The oldest and simplest way to preserve vegetables, fruit, herbs and spices is by drying them.
It is of great importance, because through it we can save the production very economically and easily throughout the winter. This way we preserve valuable ingredients such as vitamins, minerals and other nutrients.
The drying process consists of the following: the products are placed in warm air to evaporate the water they contain, thanks to which they can resist bacteria and mold.
If you do not have a dryer in your household, the easiest option is to dry in the oven or in the sun.
The best production for drying parsley roots is after the second year of the plant.
The autumn period is most suitable, when we have cut the leaf mass.
Place the chopped fresh spice in bags in the freezer. The remaining parsley roots are plucked and placed in a bowl with water. Wash them well and scrape them lightly. Rinse and place them in a colander to strain from the water.
Spread them on a cotton cloth. Dry the parsley roots in the oven or in a shady and ventilated place. If you use an open space, cover the roots with a cheesecloth to protect them from insects.
Drying continues until they become brittle.
Store the dried parsley roots in closed glass jars or paper bags.
The aromatic spice is used whole or crushed.
Add the dried parsley roots to soups and dishes, by adding them at the very beginning.
We can't imagine chicken or vegetable broth in the winter without the aroma of parsley roots.
