Our site offers several options freeze herbs: 1) Finely chop the greens and put in a container (first, if you izmelchitel greens to freeze, then all the juices, vitamins and essential oils which we would like to retain, either completely evaporate or form an additional ice, and secondly, storing in containers takes a lot of space in the freezer). 2) Pour chopped herbs with water. Also the greenery also occupied by the ice is a lot of space... 3) Pour the chopped herbs with butter or olive and freeze. Cm. item 1, 2 and where to get so much oil... 4) Just to wash a bunch and put in the freezer. Don't know about you, but I just hate the tough stems of greens in the finished dish... 5) I hate The salty herbs... Just keep quiet... I will Say again: I have a pretty big freezer – 130 l, but constantly have to fight for an empty seat. I want to numerosity and more.... The freezing of greenery, which offer you I, very convenient, as it provides a ready-made "prefabricated", it preserves all the valuable properties of dill and parsley and occupies a minimum of space for the amount of frozen greens in the freezer.

On the weekend I bought 10 bunches of dill to freeze at a ridiculous price... $ 1 for 8 beams. I freeze dill not very much, so this quantity will be enough for me until the summer. And parsley I freeze a lot, just 5 more...

So, let's start....The process is the same for dill and parsley. Take the stem.

Cutting individual leaves and stems with soft stems. Hard stem discarded.

Our shoots and leaves are put in large bowl.

Then – wash. I fill a bowl of cold water, give a few moments to stand up to the dirt soak. Shift the greens from the bowl into the colander. The process is repeated 2 – 3 times (without soaking).

After the last wash to shift again in a colander and leave for a few minutes to thoroughly drain the water.

On – drying. On the table lay a kitchen towel and spread our greens for the final drying. At the time it will take 1 -2 hours. During this time, preferably several times to shake hands to mix the greens, lifting lower layers to the top.

Now – packing. Take new plastic bags. Fill as desired. I shared your green 2 pack. Now VERY IMPORTANT!!! manufactured from the package all the air, so to speak, vacuum it, squeezing hands. Remember, a humid air that will remain in the package, will turn to ice, and if you squeeze it, it will freeze almost dry. Tying the package to the host and put in the freezer.

Here is the frozen greens in a day. Please note, it does not contain ice, crystals of snow, the structure is loose and soft. Did not break the form, as in this form it (the package) is located among the rest of the bags in the freezer. In winter, get the package at the last minute of cooking (I use wherever appropriate greens...), Osipyan the right amount of greens, a few movements of the knife (it is very easy and fast to cut), again the exhaust air, and tie the package back into the freezer. In the finished dish does not differ from fresh. Actually, I think that green is one of the most necessary and convenient frozen products: color and taste after freezing does not change, and makes the dish much more attractive... Without it all...