Is it possible to freeze the cilanthole in the freezer. Solving, Drying, Marination and Soldering Affairs of Kinse Billet For Fragrant Winter Lunches

We have a small plot near the house, on which I have gone greenery, mostly kinza. Her husband adds almost all the dishes. I would like to keep such a seasoning in fresh form until spring. Tell me how to freeze the cilantro for the winter?

Freeze kinza in two ways:

whole branches;
sliced \u200b\u200bleaves.

Freeze of whole branches of kinse

To freeze the cilaf with branches, the green mass should be carefully overlooked, choose dried twigs and pour water. Wash the greens and decompose on a paper towel so that it will dry. The water remaining in the freezer will simply freeze and takes an excess place in the package.

Dry twigs to sort into small bundles and tie them with thread. Too long stems can be cut off. Put twigs in plastic bags or plastic ship, close and put in freezing Camera.

If the freezer already has troughs with another kind of greenery, so as not to be confused, they are signed.

Freezing of chopped leaves

For the billet of the greenery, this way will need a form in which ice freeze, and the food foil.

The frost procedure consists of the following actions:

Kinse twigs rinse and break the leaflets.
Shallow knife to crush the leaves.
In the mold for ice, it is gently imposed on a chopped green and in each cell pour 1 teaspoon of cooled boiled water (or olive oil).
Put the form in the freezer at night.
In the morning, moving out of the shape frozen together with the grain ice. Each piece to wrap in food foil.
Fold the portion greens in a common package or dries.

The advantage of this method is that the greens is already divided into portions, and do not need to defrost all the cilantro.

Kinse freezing in butter

Kinza is a spicy plant, distinguished by a rather spicy taste. Externally, the grass is very similar to the leaf parsley, but on this all similarities are ends. Fragrant spice can be added to salads, sauces, second meals. How the cilantro is held for the winter at home, you will learn from our article.

Billet Kinse for the winter at home - an easy way to diversify the taste of your favorite dishes

Ingredients

Kinza 40 grams Vinegar 9% 0 T.L.

Number of portions:2
Time for preparing:1 minute

Cinse blank recipes for the winter

The most common way to save the spice is drying.

Cut grass must be thoroughly flushed to the leaves there are no land and dust.
Then put the cilantro on the paper towel and give it to dry.
With a sharp knife to cut a plant. It is not necessary too small, because in the process of drying pieces of greenery will become even smaller.
Little baking papers and decompose a thin layer prepared by the cilantro.

For drying, you should choose a ventilated room, such as a balcony or veranda. You can dry in the oven. The heating temperature should not exceed +40. Greens need to periodically interfere, so that Kinza is not covered with mold. The spice prepared in this way can be stored a year.

If desired, the kinza can be freezed. Scheme Simple:

Greens need to be washed.
Then it can be cut, and you can leave whole twigs.
Package spice in packages or wrap in foil. After that, the kinza can be put in the freezer.

In this form, the plant will not be preserved without any problems until the next harvest.

Kinza for the winter with a coriander can be pickled. You will need:

water (300 ml);
vinegar 9% (Article);
salt (chip).

Technology:

Bring water to boil and add salt and vinegar to it.
Wash the greens, cut into pieces of the desired size.
Decisid on sterilized banks, but the greens do not need too tightly.
Pour the greenery marinade and give it a slightly cool.
Then pour into each jar on the tablespoon of vegetable oil.

After that, close the cilantro with plastic lids and stored in a cold place - basement or refrigerator.

And the last variant of the workpiece is salting. Here will be needed:

fresh greens;
salt (for every 100 grams of chopped cilanthole takes 20 grams of salt).

Spice cut and fall asleep salt. Pretty to memorize her hands to the juice stood. Then decompose the grass in pure banks and close the plastic covers. Keep refrigerated.

The harvested kinse can be added to second dishes. Especially good spice is combined with meat. Seasoning can be added to salads and soups.

Kinza - fragrant spice, with unique taste and mass useful properties. Piquant greens with success complements many meat dishes Fresh and as a flavor. In order for kinza by vitamins all year round, you need to know how to properly save its properties. We learn more about the methods of workpiece for the winter and the storage of appetizing seasoning.

Use fragrant leaves of cilantroins more often in the form. Coriander is made to harvest in the form of solid seeds or ground for seasoning various dishes.

Application in cooking is very diverse. It can be salads, marinades, soups, fish and meat dishes. Bright taste properties Seasonings like not everyone, but indisputable beneficial properties replenish the number of fans.

For regular use Kinza in food, the body gets the following benefit:

strengthening immunity;
healing of inflammation of the oral cavity, gums;
reduces the pain threshold during critical days in women, restores the hormonal balance;
reduces cholesterol levels, favorably affects the work of the heart;
eliminates swelling by removing excess fluid;
normalizes the work of the nervous system;
systems intestinal work and liver.

Lovers of fragrant spices claim that only a few twigs of the cilantro are able to restore health in case of hangover. Walled diseases are not scary if the Kinza is on the table all year round.

In the summer, when the shelves are filled with vegetables and greens in abundance, many are glad to eat fresh cilantro and add to different dishes. But how to be in the cold season when the body requires vitamin support? Ways to save spice several:

dried;
freezing herbs;
salting;
in the form of culinary supplements: sauces, adjika, marinades.

How to maintain fresh cilanthole at home?

If you bought on the market or only collected a harvest from the bed, then the question immediately suggests how to proper the cilantro in the refrigerator? Experienced hostesses recommend the following sequence of actions:

Bring the bunch of greenery, removing the broken grass and faded sprigs.
Cooked for long storage I do not need to wash the kint.
Shorten stems.
In a clean bank with a capacity of 0.5 liters, pour water and place a bundle in it.
Water must completely absorb the stalks, without touching the leaves.
Top to cover a bouquet with a disposable polyethylene package.
Secure the package on the neck of the bank with a rubber band.

Place the bank for storage in the refrigerator. The package will eliminate greens from the air, which will help preserve its freshness. Water will feed the stems. Once every three days, change the water in the jar and cut the steels of the stems.

The second option to keep spicy grass is pretty simple. Package with cilantro Put the cleaned bow head. It is not necessary to wash the greenery. Packaging of greenery with onions stored in the refrigerator. Once every four days you need to replace the bulb. Do not allow condensate in the package. If moisture performed - change the package.

Following the specified methods, you can store the greens in the refrigerator ten days. The leaves begin to darken and faded when Kinza comes into disrepair. Control its condition to consume high-quality greens longer.

How to dry the kint

The most popular storage method is drying. The procedure is simple and accessible to everyone. Dried greenery retains valuable qualities throughout the year. So that fresh greens saved the taste and fragrance, follow the recommendations:

Kinza take and well wash.
Leave in a bowl with water for ten minutes.
Spread on a drying towel.
Dried greenery do not too small.
In a flat package (pallet, tray) decompose the cilantro with a thin layer, pre-stuck in the bottom of the parchment;
Heat the oven to 40 ° C and place the dishes with spice on 5 hours.

The dried kinza is very fragile and goes well. If the conditions allow, you can dry on the balcony or veranda. With this method of drying, do not forget to periodically turn the greens in order not to be seal and dry uniformly.

If you do not like the chopped cilantro, then dry in the beams. Making volumetric, thick bundles are not needed. Suspend them in a dry, well ventilated place. Prepare protective bags with air holes and cover the associated bundles. The drying period is quite lengthy and is 15-20 days.

A dry spice is better stored in a glass container or a fabric bag. Keep in a dry, warm place. Do not forget to periodically inspect the cilantro.

How to save fresh - Methods of freezing

Kinse storage in a frozen form allows you to save natural color, vitamins, useful substances. However, the shelf life is much less. The most common way to preserve the spice of fresh is freezing in the package. The sequence of actions is as follows:

rinse and combine greens;
dry well until the moisture disappears from the leaves;
place in the package, press the walls tight to remove the excess air.

For freezing, you can cut or leave with solid twigs. For convenience, many divide seasoning on portions and pack separately.

Another way to keep fresh is frosting spicy grass in ice forms. Preparation of greenery does not differ from the procedure in the previous version. Sliced \u200b\u200bgrass Put in the cubes and fill with water. Leite to the top so that the water is completely covered with a cilanthole. Put ready forms in the freezer. When cubes turn into ice, put them in to another storage container in the freezer.

Slash

Many prefer to salt the cilantage for the winter.

Solving Recipe:

prepare the cilantro, wash and dry;
leave only leaves for salting;
leaves need to grind;
in a sterilized container, put the greenery layerly, speaking salt every layer.

Fill the bank to the top of the greens in the proportion of 100 g of kinse 20-25 g of salt, then press the content before the juice appears. Close the lid and store in the refrigerator for 10 months. Do not forget that seasoning already contains salt. Therefore, reduce the amount of salt in dishes.

There are many ways to billet cilantro. One of them is marinating. The procedure differs from the salting only in that, together with salt, water (300 ml) is added to the greens, vinegar 9% (1 tbsp) and vegetable oil (1 tbsp.). For the preparation of marinade boil water. Add vinegar and salt. Fill the cilantro marinade. How to imagine, add the oil.

Hospitals know many recipes and ways to preserve fragrant greens. It is important to find time and apply them in practice. In this case, Kinza will even delight in winter, providing the body with a useful vitamin composition.

Green in winter is a source of nutrients needed by vitamins and just tasty, because I want to sprinkle freshly prepared food, dill, parsley, celery, basilica or cilantro.

To prepare for the winter greens of Kinsea, you can put it on, for this greens need to go through outsiders, leaves, insects. Rinse the greenery from dust and sand well. Discover and not large cut. Then the crushed greens decompose the thin layer in the pallets, the bottom of the pallets with paper or cloth and send to the shady well ventilated place, veranda, attic, balcony, periodically greens need to mix and shake, which would not form mold.

Also, greens can be dried in the oven at a minimum heat of 40 ° C with a dutched oven. With this method, the greens does not lose color and aroma and retains its useful properties. Store dried greenery follows in dense closing banks, in a dry cool room. Remember that the dried greens absorbs moisture well and mold can be formed on it. Kinse freezing for the winter, this is the most sparing way, since during freezing the useful substances are destroyed by much less than with other methods of the harvesting of greenery. Greens remains a beautiful juicy color with the aroma peculiar to it.

To freeze the cilantro, we will need: 1. Kinsea greens 2. Capacities for the storage of greenery. We swore greens from garbage and insects, we are thoroughly rinsed in running water from sand and dust.

There are no greens and lay down in pure containers, you can use buckets from under ice cream or mayonnaise, lunch boxes, they are tightly closed and quite spacious. Greens are tightly stuck in the tank and close the lid, without forgetting to sign the name of the greenery, since in addition to the kinse, we will freeze dill, parsley, celery, basil and mixtures from different greenery.

When all the greens are decomposed on jars and closed with covers, send it to the freezer, putting the lowest temperature. Freezing is the most fast way conservation of greenery. Yet good way Preserving spicy greenery, it is storing it in oil, for this you need:

Kinza
Water 300 g
Vinegar 8% 30 g
Vegetable oil 50 gr

Kinsey greens rolls and stacked in banks. Vinegar, water and salt must be boiled and cool. Then pour the marinade cilantro. Let it stand a little, and then fill with oil. Banks are well close and stored in a cold place. Use to aromatize salads. Bon Appetit!

Summer, unfortunately, ends very quickly, and with him from our diet takes the usual abundance of the greenery, to which we are so accustomed ...

To indulge yourself with her and in winter, although not in such quantities, you need to know how to prepare the cilantro and coriander for the winter, and where to store. Tell how to save seeds and greens for the winter so that it does not lose useful and taste qualityand supplied us with vitamins.

How and when to collect seeds, and how to store? Follow the instructions:

We collect cilantro seeds in August, closer to September, when they completely hurt. If you collect unrivaled seeds, they will even save a sharp unpleasant smell after drying.
In a dry sunny day, we break up umbrellas with seeds and envy in a dry place where the sun does not fall.
Thinking the dried seeds - umbrellas we no longer need.
We refer to the seeds in canvas bags, cardboard boxes, glass jars or paper bags.
Store coriander in a cool, dry, ventilated place for no more than four years.

How to keep the cilanthole for the winter

There are several ways to preserve the cilantroine cilantro with the same set of vitamins and minerals.

If you do not know how to prepare a cilantro for the winter, keep the fragrance, we offer to freeze it. Such greens is well kept, it remains green, fragrant and does not lose useful properties. To freeze the cilantro, do the following:

My cilantroine greens and lay out on a paper towel to glass water.
Cut the dried greenery and lay out in containers or polyethylene bags. If you do not want to do sharp, you can keep with a knife with a cilantro, they are then easily breaking, and it turns out a crushed greens.
We place packages in the freezer and store there. Note: If there are several grades of greenery in the freezer, sign the bags and containers to not get confused.

Another option: Cut the cilantroine greens, lay out in molds for ice, pour water and freeze. As a result, we get portion cubes, which then add to sauces, meat dishes and soups.

The shelf life of the cilantro in the freezer - as many as 2 years without loss of vitamins and other beneficial substances!

Drying Kinsea is produced in two ways: natural and in the oven.

Drying natural way

Pretty rinse china cilantroy under running water: it should not be lands, sand and insects.
Lay it on paper towels to glass water.
Cut the fishing leaves, but not finely: during drying they decrease in size.
We put the chopped cilantro with a thin layer on trays or other devices.
We remove into a ventilated dry place, away from the sun's rays. For these purposes, the veranda is suitable, a balcony or free place in the kitchen.

Drying Kinse in the oven

My, dry and crush the greens, as well as in the first case.
Heat the oven to 40-45 degrees, it is impossible, otherwise Kinza "fries" and will lose the lion's share of useful substances.
We lay out the crushed greenery on the nasty and put in the oven for 4-5 hours.
As soon as the cilantro kinza dries, bring it into a linen bag or glass jar. If the grass is dried correctly, it retains fresh green and crumble in his hand, but does not scatter into dust.

With a natural way, drying the greens can not cut. It is enough to assemble it into bundles and hang in a well-ventilated shaded place, covering a fine-sensitive cloth, gauze or paper bag so that they do not dreamed.

How to keep dried kinse? It is kept no more than a year. Bags or kinse cans stored in a dark dry place, and regularly mix the contents to protect it from mold and food moth.

How to pick up a cilanthole for the winter

My, we dry and crushed the greens.
We take the usual, non-iodized salt at the rate of 250 g per kilogram of grass.
We put the greens in the banks, the trambye and speaking salt. From above, we necessarily smell the salt layer.
Click so that the juice stood out, we close the jars and remove into the refrigerator, in the coldest place.

A day later, the green mass in the banks will fall on a third, and it will be possible to supplement them with another portion of greenery.

You can store salt kinse for 10 months - vitamins and taste will be preserved in it.

How to harvest the cilantro for the winter in banks

We will tell about how to pick up a cilantage for storage in banks:

We are preparing a marinade for casting kinse: bring to a boil 300 ml of water, add a pinch of salt and a tablespoon of vinegar (9%).
Cut the wilderness of the cilantro, and fold it tightly into glass jars, leaving a little space.
Pour the contents of the cans by marinade so that it covered the greens.
We are waiting for banks slightly cool, and pour from above 2 tbsp. Spoons of vegetable oil.
Sterilize banks with a cilantro of 25 minutes.
We remove for storage in the cellar or refrigerator.

Kinza in marinade is stored for about six months. Marinated Kinza can be added as seasoning to salads.

We learn how to prepare for the winter cilantro in oil. Many hostesses are resorted to such a method for storing greenery, as they know that it is perfect in it stored, without losing properties and unique fragrance.

Recipe Preparation:

Grind washed and dried greenery kinse.
Fill olive or sunflower oil, mix.
We decay the oily mixture into sterile banks, observing such a rule: the layer of oil in a centimeter should be obtained from above.
We ride banks and remove into the fridge. Shelf life is not longer than six months.

In this way, you can store not one kinza: add to it in equal shares parsley, dill, celery and other spices. Dishes with such a set of spicy herbs will acquire a wonderful summer fragrance!

Now you know how to prepare a cilantro and coriander for the winter, and a long time to delight close to vitaminized salads and others delicious dishes With a unique taste and aroma.