How to preserve parsley for the winter: drying, pickling, canning, and freezing methods

If growing parsley year-round isn't possible, there are ways to keep this medicinal plant fresh for the long winter months. The plant doesn't survive long-term storage fresh—the aromatic plant withers and wilts in a warm room within a few hours after harvesting. It's recommended to serve chopped parsley immediately. Stored in the refrigerator without freezing, parsley can last up to three days. There are several ways to keep parsley fresh for the winter.

Benefits and contraindications of parsley

In folk medicine, parsley roots and shoots are used, and medicinal decoctions are prepared from them. Parsley is taken for the following ailments:

• stomach;
• duodenum
• liver;
• kidneys;
• genitourinary system;
• thyroid gland.

In cosmetology, decoctions are used to stimulate hair growth and strengthen hair follicles.

Contraindications for use:

• diseases of the bladder, stomach, liver and kidneys in the acute stage;
• increased tone of the uterine muscles during pregnancy;
• Exceeding the recommended dosage when preparing and consuming medicinal decoctions leads to dizziness, nausea, and vomiting.

Features of storing parsley and types of preparations for the winter

The rules for storing parsley root for the winter differ from those for parsley shoots:

1. The above-ground part of the plant is collected in June to preserve the aroma of parsley.
2. The roots are harvested at the end of summer – this is the time when parsley root needs to be dried so that its vitamins are preserved for the long winter.

Ways to make winter semi-finished products from parsley in the home kitchen:

• freezing;
• drying;
• canning with added oil;
• pickling.

Frozen Parsley: Cooking Methods and Benefits

You can freeze parsley and store the aromatic herb in the freezer to enjoy this healthy herb during the winter months. There are three methods for properly freezing parsley for the winter:

• in cling film;
• in ice briquettes;
• in bags.

Here's how to properly dry parsley at home for frozen storage:

1. Carefully rinse the above-ground part with cool running water, remove the rough part of the plant.
2. Place in a colander or spread on cloth napkins to drain or absorb the water. You can also use a dehydrator.
3. Finely chop the dried stems and leaves, tear them by hand, or blend them. You can form bunches by twisting several plants together and tying them with string.
4. If you pack parsley in cling film: divide the green mass into portions, wrap, pack, and keep in the freezer at a temperature of -16°C.
5. To make beautiful ice cubes from greens, distribute finely chopped greens into molds, pour warm boiled water into the recesses of the container, let cool, and place in the freezer.

When stored in a solid state, the medicinal properties of the herb remain active and the piquant flavor of fresh herbs is preserved for up to 12 months. Individual ice cubes with herbs are added to broths and soups a few minutes before they're ready, while bunches frozen in plastic wrap are used in salads and are perfect for garnishing first and second courses before serving.

Advantages of freezing over other methods:

• preserves the shape, color and smell of fresh plants;
• preserves the healing properties and activity of microelements;
• saves time;
• can be stored for up to one year.

Harvesting parsley for the winter at home is a simple process. You just need to choose the one that works best for you.

How to dry parsley at home or in the garden

The root system and shoots of the plant are dried if it is not possible to make preparations in the freezer.

What is the best way to store? root parsley for the winter in the refrigerator:

1. Wash the plants and separate the roots.
2. Dry on the cloth for an hour.
3. Cut dried parsley into thin slices, strips or cubes.
4. Spread evenly on a tray in one layer.
5. Place in the oven and dry with the door open for 5 hours (recommended drying temperature 50-60°C).

For winter storage, you can dry root parsley at room temperature, leaving the slices in a well-ventilated area for about a day. Once dry, store the parsley in jars or other containers with tight-fitting lids.

How to dry herbs:

1. Peel and sort the stems, separating any withered or wrinkled leaves. Rinse.
2. Chop or tear finely.
3. Spread thinly on a tray.
4. Leave in a cool, dark place until the moisture evaporates naturally.

To prepare dried parsley, either as greens or finely chopped root, you can use modern kitchen tools like a microwave or electric dehydrator. The finer the cuttings, the faster the cooking process. Dried root parsley or greens can be stored for up to two years without losing their beneficial properties.

How to make a blank using oil

As with drying, greens and root vegetables should be prepared separately. Roots should be chopped as finely as possible with a sharp knife, but avoid using a blender (otherwise, the plant will lose moisture). Sprouts should also be thoroughly dried on a towel or in an electric dehydrator.

Procedure:

1. Rinse the glass jar and lid thoroughly in hot water and sterilize.
2. Carefully, layer by layer, place the resulting raw material in the jar, without squeezing or crushing the green mass.
3. Pour any type of refined or unrefined oil into a container.
4. Store parsley prepared in this way in a basement, cellar or refrigerator.

To preserve the finished product, the green mass should be at least one and a half fingers deep in the oily liquid!

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A unique way to preserve greens is to freeze them in butter in a freezer. To do this:

1. Carefully wash the green part, chop and dry slightly.
2. Spread into the honeycombs of an ice cube tray.
3. Heat the butter until liquid and cool to room temperature, without allowing it to harden.
4. Pour thick solidified oil over the green raw material and freeze in the same way as the first method with water.

The main advantage of cooking greens with butter – preserving the pure aroma of the plant for a long time.

How to pickle parsley for the winter

There are two main ways to pickle parsley for the winter:

• classic and fast – without heat treatment;
• canning in spiced brine.

Pickling parsley with salt without marinade is the easiest method. It's suitable for whole plant stems or for preserving the flavors of finely chopped greens.

Procedure:

1. Separate the greens from the roots.
2. Place whole sprigs or chopped herbs in a sterilized glass jar. Lightly compact the finely chopped herbs.
3. Sprinkle with salt in a ratio of 200-250 grams of salt per 1 kg of parsley.
4. Cover tightly and store in the refrigerator, cellar or cool place.
5. To prevent mold, sprinkle the mixture with additional salt.

Pickling parsley is a unique way to preserve it for the winter. To prepare, you'll need:

• parsley;
• salt;
• vinegar;
• garlic;
• bay leaf;
• allspice;
• water;
• sugar.

Procedure:

1. Wash, chop and dry the parsley.
2. Sterilize the glass jar and lids.
3. Place garlic (1-2 cloves), 3-4 allspice peas and bay leaf on the bottom of the jar.
4. Prepare the marinade: Bring a saucepan of water to a boil, add salt and sugar. Add vinegar, stir, and remove from heat.
5. Place parsley in jars, pack tightly, and pour in hot marinade.
6. Sterilize the jars with the ingredients and roll them up.
7. Let cool. Store salted parsley in the refrigerator.

Vitamin-rich parsley preparation for the winter

You can pickle parsley by adding other herbs, such as celery or dill, to the mixture. Here's a recipe for a vitamin-rich dressing for salads and soups made with parsley, celery, and dill.

Ingredients:

• 1 bunch of young dill;
• 1 bunch of parsley (you can use several varieties);
• 3 stalks of celery;
• salt;
• pepper;
• vegetable oil.

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Procedure:

1. Wash the greens, dry them and chop finely.
2. Cut the celery stalks into strips.
3. Place in a jar, sprinkle with salt and pepper.
4. Compact well and pour in vegetable oil.
5. Close the lid tightly.

The vitamin mixture can be stored in the refrigerator for 4–6 months and is suitable for salads, soups, and main courses.

Parsley is an easy-to-grow garden plant used in cooking, cosmetology, and folk medicine thanks to its beneficial micronutrients and delicious, spicy aroma. There are various ways to preserve parsley for the winter at home—freezing it fresh, drying it, and even pickling it. A fragrant parsley preserve will be a wonderful reminder of summer and will enhance any dish. Preserving parsley root for the winter will provide you and your family with vitamins for the entire winter.