If in summer there is an abundance of greenery, then in winter fresh feathers onions are always a delicacy and a delicacy. In modern stores you can buy green onions even in winter, but it will not be as tasty, aromatic and healthy as the one you grow in your summer cottage or windowsill in the summer. Therefore, you must definitely prepare your onions for the winter. But in what way?
Eat different variants how to prepare green onions for the winter. These greens, as everyone knows, are delicate and simply will not be stored for a long time in the refrigerator. After just a week, the strong green feathers become less juicy and then wither and dry out. Common and proven options for preserving onions for the winter are drying, salting or freezing them.

Drying

An excellent option on how to prepare green onions for the winter and greens in general is. This is extremely simple to do: wash the product, place it on a towel to dry completely. Then remove all dried parts of the onion and cut off the white part. Cut the feathers into circles about half a centimeter, spread them in an even layer on paper (place in the shade).

It will be easy to understand that the onion is dry: it will turn into dry rings fragrant greens. Now it remains dried onions Place in glass jars and close with regular plastic cover. With this method of preparation, minerals and most of the vitamins in the product will be preserved. But some of the aroma will be lost, but something has to be sacrificed. Store dried onions in glass jars in a dark place can be used for a year.

Solim

With this option of preserving onions for the winter, you don’t have to cut off the white part: it also comes into play. Wash and dry the greens, remove dried areas. Leave the onion to dry completely. Next, put it in a jar (heat the jar in the oven for 20 minutes at 130 degrees to get rid of all microorganisms). Place the onion in a jar in layers of 2 centimeters, sprinkle each layer with salt and crush (so that the juice appears). In this form, onions are stored for 6 to 8 months.

Advice! When salting onions, 0.2 kilograms of salt are used per kilogram of onions. There should be a dense layer of salt on top, after which the jar can be closed.

Kvasim

You will need to wash the product and let it dry. Cut the greens into thin rings, place them in a large jar in layers, sprinkle with coarse salt. Next, put pressure on top so that the brine appears more actively. After a few days, increase the pressure (if the brine has not appeared by this time, you can add a little water to the onion). Onions are fermented for 20 weeks, after which you can safely begin to consume them. Pickled onions can be stored in the refrigerator for a long time.

Freezing

Option #1

Wash the greens, let dry, remove all excess and wilted. When the onion is completely dry, chop it and put it in a plastic container. Do not use under any circumstances: excess juice is not needed here. Close the container tightly and place in the freezer. It’s great if the refrigerator has a “ blast freezing", you can activate it.

Advice! Ideal in winter for adding to salads, for sprinkling on recipes that have already been made and served.

Option No. 2

You can wash the onion and shake it off excess water and chop finely. Place the chopped greens in the molds that your family uses for ice. Pour some water into the onion and put it in the freezer. Then take out the cubes, put them in a separate bag, and tie them. When frozen, it is possible to preserve not only vitamins and nutrients, but also the aroma of greens.

Advice! These cubes are ideal for preparing soups and main courses.

Option #3

Chop the onion, pour into a frying pan in which vegetable oil has already been heated. Cook until completely browned. Transfer the fried onion into a bag and freeze. The freezing method is not the most common, but such onions are added winter dishes its own special piquancy.

Green onions on the windowsill

I would like to remind you that green onions are unpretentious when grown at home. So, you can safely grow a vegetable garden on your windowsill. It is important that the windowsill is warm and has enough light and water. It is better to grow shallots because they produce more shoots than regular ones. onion, has more fragrant and tender leaves.

ABOUT beneficial properties There is no need to say more about green onions. Greens improve immunity, protect against viruses and colds. In summer this is simply useful, and in winter it is also relevant. Therefore, many housewives are thinking about ways to prepare green onions for the winter. After reading this material, housewives will have a large field for new culinary experiments.

For some, the time of sowing seeds for seedlings is a long-awaited and pleasant chore, for others it is a difficult necessity, and others wonder whether it would be easier to buy ready-made seedlings on the market or from friends? Be that as it may, even if you gave up growing vegetable crops, for sure, you will still have to sow something. These are flowers and perennials, conifers and much more. A seedling is still a seedling, no matter what you sow.

A lover of moist air and one of the most compact and rare orchids, pafinia is a real star for most orchid growers. Its flowering rarely lasts longer than a week, but it can be an unforgettable sight. You want to look at the unusual striped patterns on the huge flowers of the modest orchid endlessly. IN indoor culture pafinia is rightly ranked among the difficult-to-grow species. It became fashionable only with the spread of interior terrariums.

Pumpkin ginger marmalade is a warming sweet that can be prepared almost all year round. Pumpkin keeps for a long time - sometimes I manage to save several vegetables until summer, fresh ginger and lemons are always available nowadays. Lemon can be replaced with lime or orange to get different tastes- variety in sweets is always nice. The finished marmalade is placed in dry jars; it can be stored at room temperature, but it’s always healthier to cook fresh food.

In 2014, the Japanese company Takii seed introduced petunia with a striking petal color - salmon-orange. Based on associations with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset. Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from store windows. Where did the orange petunia go?

In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.

Meat cutlets with broccoli in béchamel sauce - great idea For quick lunch or dinner. Start by preparing the mince and at the same time heat 2 liters of water to a boil to blanch the broccoli. By the time the cutlets are fried, the cabbage will be ready. All that remains is to collect the ingredients in a frying pan, season with sauce and bring to readiness. Broccoli needs to be cooked quickly to preserve its bright green color, which, when cooked for a long time, either fades or the cabbage turns brown.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who have no experience but want to have a home do? houseplants- not elongated, stunted specimens, but beautiful and healthy ones, not causing a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. More large leaves do not prevent it from successfully replacing Benjamin and Co. ficuses. Moreover, polyscias offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Greens are not only a pleasant addition to dishes, but also a storehouse useful substances. Regular “grass” is actually literally packed with vitamins! In addition to vitamins, greens contain fiber, protein, essential and essential amino acids, as well as vital minerals. Therefore, if you haven’t yet developed the habit of generously sprinkling any dish with green stuff, be sure to get yourself one - thereby you will provide your body with invaluable benefits.

Of course, there are people in the world who cannot stand the smell of cilantro, parsley or dill, but the white light does not converge like a wedge on these herbs! Besides them there is great amount most different greens, both traditional, known since ancient times, and exotic, increasingly appearing on our table. These are lettuce, celery, sorrel, green onions, lovage, watercress, spinach, arugula and other types of salads, as well as greens, which are not traditionally considered greens, but are also very healthy: tops of carrots, beets and radishes, young dandelion leaves, nettle, linden and plantain, wood lice (a weed is a weed, but there is a sea of ​​benefits!).

All this variety of herbs is generously presented to us by Nature on spring days. In winter, of course, you can also easily buy a bunch of parsley or green onions, but, alas, most often “greenflies” at this time of year are grown using chemical fertilizers, and they are also fed with preservatives so that they don’t wilt longer, so it’s not known what we we get more benefit or harm... Therefore, spring and early summer are the busiest times for harvesting greens for the winter. Growing greens at the dacha is, of course, the most reliable way, but not everyone has a dacha and time, so it makes sense to meet some granny at the market and buy greens for the winter from her.

There are few ways to prepare greens: drying, freezing and canning - pickling, pickling and sterilization. Each of these methods has its pros and cons. Drying, the oldest method, allows you to preserve most of the vitamins, but requires a lot of time and good weather. True, progress has managed to reduce dependence on weather to a minimum: the presence of an electric dehydrator (or, in Russian, drying) allows you to dry greens with minimal losses and with the best result. The main thing is not to forget to rearrange the pallets on time. Freezing is the fastest and most profitable way to preserve greens for the winter in terms of preserving nutrients. It has only one drawback - not everyone has a freezer. And you need to prepare a lot of greens, at least one freezer drawer. Canning can be a solution for those who do not have the opportunity to dry or freeze greens for the winter. Canned greens can even be stored under the bed or under the window in the kitchen, however, less vitamins are stored with this method. In general, choose the method that suits you and go collecting greens. And we will consider all the options for harvesting greens for the winter.

Drying

How to cook. All types of greens are suitable for drying, with the possible exception of tender salad. Sort the greens, cut off the rough parts and rinse thoroughly in cold running water. Place on a towel and dry as best as possible. Then chop the prepared greens not too finely, but not too coarsely. The fact is that large fragments take longer to dry, there is a possibility of not drying the greens completely, which can lead to damage to the preparations, and besides, large parts are difficult to chop for further storage. And if you chop it too finely, then when chopping a lot of juice is released, the finished dried herbs will not be fragrant and will lose their benefits.

Place the chopped greens on drying trays or on a tablecloth. If you use a dehydrator, set the temperature to the lowest possible level - no higher than 40°C. At such a gentle temperature, vitamins will remain safe and sound in your preparations. You can create a kind of drying rack by laying out the greens on a baking sheet lined with baking paper or parchment, setting it on the highest level and turning on the oven to low heat. The oven door should be left ajar. At the same time, you need to constantly monitor the process so as not to dry out the greens. If you dry it the old fashioned way, then lay the tablecloth in a shaded place with good ventilation. Properly dried greens, when squeezed, do not crumble into powder or stick together, but break into small fragments.

How to store. Use your hands to crush the finished dried herbs a little, sort them and place them in paper or linen bags. Don’t be lazy and sign each package so you don’t mix anything up later. Store dried herbs in a cool, dry place. Dried greens quickly absorb moisture and can become moldy. Dried herbs can also be stored in jars with tight-fitting lids.

How to use. Dry herbs can be poured into the dish a couple of minutes before they are ready. Be sure to cover the dish with a lid to prevent the flavor from dissipating. But it is not forbidden to sprinkle aromatic seasoning on your plate - this, as they say, is not for everyone. From different types dried herbs You can make up the seasoning to your own taste, most importantly, do not forget to write its composition on the packaging.

Freezing

How to cook. Absolutely all types of greens are suitable for freezing. You can freeze greens dry or wet. Whatever method you choose, the greens must first be prepared: sorted, washed thoroughly, dried and chopped. But in this case, you need to chop it quite well, since frozen greens cannot be cut smaller. Next, proceed in accordance with the chosen freezing method.

For the dry method, place the chopped greens tightly in plastic bags, squeeze out the air and tie them so that the bag can be undone fairly quickly. Place bags of greens in the freezer. After freezing, crush the bags with your hands to remove the greens. crumbled. If the greens freeze in one piece, it will be difficult to remove them quickly. Why is speed so important? The fact is that frozen greens instantly thaw and it is no longer recommended to refreeze them.

For the wet method, prepare clean (boiled or well-filtered) water and ice cube trays. The molds should not be too small. Good in this regard Silicone forms. Chop the sorted and washed greens, place them in molds and fill with water. Place in the freezer and, as soon as the ice hardens, remove it from the molds, wrap each piece in cling film(so as not to create excessive humidity in the freezer) and place them in a plastic bag. Don't rely on your own memory and label the packages - frozen greens are almost impossible to identify. If you decide to cook aromatic mixture, then also write its composition on the packaging. In this way, you will save yourself from annoying surprises when, instead of parsley, there is cilantro in a dish.

How to store. Greens frozen in one way or another must be stored in the freezer. A short-term power outage is not so bad if you do not open the door often during it freezer. Do not allow the greens to defrost under any circumstances - re-freezing the situation will not save the situation.

How to use . Dry-frozen greens should be added to dishes almost at the very end of cooking, like regular fresh greens. Ice cubes with frozen herbs can be placed directly on the plate - at the same time the soup will cool down a little. If you add cubes of herbs to the second dish, then keep it under the lid for a while so that the ice melts.

Canning

Properly canned greens are no less healthy than dried or frozen ones. Greens for the winter can be pickled or fermented, pickled or prepared as a natural dressing using sterilization. Canned greens It is recommended to add it to the dish just before the end of cooking. An open jar of herbs can be stored in the refrigerator for no longer. three days, so it makes sense to preserve greens in small jars, literally for two or three servings.

Ingredients:
1 kg beet tops,
1 tbsp. salt,
1 stack water,
1 des.l. 70% vinegar.

Preparation:
Wash the young beet tops thoroughly and cut into strips. Place in a saucepan, add water, salt and cook from the moment of boiling for 5-10 minutes over low heat under the lid. Pour in the vinegar, stir and place in jars. Sterilize the jars for 2-3 minutes and roll up. Beet tops contains much more useful substances than beets themselves. Place the contents of the jar in a saucepan with borscht just before the end of cooking.

Ingredients:
1 kg parsley,
1 kg dill greens,
500 g parsley root,
250 g of salt (salt should be taken in the amount of 10% of the total weight of the greens),
70% vinegar - according to the number of cans.

Preparation:
Wash the greens, sort, dry and chop. Peel the parsley root and cut into thin rings. Mix with salt and fill clean jars (100 and 200 g) to the very top, compacting well so that the greens release juice. Add 2 tbsp to each 100 gram jar. vinegar, in each 200 gram - 4 tbsp. Put in hot water and sterilize for 5-7 minutes after boiling, roll up. In addition to the above ingredients, you can use cilantro, herbs and celery root and other herbs and roots.

Ingredients for filling:
1 liter of water,
50 g salt,
150 g sugar,
150 ml 10% vinegar.

Preparation:
Dissolve salt and sugar in water, bring to a boil, pour in vinegar and boil again. Cheremsha and garlic arrows wash, cut into 5 cm long pieces and blanch for 5 minutes in boiling water. Cool in ice water, place on a sieve. Fill the jars tightly and pour boiling marinade over them. Leave the jars to sterilize for 2-3 minutes after boiling, and roll them up.

Ingredients for filling:
1 liter of water,
25 g salt,
45 g sugar,
250 ml 8% vinegar.

Preparation:
Boil water with sugar and salt, add vinegar and pour the greens into the jars. The greens need to be packed tightly. Place to sterilize at 100°C for 25 minutes.

Salty greens. Wash the greens (or mixed greens) and chop. Mix with salt in a ratio of 1:4 (that is, for 1 kg of greens, take 250 g of salt). Press into clean jars until juice appears. Leave the jars of greens in a cool place for two days and, after the greens have settled, add more greens to the top. The jars should be filled to the brim. Cover nylon covers and store in a cool place. High salt concentration prevents the development of microorganisms. When adding such greens to food, remember that they are very salty, so there is no need to add salt to the dish.

Dill greens in oil

Ingredients for filling:
300 ml water,
30 g 8% vinegar,
50 g salt,
50 g vegetable oil.

Preparation:
Boil water, boil vinegar and salt and cool. Place the washed and chopped dill in jars. Pour in the marinade, let sit for a while and add oil. Close the jars tightly with screw or nylon lids and place in a cool place.

Greens in oil. Rinse one or more types of greens thoroughly, chop with a meat grinder or blender (or just finely chop) and put in a jar. Fill in vegetable oil, stir, shake the jar so that the oil is evenly distributed throughout the jar. Pour oil over the greens so that it covers them with a layer about a finger thick, close the jar tightly and place in the refrigerator. The oil quickly absorbs flavor and can be used in any dish - just add a little aromatic green oil to the broth or sauce. This preparation can be stored for several months.

Canned greens. Wash any greens, chop finely and place in an enamel bowl. Add salt to taste, a little water and put on fire. Boil, stirring, for 3-5 minutes, immediately pour into sterilized jars and seal.

Happy preparations!

Larisa Shuftaykina