To preserve the aroma and beneficial properties of dill and parsley, you must properly store them. After buying parsley or dill, wrap them in newspaper and put the newspaper in plastic.
Put this package in the lowest part of the refrigerator - that way the green spices will stay fresh and aromatic for a long time.
You can preserve dill or parsley in another way - by submerging them in a jar or glass of water. But if you do not change the water for several days and remove the yellow leaves, the green spices will not retain their properties.
Dill and parsley can be frozen. Wash and finely chop the dill or parsley. Fill an ice cube tray with the chopped green spices and cover with a little water.
Once frozen, remove the diced greens and place them in a freezer storage container. If necessary, drop the required amount of cubes into the dishes. You can also add them to salads, but you have to defrost them beforehand.
Another method of preserving dill and parsley is to salt these green spices. The plants are washed, finely chopped and filled in glass jars, adding a lot of salt.
About 200 grams of salt are added to 1 kilogram of green spices. Store the closed jars in a dark and cool place. The refrigerator is a good place to store spices.
Dill and parsley can also be stored in olive oil. Green spices are washed, finely chopped and put in jars. They are poured with olive oil so that they are completely covered with the fat and 1 finger of fat remains on top. The jars are stored in a dark and cool place.
Parsley and dill can also be preserved with vinegar. The greens are washed, finely chopped, mixed with salt and vinegar and placed in hermetically sealed jars. Pour olive oil or oil on top, which should completely cover the green mixture.
The fat will protect the spices from mold and they will be good for use for about 4-5 months. For every 100 grams of greens, add 1 teaspoon of salt and 1 tablespoon of vinegar. The parsley and dill are used for soups and sauces.
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