Seasoning for soup and salad - greens for the winter, which you always want to keep fresh and fragrant, as in summer. Of course, nowadays, shops all year round seduce buyers with luxurious herbal spices, but often these products attract only appearance, and the taste and smell are almost absent, and prices sometimes bite.
I think, those gardeners will understand, who were unexpectedly endowed by favorite garden beds with stormy and luxurious growth of fresh greenery. You will not add so much silage to salads, although we are mammals, but still not cows. It remains to think about how to preserve the crop correctly - so that in cold winters and in early spring salads soups smell like summer.
Most, in my opinion, the available methods - drying, freezing and cold salting. They allow you to preserve the maximum benefit, smell, taste, and finished products do not take up much space. Canned dill did not impress me - a lot of salt, a strange smell, or spices, or wheat grass.
In general, I decided to freeze, salt and dry and, for many years now, I do not regret!
- Cooking time: 15 minutes
- Quantity: several cans of 150 g
Ingredients for preparing greens for soup and salad for the winter:
- 500 g of dill with stems;
- 500 g of parsley with roots and stems;
- 2-3 fresh chilli pods;
- 250 g of sea salt.
A way of cooking seasoning for soup and green salad for the winter.
We collect dill in the morning to enjoy the most delicious garden smell in the world! We tear delicate branches from the stalks, put them in a colander, rinse with running water, dry them. Stems do not throw away, leave aside.
We tear out the parsley with the roots, rinse it, then put it first in a basin with cold water for 10 minutes so that the earth is well washed off. Then we cut off the stems with the roots, the tops, also like dill, with running water, dry them.
Method 1. Dry the greens
We take a sharp knife, chop the fennels and parsley with the roots finely - the length of the pieces is no more than half a centimeter. We spread the greens evenly on a baking sheet or tray. You can dry on the air or in the oven. I am dry on a sunny window sill, so they don’t talk about the loss of vitamins and nutrients, the result is very good.
Periodically shake the tray so that the grass has dried evenly. Drying takes from several hours to several days.
Then put everything in a jar - the dry part is ready.
Method 2. Freeze the greens
Finely chop the green part of the herb - dill and parsley. I advise you to use for this purpose a wide knife or a special knife for greenery. Chopped herb put in a deep bowl.
We take hot chili pepper - I had red and yellow, cut them finely together with the seeds and the membrane, add them to the bowl.
We pack up the finished green mass in small packages and send it to the freezer. When the mass is frozen, it is enough to break off or cut off a small piece and put it directly in a salad bowl with chopped vegetables. This is a freeze storage method.
Method 3. Storing herbs in the refrigerator
To store the seasoning in the refrigerator pour sea salt, preferably coarse.
We put on medical gloves, we grind to get a thick mass - so it takes half the space.
Put the seasoning in clean jars, put it in the fridge. There, greens for soup and salad for the winter will be stored for several months.
Delicious sauce of greens for soup and salad: take 150 g of ordinary sour cream, add 2 teaspoons of salted seasoning, mix and cook!