How we rejoice in the first greenery! And as you get used to her for the summer. With the enjoyment of the hernate, the juicy stalk of the dill, add greenflower everywhere where it is possible, and it seems that it will always be so. Season ends, and the beloved herb should not soon
I remember, mom in Chulana always hung beams of dried dill, parsley and some more greens. And I always rejoiced when I was asked to run behind the greenushka. I really loved the smell of this place. But, by finding the dull twig of parsley in SUP, tried to delete it from his plate - did not like it.
Mom still dries spicy herbs, and I mastered the modern way of their workpiece. Fortunately, the refrigeration technology allows. I freeze my whole green crop. Put in the soup a handful of such a greenery as you just had a bed and a maritudinal color, the color is emerald!
How i do it
Greens free from yellow and broken twigs, my in cold water and lay out on a cotton towel to absorb moisture. I hold a tact about an hour. Then I chop finely, folding into thin cellophane packages of 0.3-0.5 kg and put in the chamber of a quick frost.
The next day, these sachets Tormoshu so that the greens are crumbling, and add in the freezer to a permanent place.
Just defrosting the greens can not! Otherwise, it will become a mercury and will lose taste.
There is another way to frost. Chopped
The greens are tightly wrapped with a sausage (about 20 cm long) in a polyethylene film. Then I add sausages into the package, tie it up and, wrapped with foil, fold in the freezer. When greens need, I just cut off a few circles, I remove the film and is in the case. Part of the greenery I freeze entirely. I will mine a sprig, firmly wrapped in foil and - in the freezer. Freshness is saved for almost three months.
And last year tried the greens in the ice. In the molds for freezing ice, the crushed grass folded, it was rambling it, poured with water and sent it to a quick frost. Then folded the cubes in the packages. It is very convenient to use such green ice floes.