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How to dry parsley at home so that it does not turn yellow (5 methods)


For most people, parsley is known only as a spice used to make all kinds of dishes. However, its scope is much wider. Traditional medicine and modern cosmetology also can not do without it. But you need to properly dry, prepare it for the winter, so as not to disappear all the useful properties and should not turn yellow. At home, it is not difficult. It is appropriate on the table at any time of year, because it improves the taste of dishes and enriches them with vitamins. Greens and roots of this spicy plant are distinguished by a high content of iron, calcium, phosphorus. Also parsley is rich in essential oils, contains carotene, vitamins of groups A and B.

The specificity of drying parsley

In order to preserve the beneficial properties and flavor of parsley, housewives use the most gentle method of preparation - drying. The choice of one or another method of drying depends on the technical capabilities of the hostess, the presence or absence of a large amount of free time and the quality of the raw materials.

Regardless of the method chosen, parsley is prepared for it equally. First, collected in the garden or bought greens sorted. To dry, only young tender parsley is good. Rough or rotted stems, dead leaves should be removed, the lower parts of the stems, without roots - cut.

Grass should be collected only before flowering and only in dry weather.

After the rains, it is always full of moisture and is not suitable for drying. Purchased greens at the time of sale should be in the form of fresh cut bundles and in no case stand in the water.

Greens need to be washed in clean running water and dried, laid out on paper or cotton towels. When it dries well, it should be crushed. Then you can proceed directly to the drying.

Parsley was used as food in the middle of the 9th century.

Ways to dry at home

The most popular methods of drying parsley among housewives are drying in the oven, in the microwave, in the electric drier, in the convection oven and over the stove. Each of them has its own characteristics, advantages and disadvantages.

In the oven

Baking tray on which it is planned to dry the greens, you need to cover with parchment paper. Shredded raw materials should be spread on it a very thin layer. The oven must first be heated to 40 degrees. For uniform drying, it is recommended to periodically agitate. Drying is done with the door ajar, otherwise moisture will cause the grass to steam out, and not to dry. Willingness can be identified by the strong brittleness of the raw materials, which should crumble to dust with the slightest pressing.

The disadvantages of the method are long drying time and change the color of raw materials. It becomes yellowish. It is better to dry in this way melon, pepper and carrots.

To make parsley dry faster, it is best to dry it without stalks and the baking sheet is covered with parchment

In the microwave

The microwave dish should be covered with a paper napkin. Raw materials in whole (not crushed) form should be freely decomposed on its surface. From above it should be covered with another napkin. After that, the herbs are dried for 3 minutes at a power of 450 watts. The cooled greens should be chopped and put in a container for storage.

The advantages of this option are the preservation of the spicy aroma of the grass and the minimum time spent on the whole process.

Parsley spread on a flat dish, covered with a napkin

Dry in the dryer

In the electric dryer VOLTERA 1000 Lux parsley can be dried both as a whole and in a chopped form. Usually in the unit there is a special mode "For herbs". If there is none, you can dry the herbs at a temperature of 40-45 degrees. Time will depend on the type of shredded grass and air humidity. For even drying, trays with raw materials should be swapped every 1.5 hours.

The advantage of the method is the maximum preservation of vitamins and parsley flavor.

The disadvantage is the duration of the drying process, as well as the need for continuous monitoring of the process. Chanterelles, garlic and beets are great for drying in the dryer.

In the electric drier, greens can be dried with whole sprigs

To dry in aerogrill

Greens are crushed, then placed in an aggregate and dried at a temperature of 40-45 degrees and a maximum blowing. The convection door must be left ajar, this will improve air circulation and speed up the process. Drying time of greens will take no more than 20 minutes. Roots - up to 40 minutes.

The advantage of the method is its speed, as well as the lack of need to regulate the process or interfere with it.

Drain over the stove

The process above the stove is similar to drying in the oven, only chopped raw materials, laid out on a baking sheet, should be placed on a shelf above the stove. In the process of cooking warm air will rise up. Due to this, the raw materials will gradually dry out.

The disadvantage of the method is that it takes a long time to dry the greens. Food smells can add to parsley flavor.

Dignity - no intervention is required from the hostess.

Spice should be stored in glass jars with screw caps, which will not let its aroma volatilize.

Banks with greens need to be put in a dark, ventilated place. In addition to cans, you can use paper bags or fabric bags. In this case, the spice is stored separately from any other products that have a pronounced smell, because it can absorb it.

Dried parsley can be stored and used until a new harvest.