Dried parsley

Not only in our country, but also in many corners, parsley is considered one of the popular spicy herbs. The fresh greens of this wonderful seasoning are an indispensable component of a wide variety of dishes, since it is she who gives the ready-made food a savoury fragrant note and characteristic taste.

Fresh parsley is abundant on our table in the summer, and for use in cooking in winter, it is customary to use dried parsley, which, although inferior to its juicy counterpart, is also able to enrich the dish with an unsurpassed aroma.

Dried parsley can be used to flavour not only main dishes, but also drinks. Most often, dried parsley is used in the preparation of soups and other first meals in winter.

It is worth remembering that dried parsley is completely unsuitable for addition to dishes, the preparation of which does not provide for heat treatment. In addition, this spicy herb should be used with caution, since the aroma of dried parsley is concentrated, so less is required to achieve a similar effect as with fresh greens.

The collection of parsley for drying takes place before the plant blooms, until the leaves have time to chop. In addition, it is better to choose warm dry days for these purposes - the best time will be the morning after the dew dries. Plucked stalks of fresh parsley (bought in store or on the market) are thoroughly washed under cold water, then dried a little with a napkin or paper towel.

If the stems are not too hard, you can use them, and so you need to cut off the leaves and scatter them with a uniform layer on clean fabric. Drying parsley requires not so much heat as an influx of dry air, so drying it is recommended in a well-ventilated room.

Dried parsley is poured into porcelain or glass jars, which close tightly with a lid, otherwise the seasoning will quickly run out of steam. In addition, dried greens and wet fumes are negatively affected along with heat in the kitchen room. By the way, each type of green in the dried state requires separate storage in order to avoid mixing flavors and aromas.