How to dry parsley at home for the winter: in an electric dryer, oven, microwave

Content

1 Is it possible to dry parsley for the winter?
2 Useful properties and contraindications of dried parsley
3 What varieties of parsley are suitable for drying?
4 Preparing parsley for drying
5 How to properly dry parsley for the winter at home
6 Why does parsley turn yellow when dried?
7 Uses of dried parsley
8 How and in what to store dried parsley at home
9 Conclusion

There are several ways to dry parsley, but you must follow important rules. Only with proper processing do greens retain vitamins and minerals even after harvesting.

Is it possible to dry parsley for the winter?

Parsley has a short shelf life and can be stored for no more than a week in the refrigerator. It's not always possible to get fresh herbs once fall arrives, and for this reason the plant is often dried for use during the winter months.

If harvesting is carried out according to all the rules, parsley leaves and stems retain the maximum amount of vitamins and minerals. Greens practically do not lose their taste and aroma. Dried seasoning can be used in first and second courses, as well as in sauces and salads.

Useful properties and contraindications of dried parsley

Dried parsley is beneficial for the body due to its rich chemical composition.

It contains:

ascorbic acid;
fructose and sucrose;
vitamins A and K;
iron, selenium and zinc;
vitamin D;
calcium and phosphorus;
beta-carotene;
B vitamins;
honey, sodium and potassium;
lutein;
vitamins P and PP;
tocopherol

The nutritional value of the seasoning is quite high - 276 calories per 100 g. But it is added to food in minimal dosages, so it does not have any effect on the figure.

Dried parsley reduces blood sugar levels in diabetes

Eating dried seasoning is beneficial for many diseases. In particular, parsley:

improves the functioning of the immune system;
strengthens joints and ligaments;
regulates appetite and speeds up metabolism;
increases attention and concentration, improves memory;
prevents the development of vitamin deficiency;
calms the nervous system and helps with depression;
has a diuretic effect and helps in the fight against edema;
accelerates recovery from flu and colds;
promotes the outflow of bile and protects the liver from diseases;
strengthens the cardiovascular system;
normalizes blood sugar levels;
promotes the removal of waste and toxins from the body;
when consumed on a diet, it ensures quick disposal of extra pounds;
has a mild laxative effect.

The beneficial properties of dried parsley for women are that the greens regulate hormonal levels and improve conditions during menopause. You can take the seasoning for painful periods and infectious diseases of the reproductive system.For men, the plant is recommended for weakened libido and prostatitis, as well as for the prevention of atherosclerosis and heart disease.

The health benefits and harms of dried parsley are combined. It is not recommended to use the seasoning:

with severe infectious processes in the body;
for gout;
for individual allergies;
for acute inflammation of the urinary system.

Dried herb contains a large number of active components. For this reason, it is consumed in small dosages to avoid nausea, headaches, intestinal upset and other negative symptoms.

It is better to avoid dried parsley during pregnancy and breastfeeding.

What varieties of parsley are suitable for drying?

The most vitamins and minerals are contained in early ripening varieties, and they also tolerate drying best. Therefore, the following species remain the best for harvesting for the winter:

Beads;
Ditty;
Rialto;
Curly;
Titanium;
Bravo.

The listed varieties bear fruit on average two months after germination.

The Beads variety, fresh and dried, has a rich aroma and pronounced taste.

Preparing parsley for drying

There are several ways to quickly dry parsley. But before using any of them, you need to choose the right greens and prepare for processing.

Parsley for drying in winter should be:

young, with compact leaves and thin stems;
fresh and juicy, without yellowness;
without signs of waterlogging - grass that has stood in water for a long time or grown on waterlogged soil is less useful and dries out worse.

Preparing parsley for processing consists of several stages:

The plant is thoroughly washed in cold water under a tap or in a basin.
Lay the grass on a towel or paper napkins and let it dry.
They sort through the raw materials and remove the yellowed leaves, and also cut off the lower hard parts of the stems.
Cut the grass into pieces about 5 cm long.
Lay out the raw materials in an even layer on the selected surface.

Plants from the garden do not require thorough cleaning before processing. But it is advisable to soak greens from the store for 15 minutes in a saline solution of 15 g of powder per 1 liter of water and only then place them to dry.

Advice! You need to collect parsley from the garden for harvesting in warm weather without rain.

How to properly dry parsley for the winter at home

You can obtain high-quality dried parsley naturally or using household appliances. In all cases, it is important to maintain low temperatures. If processed too intensively, greens lose organic acids and vitamins, and their benefits are noticeably reduced.

How to dry parsley outdoors

It is best to process the grass in the fresh air for harvesting for the winter. The process takes some time, but dried herbs fully retain their aroma and beneficial properties.

The processing algorithm is as follows:

The prepared grass is laid out on canvas or parchment paper in a thin layer.
Place the greens in a warm place, but away from direct sunlight.
Leave for 4-5 days until the moisture has completely evaporated at 23-25 °C.

In order for the parsley to dry evenly, it must be gently tossed twice a day.

The vitamins, essential oils and minerals in the herb are destroyed by direct ultraviolet rays. For this reason, parsley is not dried in the open sun.

You can dry parsley in the fresh air in bunches, tying them by the lower parts of the stems and hanging them from the ceiling.

How to dry parsley in the oven

If you need to dry the herbs quickly, you can use the oven to achieve the goal. The algorithm looks like this:

The green leaves and stems of the plant are evenly chopped with a sharp knife.
Cover a baking sheet with parchment paper and spread the raw materials on it in a thin layer no thicker than 2 cm.
Preheat the oven until warm and place the tray in the chamber.
From time to time, gently stir the greens to ensure even drying.

It is necessary to dry parsley in the oven at a temperature of no more than 45-50 °C. Intense heating will cause the herb to burn or simply lose its taste, aroma and most of the nutrients. To keep the temperature in the chamber low, the stove door is left ajar. The optimal time for drying parsley in the oven is 2-3 hours, but you need to focus on the actual state of the greens.

When processing parsley in the oven, the process must be continuously monitored

Drying parsley in an electric dryer, temperature and time

You can quickly dry the parsley in an electric dryer. This method allows you to prepare greens without much difficulty - it is much easier to set low temperatures in a dehydrator than in an oven.

You can dry the plant using the following algorithm:

The stem and leaves are cut and laid out in a thin layer on the pallets of the unit.
In the dehydrator settings, set the “Grass” mode or simply set the temperature to 45-50 °C.
Put the device into operation for 2-3 hours, depending on the model and power of the device.
When finished, allow the herb to cool and then transfer it to a glass container for storage.

To properly dry parsley in a dryer, you need to swap different trays from time to time. Operating temperatures are usually higher in the lower part of the dehydrator, while greens in the upper trays may remain damp for a long time.

It is necessary to chop the parsley so that when dried it does not spill down through the grate of the dehydrator trays

How to dry parsley in the microwave

If you don’t have a dehydrator or a convenient oven, you can dry the parsley in the microwave. The diagram looks like this:

The greenery of the plant is finely chopped along with the thin stems, and the dense, coarse shoots are removed.
A special glass microwave plate is covered with paper towels, and a thin layer of grass is laid on top.
Cover the parsley with another large napkin.
Close the microwave and operate the device for five minutes.

It is necessary to process the plant in the microwave at a power of 800 W. The finished dried herb should acquire its characteristic brittleness, while maintaining a dull green tint.

Attention! The chambers of most microwave ovens are quite compact. Therefore, drying parsley in the microwave is convenient if you need to process a small amount of greens.

When drying in the microwave, it is not recommended to use deep containers - it is better to place the parsley directly on the tray

How to properly dry parsley for the winter in an air fryer

An unusual method suggests drying parsley stems and leaves in an air fryer - a household appliance for preparing meat, fish, vegetable dishes and even baked goods. You can process greens in this device faster than in an oven or dehydrator, and the process will be easier than using a microwave.

You can get dried parsley using an air fryer like this:

The prepared grass is crushed into pieces 5 cm long.
Lay out the greens in a thin layer on the bottom rack of the air fryer.
Place a heat-resistant object, such as a skewer, between the device flask and the lid to remove hot moist air.
Set the air fryer temperature to 120 °C and low blowing speed.
Put the device into operation for 15-20 minutes.

After the expiration date, the greens in the convection oven are allowed to cool slightly, and then the pieces of the plant are poured into a glass jar or fabric bag.

After air frying, parsley retains its aroma and taste, but becomes less healthy due to the high temperature during processing.

Why does parsley turn yellow when dried?

After proper heat treatment, the dried seasoning should retain a dull green hue. A change in color indicates that chlorophyll and essential oils have broken down in the plant. The yellow leaves of dried parsley lose their characteristic aroma and taste. There are also almost no medicinal properties left in them, and the raw materials become unsuitable for medical or culinary use.

Ultraviolet rays and excessively high temperatures have a negative effect on the plant. Therefore, you can dry parsley so that it does not turn yellow only with moderate heat and in the shade, away from direct sun.

Uses of dried parsley

You can add dried parsley to a variety of dishes with almost no restrictions. Seasoning is used:

in meat and fish dishes;
in salads and cold appetizers;
in marinades and brines.

Dried seasoning can be found in breading and ready-made herbal mixtures. Harvested greens, even in minimal quantities, improve the taste and enhance the aroma of dishes.

In order for parsley to be beneficial in the kitchen, you need to follow the rules for using the seasoning. Dried herbs are added to hot dishes a couple of minutes before they are ready. Immediately after this, it is recommended to cover the soup, fish or meat with a lid so that the spicy aroma does not dissipate before consumption.

How and in what to store dried parsley at home

Dried seasoning should be stored in airtight glass jars, cardboard boxes, paper bags or fabric bags. From time to time, it is recommended to open the package or container slightly to stir and ventilate the greens.

When storing dried parsley in plastic bags, you need to make sure that condensation does not appear inside

Dried seasoning must be kept in a dark place at temperatures up to 25 °C. It is advisable to place it at some distance from other spices - this will prevent the mixing of odors. Greens should not be stored open - in this case, they quickly lose their flavor, and insects can settle in the preparation. The shelf life of dried parsley is 1-2 years if all conditions are met.

Conclusion

You can dry parsley in the fresh air and using household appliances. It is necessary to maintain low temperatures during processing, prevent increased humidity and protect the greens from direct sunlight.