Storing greens for the winter in a plastic bottle. How to store greens in the refrigerator: several simple ways. Storing in the refrigerator and freezer: what you need to know

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Today, rarely is any summer dish prepared without the use of fresh herbs. It is included in many recipes, used to decorate dishes or simply placed on the dining table - for gourmets.

One problem is that fresh herbs are not stored for long, and after a couple of days they begin to lose their presentation - a few days and she becomes lethargic and unappetizing.

However, every time housewives have the problem of storing greens, in particular green onions, dill, parsley, lettuce, spinach, and sorrel.

So that there is always really fresh greens on the table,

use the following tips:

Secrets of long-term storage of greens

It should be remembered that the main enemy of the vitamins contained in greens is light and heat. When exposed to sunlight, vitamin C is lost faster in greenery - a few hours are enough for this.

Therefore, green vegetables should only be stored in the refrigerator, preferably in a tightly closed bag or container. There are several ways to store greens, choose any one.

Tip 1. The easiest way. Rinse the greens with cold water. It is advisable not to wash under running water, but to fill a deep saucepan with water and immerse the greens in the water. And then finally rinse under the tap.
Then place the washed and shaken greens on paper kitchen towels. We need to dry the greens as best as possible. Blot large drops of water and place the greens on the table, let them dry for about fifteen minutes.
Next, pack in a spacious container with a tight-fitting lid (a vacuum sealer is even better).

If there is no container, then take a clean, dry liter jar, put the greens in it and close the jar with a clean plastic lid. That's all.
Keep refrigerated. In this form, the greens stand quietly for a month and do not spoil or even turn yellow.

Tip 2. To keep greens and leafy vegetables fresh for several days, you should carefully sort them out (throw away spoiled ones), rinse, let the water drain and place in a plastic bag. Then open it wide so that the maximum amount of air can get into it, and tie it tightly. Keep in the refrigerator on the bottom shelf.

Tip 3. Greens can be stored for 2-3 weeks if, before storing, rinse them well, let the water drain, and pat dry with a towel. wrap in paper (not waxed). Kraft paper or a thick paper towel are well suited for this method, the main thing is that the paper does not unravel from moisture. Wrap the clean herb completely in a towel. Spray the paper with water from a flower spray bottle or wet it under the tap. Place the bundle in a plastic bag and place it in the refrigerator.

Do not use newsprint - printing ink is harmful to the body.

Tip 4. For long-term storage of greens, they should be sorted, but not washed. Then place in a plastic bag along with 1-2 onions, unpeeled and cut into four pieces, and tie. Store in a cool place. Every 4-5 days, take everything out, wipe the bag dry and put the greens back into it, replacing the onions with fresh ones.

Tip 5. If you don’t have time, you can simply wrap fresh herbs immediately after purchase. waffle towel, and put it in the refrigerator.

Tip 6.Green onions, celery, lettuce, spinach, parsley, dill Can be stored in the refrigerator for quite a long time if they are dry. There is no need to wash such greens before storing them - just sort them out, dry them on paper and put them in a plastic bag, making several holes in it with a fork for ventilation. Celery greens in a plastic bag can remain fresh in appearance for 5-6 weeks, lettuce cut together with the stalk - 1-1.5 months, spinach - almost all winter.

Tip 7. Parsley and dill can be stored like flowers, placed in a glass of water: trim the roots of fresh greenery, place a bunch of greenery with its stems in a jar or glass of water, cover the greenery leaves with a plastic bag on top (or wrap the leaves with damp gauze or another clean cloth), change the water once every two days

Tip 8. Lettuce They will stay fresh and crisp all week if you place them on a plate, put a paper towel on top and cover with cling film.

Tip 9. Green onions can be kept fresh for two to three weeks by sorting it out, moistening the roots with cold water and leaving the feathers dry. Then wrap the roots with the onion with a wet rag, and on top of the rag, wrap the roots with the onion in paper, tie it at the base of the feathers with twine, place it in a plastic bag and put it in the refrigerator.

Freezing greens as a storage method

To store greens for a longer period, they should be frozen.

To do this, you need to wash fresh greens, wait until they are dry from moisture, cut off their roots, and throw away the rotten parts. Then place the green leaves in bags or airtight containers in the freezer of the refrigerator.

To rinse the greens properly in a large amount of water, it is recommended not to drain the water after washing the greens, but to remove the greens from it so that the sand remains at the bottom of the dish and not on the greens themselves.
Classic. Chop the greens, put them in a plastic bag and put them in the freezer
Parsley, sage and thyme It is recommended to cut it, and it is better to freeze it in tightly closed plastic containers

Dill, mint It is recommended to freeze in small portions wrapped in foil: divide the dill and mint into portions. Wrap each piece in food foil and place in the freezer.

Each type of greenery can be pre-labeled on foil with a marker (for example, mint - m, dill - y), for faster and more convenient searching in the freezer. This method is quite effective in terms of storing greens all year round and you can freeze a fairly large amount of greens.

Basil and rosemary leaves It is recommended to sprinkle salt on top and freeze also in tightly sealed plastic containers, removing the salt before use.
Store chopped green onions in the freezer in plastic bottles. Just make sure the onions are completely dry before you put them in the bottle.

And one more, in my opinion, interesting way freezing fresh herbs: Wash a mixture of herbs (anything: basil, cilantro, dill, parsley, etc.), dry with a towel and place on a layer of plastic wrap in the form of a thick sausage. Wrap the “sausage” very tightly and tie it with thread along the entire length to be sure. Don't use salt! Place in the freezer. If necessary, take it out, bend the plastic and cut with a knife as much as you need directly into the plate with the soup.
There is another original way - freezing fresh herbs in ice cubes. To do this, you need to finely chop the leaves of fresh herbs and place them in ice trays supplied with the refrigerator, fill the molds with the herbs with water and place them in the freezer. Store the finished cubes in a bag or box in the freezer. It is very convenient to throw such a cube into a pan with soup (or other dish) when the soup has already been cooked.

Alternatively, greens can be frozen in this way: Fill ice cube trays with greens, pour olive oil or melted butter- and into the freezer. Then you can add it to salads or potatoes!

These simple tips will help you keep fresh herbs collected from the garden or purchased at the market fresh for a certain time and preserve the nutrients and vitamins in them as much as possible.

Don’t neglect the tips, even if they seem too simple to you to be effective: o) Thanks to them, the greens are stored for a very long time, and you can safely buy them for a week in advance.
Based on materials from www.imhoweek.ru, eh-zhituha.ru

PS. If the greens have wilted, then to restore their freshness it is enough to keep them for an hour in cold water, slightly acidified with vinegar.

It’s rare that a summer resident will refuse to try food with fresh herbs throughout the year. By the way, fresh greens should be periodically included in every person’s diet. But not everyone and not always have the opportunity to pick fragrant herbs directly from the garden. In this regard, the question of how to keep greens fresh and aromatic becomes relevant. We all know that it should be stored in the refrigerator, but not everyone knows how best to do this.

Preparing greens for storage

It is not recommended to wash green onions and fresh parsley with dill before storing them - they should be washed immediately before use. Heavily contaminated greens can be simply wiped with a dry cloth. And if you really want to wash it, it is advisable to do this not with water flowing from a tap, but in a fairly deep container or basin. If necessary, you can rinse it under the tap later.

The next preparatory stage will be thoroughly drying the greens. First, carefully shake off the water from the leaves, after which they are laid out on a towel on the table. Paper towels are especially suitable for this - you need to spread the greens on one, and blot large droplets of water with the second. Then the greens are left to dry completely for another fifteen to twenty minutes.

Cold storage

Parsley with dill for subsequent storage in the refrigerator is often placed in clean glass jars, which are tightly closed with washed plastic lids. This method allows you to preserve the greens for a whole month - at the same time, they will not dry out, will not deteriorate, and will not lose their aroma or turn yellow.

It will also be good to store greens in vacuum plastic containers - some manufacturers adapt them for storing delicate plants. The range of such containers is quite large, so choosing the desired shape, volume and color is not difficult. Before placing them in such containers, the greens are carefully sorted, and then thoroughly washed and dried.

There is another way to store greens for a long time. Head lettuce, fresh sprigs of parsley and dill, as well as green onions and spinach with celery can be stored dry in the refrigerator for about a month. In this case, the greens are also not washed, but wiped with a cloth and slightly dried on the table. Next, it is placed in ordinary polyethylene bags, tied and holes are pierced in them with forks to ensure good ventilation. Only after this are the bags of greens sent to the refrigerator. Spinach in this form is perfectly preserved for three months, lettuce cut together with stalks lasts for about a month, and celery lasts for about six weeks. Their taste and invigorating aroma remain unchanged in this case.

To preserve the aroma of celery and sprigs of parsley and dill, they are dried at a temperature of about fifty degrees (drying in the sun will not work in this case). Dried fresh herbs are wrapped in polyethylene bags and, after tying them, placed in the freezer. Greens will retain not only their color and amazing aroma, but also almost all vitamins.

Parsley, as well as freshly picked mint and dill, can be preserved for several days even in hot weather. For this purpose, dry herbs are placed in dry saucepans, tightly closed with lids. Or you can first wrap the washed and dried greens in paper (not waxed paper), then put them in bags, which in turn should be placed on the bottom shelf of the refrigerator.

To preserve green onions for at least three weeks, remove all bad feathers from them and moisten the roots with water. Moreover, only the roots are wetted with water; the feathers do not need to be wetted. Then the roots, together with the bulbs, are first wrapped in a soaked cloth, and then in paper. After this, the bulbs are tied at the very base of the feathers, placed in bags and sent to the refrigerator.

Today, rarely is any summer dish prepared without the use of fresh herbs. It is included in many recipes, used to decorate dishes or simply placed on the dining table - for gourmets.

The only problem is that fresh greens don’t last long, and after a couple of days they begin to lose their presentation – after a few days, they become limp and unappetizing.

However, every time housewives have the problem of storing greens, in particular green onions, dill, parsley, lettuce, spinach, and sorrel.

So that there is always really fresh greens on the table,

use the following tips:

Secrets of long-term storage of greens

It should be remembered that the main enemy of the vitamins contained in greens is light and heat. When exposed to sunlight, vitamin C is lost faster in greenery - a few hours are enough for this.

Therefore, green vegetables should only be stored in the refrigerator, preferably in a tightly closed bag or container. There are several ways to store greens, choose any one.

Do not use newsprint - printing ink is harmful to the body.

Tip 5. If you don’t have time, you can simply wrap fresh herbs immediately after purchase. waffle towel, and put it in the refrigerator.

Tip 8. Lettuce They will stay fresh and crisp all week if you place them on a plate, top with a paper towel and cover with cling film.

Freezing greens as a storage method

To store greens for a longer period, they should be frozen.

To do this, you need to wash fresh greens, wait until they are dry from moisture, cut off their stems, and throw away the rotten parts. Then place the green leaves in bags or airtight containers in the freezer of the refrigerator.

To rinse the greens properly in a large amount of water, it is recommended not to drain the water after washing the greens, but to remove the greens from it so that the sand remains at the bottom of the dish and not on the greens themselves.

Classic. Chop the greens, put them in a plastic bag and put them in the freezer

Dill, mint It is recommended to freeze in small portions wrapped in foil: divide the dill and mint into portions. Wrap each piece in food foil and place in the freezer.

You can pre-label each type of greenery with a marker on foil (for example, mint - m, dill - y), for faster and more convenient searching in the freezer. This method is quite effective in terms of storing greens all year round and you can freeze a fairly large amount of greens.

Basil and rosemary leaves It is recommended to sprinkle salt on top and freeze also in tightly sealed plastic containers, removing the salt before use.
Store chopped green onions in the freezer in plastic bottles. Just make sure the onions are completely dry before you put them in the bottle.

And one more, in my opinion, interesting way freezing fresh herbs: Wash a mixture of herbs (anything: basil, cilantro, dill, parsley, etc.), dry with a towel and place on a layer of plastic wrap in the form of a thick sausage. Wrap the “sausage” very tightly and, to be sure, tie it along the entire length with thread (you can use a rubber band).

Don't use salt! Place in the freezer. In my freezer I have a place on the side reserved for such a log with herbs. I don't sign, you can sign using masking tape. If necessary, take it out, bend the plastic and cut with a knife as much as you need directly into the plate with the soup. Or remove the film and cut - the greens cut very well and do not lose their flavor!

There is another original way - freezing fresh herbs in ice cubes. To do this, you need to finely chop the leaves of fresh herbs and place them in ice trays supplied with the refrigerator, fill the molds with the herbs with water and place them in the freezer. Store the finished cubes in a bag or box in the freezer. It is very convenient to throw such a cube into a pan with soup (or other dish) when the soup has already been cooked.

Alternatively, greens can be frozen in this way: Fill ice cube trays with greens, pour olive oil or melted butter- and into the freezer. Then you can add it to salads or potatoes!

These simple tips will help you keep fresh herbs collected from the garden or purchased at the market fresh for a certain time and preserve the nutrients and vitamins in them as much as possible.

Don’t neglect the tips, even if they seem too simple to you to be effective: o) Thanks to them, the greens are stored for a very long time, and you can safely buy them for a week in advance.

PS. How to Refresh Wilted Greens

If the greens have wilted, then to restore their freshness it is enough to hold them for an hour in cold water, slightly acidified with vinegar (1 teaspoon per half glass of water).

If you rinse parsley in warm rather than cold water, it will become more fragrant.
Wilted lettuce leaves can be refreshed by rinsing them or soaking them in warm water for 15 minutes.
Wilted green vegetables will become fresh again if you dip them first in hot and then in cold water.

Many who are at least able to cook scrambled eggs for breakfast have an eternal problem: how to store greens at home. It is not always possible to pick a fresh sprig of dill or parsley, fragrant cilantro or mint from the garden. Dry and canned greens, of course, are great for cooking, especially first courses. But dry herbs can never replace fresh ones.

A long time ago, during a period of general shortage, fresh greens were simply unavailable in winter, or they cost so much that, as my mother said, there was no longer enough money for meat. But, with the advent of market relations, all year round, in almost any grocery store, you can buy quite decent parsley, dill, basil and other fragrant green bunches.

Of course, purchased greens in winter are not garden greens in summer. Winter greens are sold from “storage”. Apparently, in the fall, the greens are somehow put into vegetable stores, then, as needed, they are packaged in bunches and sold. And even in this case, having bought a bunch or two of these greens, you need to keep them at home in more or less fresh form.

I admit, not so long ago, as a rule, a bunch of parsley bought in a store was rarely eaten completely. At first, the greens were of acceptable quality, but when stored in the refrigerator, they always lose moisture, in other words, they wither. And no methods or tricks helped to radically preserve the green bunch for at least a week. How to store greens - that was the question!

Green parts and shoots of plants are very widely used in cooking: additives in salads, soups, for cooking meat and vegetables, etc. By greens, most often they mean dill, parsley, basil and green onions, cilantro. Less often - mint, celery, chervil, fennel. The so-called “soup greens” are mirepoix (French mirepoix), which in a broad sense includes various vegetables for soup.

I'll tell you how to store greens in the home refrigerator. The method is not complicated, time-tested and has fully justified itself. Over the few years during which we preserve greens this way, incl. in winter, we never threw away the leftovers or “finished” the limp and dried out parsley.

How to store greens. Step by step recipe

Ingredients (fresh herbs)

Fresh herbs: dill, parsley, cilantro, etc. of necessity

Typically, the composition and quantity of greens that are bought and stored at home for making soup, main courses, snacks and salads is limited to 1-2 bunches. Most often, rarely does anyone think about the question: how to store greens, rightly believing that it is enough to put a bunch of dill in the refrigerator, wrapped in a plastic bag. Maxim - they will put a bunch of greenery in a glass of water, and, of course, forget about it.
In home cooking, dill and parsley are almost always used; these are our main spicy herbs. In season, cilantro, basil, and sometimes mint are used. And, of course, green onions. If you have fresh and elastic aromatic greens in your home refrigerator, it is very easy to prepare, which is perfect for strong drinks.
Dill and parsley are our main herbs
It so happened that due to being busy, we buy groceries once a week on weekends, and on weekdays we buy bread, milk, and so on - in small things. Having bought dill and parsley in a store or market, you need to take some steps to keep the greens fresh until next weekend.
So, how to preserve greens. It's verified! You need to buy a large plastic container with a volume of 2-2.5 liters. With a lid that closes with latches - in this case, the container will not close tightly. The greens will be stored in this container.
Having bought greens, you should rinse them very well at home with cold running water, ideally even in a shower. Try to wash away any remaining soil, debris and other excess substances. If there are different types of greens, it is worth tying them into separate bunches with regular cotton thread. If a visual inspection of the greenery reveals spoiled or rotten branches, they should be thrown away immediately. If the greens are purchased with roots (as cilantro and young dill are often sold), the roots can be left, but washed thoroughly.
Rinse the greens very well with cold running water.
Carefully place all the greens in a plastic container, do not push them in any way. Bunches of greenery should lie freely. Pour cold water over the greens. So that all greenery is below the water level.
Pour cold water over greens
Cover the container with a lid and place in the refrigerator. Typically in a modern refrigerator the temperature is maintained at +10 (+/- 2) degrees. It is necessary for the greens to lie in cold water for several hours. I most often buy greens in the morning, and they sit in water until the evening. Or, if this happens, you can leave it in water for up to a day. During this time, green twigs and leaves will restore water balance and become elastic and beautiful. Even noticeably limp greens will straighten out.
Drain the water from the container completely. It is also worth taking out the greens and shaking off a little, but very carefully, drops of water. The container should be damp, but without any residual leaking liquid. Place the greens back into the container. Cover with a lid and place in the refrigerator.
Actually that's all. As needed, the container is taken out of the refrigerator, the required amount of greenery is cut off from the bunch, while the bunch remains intact. It is necessary to sometimes drain the remaining water from the container, otherwise the leaves that lie at the bottom begin to deteriorate in the remaining water.
How to store greens at home - very simple
This method of storing in the refrigerator ensures the freshness and elasticity of the greens for at least a week. How to store greens does not cause any difficulties. By the way, greens are very healthy, a source of vitamins and microelements. If you have fresh herbs in the refrigerator, they always go into food, which means they replenish the deficiency of vitamins in the body.

I really like to season my dishes with fresh spices. But preserving greens at home is not so easy. Let's find out together how to store greens in the refrigerator and what to do to prevent them from wilting.

The main disadvantage of fresh weed is that it has a very short shelf life. In warm and bright rooms it begins to turn yellow and rot after just two days. To prevent the greens from wilting, it is necessary to observe certain conditions for storing the greens.

Preparing greens for storage

To store greens in the refrigerator for a very long time, you need to do several preparatory steps:

Image	Instructions
	Step 1: Cleaning Carefully inspect the grass tufts for dead branches and insects. If you find something, remove it.
	Step 2: Washing If you need to remove a small layer of dust, wipe the green leaves with a dry sponge. If there is a lot of dirt, wash the spices in a container with clean water. Green onions, parsley, garlic and dill do not like “bath” procedures. It is best to limit treatment with a damp sponge.
	Step 3. Drying Gently shake off excess water. Spread the herb on paper towels and let sit for 10 minutes. Take a dry paper towel and blot the top.
	Step 4. Packaging Sort the spices into prepared clean containers.

Packaging: 5 options

How to properly store greens in the refrigerator? You need to select a suitable container, put herbs in it and place it on the bottom shelf.

Which storage container would be ideal for which greens?

Images	Description
	Option 1. Glass You can put sprigs of dill, parsley and cilantro in a clean glass jar with a lid. Be sure to remove long stems and roots.
	Option 2. Plastic container An airtight food-grade plastic container is suitable for long-term storage of lettuce, spinach, sorrel and tarragon.
	Option 3. Packages Place a paper towel in a plastic bag and fold the greens on top. Place in the refrigerator with the napkin on the bottom.
	Option 4. Foil You can wrap celery, dill and mint in foil. The wrapper should not be pressed very tightly against the leaves - it is advisable to even allow air access.
	Option 5: Paper towel Wrap the green leaves in a paper towel and place them on the side shelf of the refrigerator. So, you can store any spices for 5-7 days.

Specifics of storing 10 types of herbs

Fresh herbs are a seasonal product, so the price of greens in winter is very high. But each spice has unique properties, so the stock must be made taking into account their characteristics.

How to store fresh herbs in the refrigerator correctly:

Image	Description
	Sorrel container - plastic bag; shelf life - 14 days.
	Dill in a plastic container - 1 week; in a glass of water - up to 2 weeks with regular water changes; in a glass jar/bag - up to 2 months; with onions (put the dill in a bag along with the chopped onion) - 2 months, if you change the onions every 5 days.
	Celery container - plastic bag; period - 3–4 weeks.
	Parsley container - a glass of water covered with a bag; how long to store - 2 months if you change the water regularly.
	Mint container - a damp paper towel (foil); Shelf life - 1 week.
	Leek container - chopped onions in a plastic bag; how long to store - up to 3 months. Be sure to make several holes so that the bow can “breathe”.
	Watercress container - a plastic container with perforation; freshness period - up to 1 week.
	Green onions container - a glass of water; how long - up to 2 months if you change the water regularly.
	Basil packaging - plastic bag; Shelf life - up to 1 week.
	Spinach container - a polyethylene bag with perforation; how long - up to 5 days.

How to bring freshness back to greens.