plate with parchment paper.
3. Put the twigs on the bowl and send them to the freezer for a couple of hours.
4. Remove it from the freezer and put it in a suitable dish. Before you put it back in the freezer, specify the date of freezing and the contents.
5. In winter, you can take a few twigs (ice cream greens are well separated) or a small bundle and cut it immediately before cooking.

Ground greens



Progress of work

1. Wash, dry thoroughly, rub or cut the prepared greens. This will protect it from turning into a porridge-like mass into which many soft leaves turn when frozen.
2. Put everything in plastic trays, zip bags or bottles with a wide neck (dry and clean), which provide a number of advantages when frozen.
   
   
   
   Firstly, their contents are stored more sealed and do not absorb all foreign smells from the refrigerator. Secondly, in bottles loosely packed leaves better retain their shape, do not crumple and stick together.
   
   
   
   
   
3. Set a date and mark the container.

Greens in ice cubes



Progress of work

1. An ice cube with grass is convenient to add to soup or other hot dishes during cooking. This gives you both a taste and a little liquid.
2. Grind the greens. You can do it in a blender.
3. Prepare a tray for ice cubes (you can use silicone molds for small cupcakes). Fill each of its cells by about 1/4.
4. Pour each cell with boiled water. It may happen that the cube will have to be added to a dish that is not subjected to heat treatment, so it is better to boil the water.
   
   
   
5. Send the tray to the freezer. After its contents freeze, move the cubes into sealed bags or trays, set a date.
   
   
   
6. In trays for larger cubes, you can freeze small twigs, such as mints. An ice cube with mint leaves will be a great addition to your refreshing drinks.
   
   
   

Freezing in butter



Oil with the addition of fragrant herbs is the best way to impress your guests. What could be better than a slice of fresh bread with spicy herbal oil? Only meat, fish, eggs or potatoes cooked with it.

Progress of work

1. Leave the butter for an hour at room temperature to soften. Whip with a fork or mixer until it gets lighter.
2. Grind the prepared greens (it can be dill, thyme, rosemary, basil) and put it in the oil. Add a little lemon juice and stir.
3. Place it in the freeze tray and cover it. Set a date.
4. Herbal oil can be stored in the freezer for up to 12 months, but it is better to eat thawed oil for 2-3 days.

Freezing in vegetable oil



Progress of work

1. This method is similar to the method with ice cubes. Only this time, green leaves with a small amount of olive oil need to be turned into puree.
2. The ratio of oil and herbs is 1: 4.
3. Beat the grass and oil with a food processor until you get a homogeneous mass.
4. Fill the ice mold cell with this mass by 3/4. There's no need for water.
5. Send the tray to the freezer.
6. When the cubes become solid, transfer them to freeze bags.

Tips for freezing greens

1. Blanched greens can be frozen for up to 6 months, but it is best to use them earlier. The taste disappears over time even when frozen.
2. It is better to use plastic or silicone for freezing and storing greens. Metal can oxidize and glass can crack.
3. It is better to freeze greens in small portions, because the greater the speed of freezing, the higher the quality of greens.
4. Frozen greens It is always used without prior thawing.

Some hostesses successfully freeze greens for their dishes, and some canned by stirring it with salt. This original way of harvesting greenery for the winter is good because the structure of greenery does not change, all vitamins and aroma are preserved.

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