Today, rarely what summer dish is prepared without the use of fresh herbs. It is included in many recipes, it is decorated with dishes or just put on the dining table - for gourmets.

One problem, fresh greens are stored for long, in addition after a couple of days, starting to lose its presentation - a few days, and it becomes sluggish and unappetizing.

However, every time the housewives have a problem of storing herbs, in particular green onions, dill, parsley, lettuce, spinach, sorrel.

So that there is always fresh greenery on the table,

use the following tips:

Secrets of the long storage of greens

It should be remembered that the main enemy of vitamins contained in the green - light and heat. Under the influence of sunlight in the green vitamin C is lost faster - for this is quite a few hours.

Therefore, it is necessary to store green vegetables only in the refrigerator, best of all - in a tightly closed bag or container. There are several ways to store greenery, choose any.

Tip 1.  The easiest way. Rinse greens with cold water. It is advisable to wash not under running water, but to collect water in a deep saucepan and immerse the greens in water. And then finally rinse under the tap.
  Then we lay out the greens washed and shaken off from the water on paper kitchen towels. We need to dry the greens as best we can. Blot large drops of water and place the greens on the table, let it dry for about fifteen minutes.
  Next pack in a spacious container with a tight-fitting lid (a vacuum one will fit even better).

If there is no container, then take a clean, dry one-liter jar, put greens in it and close the jar with a clean plastic lid. That's all.
  Keep refrigerated. In this form, greens quietly worth a month and does not deteriorate and does not even turn yellow.

Tip 2.  In order to keep the greens and leafy vegetables fresh for several days, they should be carefully selected (discarded, thrown away), rinse, allow water to drain and place in a plastic bag.  Then open wide to get the maximum amount of air in it, and close tightly. Keep in the fridge on the bottom shelf.

Tip 3. Greens can be preserved for 2-3 weeks, if before storage it is well washed, let it drain water, blot with a towel, to wrap in paper (not waxed).Kraft paper or a thick paper towel works well for this method, as long as the paper does not creep away from moisture. Wrap a clean herb in a towel. Spray on paper with water from a flower spray or wet it under a tap. Put the package in a plastic bag and refrigerate.

Do not use newsprint - printing ink is harmful to the body.

Tip 4.  For long-term storage of greenery it should be sorted out, but not washed. Then put in a plastic bag with 1-2 bulbs and unpeeled and cut into four onions and tie. Keep in a cool place. Every 4–5 days, remove everything, wipe the bag dry and put greens in it again, replacing onions with fresh ones.

Tip 5. If you do not have time, you can simply wrap fresh greens immediately after purchase. a toweland put in the fridge.

Tip 6.Green onions, celery, lettuce, spinach, parsley, dill  can be stored in the refrigerator for quite some time if they are dry. Before laying such greens do not need to be washed - you just have to sort it out, dry it on paper and put it in a plastic bag, making several holes for ventilation in it. Celery greens in a plastic bag can remain fresh in appearance for 5-6 weeks, the head lettuce, cut with a cabbage, is 1-1.5 months, the spinach is almost the entire winter.

Tip 7. Parsley and dill can be stored as flowers by placing in a glass of water:  cut the roots of fresh greenery, put a bunch of greenery with stems in a jar or glass of water, cover the leaves of greenery with a plastic bag (or wrap the leaves with wet gauze or another clean cloth), change the water every two days

Tip 8. Salad leaves  will remain fresh and crispy all week if you put them on a plate, put a paper towel on top and cover with foil.

Tip 9. Green onionscan be kept fresh for two to three weeks, if you sort it out, wet the roots with cold water and leave the feathers dry. After that, wrap the roots with a bulb with a wet cloth, and wrap the roots with a bulb over the cloth and put the paper at the base of the feathers with a string, put it in a plastic bag and put it in the refrigerator.

Freezing greens as a storage method

For longer storage of greens it should be frozen.

• To do this, rinse fresh greens, wait for it to dry out of moisture, cut off the stems, discard the rotted parts. Then the leaves of green in bags or in airtight containers placed in the freezer of the refrigerator.

• To rinse greens properly  in plenty of water, it is recommended not to drain the water after washing the greens, but to get the greens out of it, so that the sand remains at the bottom of the dish, and not on the green itself.

Classic. Cut the greens, put them in a plastic bag and put them in the freezer

• Dill, mint  It is recommended to freeze in small portions, wrapped in foil: dill greens and mint greens divide into portions. Wrap each piece in food foil and place in the freezer.

Before each kind of greens can be signed with a marker on the foil (for example, mint - m, dill - y), for faster and more convenient search in the freezer. This method is quite effective in terms of storing herbs all year round and you can freeze a sufficiently large amount of herbs.

• Basil and Rosemary Leaves  It is recommended to sprinkle with salt on top and freeze also in tight-fitting plastic containers, remove salt before use.
• Keep sliced ​​green onions  in the freezer in plastic bottles. Just make sure the onion is completely dry before putting it in the bottle.

• And one more, in my opinion, an interesting way freezing fresh herbs: Mix the herbs (anything: basil, cilantro, dill, parsley, etc.), wash, dry with a towel and place on a layer of plastic film in the form of thick sausage. Wrap the "sausage" very tightly and, for loyalty, tie it over the entire length with a string (a rubber band can be used).

Do not use salt! Put in the freezer. In the freezer I have such a pole with green space allocated to the side. I do not sign, you can sign using masking tape. If necessary, remove, peel back the polyethylene and stamp it off with a knife as much as you need right into the bowl of soup. Or remove the film and cut it - the green is cut very well and does not lose flavor!

• There is another original way - freezing fresh greens in ice cubes.  To do this, finely chop the fresh green leaves and put them in ice tins attached to the refrigerator, pour water over the greens and place them in the freezer. Ready cubes stored in a bag or box in the freezer. It is very convenient to throw such a cube into a pan with a soup (or other dish), when the soup is already cooked.

• As an option - greens can be frozen in this way: Fill with greens ice molds, pour olive or melted butter  - and in the freezer. Then you can add to salads or potatoes!

These simple tips will help you for a certain time to keep fresh greens harvested from the garden beds or purchased on the market and to keep nutrients and vitamins in it as much as possible.

Do not neglect the tips, even if they seem too simple to be effective: o) Thanks to them, the greens are stored for a very long time, and you can safely buy it for a week ahead.

Ps. How to freshen faded greens

• If the green has faded, then to restore its freshness, it is enough to hold it for an hour in cold water, slightly acidified with vinegar (1 tsp for half a glass of water).

• If you rinse the parsley not in cold, but in warm water, it will become more fragrant.
• Faded lettuce leaves can be refreshed by rinsing them or holding them for 15 minutes in warm water.
• Faded greens of vegetables will become fresh again if you dip them first in hot, then in cold water.

Greens are the richest source of vitamins. Eating greens in our diet, both fresh and cooking a variety of dishes, is very useful for health.

Greens increase immunity and prevent the development of various diseases. In fresh greens a large number of useful and necessary for the human body substances.

But greens, unfortunately, cannot be kept fresh for a long time, and soon fade, losing at the same time most of their useful properties. There are small tricks with which you can refresh the greens, and give it a more attractive look.

How can you fade faded parsley, celery, dill

Parsley, dill and celery greens are the most common types of greens that are used in food, but when stored for a long time they are quickly capable of losing their juiciness and elasticity.

How to refresh the greens that faded? To do this, add 9% vinegar in cold water (per 100 grams of water - 1 teaspoon of vinegar). Soak the herbs in diluted water for 1 hour. Thus, it will become fresh again, but will lose some nutrients and vitamins.

In summer, when it is hot, it is preferable to store parsley and dill in a dry, clean, tightly closed jar. You can also keep it in a dry saucepan, tightly covered with a lid. Greens for such storage should be dried, without moisture, and stored in the refrigerator.

Before eating it is better to rinse the parsley in warm water. After that, it will be much more fragrant.

If faded parsley, cilantro, and dill are kept in the fridge, then it must be thoroughly washed. But it is better to soak the greens for 15 minutes in water.

After that, get, shake off the water, and spread out the leaves on a paper towel, at a short distance from each other, for better drying. The greens of the vegetables that faded perfectly can be refreshed. To do this, lower it first in hot and then in cold water.

Storage of lettuce leaves

Salad greens are better to cut into large chunks, but it is preferable to tear it into pieces by hand, without using a knife. If the lettuce faded, then it can be refreshed. To do this, it is necessary to keep it in warm water for 15 minutes or rinse.

Refresh any greens preferably the day before using it for food. After refreshing, its leaves will become juicier and more fragrant, and with proper storage it can be preserved for quite a long time. To do this, it is preferable to store it in the refrigerator.

It should be remembered that the main enemy of vitamins contained in the green - light and heat. Under the influence of sunlight in the green vitamin C is lost faster - for this is quite a few hours.
  Therefore, it is necessary to store green vegetables only in the refrigerator, best of all - in a tightly closed bag or container. There are several ways to store greenery, choose any.

Rinse greens with cold water. It is advisable to wash not under running water, but to collect water in a deep saucepan and immerse the greens in water. And then finally rinse under the tap. Then we lay out the greens washed and shaken off from the water on paper kitchen towels. We need to dry the greens as best we can.

Blot large drops of water and place the greens on the table, let it dry for about fifteen minutes. Next pack in a spacious container with a tight-fitting lid (a vacuum one will fit even better).
  If there is no container, then take a clean, dry one-liter jar, put greens in it and close the jar with a clean plastic lid. That's all. Keep refrigerated. In this form, greens quietly worth a month and does not deteriorate and does not even turn yellow.

Tip 2.  In order to keep the greens and leafy vegetables fresh for several days, they should be carefully picked out (spoiled to be thrown away), washed, allowed to drain and put in a plastic bag. Then open wide to get the maximum amount of air in it, and close tightly. Keep in the fridge on the bottom shelf.

Tip 3. Greens can be preserved for 2-3 weeks, if it is washed well before storing, let it drip off the water, blot with a towel, wrap in paper (not waxed). Kraft paper or a thick paper towel works well for this method, as long as the paper does not creep away from moisture. Wrap a clean herb in a towel. Spray on paper with water from a flower spray or wet it under a tap. Put the package in a plastic bag and refrigerate.
  Do not use newsprint - printing ink is harmful to the body.

Tip 4.  For long-term storage of greenery it should be sorted out, but not washed. Then put in a plastic bag with 1-2 bulbs and unpeeled and cut into four onions and tie. Keep in a cool place. Every 4–5 days, remove everything, wipe the bag dry and put greens in it again, replacing onions with fresh ones.

Tip 5.  If you don’t have time, you can simply wrap fresh greens immediately after purchase with a towel and put them in the fridge.

Tip 6.  Green onions, celery, lettuce, spinach, parsley, dill can be stored in the refrigerator for a long time, if they are dry. Before laying such greens do not need to be washed - you just have to sort it out, dry it on paper and put it in a plastic bag, making several holes for ventilation in it. Celery greens in a plastic bag can remain fresh in appearance for 5-6 weeks, the head lettuce, cut with a cabbage, is 1-1.5 months, the spinach is almost the entire winter.

Tip 7.  Parsley and dill can be stored as flowers, placed in a glass of water: cut the roots of fresh greens, drop a bunch of greens with stems in a jar or glass of water, cover the leaves of greens with a bag of polyethylene (or wrap the leaves with a wet gauze or other clean cloth), change water every two days

Tip 8.  Lettuce leaves will remain fresh and crispy all week if you put them on a plate, put a paper towel on top and cover with foil.

Tip 9.  Green onions can be kept fresh for two to three weeks, if you bust it, moisten the roots with cold water and leave the feathers dry. After that, wrap the roots with a bulb with a wet cloth, and wrap the roots with a bulb over the cloth and put the paper at the base of the feathers with a string, put it in a plastic bag and put it in the refrigerator.

How to freshen faded greens!

If the green has faded, then to restore its freshness, it is enough to hold it for an hour in cold water, slightly acidified with vinegar (1 tsp for half a glass of water). If you rinse the parsley not in cold, but in warm water, it will become more fragrant. Faded lettuce leaves can be refreshed by rinsing them or holding them for 15 minutes in warm water.

Greens are the richest source of vitamins. Eating greens in our diet, both fresh and cooking a variety of dishes, is very useful for health. Greens increase immunity and prevent the development of various diseases. In fresh greens a large number of useful and necessary for the human body substances.

But greens, unfortunately, cannot be kept fresh for a long time, and soon fade, losing at the same time most of their useful properties. There are small tricks with which you can refresh the greens, and give it a more attractive look.

How can you fade faded parsley, celery, dill.

Parsley, dill and celery greens are the most common types of greens that are used in food, but when stored for a long time they are quickly capable of losing their juiciness and elasticity. How to refresh the greens that faded? To do this, add 9% vinegar in cold water (per 100 grams of water - 1 teaspoon of vinegar). Soak the herbs in diluted water for 1 hour. Thus, it will become fresh again, but will lose some nutrients and vitamins.

In summer, when it is hot, it is preferable to store parsley and dill in a dry, clean, tightly closed jar. You can also keep it in a dry saucepan, tightly covered with a lid. Greens for such storage should be dried, without moisture, and stored in the refrigerator. Before eating it is better to rinse the parsley in warm water. After that, it will be much more fragrant.

If faded parsley, cilantro, and dill are kept in the fridge, then it must be thoroughly washed. But it is better to soak the greens for 15 minutes in water. After that, get, shake off the water, and spread out the leaves on a paper towel, at a short distance from each other, for better drying. The greens of the vegetables that faded perfectly can be refreshed. To do this, lower it first in hot and then in cold water.

Storage of lettuce leaves.

In order to keep the lettuce leaves as long as possible, they must first be thoroughly washed and soaked in water. Before eating, it is recommended to wash it again. Salad greens are better to cut into large chunks, but it is preferable to tear it into pieces by hand, without using a knife. If the lettuce faded, then it can be refreshed. To do this, it is necessary to keep it in warm water for 15 minutes or rinse.

Refresh any greens preferably the day before using it for food. After refreshing, its leaves will become juicier and more fragrant, and with proper storage it can be preserved for quite a long time. To do this, it is preferable to store it in the refrigerator.

How to freshen faded greens - parsley, dill, lettuce. Useful tips on how to give freshness and flavor to faded greenery.

• Faded lettuce can be freshened up if rinsed in warm water.
• The faded greens of dill, parsley and celery can be freshened up if you put it in an hour in cold water seasoned with vinegar (1 tsp per half glass of water).
• Dill and parsley must be stored in a large and dry saucepan, tightly covered with a lid, then it will retain its freshness for a long time.
• If you rinse parsley not in cold water, but in warm water, it will become more fragrant.
• For long-term storage of lettuce leaves must be well washed, put them in water and rinsed again before use. Lettuce leaves are recommended to be torn by hands, and not cut with a knife.
• Faded green vegetables will become fresh again if you dip it first in hot and then in cold water.

• Preserve the freshness of greens longer, immersing the stems in water. Keep the greens in the refrigerator.
• When buying greens, remember that it quickly loses its freshness and fades, so when buying greens, try to use it soon. If greens are abundant, prepare it for the winter.

How to prepare greens for the winter

You can chop fresh greens (dill and parsley), put them in sacks and freeze.

Drying is the most convenient way. Each type of greens is dried separately in the oven for 2.5 hours at an average temperature of 40 degrees, the dried greens spread out in jars, glass or tin. Store in a dry place.

You can dry the greens in the open air, but not in the sun. Tie in bunches, hang in the shade, dry in the oven.