How to properly dry parsley at home - the best ways

Parsley should be included in the diet all year round. All its parts - seeds, root, leaves, stems - have a rich biochemical composition and serve as an additional source of phytoncides, polyunsaturated omega-3 and omega-6 acids, and dietary fiber. In terms of the content of vitamins and minerals, the plant surpasses many vegetables and fruits.

In order to preserve the taste and useful properties, parsley is dried for the winter. However, it is important that it is grown in a safe, pesticide-free environment. How to properly dry parsley and how to store the prepared seasoning, read on.

Preparing parsley

In addition to imparting new taste and aroma to the dish, parsley serves as an additional source of essential oils, vitamins, minerals, enzymes, has a beneficial effect on the body, improves digestion, and helps prevent the development of many diseases.

If you buy greens, pay attention to their smell and appearance. A plant of proper quality has fresh leaves, rich green color, without traces of damage by insects, with a pronounced specific aroma.

Council. Experts recommend, if possible, not to buy parsley in open retail outlets located near roads. Greens quickly absorb dust and other harmful substances and become toxic.

When grown on its own, it is best to harvest in late September - early October, when the leaves contain valuable substances in maximum concentration. Parsley is harvested in dry sunny weather, in the morning, when the dew is completely dry. Then the greens are sorted out, yellowed and spoiled branches, garbage are removed.

The next stage is the preparation of raw materials. Selected leaves are thoroughly washed several times to clear water, laid out on cotton cloth or newsprint, and allowed to dry well. Remove any remaining moisture with a paper towel.

In what form is it better to dry

You can dry parsley for the winter in bunches or pre-chopped. This does not affect the taste and nutritional properties of the plant, just each housewife chooses the most optimal and convenient option for herself. It is better to chop the root before drying.

Shredded

To accelerate chemical reactions and homogeneity of raw materials, the leaves are pre-cut. Next, the prepared raw materials are dried in a convenient way: in the oven, microwave oven, dryer, or outdoors, laid out on a metal sheet or wooden board.

In bundles

Small bundles are formed from the branches, tied with a thread, placed with hemp up in a paper bag, left in a warm dry place where there is no sunlight... It is not necessary to use paper bags, but they reliably protect the parsley from dust, foreign sediments, bacteria.

Drying time is 2-7 days, depending on temperature and humidity. For better preservation, the leaves are additionally dried in an oven on a baking sheet or in the fresh air, covered with gauze.

For reference. Why can't you dry parsley in the sun? Firstly, the sun's rays destroy chlorophyll, the leaves lose their characteristic rich green color and turn yellow. Secondly, under the influence of UV rays, essential oils evaporate, which provide the specific taste and aroma of the spice.

How to properly dry parsley at home

Drying is an important step in harvesting parsley for the winter.The process reduces the moisture content of raw materials, stops oxidative reactions, and the shelf life and taste of the seasoning depend on how correctly all actions are performed. There are different ways to dry parsley at home.

On open air

Drying outdoors in natural light, temperature and humidity consists of three steps:

1. Prepared branches or leaves of the plant are laid out in a thick layer on a wooden board or folded in a shallow container, left in a well-ventilated place, avoiding direct sunlight.
2. The leaves are turned daily by hand so that they do not get stuck.
3. Drying takes 4-5 days on average, depending on weather conditions. The optimum air temperature is 25-30⁰С. Readiness is determined by the appearance of the leaves. If the greens are completely dry, they become brittle.

In the oven

The oven is ideal for preparing parsley for the winter. How to do it:

1. The leaves are sorted, spoiled and yellowed are removed, separated from the branches or set aside, washed well, the remaining moisture is removed with a paper towel. If desired, the leaves are cut into small pieces.
2. Spread the parsley in a thin layer on a baking sheet lined with parchment paper.
3. The oven is preheated. Greens are dried with a slightly open door at a temperature of 40-50⁰С, periodically stirring up the greens and turning the baking sheet. If the raw material is properly dried, it does not stain the hands, does not stick together when squeezed, but crumbles. The process can take from 2 to 8 hours.

In the microwave

A microwave oven is used if you need to dry a small amount of greens:

1. The plant is prepared: sorted out, washed, dried. The branches are laid out on a plastic, glass or porcelain plate.
2. Turn on the microwave for 30 seconds until the leaves are brittle. It is impossible to increase the time, since the plant is highly flammable.
3. The color of well-dried raw materials is green, the aroma is spicy, pronounced, branches and leaves are brittle.

In an electric dryer

To dry parsley for the winter, use both a convection and an infrared dryer. The procurement principle is quite simple and quick:

1. The greens are sorted out, washed, dried with paper towels.
2. The leaves are laid out on sheets, according to the instructions, the appropriate temperature regime is selected, and the electrical appliance is turned on.

An electric dryer is also used to dry root parsley. The roots are prepared in advance: they are washed, peeled off thinly, cut into strips or slices, and laid out on a sheet.

In the airfryer

Convection oven is a great alternative to an electric dryer. To dry the plant, it is laid out on a grid, the "drying" function is selected, and the temperature regime is adjusted. To dry the leaves, on average, it will take 20 minutes, the roots - 40-50 minutes.

How to check readiness

The readiness of raw materials is determined by organoleptic properties and appearance. Properly dried parsley retains its natural rich green color, a pronounced spicy aroma, leaves and stems lose their elasticity, become brittle, and easily crumble when squeezed.

Terms and conditions of storage

Dried parsley is placed in glass jars with a tight lid, fabric bags, sealed bags. Blank stored in a dry, well-ventilated area for 12-24 months.

It is interesting:

Instructions for preparing parsley with salt for the winter and other ways to preserve it.

How to use parsley for edema.

Is it possible to eat parsley during pregnancy?

Conclusion

You can prepare parsley for the winter in different ways - in natural conditions in the open air or using special devices (airfryer, electric dryer, oven, microwave oven).

Natural drying takes longer, depending on weather conditions, but retains all useful and taste qualities of parsley. Artificial drying shortens the procurement time and is available at any time and in any weather.