Information on ways to prepare green onions for the winter.

Green onions in our daily menu appears in the spring and does not leave our tables throughout the summer. But what about in winter?

Is it possible to freeze green onions for the winter and how to do it correctly?

If you want to green onions was on your desk all year round, then you have two options:

• set up an onion greenhouse in a city apartment
• choose a method of preparing onions for the winter that is acceptable to you

For freezing, you need to choose juicy fresh greens.

The first method will provide the whole family with fresh onion greens, and the second will provide freshly frozen portioned bags with greens

In the second case, greens can only be added during cooking (for soup, stew, roast).

Did you choose the second method? Let's start freezing.

The process of preparing onion greens for freezing includes several stages:

• washing the onion greens and removing feathers that have lost their bright green color or have yellow tips (it is preferable to cut the onion before it shoots arrows)
• root pruning
• placing onions on paper towels to drain
• chopping onion feathers (if you prefer pre-chopped frozen product) and white onion roots (these can be frozen in separate containers)
• if desired, blanch the greens (pour onion boiled water and boil for 2-3 minutes, after which the water needs to be drained, leave the onion to cool for a while)
• compact packaging of greens in small bags or plastic containers (to use up the defrosted bag in one meal preparation)
• squeezing the air out of the bags as much as possible, signing them and placing them in freezer

How long do frozen onions last? Depending on what temperature was used during freezing, greens can be stored from three months (if the temperature did not exceed 8 degrees) and up to six (if freezing took place at a lower temperature).

Freezing will not take much time, and you will preserve the vitamins and microelements necessary for your body.

Is it possible to dry green onions for the winter and how to do it correctly

Drying onions is a great opportunity to prepare vitamin-rich greens for future use if you managed to grow a large harvest of onions at your dacha in the summer. Don't throw it away useful product, which can be used to its fullest all year round!

How to dry onion greens? There are several ways to dry greens:

• natural air drying
• in the oven
• in a convection oven

Dried onions retain more useful microelements than frozen product. Moreover, during cooking various dishes dried onions reveal their taste better, preserving their inherent pungency and piquant “acidity.”

Dry onion mixture is included in freeze-dried soups, seasonings, and is one of the ingredients for gravy.

Dried onions retains all the beneficial properties of fresh

Advantages of dried onions over frozen:

• There are no germs in dried onion feathers. Adding spicy spicy seasoning in soup or gravy, you provide reliable protection for your household from pathogenic bacteria during the cold season
• Onion greens increase saliva production. But this feature is so important for better digestion of food and metabolism.
• Vitamin C is completely preserved in dried onions (it was not for nothing that ancient sailors stocked up on dried green onions before a long journey, which saved them from scurvy)

The first way to dry vitamin green onions is in air

If you have time, and at your dacha there is a place in the shade and even with a draft, then the method of drying outdoors will suit you perfectly. Have you decided to dry it not at the dacha, but in a city apartment? Then lay out the onions to dry on the loggia

Drying process

• Rinse onion feathers under running water. Cut off yellowed tips, remove wilted greens and rough parts of feathers
• Grind the prepared onion feathers into 2-5 cm pieces
• Place a layer of gauze on a large sieve or wooden board and place the greens evenly and in a thin layer. Cover the top with white paper
• Periodically shake the surface on which the greens are drying and mix its contents. Dry greens for 5-7 days
• Ready-made dried greens are brittle. It is easy to crumble in your hands. Place dried herbs in a jar on a regular cabinet shelf and store at room temperature

The second way to dry onion feathers is in an air fryer.

According to housewives who have been using the air fryer for cooking dishes for a long time, drying onion feathers in it is also convenient.

• Place the prepared and chopped onion feathers on the top grill of the device
• Set the temperature to 70° and within half an hour the process of harvesting greens will be completed

The third method is drying onion feathers in the oven

Everything is very simple here! Lay out the prepared onions and set the required temperature (it should be 40-50°). Drying in the oven will take 2-3 hours

Video: drying onions

Pickled onions for the winter, how to pickle?

• For pickling, you should select fresh and juicy onion feathers. Yellow feathers are not suitable for pickling
• Trim the ends
• Before pickling hot onions, they must be doused with boiling water to remove excessive bitterness. You can also place the onion in a saucepan and bring it to a boil.

Pickled onion recipe - classic:

Ingredients:

1 kg green onions
200 g dill
salt and vinegar to taste
pepper

Cooking method:

• Sort the onion greens and rinse. Chop the onion, dried on a paper towel. Prepare a brine from 120 g of salt and a liter of water. Pour brine over the chopped onions and leave for 2 days. Drain the brine
• Prepare the dill: blanch 200 g of dill in boiling water for several minutes. Mix onion with dill and prepare marinade. To do this, take 80 ml of 6% vinegar, two grams of dill seeds, 4-5 peppercorns, sugar and salt
• Wash the jars thoroughly and place the onion and dill in them. Pour the hot marinade over the onion and sterilize for 10 minutes. Then everything is as usual: roll up the lids and under the blanket!

You can also cook unusual pickled onions with wild garlic, which tastes like garlic, but is not as spicy.

Recipe for pickled onions with wild garlic

• Onion feathers and wild garlic you need to finely chop and pour in a pre-prepared marinade (sweet and sour or prepared to taste)
• After boiling the greens a little, you need to put them in jars and place them in the refrigerator for storage.

Pickled onions are an excellent addition to meat or stews from meat and vegetables. A significant disadvantage of pickled onions is that they cannot be stored for a long time (only two weeks).

How to pickle green onions for the winter?

Pickled onions will enrich the taste of any dish, be it a salad, vegetable stew for a side dish or soup.

Ingredients for pickling green onions:

1 kg green onions
200 g salt

Cooking method:

• After preparation (washing the onion greens, removing the ends and drying on a paper towel), chop the greens and toss with salt
• Place tightly in jars and compact until the juice releases. Pour in vegetable oil and cover with lids. A cold place is suitable for storing pickled onions.

Green onions for the winter in vegetable oil

Onion feathers in vegetable oil will retain their juiciness and aroma. In winter, you only need to open the jar to season your favorite salad or other dish.

Ingredients for green onions in vegetable oil:

onion feathers (freshly cut only)
salt
vegetable oil
table vinegar

Cooking method:

• Prepare the floor liter jars: wash with soda, rinse with boiled water. Sterilize the jars in the usual way for you: in the oven for 10-15 minutes or hold for 3-5 minutes on the spout of a kettle with boiling water. Boil the lids in a separate bowl
• Prepare onion feathers: wash and remove excess damaged or limp stems, cut off the tips, place on a dry towel
• Chop the onion. Add 1/3 teaspoon of salt to each jar. The second layer after salt will be onion layer 1.5 - 2 cm thick. And again add 1/3 tsp. salt
• Periodically compact the onion with a masher until the juice begins to release. So fill the jar up to the hanger
• For filling you need 4 tbsp. l. vegetable oil and 1 tablespoon (9%) vinegar. Pour all ingredients into a container and place on low heat.
• Keep on the stove until the contents begin to boil, and add vinegar. Stir and remove from stove. Pour oil into jars and immediately roll up the lids.

Green onion paste for the winter

Making green onion paste is not difficult. The main thing is to have time and desire. Winter is just around the corner, and it’s better to welcome it with a variety of preserves.

Ingredients for Green Onion Paste:

water 300 ml
8% vinegar – tbsp. l.
2 tbsp. l. salt,
50 g sunflower oil

Cooking method

• Washed onion greens (you can add other greens for more rich taste) Grind with a blender or meat grinder until it becomes a paste. Transfer the resulting mass into jars
• Pour on top sunflower oil. Shake the jar well to distribute the oil evenly. Add more oil (the layer should be about a finger thick)
• Close the jar with a lid and place the paste in the refrigerator. The shelf life of this paste is several months.

How to use the paste? Add aromatic green pasta in your favorite dishes, sauces.

Preparing green onions for the winter

• We take fresh, not limp onions with medium-sized arrows, rinse and remove the ends. If there is rough skin at the lower end, then cut it off too
• Having immersed the greens in a colander, they are blanched in boiling salted water (250 g of salt per liter of water) over maximum heat. After 3 minutes, remove the onion arrows from the water and cool under running cold water
• After the water has drained, place the onions in small jars, for example, liter jars. Add spices to taste: Bay leaf, a mixture of peppers
• We lower the cans filled up to the hangers into large saucepan with water (water temperature - 85 degrees). Pasteurize for 15-20 minutes, roll up the lids and place upside down under a warm blanket

Video: how to preserve onion greens for the winter?

♦SORREL
* Sorrel, salt, vegetable oil
Pass the washed sorrel leaves through a meat grinder, add salt, place tightly in bottles with a wide neck and pour vegetable oil on top. Seal bottles with caps and store in a cool place.

*Sorrel puree
1 kg sorrel, 1 kg spinach
Blanch freshly picked sorrel and spinach leaves in equal quantities in boiling water for 4 minutes. While hot, rub the leaves through a sieve, transfer the puree to enamel pan, bring to a boil over low heat and cook for 10 minutes, then fill hot jars and sterilize in boiling water for 40 minutes. Cork. Store in a cool place.

*Canning sorrel with chilled boiled water:
Boil water, cool it until warm. Place the chopped sorrel in prepared jars. Pour salt - better a couple teaspoons, such an amount per jar will not be felt at all. Fill with water and roll up the lids of the jar.

*Nettle preparation with sorrel
1 part nettle, 2 parts sorrel, 1 part water.
Wash and chop freshly picked sorrel thoroughly. Young dark green nettle leaves are also washed and cut into 8-10 cm pieces. Place everything in a saucepan, add water and boil for no more than 5 minutes. Transfer to jars, cover with lids and sterilize half-liter jars for 25 minutes, liter jars for 35. Roll up.
Just as with sorrel (and in the same proportions), you can prepare nettles with spinach.

*Sorrel preparation "Assorted"
spinach, sorrel, dill, parsley, green onions, nettle
salt
Mix all ingredients and rub thoroughly with salt to release the juice, then place tightly in jars. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 25 minutes. Before eating, rinse the greens in boiling water to remove excess salt.
500 g sorrel, 500 g green onions, 250 g mixture of dill, parsley, nettle and green onions, 75-100 g salt.

♦DARMOLE
*Salted wild garlic
Wild garlic, dill, horseradish roots, bay leaf, allspice.
For brine: per 1 liter of water – 50 g of salt
For pickling, cut off leaves with long petioles. Wash them well, let them dry and place them either in a barrel or in glass jars, layering them with spices - bay leaf, pepper, dill, horseradish. Fill saline solution, place a wooden circle on top and apply pressure to it.
Remove the foam that appears in the first days, and wash the circle and bend several times with fresh saline solution. After fermentation is complete, after 15 days, add brine to the barrel or jars, close and store in a dark, cool place.

*Pickled wild garlic
Cheremsha.
For pouring: for 1 liter of water - 50 g sugar, 50 g salt, 100 g 9% vinegar.
Blanch the wild garlic cut into pieces in boiling water for 2 minutes, then cool in running cold water. Place tightly in heated jars.
Prepare the filling: dilute salt and sugar in water, boil for 2 minutes. When the filling has cooled slightly, add vinegar. Stir and pour into jars, not reaching 1.5 cm from the edges. Cover with lids and sterilize for 5 minutes. Roll up.
Both fresh and pickled, wild garlic has an anthelmintic effect, bactericidal properties, and helps with atherosclerosis and scurvy.

*Ramson for borscht and cabbage soup
Leaves and stems of fresh wild garlic – 200 g
Sorrel – 800 gr
Green carrot tops – 20 g
Cold water - one glass
Salt - teaspoon
This type of canned wild garlic is prepared as follows:
To begin, finely chop the sorrel and wild garlic and place the ingredients in any enamel container - you can use a regular pan with a thick bottom.
Add water to the pan, pour in a pre-measured spoon of salt and put on high heat, then bring to a boil. As soon as the mixture boils, turn off the heat and leave on the hot stove for five to seven minutes.
After this time, put the wild garlic into pre-prepared and sterilized jars, cover with rubber bands and roll up the lids. Throughout this winter home preparation from wild garlic can be added to variety of soups and other dishes.

♦DILL, PARSLEY, ONION
*Canned dill, parsley and celery
Spicy greens can be preserved without sterilization by mixing them with salt. Cut the carefully sorted and washed greens with a knife into pieces 1.5-2 cm long and mix well with salt - 750 g of greens, 250 g of salt. Fill the jars tightly with the prepared mixture and leave them uncapped for 1-2 days. During this time, the greens will settle somewhat. Add a little more salted herbs on top and seal the jars. They must be stored in a cool place. In greens preserved in this way, no fermentation occurs, so its natural aroma and color are well preserved.

*Salted dill (parsley/onion/celery)
Wash fresh green dill leaves, chop finely and place tightly in jars, sprinkling with salt. After 2 days, add salted dill to the jars and close. For 1 kg of dill - 200 g of salt. Store pickled dill in a cool place.

*Dill in oil
Cut the washed young dill into small pieces and place in jars. Boil water, vinegar and salt and pour the cooled solution over the dill. Let it sit for a while and then add oil. Tie the jars well and put them in a cool place. 1 kg of dill, 300 g of water, 0.5 l of 8 percent vinegar, 30 g of salt, 50 g of vegetable oil.

* Greens in ghee
Wash dill, parsley, chives, dry, finely chop, pour melted water melted butter, place in ice molds and freeze, then pour the cubes into a plastic bag. For hot dishes.

*Greens in olive oil
Dill, parsley, onion, leaf celery, basil - rinse, dry, finely chop, pour olive oil, place in ice molds and freeze. For salads.

♦CHARD (leaf beet)
*Chard preparation for green borscht
Chard – 1 kg
Dill and green onions – 500 g
Carrots – 300 g
Salt – 140 g
Chard (leaves with petioles), as well as dill and green onions, are washed, allowed to dry, finely chopped, add grated carrots and mix, rubbing with salt (until juice appears). The mass is transferred into prepared jars, compacted tightly and sterilized (0.5 and 1 l - 20 and 25 minutes, respectively).

*Pickled chard
Chard stems – 250 g (or leaves – 200 g)
Spices (horseradish, allspice, black pepper, dill)
Vinegar 6% - 1 tbsp.
Salt and sugar - 1 tsp each.
Garlic - 1-2 cloves
The stems (leaves) are washed, cleaned of damage and cut. The prepared raw materials are placed in clean (steamed) jars, sprinkled with garlic and herbs, and then filled with boiling water. After a couple of minutes, the water is poured into the pan, the product is poured with a new portion of boiling water and the jars are covered with lids. Add salt, peppercorns, sugar to the drained liquid and bring to a boil. high fire and pour in vinegar. On last stage Drain the liquid from the jars and pour the marinade over the chard. Half-liter jars are sterilized for 15-20 minutes, rolled up and wrapped.

♦BASIL
*Preparing basil in the form of pouring
Place fresh, clean green leaves in a dry jar and pour wine vinegar, preheated. We insist for two weeks. After these manipulations we get wonderful basil vinegar. It is used in sauces, marinades and salads.

*Preparing basil for the winter
fresh leaves seasonings;
olive or sunflower oil;
salt
Wash the greens, dry with a towel, chop. Take a clean, dry jar, preferably 300-500 ml, add seasoning there, add a little salt. Then fill it completely with oil and close it well. Store in the refrigerator. Basil oil is great as a salad dressing.

♦TARragon (estragon)
If you want to prepare tarragon for the winter, you can not only dry the fresh leaves, but also freeze them; when frozen, they do not lose useful properties and aroma. You can also evaporate small saucepan 200 mo of dry white wine, and when half the liquid volume is gone, add tarragon leaves to the wine and store in the refrigerator in briquettes. This convenient way to keep tarragon leaves fresh and when used, tarragon will make your favorite dishes even more delicious and flavorful.

Many housewives prepare vegetables and fruits, but not everyone pays attention to twisting the greens. Moreover, greens are perfect for pickling and can be prepared for the whole year and used if necessary. Green onions are very necessary for cooking homemade okroshka, vegetable salads, meat soups And .

Onions contain many vitamins and are very easy to prepare. To salt green onions, you only need the feathers themselves and salt. The most work will go into cutting the feathers. But you don’t have to prepare it at once a large number of twists, you can cook them as you harvest the greens. And during the season it will be possible to prepare a large amount of useful herbs.

Required ingredients:

• green onions – 1 kilogram;
• salt – 200-250 grams;
• vegetable oil – 2-3 tablespoons.

How to pickle green onions:

1. To prepare this recipe, you should choose juicy shoots; you can choose both young and fairly mature ones. The pulp is washed, sorted, cut into pieces 2-3 centimeters long;
2. In a separate container, thoroughly mix the salt and chopped herbs. The mixture must be thoroughly ground, it is best to rub it directly with your hands, only be careful, the pulp is vigorous and can damage the delicate skin of your hands. You can mash the mixture a little with a spoon to make the mass more juicy;
3. The easiest way to prepare containers is this way: wash them with baking soda and rinse well clean water, put in the oven, turn on the oven and heat to 100 degrees, hold the jars at this temperature for 15-20 minutes and turn off the oven. In this way, you can sterilize several jars at the same time, which is convenient and significantly reduces the sterilization time. The containers can be prepared several hours before cooking and simply set them aside, be sure to cover them with a clean cloth;
4. Place the chopped pulp into the prepared jars and compact so that the surface of the mixture is covered with green juice. Only when a sufficient amount of juice has been released can you proceed to the next stage of preparation;
5. Pour vegetable oil over the mixture; the oil should completely cover the surface of the mixture;
6. The twist is closed with nylon or iron screw caps. This mixture should be stored in a cool place for a very long time. With a large quantity of such harvesting, there will be enough greenery for the entire winter until the next harvest.

How to salt green onions

This recipe suggests preparing green onions in layers; it is done faster. But the amount of salt may vary based on how much is used. Therefore, it is recommended not to save, but to add more salt; this mixture will be stored better. And the excess can be removed by quickly rinsing the mixture under running water. Can be used to prepare pickled.

Required ingredients:

• green onions – 1-2 kilograms;
• salt – 100-400 grams.

How to properly pickle green onions:

1. Wash the feathers well, sort and chop. Can be cut in different pieces both small and large. Subsequently, it will be crushed with a wooden masher and the size of the parts will not matter. When cutting, you can take into account the method of preparing the finished product. For salads, you can use greens chopped fairly coarsely, but for soups, finely chopped herbs are suitable. But it is worth remembering that you can cut the shoots after cooking;
2. Pickling containers are washed, sterilized and dried. Banks can be prepared in advance, for example, in the evening or in the morning. And at a convenient time it will be possible to begin the actual implementation of the twist;
3. Place the chopped pulp into prepared containers; the layer thickness should not exceed two centimeters. Then you should pour a layer of salt, compact it a little with a spoon, then lay out another layer of greens, then a layer of salt, and so on until the entire container is completely filled. It is important to apply the salt layer last; it will prevent the stems from developing mold. You can also use mustard powder or vegetable oil for this;
4. After this, you can close the containers with lids and put them in the cold. Despite the fact that the jars are sterilized, the mass will not be stored in the room for long. A large amount of salt will help preserve the product, but not for long. But if you store the mixture in the refrigerator, it can be used for a very long time.

How to pickle green onions for the winter

It is better to collect feathers in sunny weather, rinse them in the evening and leave them on a towel to dry. There should be no droplets of water left on it, and you can start cooking in the morning. This method of preparation is the simplest, but requires some time. proper salting. The pulp mixed with salt can be left overnight to release the juice.

Required ingredients:

• green onions – 2 kilograms;
• salt – 500 grams;
• vegetable oil – 3-4 tablespoons.

Recipe for pickling green onions for the winter:

1. Rinse the feathers well, place in a colander or sieve and allow excess water to drain. A large number of excess water will prevent the salt from being distributed correctly, and the twist will be ruined;
2. In a large container, mix the chopped pulp and coarse salt, mix very thoroughly, you can leave the mixture to rest for a while and mix the mass again. You can mix it with your hands, so it will be more homogeneous. Large crystals give a saltier taste and are well distributed throughout the mixture;
3. Now you need to prepare the containers for pickling. Rinse glass jars well with a cleaning agent, rinse in clean cool water and sterilize over steam. For small containers it is enough to sterilize for 15-20 minutes, but for large containers it will take about 40 minutes, but this is at the correct temperature;
4. Transfer the finished mass into prepared containers by half the volume, compact the mass with a wooden spoon or masher. You can use a pestle and compact the mixture until the juice comes out;
5. Then you should fill the entire jar with grass and compact it again. Thus, it is worth filling the entire jar;
6. When the jar is completely filled, pour a small amount of vegetable oil onto the surface of the mass and close with lids;
7. This mixture will not be stored at room temperature, so it is placed in the refrigerator.

How to salt green onions with herbs

By this recipe You can prepare not only salted green onions, but also other herbs. The recipe calls for dill, cilantro and parsley, but you can use a variety of herbs. You can combine all the commonly used and favorite herbs to make the mixture more tasty and healthy.

Required ingredients:

• green onions – 0.5 kilograms;
• cilantro – 0.5 kilograms;
• parsley – 0.5 kilograms;
• dill – 0.5 kilograms;
• salt – 400-500 grams.

Recipe for pickling green onions with herbs:

1. Wash the stems, sort them, remove the yellow branches. Remove thick stems from dill and parsley. For consumption, you should choose only young shoots so that the mass is tender and can be used without additional preparation on the stove;
2. After the pulp is washed, it must be dipped in cold water with addition small quantity salt. The shoots should be soaked in water for 10-15 minutes, then they should be taken out and dried a little with a paper towel;
3. Slightly dried greens should be chopped finely and mixed with salt. Then you can immediately put it into jars. You need to fill half the jar with the mixture, compact it well, fill the container to the top and close with a lid;
4. This mass should be stored in the refrigerator. To prevent the mixture from becoming moldy and spoiled, it must be sprinkled with salt or watered with vegetable oil.

Pickling green onions for the winter in their own juice

In order for the workpiece to be stored better, the salt should be distributed throughout the entire mass. It will be better distributed if the mass is in liquid. Therefore, it is worth preparing the mass so that it gives enough juice in which the pulp will be stored. This twist can be used together with juice.

Required ingredients:

• green onions – 1 kilogram;
• salt – 200-300 grams.

Pickling green onions for the winter in their own juice:

1. Wash the feathers, sort them well, if there are yellow feathers, remove them, cut off the dried tips;
   Now you need to cut the pulp with a sharp knife. It is better to cut with a sharp knife, it will cut the feathers better and they will release juice. You need to cut it finely enough. large pieces they won't let me in required amount juice;
2. Now you should mix the grass with salt. It is better to take coarse salt;
3. Set the salted herbs aside to infuse. In the meantime, you can prepare the jars. They need to be washed and sterilized. Such jars will store grass better;
4. When the jars are prepared, you can lay out the previously prepared mixture on them; when the pulp has completely filled the container, you need to use a masher or pestle. You need to knead it very well, you can do this in several passes. The main thing is that the mixture releases enough juice so that the pulp is completely covered with liquid;
5. After this, you can close the container with lids and send it to the cold for storage. You can close the jars with nylon or iron lids.
6. Green onions can be pickled in small jars for one preparation. But you can make the blank in a larger container, from which you will take only the necessary part of the twist, and use the rest next time.

Good as a salad dressing or in cooking.

In early spring, as soon as the ground thaws a little, I begin gardening. At this time I usually plant directly into the bed to get my own early greens. However, in May I plant seedlings of tomatoes and peppers in the same beds, so from time to time I encounter the following problem: there are still a lot of onions, but the beds already need to be emptied. I had to distribute the surplus to relatives and neighbors until I realized that green onions could be stored for future use. And today I want to offer you three options for preparing green onions for the winter, which I use myself.

Freezing

Regarding freezing green onions, opinions among those who have done it are quite controversial. Some people like this preparation, others don’t. I’ll say on my own behalf that frozen onions are not suitable for salad, that’s a fact, but for soup, green borscht or as a filling – it’s just right. Just don’t need to defrost it before cooking! Add onions to dishes straight from frozen.

We separate the green feathers of the onion from the white head (this part is not suitable for freezing), wash it thoroughly, and then wipe it with a towel and dry it just as thoroughly so that no water remains, otherwise the onion will freeze into lumps when frozen. Place the chopped greens in a plastic container or in portions in plastic bags and freeze. If there is such a possibility, it is better to set the mode blast freezing. This onion can be stored in the freezer for several months.

Drying

You can dry green onions either outdoors or in an electric dryer. If you are a supporter of homemade preparations and often dry fruits, vegetables and herbs, I advise you to definitely purchase this miracle device. This is a very convenient thing and when preparing a large amount of food, especially vegetables and fruits, it is very helpful, saving a lot of time. Yes and finished product it turns out to be of higher quality due to the correct selection temperature regime and faster drying speed.

As in previous recipe, green onions need to be washed, dried and cut into small pieces. However, you need to be much more careful that there are no droplets of water left on the onion, otherwise it may simply go bad, especially if you plan to dry it without using an electric dryer. Place the chopped greens on sheets of clean paper in one layer and dry in a ventilated area, avoiding exposure to sunlight. Place dried green onions in tightly sealed jars and use as needed. Such herbs can be sprinkled on absolutely any dish, although the aroma of onions is almost not preserved during such processing.

Aromatic salt

I used to often buy ready-made aromatic salt until I tried making it myself. In fact, it is very simple to make, and at the same time you can select only the greens and vegetables that you like. You can also cook different kinds salts with different herbs for different dishes.

In addition to green onions for aromatic salt, I also use others spring grass: parsley, green dill and celery greens. Wash, dry and cut all the vegetables; you can cut them into fairly large pieces, since all the greens should then be chopped in a blender. Gradually add coarse salt to the chopped greens, continuing to chop the mixture. Add about the same amount of salt as greens. It turns out to be such a green, salty porridge.

During the warm summer and summer season, all housewives zealously engage in home canning of food. It’s a pity, but they usually forget to prepare greens for the winter. But it is no less useful than the same preparations from berries and fruits or vegetables. I would like to remind housewives what methods there are for preparing greens. And which...

During the warm summer and summer season, all housewives zealously engage in home canning of food. It’s a pity, but they usually forget to prepare greens for the winter. But it is no less useful than the same vegetables. I would like to remind housewives what methods there are for preparing greens. And which of them retain the largest amount of vitamins in it.

Drying greens for the winter

Not the best The best way preserving greenery for the winter. But if there is no choice and no opportunity to store greens otherwise, then such a simple way of preserving them will do. Dried greens retain up to 50 percent of their vitamins.

To preserve the product for the winter in this way, fresh herbs must be thoroughly rinsed under running water. Then you need to shake off excess water, cut it, and place it on a sheet of parchment lined with a baking sheet or other flat shape. You need to lay out the greens in a thin layer so that air can better penetrate into their layers when drying. From time to time, the greens need to be turned over on the baking sheet so that they dry better.

Greens are considered qualitatively dried when their leaves break. Let's pour it over dried herbs in linen bags. Can be stored in dry glass jar under the lid, but the greens are stored worse in it than in a cotton bag.

Pickling greens for the winter

Also, the greens, thoroughly washed and dried with paper napkins, should be finely chopped. Place in a 1 cm layer in a clean glass jar, sprinkle with salt (not iodized!) on top. Then the next layer, salt and so on until the very top. Shake the jar slightly, fill it with herbs and salt to the very top. Cover with parchment, then plastic cover and store in the refrigerator. Parsley, dill, and green onions are best preserved this way.

Freezing greens for the winter

The best way to preserve greens for the winter is to freeze them. This method of preparing the product preserves up to 90 percent of all vitamins contained in greens. The greens are also washed, dried, and chopped. It needs to be put into a plastic container, or into special bags for freezing food and put them in the freezer. Thawed greens cannot be re-frozen.