How to preserve parsley: the tricks that really work

Salt has been used since ancient times as a preservative for food, and can also be put into salt, but pay attention to the right ratio of the two foods.

To preserve salted parsley, you need to wash it first, dry it well and leave it in the air for a few hours. Once the parsley has been completely dried, it must be placed in a glass together with the salt and the ratio between the two must be 1 to 2: For 50 grams of parsley each, we have to add 100 grams of salt.

Salted parsley must be stored in a cool and dry place and has a shelf life of several months. In the kitchen then, of course, the taste of parsley must be taken into account, which, if you wish, can be washed off before using excess salt.

Dried parsley

Another way to keep parsley for a long time is to dry . To dry this aromatic herb, we need to wash it first, dry well and chop it finely.

Then we switch the circulating air oven to the lowest level and in the meantime lay the chopped parsley on a baking tray lined with baking paper. We bake everything for 3 or 4 hours. After drying, let the parsley cool and place it in an airtight container to store it in the pantry.

Always fresh parsley: this is how the plant is used

Storing parsley shelling is the best way to avoid unnecessary waste, but it is definitely something else to have them always fresh and at hand. Even those who do not have the so-called green thumb can try to keep a parsley plant at home in order to be able to take a few leaves with them if necessary.

The parsley plant is indeed very resistant and it is possible to buy it already shaped (but remember that parsley has deep roots, so rather plant it in a larger pot) or breed it by planting the seeds yourself.

In the second case, consider that after the seeds evenly plant, it takes at least one month to germinate after the seeds evenly, and for about 80 days until the first leaves can be collected.

The care of the parsley is quite simple: it must be watered daily and sparingly: The earth must always be moist (never let it dry!) and at the same time, you need to be careful not to water too much to avoid harmful stagnation.

The soil of the parsley plant must be cautiously weed every two months with a rake and circumcised every six months: a very easier effort compared to the pleasure of being able to enjoy your personal and always fresh, fragrant parsley.