How to preserve herbs for the winter, so they would be useful: two best ways

Fresh herbs - dill, parsley, green onions, coriander, basil - components that are added to side dishes, soup, and borscht, decorate snacks with them. Therefore, hostesses actively prepare it for the winter, to use if necessary.

FoodOboz editorial staff collected and will share with you two simple ways that will help you tastefully preserve herbs for the winter without loss of freshness, taste, and usefulness.

Method 1 - Freezing

Freezing - is one of the easiest and most effective ways to store herbs for the winter. You can freeze the product in bundles, chopped, and in cubes.

In bunches. To do this, you need to remove the green tails, then rinse and thoroughly dry them. Then you need to lay the product in a row on a board or any other shelf and leave it in this form to freeze for 2 hours. When the allotted time has passed, the greens should be packed in bags and stored in the freezer.

Chopped. To do this, the greens need to be thoroughly washed, dried, and chopped with a knife. Then pack them in bags and store them in the freezer.

In cubes. First, you also need to wash, dry and chop the greens with a knife. Then portion it out in an ice mold and fill each cell with hot water. In this form, store the greens in the freezer. One cube is enough for cooking one dish.

Method 2 - pickling

This method is most suitable for parsley and dill. In order to salt the greens, you must first wash, dry and chop them with a knife. Shredded herbs should be mixed with salt (the approximate ratio of salt to herbs is 1:2) and placed tightly in sterilized jars. Finally, close the jars with lids and store them in the refrigerator.

Previously OBOZREVATEL reported how to freeze dill to make it useful.