Dried parsley: what properties does it have and how to dry greens?

Cooking is unthinkable without herbs. But the preservation of fresh herbs without special treatment for many months is impossible. That's why you have to look for workarounds.

Drying parsley at home is quite possible and even in a short time. But we must try to do everything carefully. With a careful approach, you can save both the green part and the roots for several months. Mandatory need:

• prepare raw materials as carefully as possible;
• prepare clean dishes;
• wash the greens under the tap, but so that later there are no drops of water on it;
• cut off all coarsened fragments.

The roots are cleaned with a stiff brush. Wipe them by hand or dry them additionally - there is no fundamental difference. Dried raw materials are most often crushed. Then the subsequent processing will be much easier and better. When receiving dried parsley after preparation, you must carefully follow the basic requirements.

Cutting is done randomly. After laying out on a baking sheet on top of parchment, the product is placed in a slightly ajar oven at the lowest heat.

Processing lasts several hours, the state of parsley must be carefully monitored all this time and, if necessary, turned over.

When selecting the original raw materials, damaged and yellowed parts should be ruthlessly discarded. Excessively thickened branches are also removed. Drying involves the selection of mainly fresh young foliage. The preparation of store parsley should include not just washing, but also aging in a weak solution of table salt. In the absence of an oven, you can use a microwave or a specialized electric dryer.

But during subsequent storage, heterogeneous separately dried herbs should be separated. The best way to do this is glass jars with tight-fitting lids, always signed on the outside.

Everyone can properly dry parsley, but the question arises - is it worth it, what is the potential benefit of such a product. The answer will be unconditionally positive, even if we start only from the culinary aspect. Dried parsley enters harmoniously into stews, first courses, and meat dishes. As for the effect on the body, one cannot ignore:

• vision support;
• help in the work of the gastrointestinal tract;
• increased skin tone;
• strengthening immunity;
• reducing the threat of inflammatory disorders.

Dried parsley contains a daily portion of ascorbic acid for every 50 g. At the same time, it contains a high concentration of vitamins A, B. Of the main mineral components, it is worth mentioning potassium, zinc, calcium, magnesium, selenium, and copper. Importantly, useful characteristics are not lost during drying.This also applies to the antibacterial capabilities of the plant.

Parsley is recommended to stabilize bowel activity and stimulate appetite. It helps to restore strength and improves metabolism. The benefits of parsley are noted for overcoming anorexia and depressive states, for combating gastritis and stomach ulcers. The plant copes well with cosmetic disorders and inflammation of the gums; regulation of the balance of glucose in the blood is ensured by inulin, which is present in the root parsley, and the circulation of oxygen also improves.

To get the maximum benefit, you need to approach the product competently from a culinary point of view. The European tradition implies the active use of dried parsley as a semi-finished product or an integral part of other semi-finished products. This use is due to the bright taste and aroma. But the situation is changing, and more and more people are using this preparation as a component of various dishes, with the exception of the sweet table.

Parsley effectively replaces fresh herbs in the first courses, and in the second - from meat and vegetables. Cooks note that the dried mass can become the main component of seasonings for fish. Parsley is also good for flavor enhancement:

• soup dressings;
• gravy;
• sour cream and other sauces;
• cottage cheese, cheeses and meatballs.

Experiments on adding grass to pies and dumplings also gave a positive result. It is possible to improve not only the taste, but also the aroma, and even the appearance of the dishes. Incorporating dried parsley into salads helps to spice them up and increase their vitamin content. The benefits are also noted when canning vegetables.We must not forget that after drying, the aroma increases dramatically, therefore, grass should be introduced in smaller quantities than fresh. But thanks to this property, the plant is able to reduce halitosis.

To fight diseases, a decoction of dried parsley is used. It should be noted that, in addition to the above-mentioned useful substances, it contains vitamins P, PP, K, as well as choline and beta-carotene, pectins.

Its consumption is not recommended for anemia and insufficient blood pressure. Hypertension is also a relative contraindication. In all these cases, consultation with a doctor is required.

At the beginning of the use of dried parsley, if it has never been used before, it is necessary to manage with the smallest dose and carefully monitor for signs of intolerance, allergies. By controlling contraindications and using fragrant herbs moderately, negative manifestations can be almost completely eliminated.

How to dry parsley can be seen in the following video.