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What's the best way to preserve green onions? Green onions: how to keep green onions fresh for the winter at home? Storing green onions in oil

Green onions are an excellent addition to fresh salads and a good anti-cold remedy, especially important in the cold season. How to preserve green onions for the winter so as not to lose beneficial vitamins and minerals? Let's consider several ways.

Preparatory stage

First of all, the onion feather must be properly prepared for further storage. The process is carried out in several stages:

choose for harvesting only fresh feathers of a bright green color without any damage;
do not use onions with limp or dried out tips for storage;
Wash your greens under running water, even if they look clean. Water will wash away unnoticeable remains of soil and dust;
dry the plant by blotting it with a towel. This way you can quickly remove excess moisture;
Grind the green leaves for ease of use.

At the preparatory stage, it is necessary to chop the onion, regardless of the further harvesting method.

What size the chopped onion should be depends on the choice of the housewife. If you need to prepare greens for liquid dishes (soups, borscht), it is better to cut them into medium rings. For preparing sauces, finer cuts would be appropriate.

4 ways to prepare green onions

There are several ways to keep green onions fresh for as long as possible. One of the simplest and fastest harvesting methods is drying. You can dry the stems either in a special device or without it. If you use a home dehydrator, simply place the chopped herbs on trays and set the setting accordingly.

You can also dry the onions in the apartment on plain white paper, spreading them evenly over the surface. Leave the workpiece in a warm room until completely dry. It is recommended to cover the top of the greens with gauze or a sheet of paper.

To preserve maximum nutrients during drying, make sure that the greens are not exposed to direct sunlight.

Green onions can be considered dried if they crumble easily in your hands. To bring it to this state, you need to keep the greens in a warm place for 5-7 days. After drying, the onion rings are ground into powder using a coffee grinder, poured into a glass container and stored in a kitchen cabinet at room temperature. You should not mix dried onions with other types of herbs (dill, parsley, basil, etc.), otherwise they will lose their original smell and taste.

A common method among housewives for storing green onions is freezing. Frozen greens are convenient to use for preparing various dishes. Compared to dried, it has a more neutral taste. You can store green onions in the freezer for up to 1 year. There are several ways to freeze a product:

In ice trays. Finely chopped greens should be placed in ice cube trays or other similar containers (for example, small cups or baking dishes). The onion should occupy no more than a third of the volume, the rest should be filled with water. Place the pieces in the freezer until completely frozen, then carefully remove from the molds and place in freezer-safe bags or plastic containers.
On the desk. Chop the onion and spread it evenly in a single layer on a cutting board, then place it in the freezer for 5-6 hours. When you transfer the frozen product into bags, it will not stick together into a lump, and the desired portion will be easily separated from the total mass.

If you have very little time, you can immediately put the chopped green onions into bags or containers and put them in the freezer. For ease of use, it is better to take small containers for storage.

Preserving onions so that they remain fresh for a long time without freezing will allow sunflower oil. The method is suitable for those who have extra space in the refrigerator for a container with the workpiece. Place the prepared greens in glass jars, filling them ¾ full. Then pour sunflower or olive oil on the onion and stir. Add a little more oil on top of the mixture to completely cover the contents, and close the jar with a lid. The preparation can be stored in the refrigerator for up to 6 months, while the maximum useful components will be preserved in the greens. The only drawback of this method is that not all recipes can use green onions with oil.

A time-tested preparation method will allow you to keep green onions fresh for a long time in the refrigerator - pickling. For 1 kg of prepared greens you will need 200-250 g of rock salt. It is important to dry the onions thoroughly before harvesting. Mix the greens with half the preservative. Then spread the mixture into a container in layers of 2-3 cm, sprinkling with the remaining salt (the onion should be completely covered with salt on top). Cover the greens with a lid and leave to salt for 15-20 days; After some time, the onion will release juice and be preserved. The shelf life of greens in this form is 6-7 months.

Green onions harvested in summer will be a real boon in winter. Saving it is not difficult, you just need to choose the appropriate method. But even if you follow all the rules for storing greens, it is worth remembering that the fresh product contains much more vitamins and nutrients, and you can grow green feathers all year round on the windowsill.

Video

To get more information about preparing onions for the winter for salads and pies, we suggest watching a video on the topic of the article:

He has considerable experience in gardening - from sowing seeds and seedlings to harvesting and storing the crop. Each sowing season begins with the search for new ways of growing, because cucumbers can be collected not only from the garden, but also, for example, from... a barrel and even grown on a windowsill in winter. She considers caring for plants one of the best ways to relieve stress.

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Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Green onions are a vegetable that can be stored fresh for a fairly short time. Therefore, the problem of how to preserve green onions remains relevant today, especially for people who themselves grow them in the garden. If you had a good harvest and couldn’t sell it all on time, you can try to keep it fresh for your own use.

The shelf life of green onions can be extended using simple methods.

How to keep onions fresh

The feathers of this plant should not be tightly packed in plastic and stored wet. Even in the refrigerator in this form, it will quickly begin to rot. If the harvest is small, then the onions need to be dried by cutting off the root system and wrapped in a cloth moistened with water. When the feathers are dry, the greens are loosely wrapped in film and placed in the refrigerator. In this form, it is stored for a short time, no more than a week.

If the harvest is very small and you plan to prepare various salads in the near future, then place the greens in a bowl with a little water.

The container must be placed in a cool place and used for a short period of time, constantly washing the greens taken out of the water. It is undesirable to keep the crop fresh longer; it will lose its density and taste. And the likelihood of microorganisms appearing is very high.

There is also a pressing issue that is especially interesting to still inexperienced housewives: storing green onions in the refrigerator. Greens should not be kept either open or tightly bound. Since when open the vegetable will dry out quickly, but when closed it will dry out. It is best to place the plant in an airtight container. You can pack it in polyethylene or in a glass container with special lids. It is advisable to place some greenery in the bags, so it will be convenient to use.

If the onion harvest is small, its freshness can be preserved by placing it in water

How to store onions for the winter

Pickling

To keep the plant fresh for a long time, cleanliness is required. The feathers are sorted, cleaned of dry leaves, and the roots are trimmed. The plants are washed thoroughly, the water is allowed to escape and laid out to dry. At this time, the caps and bottles are thoroughly cleaned and sterilized. The vegetable is chopped and then placed in bottles in small layers, adding salt to each.

It is advisable to use either rock salt or sea salt. All layers are carefully pressed down so that no voids are formed. After filling the bottle, close it and put it in the refrigerator.

For pickling, you need to chop the onion

Drying

In this case, you will also need sterilized bottles, preferably dark ones. The washed and dried raw materials are cut as if for a salad, laid out in a neat layer on a napkin and allowed to dry completely in the shade. The feathers must be completely dry; if even a little moisture remains, the feathers in the bottle will become moldy.

The dried product is transferred to a container, carefully sealed and placed in a dark place. This method also has several disadvantages - the leaves lose their smell and pungency. This product will also lose its shape. It is more convenient to transfer into bottles in small parts using a plastic scoop.

Dried green onions can be stored in glass jars

Freezing

Quick freezing makes it possible to preserve about 80% of all nutrients in this vegetable. Moreover, the greens will retain their smell and taste for a long time. As a rule, paper and plastic containers or bags are used for freezing. You can freeze feathers with bulbs, but they will need to be cleaned of the film and the roots trimmed. The greens are washed, dried and cut, placed in containers and placed in the freezer. It is best to use this product for 6 months.

Onions can be frozen in portioned cubes

Basic rules for storing green onions

Storage Features:

if water, for some reason, ends up on the onion, then it must be thoroughly dried (lay it out in a neat layer and wait until the water goes away naturally);
You don’t have to wash the onions; if there are dirt on the feathers, you can simply remove them with a napkin;
onions can be stored in bottles for no more than 2 months (they are placed in a bottle and placed in the refrigerator with the lid closed, and the feathers should not be wet);
if the feathers have small bulbs that have just begun to ripen, then you can wrap the feathers first in a dampened rag, and then in paper, you can rewind it all with a simple thread (in this state they put it in the refrigerator, due to the wet bulbs the vegetable will be stored longer);
You can store greens in the refrigerator in polyethylene only if ventilation holes are made in it in advance (otherwise condensation will accelerate rotting);
if you store onions in the refrigerator, then the greens themselves do not need to be bent (this will cause them to spoil faster);
during storage in the refrigerator, you can choose paper as packaging (it is advisable to use cardboard rather than newsprint);
during storage, be sure to remove dried, rotten feathers (dry leaves will accelerate decay);
freezing is the only option when the tops can be washed before storage (it is even advisable to wash them, but then the feathers are dried naturally);
you can freeze in containers, paper foil or polyethylene (packaging does not play a big role here);
You can store greens for a long time without freezing using salted brine (cut the greens, put them in a bottle and add salted water);
to keep the product fresh longer when frozen, it is first blanched in boiled water for several minutes (then cooled, dried, then packaged and placed in the freezer);
if chopped onions are poured with some kind of oil, the greens will also stay fresh longer (olive oil is excellent);
When storing greens with salt, you do not need to add water (feathers are cut, mixed with salt and placed in a bottle; they can only be stored in the refrigerator).

As is clear, there are many options for keeping green onions fresh in the refrigerator. All you need to do is select one of the storage options described above and see how well it works.

Why store it, many will think, because now it’s not a problem to buy green onions even in winter. But it is at this time that the cold prevents us from going to the market every day. And then housewives buy a large batch of greens, including onions, and try by all available means to preserve them for as long as possible.

And this is where the first difficulties arise, because green onions are capricious greens. In plastic bags, which modern housewives are so fond of, it suffocates and begins to quickly deteriorate. When opened, the bright feathers turn out to be wilted and lost their juiciness the very next day.

But it turns out there are several ways this product will stay fresh for a week, or even longer.

Cold storage

Green onions feel great in the refrigerator - in the vegetable compartment.

But not every onion is suitable for storage. If it has already begun to fade, and its feathers are broken, then there is no point in storing such an onion, since it will disappear in two or three days. Therefore, it is better to use it for food as soon as possible.

If there is a lot of onion, then you need to wash it, dry it from excess moisture, chop it finely and put it in a jar, sprinkling it with salt. In this form, the onion will retain its green color and fresh aroma.

In a plastic bag

Clean the roots from the soil.
Remove yellowed feathers.
Gently wipe the onion with a soft cloth. It is not washed before storage, since it is stored worse when wet.
Place it in a plastic bag and close it. Punctures are made in several places for air ventilation. Store in the bottom compartment of the refrigerator.

Important! Feathers should not be broken or wrinkled, because it is on the folds that they will begin to deteriorate.

If the onion was dirty and still washed, then they act differently.

Place the washed onions on a towel and dry for 15 minutes.
Then wrap it in water-absorbing paper or a thick paper napkin that will not unravel from moisture.
This package is placed in a plastic bag, which is not tightly closed. Store in the refrigerator.

The next method is good if if the green onions have intact roots and feathers.

The onions are carefully washed and yellowed feathers are removed.
Gather the onion into a bunch and wrap its lower part along with the roots with a damp cloth, and then with paper so that the cloth does not dry out.
Place the bundle in a plastic bag and put it in the refrigerator.

In a jar or container

If the onion has short feathers, then it can be stored in a glass jar or plastic container.

Method 1. To do this, place a paper napkin at the bottom of the container, lay onions on it in even rows, making sure that the feathers do not wrinkle. Cover with a lid and put in the refrigerator.

Method 2. Clean and dried onion feathers are placed upright in a glass jar. To prevent condensation from forming on the walls, cool the open jar of onions in the refrigerator. Thanks to this action, condensation will be avoided. After this, close the jar with a lid and put it in the refrigerator.

Video recipe for the occasion:

How to store green onions in the cellar

Freshly dug green onions, which have intact bulbs and strong feathers, are stored in a cellar or storage room.

To prevent the onion from wilting, it is packed in film.

Method 1. The onions are cleaned of soil and placed in lattice boxes covered with 40-60 micron film.

Method 2. Green onions are placed in plastic bags, which are placed tightly in a vertical position in tall wooden boxes. The bags can be kept either open or closed. In such a bag at a temperature of 0-1 °C, onions can be stored for up to one month.

In winter, our parents could not afford to eat fresh greens, since they were not available on store shelves. Therefore, in many respects, recommendations for storing and preparing green onions are based on the experience of our mothers and grandmothers. The vegetable is particularly demanding and often immediately withers after being cut from the garden if stored improperly. Storing green onions is easy. By following basic recommendations, you can enjoy greenery all year round.

For long-term storage of green onions, it is necessary to properly prepare it. Cut greens must be cut and washed, following the recommendations. Harvesting green onions for the winter is carried out after careful selection of feathers. We choose only fresh and clean greens without damage or dry areas. We dispose of bad feathers, cut off the bulb and dry ends. Rinse thoroughly. It is recommended to do this in a basin, and not in running water.

Next, the greens need to be dried. To do this, lay the feathers on a clean waffle towel or wipe each feather separately. If you grow your own greens without using chemicals, and if the vegetable is relatively clean, it can be stored without washing.

The vegetable is chopped. The type of shredder depends on the storage method and intended use. Long feathers are difficult to store for a long time. To use the stock in making sauces, choose a small shredder, and to add it to soups, choose a larger one.

Storage methods

Fresh

Green onions are afraid of moisture, so they should not be tightly packed in plastic immediately after washing. If stored in this form in the refrigerator, the greens will begin to rot after a short time. To store fresh onions, cut off the onions from the garden and cut off everything unnecessary, wrap the harvest in a damp towel. Afterwards, storage is extended by rearranging the feathers in the refrigerator. The greens need to be packed in cling film; it is important to form the bunches loosely. This will increase the storage time to up to a week. By constantly sorting through and removing rotten feathers, you can extend the life.

If you need to store a small amount of greens, after purchasing it is recommended to place them in a container filled with water, for example, a glass or jar. Storage is carried out in the refrigerator. The method is suitable for storage for several days. In this case, the period is extended if the greens are regularly inspected and the water is changed.

In the freezer

After preparing the greens, you need to decide on the freezing method, as well as what the preparation will subsequently be used for. Freezing is possible both whole and in crushed form. Housewives rarely use the first option, because the vegetable as a whole takes up a lot of space in the freezer, however, the method without shredding is faster.

We prepare the whole feathers and place them in a freezer bag. Do not pack the bag too tightly. They must be kept in the freezer for an hour, then taken out and gently beaten so that the feathers do not stick to each other or clump.

Freezing in shredded form has its own nuances. After chopping the greens, transfer them to a bag or container. In the freezer, the green onion stock must first be frozen for 30 minutes, after which we take it out, mix and beat the contents and send it back to freeze. We repeat this action several times to prevent caking. Loose onions are easier and more pleasant to use.

Preparing green onions for the winter by freezing is one of the longest storage options.

Drying

You can save green onions for the winter by drying them. This method is relevant when there is a large harvest. Drying does not affect the beneficial nutritional composition than freezing. The vegetable is used throughout the year until the next harvest.

The most popular drying methods are:

In the sun without additional equipment. The method is long. Prepare the onion feathers correctly. Chop into rings no less than 2 cm in size. Spread gauze in the container you are using and scatter the herbs. Place a layer of clean white paper on top. The product will reach complete drying within a week. It is recommended to choose a container with a mesh bottom for better ventilation.
In the oven. Complete cooking will take about 3 hours at a temperature of no more than 50
In an air fryer. The process takes no more than 30 minutes. The chopped greens need to be scattered onto the top grill of the device and the temperature should be set to no more than 70 degrees.

Housewives prefer dried herbs, since during the cooking process they release their aroma and taste better. Dry onions are quick and easy to use.

Pickling and leavening

For a kilogram of chopped greens you need to take 200 grams. salts for salting. Mix all ingredients in a bowl and pack tightly into a glass jar. Pour a small amount of vegetable oil on top. Cover with plastic lids and store in the refrigerator.

To ferment, chop the feathers and apply in layers - 1 cm of onion, then salt. After filling the jar, the contents need to be pressed down. The juice released by the vegetable is brine. If it is not enough, then you can add a couple of tablespoons of boiled water, a little more salt and use heavier pressure.

In oil

Olive or sunflower oil perfectly preserves greens for a long time. For storage, you must perform the following steps:

Prepare the green onions.
Fill more than half the glass jar with chopped onions.
Pour in oil to cover the greens and stir. Fill the jar to the brim, close with a plastic lid, and store in the refrigerator.

The method helps preserve vitamins and nutrients in the vegetable.

Basic storage rules

If green onions are wet with water, then it must be removed naturally by spreading it on a towel. In all methods, except freezing, washing is excluded.

If the vegetable is lightly soiled, it is not necessary to wash it; just wipe it with a napkin.

Storage in polyethylene is effective when air circulates in the bag. Green onions do not like moisture, so condensation should not be allowed.

You can pack the greens in a cardboard box. Regular inspection of feathers for rot and dryness will increase shelf life.

When freezing, the packaging does not affect the quality of the resulting product; it is important to beat the greens at the beginning of freezing. Blanching in boiling water will allow the frozen vegetable to be fresher when defrosted.

Conditions and terms of storage of onions

The storage time for green onions is always individual. It depends on the initial freshness of the product, the method of its preparation, as well as on the quality of the preparation.

Under normal conditions, onions wither within a couple of hours after being picked from the garden. The next day it will dry out and turn yellow. Fresh onions can be stored for up to 10 days if placed in a cool place. The lifespan is slightly extended with proper feather care. At a temperature of 4 degrees, the period increases to three weeks.

Onions can be stored in a vacuum bag at zero temperature for up to two months. It is important to pack the greens correctly to avoid condensation.

Dried green onions can be stored for six months. Greens in oil can maintain their freshness for the same period. Frozen vegetables must be discarded after 7 months of storage.

Refresh slightly dried greens in the refrigerator by acidifying them with vinegar in the proportions of 1 tsp. per 100 ml. water.

The subtleties of storing fresh herbs in the refrigerator.

Fresh greens make our food more aromatic, tasty and healthy. For this reason, we love adding dill, parsley, cilantro and basil to both cold and hot dishes. They help us, even with the onset of cold weather, to consume the most fortified dishes. But since absolutely all green plants retain moisture very poorly, you have to buy them in very minimal quantities.

Unfortunately, this is not always convenient, because if your family members eat a lot of greens per day, then you have to go to the market to buy them every day. Of course, not every person has extra time to go shopping every day. For this reason, it is better to immediately buy a little more greens and simply store them correctly in the refrigerator. We’ll talk about all the intricacies of storing green plants in our article.

How to store green onions in the refrigerator and for how long?

Frozen green onions

Green onion feathers are very delicate, so their storage requires special conditions. Such greens absolutely cannot be kept at room temperature; already at + 12, the moisture from them begins to evaporate intensively, and they become lethargic and tasteless. Therefore, if you want the onions to remain tasty and juicy for at least a couple of days, then store them in the refrigerator.

Here he can keep his freshness from 7 to 30 days. If you need to extend its shelf life by literally 2-3 days, then simply put it on a dish and place it on the middle shelf of the refrigerator. But make sure that its feathers lie freely and do not bend anywhere. If you bend them or apply any kind of product, their structure will be damaged and they will begin to wither.

If you need to extend the shelf life of onions by 10-14 days, then try storing them in non-waxed paper. For this storage method, it is best not to wash the onions. If there is any dirt on it, then simply wipe it with a soft cloth and place it on paper as is. Carefully wrap the onion in it, sprinkle water on top (use a spray bottle for this) and place it in the green area of the refrigerator. If you don’t forget to periodically spray the paper with clean water, your greens will definitely stay fresh for two weeks.

For longer storage, you need to use onions that were dug out of the soil directly from the roots. After you bring it home, you will need to remove all excess soil from the bulb, dip it in water and carefully wrap it in pieces of cloth or paper. In this form, the onions are placed in plastic bags with holes and stored in the zero zone of the refrigerator.

How to store parsley in the refrigerator and for how long?

Parsley in a storage bag

Parsley leaves are even more delicate than onion feathers, so without the right temperature and humidity, they begin to wither literally half an hour after you pick them from the garden. For this reason, it is extremely important to do everything so that these greens have the opportunity to replenish their moisture reserves all the time. This can be done quite easily.

If you bunch the parsley into a neat bunch and then dip the stems in clean water, you can extend the shelf life of the product by at least a couple of days. But keep in mind that the parsley in the jar should be in the vegetable compartment. Here, the temperature indicators are as comfortable as possible for the greens, which means they will definitely not get too cold and start to turn yellow. If you want to prepare parsley for future use, then try freezing it.

You can simply rinse the greens under running water, dry them with paper napkins, and then, after cutting them, place them on a tray and put them in the freezer. Completely frozen parsley should be put into sealed bags and put back in the freezer. If you're willing to spend a little more of your time, then freeze these flavorful greens in a more interesting way.

Prepare the parsley in the standard way, chop it as finely as possible and place it in ice cube trays. Fill them with either clean water or melted and slightly cooled butter. Once frozen, these flavorful cubes can be used to make soups and sauces.

How to store fresh mint in the refrigerator and for how long?

Freezing mint

Mint will add freshness to the dish, regardless of whether it is hot or cold. This greenery also complements drinks and desserts very well, so many housewives try to prepare it for future use during the season. Many people believe that the best method for storing parsley is to dry it. But this process takes most of the freshness out of it and leaves more of the herb flavor behind.

In view of this, if your goal is to preserve the menthol taste and aroma, then try storing it in the refrigerator. If you simply scrape the mint clean and then wrap it in a damp towel, it will stay fresh for 5 to 7 days. But keep in mind that for this storage method, washing greens under running water is strictly prohibited.

Since water is supplied to the tap under pressure, strong pressure can have an excessive impact on the delicate mint leaves, and they will be slightly damaged. Damaged greens, no matter how carefully you treat them, will not last more than 2 days. Mint, like other greens, can be frozen.

This can be done as we described a little higher, or you can put it in the freezer directly with the stems, after tying it into small bunches. Mint frozen in this way will need to be put into hermetically sealed bags and, as needed, taken out and cut as convenient for you. The advantage of such storage is that in this case you will have the opportunity to decorate your dishes not with pieces of mint and whole leaves.

How to store spinach in the refrigerator and for how long?

Storing spinach in the refrigerator

Spinach is one of those plants that, after cutting, very quickly lose their beneficial properties. Only very low temperatures can stop this process. Therefore, it is best to store it in the refrigerator in the freezer. It must be placed there clean and packaged in plastic bags.

This spinach will remain tasty and healthy for up to 6 months. These greens can also be frozen as a puree. It is better to pour it into plastic cups and tie them tightly with polyethylene. Puree, provided that you have prepared it from high-quality and fresh spinach leaves, can be used for cooking for 7 to 9 months.

And if you want to eat fresh spinach for a while, then just sort it out and put it in food bags with holes for ventilation. Place them in the green area of the refrigerator and take them out as needed. Spinach packaged there will remain fresh for almost a whole week.

How to store basil in the refrigerator and for how long?

Rules for storing basil in the refrigerator

Cut basil does not tolerate very well not only high temperature, but also daylight, so if you want to extend the shelf life of this spicy herb, then store it in the refrigerator.
If you simply put the basil in a plastic bag or container with a lid, you can enjoy the taste of this product for a whole week. Those women who want to eat fresh basil almost until the New Year can try to pick it up from the garden right from the roots and keep it in this form in the refrigerator.

This method provides that the roots of the plant will be completely immersed in ordinary clean water. But in order for basil not to lose its wonderful properties for a long time, everything must be done to prevent pathogenic microflora from developing in its roots. Therefore, every day before going to work, do not forget to change the water in the jar and remove wilted and yellowed leaves.

Freezing will extend the shelf life of basil by almost 7 months. But it is best to store only the leaves of the plant in the freezer. Since the structure of the stem deteriorates during freezing, it will be better if you carefully remove all the leaves from it before packaging the greens in containers for storage.

How to store sorrel in the refrigerator and for how long?

Freezing sorrel for the winter

Sorrel is a summer product that is very difficult to keep fresh. It can't even last in the refrigerator for long. Without losing its beneficial and nutritional qualities, it can be kept in the refrigerator for no more than 7 days. After this time, it will inevitably begin to wither and become tasteless. It is advisable to store fresh sorrel in a bag or container with holes on the bottom shelf of the refrigerator.

Yes, and it’s best to store dry leaves, so if you washed them after bringing them from the garden, then be sure to lay them out on a cotton towel and let them dry completely. And, of course, do not forget about the most popular method of storing greens - freezing. Low temperatures have virtually no effect on this product, so if you wish, you can freeze enough sorrel to last you until next season.

So, take the green leaves and rinse them thoroughly in water. Pour it into a large bowl or pan and then place the sorrel in it. Stir it carefully and let it stand for 2-3 minutes. During this time, sand and debris will settle to the bottom and you will only need to pick up completely clean leaves from the water. After that, place them on a paper towel and let the excess liquid drain. Cut the sorrel into pieces that are convenient for you, simmer them in boiling water, and then cool and put them in the freezer.

How to store dill in the refrigerator and for how long?

Freezing dill

Dill is very popular in our country. It goes well with almost all products and makes ready-made dishes so flavorful that even the most picky people eat them with great pleasure. But unfortunately, dill can only grow for 4-6 months a year, so housewives have to look for ways to extend the shelf life of this spicy herb.

An excellent alternative to drying is the refrigerator. Depending on which method you choose, dill will be stored from one week to several months. If you wash the green plant, dry it and wrap it in cling film, you can store it in the refrigerator for up to 10 days. A glass jar with an airtight lid will help keep the green plant fresh for a longer period.

Dill can be placed in it unwashed, simply by first folding it into bunches. In this form, it will not lose its culinary qualities for 15-20 days. For longer storage, it is best to use the freezer. You can put both chopped and whole sprigs of greenery into it, as long as they are well washed and packaged into portions.

How to store lettuce leaves in the refrigerator and for how long?

Storing lettuce in a container

Lettuce leaves are a great alternative to vegetables. You can make light salads from them, add them to sandwiches, or use them as a festive decoration for dishes. The delicate and juicy structure of this greenery makes it indispensable at any feast. But lettuce has one small drawback: as soon as you process it, it begins to rapidly lose moisture.

Therefore, as a rule, we do not stock this product in large quantities and strive to buy only enough to use during the day. But still, if you know some nuances, you can store the salad in the refrigerator for more than one month. The best part is that you don’t need anything supernatural for this. If you bought a whole head of lettuce leaves, then divide it into separate parts, carefully wrap them in cling film and place them in a container with a lid.

It is advisable to keep it in the department for storing vegetables and fruits. And finally, remember, the main enemy of lettuce is moisture, so it is best not to wash it before storing it. The leaves should be completely dry and, if possible, well cooled.

How to store cilantro in the refrigerator and for how long?

Secrets of long-term storage of cilantro

Cilantro is a very delicate green, so it does not tolerate high temperatures and low humidity. For this reason, it is not advisable to simply store it on the kitchen shelf. If you want to keep it fresh for a while after cutting, try keeping it in the refrigerator.

You can use an ordinary plastic container for this. Place a paper napkin on its bottom, and place washed and dried cilantro on top of it. Close the container with a lid and place it in the green area of the refrigerator. This method will extend the shelf life of the product by about a week.

If you need it to retain its taste and aroma for 2-3 weeks, then place it leaves side down in a glass jar and fill it with cooled boiled water. Change the water in the container as soon as you notice even the slightest change in color.

How to store arugula in the refrigerator and for how long?

Arugula, like all salad plants, loses vitamins and moisture very quickly after cutting, so it is also best stored in the refrigerator. The easiest way to extend its shelf life is to tie it into small bundles and wrap their ends with cling film. This will help the arugula remain tasty for another 4-5 days.

Greens prepared in this way are best placed in a container or sealed bags. If you don’t do this, it will become saturated with foreign odors, which will greatly spoil its taste and aroma. For this reason, it is best not to store arugula on the same shelf as bell peppers, onions, garlic, carrots and beets.

Another great way to store arugula is to freeze it. You can put it in the freezer chopped or whole and keep it there until the next harvest.

How to store celery in the refrigerator and for how long?

Store celery in foil

As a rule, late varieties of petiole celery are cut in the second half of October. This gives gardeners the opportunity to use this aromatic product to prepare healthy food almost until the New Year. If you also store greens grown on your site, then take them from the garden on a sunny day.

This way it can dry well in the air and you won’t have to additionally get rid of moisture in the house. Petiole celery, like all greens, is best kept unwashed in the refrigerator. In the case of these greens, your main concern is creating an airtight package. Because of this, if you put it in airtight bags or vacuum containers, it can stay fresh for up to 8 weeks.

If you plan to store store-bought celery, then while still in the store, pay attention to how dense and elastic its stem is. If it bends easily and doesn't break, then it's not worth buying. Since such a product has lost almost all its moisture, you will not be able to keep it in the refrigerator even for the shortest time.

How to store wild garlic in the refrigerator and for how long?

Wild garlic pesto for freezing

No matter what anyone says, you won’t be able to store wild garlic in the refrigerator for more than 4 days. Its appearance after this time may still remain satisfactory, but the taste and aroma will not be the same.

Therefore, if you want to use it for a longer period, then freeze the greens or chop them, add a little salt and put them in a glass container. These two methods will extend the shelf life of wild garlic by 3-4 months. You can also try making a kind of sandwich mixture from wild garlic.

Grind it as finely as possible, add salt, pepper and mix with butter or lard twisted in a meat grinder. Form sausages from the resulting mixture, wrap them in cling film and place in the freezer. You can eat the resulting product throughout the winter.