Content
It is not only the above-ground part of parsley that has excellent taste and healing properties. The root saturates the body with essential vitamins and microelements and strengthens the immune system. It is used not only in cooking, but also in cosmetology. Preserving root parsley in winter is not difficult, the main thing is to prepare the raw materials correctly.
When and how to harvest root parsley
The main condition is to have time to dig out the root before the onset of stable frosts
Depending on the region and climatic conditions, the collection of raw materials is carried out in the second half of October. It is at this time that the product becomes juicy.
How to properly collect root parsley in order to store it for a long time in winter:
- For the procurement of raw materials, choose a fine day.
- Cut off the aboveground part of the grass, leaving small stumps.
- The root crop is carefully removed from the ground so that scratches and scars do not form on it.
Leave the roots to dry in the sun for several hours.
Preparing parsley root for storage
After the root crops have dried, they are sorted. To store roots for a long time, mechanically undamaged specimens are selected. It is also necessary to discard vegetables affected by pests.
To store root vegetables in the basement, just shake off the soil from the parsley. For other preparations, wash the herb root thoroughly and leave it to drain.
How to store parsley root at home
You can store root parsley in winter in different ways. To do this, use sand and plastic bags. Other methods are also possible: salting, pickling, drying.
Storing parsley roots in sand
To store the root of the seasoning, you must:
- The fruits are placed in prepared wooden boxes in layers, sprinkled with sand.
- The roots are laid so that they do not touch each other.
- Containers with root vegetables are stored in the basement, where air humidity does not exceed 80%, and the thermometer does not rise above 0...+2ᵒС.
- Once every few weeks, the root crops are inspected and dried and rotten specimens are removed.
To keep parsley fruits fresh until spring, they are placed in sand
How to store parsley root in plastic bags
If there is no possibility or there is a large amount of sand, you can keep vegetables in a plastic bag
How to store root in a package:
- The fruits are sorted.
- To prevent them from sprouting in the bag, cut off the top and tip.
- The raw materials are laid out in bags that are well closed. No air should get in there.
Another way to preserve root vegetables for the winter is not to seal the bag, but to sprinkle sawdust in a layer of at least 4 cm.
Freezing parsley root for the winter
Most housewives prefer to freeze root vegetables to preserve vitamins and microelements
Before starting the procedure, the product is carefully sorted, washed, and dried.
How to store seasoning in the freezer:
- The peeled root is cut into strips or circles and placed in thick plastic bags.
- The air is removed from the bag and the zip fastener is closed. The package is sent to the freezer.
- It is recommended to freeze for 5 minutes before freezing. blanch the root. Heat treatment will kill pathogenic flora and neutralize pesticides. Housewives also note that processed parsley acquires a unique taste and is stored longer.
The second way to store the product is to grate the parsley root. The root vegetable is laid out in portioned bags so that you don’t have to defrost and freeze the seasoning several times.
Some housewives store the product in cubes (like green herbs). Place the grated root vegetable in molds to make ice, add boiled water, and place in the freezer for 3-4 hours. When the workpiece is frozen, the cubes are stored in zip-lock bags. Such preparations are added to the dish in 5 minutes. until ready.
How to dry root parsley at home
A universal method for storing parsley is drying.
This spice is used in the preparation of soups and main courses. Before starting work, the root crops are carefully inspected, sorted, and the bottom and top of the root are cut off. The skin is scraped off and cut into strips or rings.
Parsley is prepared for storage in several ways:
- in the oven;
- in an electric vegetable dryer;
- in a natural environment.
When preserving parsley by drying it in natural conditions, the chopped raw materials are laid out on a baking sheet, and gauze folded in half is draped over it.To avoid mold, the roots are periodically turned over.
In order for the spice to be stored all winter without losing its aesthetic appearance, experts advise drying the spicy root in an electric oven. The chopped root vegetables are placed on a baking sheet, placed in an oven preheated to 40°C, the door is not closed.
The finished seasoning is poured into glass containers, hermetically sealed with lids or laid out in linen bags. Store the product away from heat sources, in a cool, dry place.
How to prepare parsley root for the winter
You can prepare parsley root for the winter not only in frozen form. There are many recipes for salting and pickling the product.
Pickling
You can preserve parsley root for the winter by pickling
When pickled, the product contains a large percentage of useful components. There are two methods: in brine and dry.
How to pickle root vegetables:
- Parsley root is washed, peeled, and grated.
- The product is placed in sterilized jars in layers, alternating with salt, in a ratio of 5:1.
- The containers are closed with nylon lids. Store the product on the bottom shelf of the refrigerator.
Brine method of storing the product:
- Root parsley is cut into strips or circles.
- The product is doused with boiling water or immersed in boiling water for a short time.
- After the liquid from the product has been glassed, it is placed in sterilized jars and filled with boiled brine.
- To prepare the filling, take 800 g of salt per 1 liter of water.
- The jars are sent for sterilization (1 liter containers are boiled for at least 20 minutes).
The jars are sealed and cooled at room temperature. After this, they are stored in a cellar or pantry.
Pickling
The pickled root retains fewer vitamins, but has a rich taste and aroma.
Ingredients for making the filling:
- 1 liter of water;
- 50 ml table vinegar;
- 35 g salt;
- 100 g sugar;
- 5-6 cloves of garlic;
- allspice peas;
- Bay leaf.
Preparing pickled parsley root for the winter:
- The roots are sorted, washed, peeled, and dried.
- Prepared root vegetables are cut into strips.
- Parsley root is blanched in salted water for several minutes, then drained in a colander.
- After the parsley has drained, it is transferred to sterilized jars.
- The containers are filled to ¾ of the volume and filled with marinade.
- The workpiece is sterilized for 20-30 minutes. The heat treatment time depends on the volume of the cans.
The containers are screwed with metal lids. Cover with a blanket until completely cool. The preparations are stored in the cellar or pantry, and after opening the jar - in the refrigerator.
Soup dressing
The most common storage method is as a soup dressing with parsley root.
Ingredients:
- 0.5 kg of parsley, carrot and celery roots;
- 1 kg of sweet bell pepper;
- 0.5 kg of parsley, cilantro or celery;
- 1 glass of salt.
How to prepare root parsley for the winter:
- The roots are washed, peeled, and dried.
- The greens are sorted, yellowed petals are removed, and washed. The grass is laid out on a paper towel to dry.
- Wash the pepper, remove the seeds and stem.
- Root vegetables and peppers are cut into strips, the greens are chopped.
- All dressing components are poured into a large bowl and salt is added.
- After the workpiece releases juice, the mixture is laid out in sterilized jars and compacted.
- A layer of salt is poured onto the top of the jars and tightly closed with nylon lids.
Store the dressing in the refrigerator or cellar. After opening the jar for cooking, it is recommended to place mustard plaster under the lid. It will protect the workpiece from mold formation.
Conclusion
The healing properties of root vegetables are higher than those of greens, so housewives strive to preserve root parsley in winter by any means possible. It doesn't take much time to prepare the ingredients. But in the cold season, the product will saturate the body with vitamins and useful minerals and remind you of summer.
