How to Make Delicious Green Sauce Like Great Chefs

How to dry parsley for the winter

There are several ways to prepare herbs by drying them for the winter. These include:

• Fresh air - can be dried in bunches vertically or horizontally on a flat tray. The layer of greenery should not exceed 1-2 cm.
• Electric dryer – set the “Herbs” mode and temperature 4-45 degrees. The trays should be swapped every 90 minutes.
• Oven - cut together with the stems, place in the oven for 2-2.5 hours at a temperature of 50 degrees with the door open.
• Microwave - set the device to maximum power, place a paper plate with chopped herbs and turn on for 3 minutes.
• Air fryer - drying of chopped parsley takes 20 minutes at a temperature of 45 degrees and full blowing power.

To preserve the maximum amount of useful substances, certain drying rules should be followed. They are:

1. Dry greens collected before flowering.
2. It is necessary to thoroughly wash and sort the grass before harvesting.
3. Avoid direct sunlight.
4. Contact of grass with metal is prohibited; baking paper must be used.
5. Dry seasoning should be stored for the winter in a glass container, tightly closed.

Salad with parsley, feta cheese and tomatoes

Components:

• cherry tomatoes – 500 g
• parsley – 1 bunch
• feta cheese – 100 g
• sunflower oil – 1 tbsp. spoon
• basil - for decoration
• pepper mixture – 0.5 teaspoon

Cut the tomatoes into 2 parts and place half on a plate, sprinkle with chopped parsley mixed with cheese cubes and pepper. Salt is not needed here, since feta cheese is salty enough on its own. Place the remaining tomatoes on top of the salad and garnish with basil leaves.

Making a parsley salad is the best way to cleanse your body of toxins, saturate it with useful substances and lose a couple of kilos. With its help, you can always stay in good shape without suffering from a lack of tasty food and a lack of vitamins. This dish will saturate your body with vitamins and protect against many diseases.

Freezing

Parsley can be prepared by freezing. The following methods are used for this:

• Bag – put the herb in vacuum or regular bags and put it in the freezer.
• In vegetable oil – chop the greens, loosely stuff them into a jar and pour in sunflower oil. Cover with a lid and refrigerate.
• In bunches – wrap the dried bunches in cling film and put them in the freezer.
• For the marinade, fill a sterilized jar with chopped herbs and add a hot solution of salt and water. You can seal it with a lid or roll it up and store it in the cold (cellar).
• In cubes – place the chopped parts of the plant in ice trays, add a little water and place in the cold to harden. Photos of finished cubes are not suitable for a magazine, but they are convenient to store.

You should follow some rules to properly harvest your grass. Recommendations:

1. For freezing, it is better to chop the leaves and stems.
2. Only dried, clean grass can be frozen.
3. The plant should not be re-frozen.
4. It is better not to use thick parts of the stem.
5. For ease of use, it is worth freezing the herb in portions.

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Parsley wine is good for the heart

I borrowed this recipe from the Americans back in 1994, while in France with my brother. His overseas guests spoke with admiration about the treatment methods of Saint Hildegard, a nun who lived in the 12th century. They also had a book with her recipes in Russian. I was very interested in them, I rewrote many of them and use them to good effect.

Parsley wine is very beneficial for heart patients:

But I like the parsley wine recipe more than others. This is simply a wonderful drug that perfectly helps with pain associated with cardiac activity, with cardiac neuralgia (these functional difficulties in the heart cannot be detected even on an ECG, they simply “press” the heart), with insomnia, fatigue and emotional stress.

Recipe for making parsley wine:

Chop 8-10 root parsley plants along with herbs and pour 1 liter of natural grape white or red wine into an enamel pan. Bring to a boil and simmer over low heat for five minutes. Remove from heat and add 2 tbsp. wine (grape) vinegar and 80-150 g of honey (for diabetics - no more than 80 g, less is possible). Bring to a boil again and cook for another five minutes, skimming off the foam. Strain and pour into glass bottles. Keep refrigerated.

Wine treatment course for heart patients:

This is a serving for one person who wants to support their heart. I drink 100 ml of this wine three times a day until it runs out. I repeat the course twice a year. I already said that you can use both white and red wine. It is believed that white wine excites, while red wine calms. That's why I prefer red wine. Due to the content of tannins, this particular wine is good not only for the heart, but also for the stomach. And the Americans, based on personal experience, advised me to use red wine. I will add that parsley wine has also proven itself to be effective for rheumatic heart problems, for weakened hearts after suffering from the flu or other serious illness, for any other heart weakness, including age-related (it can be cured with this wine without resorting to medications ). This wine can be drunk even during the period of rehabilitation after a heart attack (100 ml three times a day). After 3-6 months, depending on how you feel, you can reduce the dosage to 100 ml per day. Author: Yuri KAZAK, here TATYSIY

A comment:

dar0912: - Well, let’s say this recipe is not American, and it was used in Russia since ancient times, and parsley was boiled for 25-30 minutes, and then with honey for 5 minutes. And it works really great. It’s especially noticeable that after the course in winter you can walk without mittens, but before the course you were freezing to the point of pain.

How to pickle in a jar

This method of harvesting parsley for the winter is simple, easy to use and has a small number of ingredients.

Ingredients:

• parsley – 500 g;
• table salt – 125 g.

Cooking method:

1. Sort through the greens. Rinse, dry on a paper towel.
2. Finely chop the spicy plant and place in a deep container.
3. Sprinkle the prepared mixture with salt and knead it with your hands until the salt crystals dissolve.
4. Pack into pre-sterilized jars.
5. Seal with a lid to prevent air from entering.
6. Store the finished seasoning in the cold until winter.

Greens are rich in vitamins and minerals. Harvesting parsley for the winter is a health booster, because this plant will strengthen the immune defense needed in cold weather.

Green adjika from parsley

Adjika made from parsley for the winter has dozens of recipes; it is also made in the form of a paste for spicy sandwiches. There is no need to sterilize the workpieces; safety is ensured by hot pepper and garlic. If your family loves spicy dishes, you can leave the hot pepper seeds. The parsley needs to be thoroughly washed and sorted, then dried a little.

Ingredients:

• parsley – 1 kg
• dill – 0.5 kg
• sweet pepper – 2 kg
• hot pepper – 16 pcs.
• garlic – 400 g
• vinegar – 200 ml
• salt – 4 tbsp. l.
• sugar – 8 tbsp. l.

Preparation:

1. Chop the greens.
2. Peel the pepper and garlic.
3. Grind the ingredients to a puree.
4. Season with vinegar, salt, sugar.
5. Mix thoroughly and pour into jars.
6. Adjika made from dill and parsley is stored in the refrigerator.

How to dry parsley for the winter

There are several ways to prepare herbs by drying them for the winter. These include:

• Fresh air - can be dried in bunches vertically or horizontally on a flat tray. The layer of greenery should not exceed 1-2 cm.
• Electric dryer – set the “Herbs” mode and temperature 4-45 degrees. The trays should be swapped every 90 minutes.
• Oven - cut together with the stems, place in the oven for 2-2.5 hours at a temperature of 50 degrees with the door open.
• Microwave - set the device to maximum power, place a paper plate with chopped herbs and turn on for 3 minutes.
• Air fryer - drying of chopped parsley takes 20 minutes at a temperature of 45 degrees and full blowing power.

Parsley oil: therapeutic properties

Oral use

• Helps dissolve blood clots and cholesterol plaques.
• Has diuretic properties.
• Eliminates fermentation processes in the intestines, reduces flatulence, helps with colic, spasms, and constipation.
• Helps increase lactation.
• Has a beneficial effect on the liver.
• Reduces inflammatory processes.
• Stimulates immunity.
• Has antioxidant properties.
• It is an effective remedy for the prevention of rheumatism.
• Increases the overall tone of the body.

Outdoor use

• It has a beneficial effect on facial skin, reduces oiliness, moisturizes, rejuvenates, and helps reduce acne.
• Helps whiten skin, remove age spots, acne marks and other imperfections.
• Dissolves bruises.
• It is an antiseptic and can be used to treat wounds and abrasions.
• Can be used as a massage oil for anti-cellulite procedures.
• Promotes hair growth and strengthening (added to masks).
• Reduces joint and muscle pain when rubbed.

There are no difficulties in how to prepare various masks, lotions, tonics and other cosmetics with the addition of this healing product. Just add a few drops to any product and apply as usual.

If you have dry facial skin, you can use parsley oil in its pure form to soften and moisturize. Also, undiluted, the oil is used for rubbing, compresses and massage.

This was the best and optimal recipe for making parsley oil at home. Try to carry out the entire process under as sterile conditions as possible. Do not leave the finished oil in the sun, and be sure to keep it sealed in the refrigerator.

The oil has some contraindications: it should not be used by pregnant women, and people prone to allergies must first do a sensitivity test. Before using it internally as a medicinal product, be sure to consult your doctor.

Freezing

Parsley can be prepared by freezing. The following methods are used for this:

• Bag – put the herb in vacuum or regular bags and put it in the freezer.
• In vegetable oil – chop the greens, loosely stuff them into a jar and pour in sunflower oil. Cover with a lid and refrigerate.
• In bunches – wrap the dried bunches in cling film and put them in the freezer.
• For the marinade, fill a sterilized jar with chopped herbs and add a hot solution of salt and water. You can seal it with a lid or roll it up and store it in the cold (cellar).
• In cubes – place the chopped parts of the plant in ice trays, add a little water and place in the cold to harden. Photos of finished cubes are not suitable for a magazine, but they are convenient to store.

You should follow some rules to properly harvest your grass. Recommendations:

1. For freezing, it is better to chop the leaves and stems.
2. Only dried, clean grass can be frozen.
3. The plant should not be re-frozen.
4. It is better not to use thick parts of the stem.
5. For ease of use, it is worth freezing the herb in portions.

Benefits of parsley

Cosmetologists and doctors consider this herb one of the most useful among numerous plants. Parsley juice contains unique acids and vitamins that can improve the skin, restore the natural radiance and color of the epidermis, significantly cleanse and tighten pores. The main difference from most herbs is that the sap of the plant contains large amounts of phosphorus and calcium, which are known for their lightening properties.

Beneficial properties of parsley for the face:

1. Due to the presence of ascorbic acid, the plant is often used for pigmentation and the first wrinkles. This nourishing and cleansing component helps deeply nourish the skin;
2. Even dry grass is full of iron and magnesium, which improve facial nutrition, and therefore its color and turgor;
3. Pectins, which are also present in huge quantities in the juice, normalize the functioning of the sebaceous glands, restore small tissue tears and accelerate the healing of inflamed areas (comedones, purulent pimples, blackheads);
4. A unique component of the juice is riboflavin, which is used in professional cosmetology to normalize cell regeneration. It helps to rejuvenate the epidermis and renew all the cells on the face as a whole. As a result, even deep scars, wrinkles and keloids disappear.

In addition, this herb is hypoallergenic. The only contraindication is dark skin, because depending on the amount of melanin in the blood and its reaction to lightening pigments, areas of different colors may appear on the face.

How to pickle in a jar

This method of harvesting parsley for the winter is simple, easy to use and has a small number of ingredients.

Ingredients:

• parsley – 500 g;
• table salt – 125 g.

Cooking method:

1. Sort through the greens. Rinse, dry on a paper towel.
2. Finely chop the spicy plant and place in a deep container.
3. Sprinkle the prepared mixture with salt and knead it with your hands until the salt crystals dissolve.
4. Pack into pre-sterilized jars.
5. Seal with a lid to prevent air from entering.
6. Store the finished seasoning in the cold until winter.

Our diet includes many traditional foods, including, of course, greens. We are so used to dill, parsley and green onions that we don’t consider them something gourmet. It seems that they have a pleasant taste and some benefits, which various sources often talk about, basically everything. But familiar products can become inspiration for culinary masterpieces, opening up new horizons of taste and aroma. And today we will prepare the most delicious parsley sauce using different recipes.

Features of preparing sauces from herbs for the winter

Experienced housewives know the nuances of creating delicious greens for the winter:

• add rock salt to taste;
• use only boiled bottled water;
• the finished product is placed in sterilized containers;
• the containers are closed with thick plastic lids or rolled up.

It is better to use small jars so that the opened sauce does not sit in the refrigerator for a long time.

Why parsley?

Greens were chosen for a reason, because they surprise with their beneficial composition. Here are vitamins, minerals, antioxidants, acids, amino acids, pectins and peptides and many other substances that we need to replenish the deficiency in the body and for health. Well, parsley is one of the most popular herbs for the beauty of the face and body, and this is now fashionable and comes first for many. But not everyone likes to eat fresh parsley; sometimes, due to its rich taste and aroma, it becomes boring, and a magnificent vitamin parsley sauce will replace it. Let's start cooking.

An amazing alternative to traditional sauces

Ketchup, mayonnaise, mustard and horseradish in beetroot sauce. Such popular “condiments” occupy a special place on the dinner table of our compatriots. However, chefs suggest learning how to make a savory herb sauce for meat and fish dishes. In addition, the delicacy contains a huge number of valuable components that are beneficial to health.

The product contains:

• green onion feathers;
• parsley;
• onion;
• cilantro;
• sweet green and red hot peppers;
• green pitted olives;
• garlic;
• olive oil;
• vinegar;
• salt to taste.

Greens and vegetables are washed. Lightly dry naturally, placing it on the table. Large components are first crushed using a knife. Then put it in a blender bowl. Add oil, wine vinegar, salt and start the device.

The resulting mass is transferred to a jar. Leave for about 2 hours in the refrigerator. Serve green sauce with meat cooked in the oven or over a fire.

The product can be used as a marinade for kebabs or grilling.

The most delicious and healthy options for parsley sauces

Recipe one “Traditional”

This is a very simple sauce, but its importance should not be diminished; dishes with it acquire a completely new taste and aroma.

• parsley – a bunch of fresh herbs, weighing about 50 grams;
• vegetable oil - olive oil is preferable, but odorless sunflower oil is also possible - 100 ml;
• citrus juice - you can take lemon or lime - a tablespoon;
• salt and spices - to taste and desire.

We wash the greens well under running water, especially store-bought ones, and then dry them on a towel or napkins. Chop the parsley as desired and then place it in a blender bowl. We will need a whipping attachment. Add all the other ingredients here and whip up our parsley sauce according to the “Traditional” recipe.

Good to know! The resulting sauce goes well with meat and fish, can be stored in the cold for two weeks in a closed container, and will not lose its quality in the freezer for two months.

Recipe two “Savory”

Many people like sauces that are spicier and more flavorful. They are especially good for barbecue, but there is no need to rush to the store when you can make an excellent sauce from parsley and garlic with spices and surprise your friends at a picnic.

• a bunch of parsley weighing one hundred grams;
• apple - the Antonovka variety or any other sour variety is suitable;
• salt - to taste;
• olive oil - tablespoon;
• cumin or other seasoning - on the tip of a teaspoon or as desired;
• medium sized head of garlic;
• water – 2 tablespoons.

Advice! If you don't find any sour apples, add a spoonful of lemon juice to the sauce. Italians always make dressing with sourness.

Remove the skin from the sour apple, then cut into random cubes, and also remove the seeds. Place the chopped fruit, as well as 4-6 cloves of garlic, into the blender bowl, pour in the oil, salt, add your favorite spices, or don’t do this, as the sauce will turn out very aromatic and rich. Beat everything into a homogeneous mass, after which we place the greens without stems here. Beat everything again and add a little water, lemon juice, if necessary.

Recipes third "Pesto"

Would you like to get closer to sunny Italy? If yes, then we invite you to get acquainted with one of the most popular sauces in this country - pesto. We will prepare it from parsley according to a recipe, so to speak, adapted for us, since the Italians prepare this appetizer with basil and pine nuts. But for our people parsley is much more traditional, its taste is familiar from childhood, and you can’t buy pine nuts everywhere, but walnuts, yes. But let's tell you a secret, there will be a recipe with basil too.

• a bunch of parsley - approximately 100-120 grams;
• garlic – 2-3 medium-sized cloves;
• mint - you can also take lemon balm - a small bunch of 5 branches 7-10 cm high;
• cheese – 100 grams. For this recipe we recommend the cream version;
• ½ lemon;
• salt and spices - to taste and desire;
• walnut – 50 grams;
• vegetable oil - it is better to take olive oil - 100 ml.

For information! All of these snacks keep well in the refrigerator or can be frozen in portions for convenience.

Recipe four “Pesto with Basil”

This sauce will not leave indifferent anyone who understands cooking and is looking for new taste sensations. It is very similar to what they eat in a sunny country, it is simple to make, the main thing is to buy the right ingredients.

• basil - take the dried product - a tablespoon;
• pine nuts – 50 grams;
• a bunch of parsley - again take 100-120 grams;
• garlic – 4 cloves;
• cheese – Italians prepare it with parmesan – 50 grams;
• salt - to taste;
• lemon juice - tablespoon;
• spices - you can take ground lemon pepper, you can buy “Mixed Peppers” seasoning - to taste;
• balsamic vinegar – 5 drops;
• vegetable oil - it is best to take olive oil - 50 ml.

Adjika from parsley and tomato paste

Some housewives add bell peppers, apples, unripe tomatoes to green adjika, supplemented with celery, basil, dill, and cilantro. There are many opportunities for taste experiments; adjika made from tomato paste and parsley is also popular. This dressing perfectly complements borscht, soups and stewed potatoes in winter.

Ingredients:

• parsley – 1 kg
• garlic – 450 g
• sweet pepper – 1 kg
• sugar – 100 g
• salt – 70 g
• butter – 50 g
• tomato paste – 300 ml
• ground red pepper – 6 tsp.

Preparation:

1. Wash the parsley and dry.
2. Grind the vegetables.
3. Mix with oil, salt and spices.
4. Add tomato paste.
5. Divide into jars.
6. Adjika made from tomato paste and parsley is stored only in the cold.