During the warm summer and summer season, all housewives zealously engage in home canning of food. It’s a pity, but they usually forget to prepare greens for the winter. But it is no less useful than the same vegetables. I would like to remind housewives what methods there are for preparing greens. And which of them retain the largest amount of vitamins in it.
Drying greens for the winter
Not the best way to preserve greens for the winter. But if there is no choice and no opportunity to store greens otherwise, then such a simple way of preserving them will do. Dried greens retain up to 50 percent of their vitamins.
To preserve the product for the winter in this way, fresh greens must be thoroughly washed under running water. Then you need to shake off excess water, cut it, and place it on a sheet of parchment lined with a baking sheet or other flat shape. You need to lay out the greens in a thin layer so that air can better penetrate into their layers when drying. From time to time, the greens need to be turned over on the baking sheet so that they dry better.
Greens are considered qualitatively dried when their leaves break. Pour the dried herbs into linen bags. You can store it in a dry glass jar with a lid, but the greens are stored worse in it than in a cotton bag.
Pickling greens for the winter
Also, the greens, thoroughly washed and dried with paper napkins, should be finely chopped. Place in a 1 cm layer in a clean glass jar, sprinkle with salt (not iodized!) on top. Then the next layer, salt and so on until the very top. Shake the jar slightly, fill it with herbs and salt to the very top. Cover with parchment paper, then a plastic lid and store in the refrigerator. Parsley, dill, and green onions are best preserved this way.
Freezing greens for the winter
The best way to preserve greens for the winter is to freeze them. This method of preparing the product preserves up to 90 percent of all vitamins contained in greens. The greens are also washed, dried, and chopped. It needs to be put into a plastic container, or into special bags for freezing food and put them in the freezer. Thawed greens cannot be re-frozen.
Greenery. This makes it possible to feed the body with necessary vitamins and other beneficial substances in winter, when getting fresh vegetables and fruits is problematic. On our website you can find the best recipes for freezing various foods. In this article we will talk about proper freezing at home.
What greens can be frozen
Perhaps it is best suited for a storage method such as freezing. After all, it is precisely this that allows you to preserve most of the valuable substances that make up plants. And greens are very beneficial for the human body, and nutritionists everywhere recommend introducing them into the daily diet.
Many people are interested in whether it is possible to freeze leaves for the winter. This also should not be done. After defrosting, it turns into an unattractive porridge that no longer has a fresh taste or smell.
It is also not recommended to freeze it. If there is a need to preserve it for the winter, it is better to use drying. This way it will better preserve the aroma. 
For soup
Frozen ones are perfect for soup. They can be frozen individually or as a mix.
For decorating dishes
To decorate dishes, you can freeze curly and ordinary. Greens are also frozen for filling in savory pies. And are well suited for this purpose.
For tea
It turns out great from frozen. Can also be frozen tea sets from:
- leaves;
- leaves;
- leaves;
- leaves;
In addition to tea, such frozen infusions are perfect for cosmetic procedures and facial wiping. 
Preparing greens before freezing
Preparing and freezing your greens for freezing is very easy. The first thing you need to do is wash it - pour water into a bowl and rinse it well several times. Then rinse under running water.
Then the herbs need to be dried well, but no more than an hour. Excess moisture will cause unwanted ice chunks to form. To dry the grass, place it on a paper or cotton towel.
If you plan to freeze the green mass in bunches, you will need to remove the stalks. When freezing by other methods, the greens will need to be finely chopped using a sharp knife or scissors.
Also, some plants are recommended to be blanched before freezing. In the case of greens, this means scalding with boiling water. It is important to understand that during this process some of the vitamins evaporate and the smell weakens somewhat.
Important! The less time passes from the process of collecting herbs to freezing them, the more vitamins will be preserved in the plants.
Freezing methods
There are several ways to freeze fresh herbs for the winter. They must be selected depending on where you plan to use it in the future.
Bunches
In order not to bother too much, the green mass can be frozen in its entirety in bunches. Here's how to do it:
- Form a small bunch of washed and dried greens with the stems removed.
- Wrap it in cling film or foil, forming a kind of sausage or roll.
- Place in the freezer.
To consume, you will need to remove the “sausage” from the freezer, open it at one end and chop the required amount of greens. Wrap up the rest and place it back in the freezer. If the integrity of the film or foil is accidentally damaged, wrap it in a new layer.
You can freeze any greens in bunches. In this form it can be used in salads, first courses, side dishes, pies, sauces, pizza. 
There is also a way to store greens in bags and containers:
- Dry the washed branches and place them on a tray (baking tray, tray, plate, dish) in one layer.
- Place in the freezer for two to three hours.
- After this time, remove the branches from the freezer and scatter them in vacuum or regular bags, or in plastic containers.
The green seasoning prepared in this way is immediately removed from the freezer before being placed in the finished dish and, without defrosting, is chopped and then added to the food.
Sliced
If you have time, then all the grass that you plan to freeze will need to be chopped.
Chopped plants are frozen as follows:
- Wash and dry.
- Finely chop with a knife or scissors.
- Place in a regular or vacuum bag.
- Level it well and release the air.
- Send the package to the freezer.
This way you can freeze one type of herb or several. Preferably in small batches. There is another way to freeze cut plants:
- The finely chopped green mass is wrapped in film, thus creating a “sausage”, as is the case with bunches. The length of such a package should not exceed 10-12 cm - this is enough for four to five uses.
- Place the “sausage” in the freezer.
Ice cubes
Few people know how to freeze greens in the freezer into cubes. However, this is a simple matter and not at all troublesome. Here's what the process looks like in practice:
- Finely chop the washed and dried plants.
- Place, compacting, in ice trays.
- Fill the molds with water.
- Place in the freezer.
The cubes can continue to be stored in the ice tray. Or you can remove them after freezing and pour them into one container or bag. 
Cubes are also great for freezing herbs for tea. To do this, they are first brewed in a teapot, and then, after the tea has cooled, it is poured into ice molds. After freezing, such cubes are good to add to regular hot tea or simply boiled water for a herbal taste. They are also used for wiping the face for various skin problems, or for toning.
People have long learned to store plant products for the winter, the deficiency of which cannot be compensated for in winter. Fresh herbs are one of them. The spice contains vitamins A, B, C, magnesium, zinc, selenium, bioflavonoids, which activate the immune system and promote cell rejuvenation. Freezing is the best method of preservation, minimizing the loss of nutrients. In order to have a vitamin-rich product on the table throughout the cold season, you need to know how to freeze fresh greens for the winter correctly, without mistakes.
What greens can be frozen for the winter?
Not all greens can withstand freezing. Dill, parsley, cilantro, sage, tarragon, thyme, mint, lemon balm, arugula, sorrel, and leek retain their presentation and taste. Lettuce and green onions, on the other hand, become watery and unsightly after defrosting.
Rules for preparing for freezing
Only fresh herbs collected within the current day are suitable for freezing for long-term storage. It needs to be sorted out, withered leaves, thick stems and roots removed. Then rinse thoroughly with cold running water and dry on a thick paper towel. There is no need to keep the plant in the air for more than 2 hours, otherwise it will wither.
How to freeze greens for the winter
There are different ways to freeze fresh herbs for the winter: whole and chopped, with the addition of oil and in the form of ice cubes.
Bunches
The simplest and fastest method of cold preservation is freezing the whole bunch. You need to take several branches of fresh herbs, untie them, wash them and dry them. Then place in a plastic bag, lightly seal, remove air, seal and freeze. Greens prepared in this way can be thawed for the winter either whole or in separate branches.
Often, when processing fresh greens, tough, coarse stems are left behind. Thrifty housewives do not throw them away, but freeze them in bags, tying them into bundles of 10–20 pieces. While cooking the soup, throw the bunch into the boiling broth for 15 minutes, then take it out and throw it away.
Shredded
It is very convenient to prepare fresh chopped herbs for later use for the winter. Before freezing for the winter, it needs to be slightly dried by spreading it in an even layer on a cutting board. Then place in this form in the freezer for 1 hour. When fresh greens freeze, pour them into a prepared container or bag. Packed compactly, it takes up less space - you can easily take the right amount and put the rest back. It is permissible to add crushed spices to dishes without first thawing them.
Fresh herbs can be frozen individually or as mixtures. There are many options, here are some of them:
- 500 g dill, 300 g parsley, 200 g celery;
- 200 g of parsley and celery, 100 g of thyme and marjoram, 50 g of savory;
- take dill, parsley, thyme and tarragon in equal parts;
- sage, savory and basil in equal quantities.
Prepare fresh herbs using the classic method, chop, mix thoroughly and freeze as described above.
Important! When cutting fresh herbs, an oxidation process begins, which leads to a partial loss of vitamins. To better preserve the nutrients, the plant can be torn by hand.
Green ice cubes
This method of freezing fresh herbs is suitable for making soups during the long winter. The most commonly used raw materials are dill, parsley and sorrel. The prepared edible parts of the plants are crushed, placed tightly in ice trays and filled with water. When the liquid freezes, the ice is removed from the mold and placed in a separate bag. It is recommended to make a note on it about the contents and date of preservation. When preparing a soup, sauce or stew, you just need to take out a cube with the required contents and throw it into the boiling broth.
Attention! To pour fresh herbs into molds, you can use rich broth from meat, poultry or fish instead of water.
With butter
Freezing fresh herbs in oil cubes is suitable for tough herbs: basil, thyme, thyme, oregano, sage. This is necessary in order to subsequently season hot dishes with them. Only the most tender parts of plants - leaves and young twigs - should be planted. They need to be torn or cut into portions such as they will be added to food, tightly filled with ice trays and filled with any vegetable oil. The pieces will freeze for at least a day, after which they are put in a bag and left in the freezer until needed.
An extremely healthy, tasty and aromatic oil is obtained by mixing with chopped fresh herbs. You will need:
- 200 g butter;
- 1 bunch of dill with parsley;
- salt.
Place the butter in a warm place until softened. Finely chop the spicy fresh herbs or grind them in a blender. Mix the ingredients, add salt to taste and freeze. If desired, you can add 1-2 cloves of garlic, passed through a press. The freezing container must correspond to the purpose of the workpiece. If you plan to flavor porridge or boiled potatoes with this oil, it is better to package it in ice cube trays. If you need to freeze green butter for sandwiches, it will be more convenient to place it in small containers or make briquettes using cling film.
A paste is prepared from aromatic fresh herbs and vegetable oil, mixing them in a 2:1 ratio, respectively.
Unusual recipes
You can use original recipes for freezing greens for the winter. It would be interesting to freeze flavored ice cubes to make drinks. Ingredients:
- 2–3 branches of fresh mint or lemon balm;
- 1 lemon;
- water.
Place 2-4 leaves of aromatic fresh herbs into ice cells, add a few drops of lemon juice, add chilled boiled water and place in the freezer.
To prepare hot sauces, soups, stews, and gravies, fresh herbs can be frozen in tomato juice for the winter. The recipe contains the following products:
- dill;
- parsley;
- basil;
- arrows of young garlic;
- tomato juice.
Fresh herbs should be chopped, mixed, and placed in ice trays. Pour in tomato juice and freeze.
Tarragon is included in recipes for various hot dishes and drinks. Wine-based cubes have a bright spicy aroma. You need to prepare:
- 2–3 branches of tarragon;
- 300 ml dry white wine.
Grind fresh tarragon, pour in wine, boil until half the volume evaporates. Once cool, pour into an ice tray, freeze and leave until winter.
Alternatively, you can freeze prepared pesto sauce for the winter. The following products will be required:
- bunch of basil;
- half a bunch of parsley;
- half a bunch of arugula;
- 3 cloves of garlic;
- 100 g pine nuts
- 100 g parmesan or any other hard cheese;
- 150 ml olive oil;
- 50 ml lemon juice.
Wash fresh greens, remove rough parts, and dry. Peel the garlic and pass through a press. Grate the cheese and combine with garlic. In a blender, first grind the nuts, then add herbs, cheese, butter, lemon juice one by one, grinding into a paste of homogeneous consistency. Add salt to taste, place in small containers and freeze.
Many people love dishes using garlic arrows. They can be frozen for the winter in small containers for one-time use. The arrows are cut into pieces 4–5 cm long, after removing the peduncles. Place in boiling water, cook for 3 minutes, cool and place in the freezer. In winter, defrost and add to hot dishes and side dishes.
How long can you store and at what temperature?
Fresh herbs frozen for the winter are stored at temperatures from -18 °C and below for up to 12 months. It is better to place the blanks in plastic food containers or plastic bags. When filling containers, it is necessary to remove air - vacuum packaging can be used for this purpose. The process must take place quickly, so the products must be placed in small portions 2-4 cm thick. You can defrost the workpieces only once - a repeated procedure is unacceptable.
Conclusion
The method of freezing fresh greens for the winter is determined by goals and personal preferences. It is good to add crushed spice or bunches to salads, ice and butter cubes to hot dishes. If you follow all the recommendations and follow the freezing rules, it will retain its freshness and healthy vitamins for a long time.
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Many thrifty cooks know that the simplest way to store garden, garden and greenhouse crops for a long time is to freeze herbs, vegetables, and berries. Without preservatives, heat treatment and other labor-intensive hassles, the selected harvest is packaged and sent to the freezer.
You will need cling film, plastic containers with lids and bags, containers with ice compartments or silicone molds for candies/muffins. Make sure in advance that all containers for freezing greens are clean and dry.
When preparing dishes, frozen greens are added both frozen and after thawing. For example, when whipping unsweetened smoothies and various vitamin cocktails, you can crush the drinks immediately and immediately cool them.
In order to have a choice and assortment, we will freeze the greens not in bulk, but in different options. We will mix some assorted, divide some by type, leave some as whole branches, and chop and grind some.
Any fresh herbs can be frozen in a similar way. In addition to dill, onions and parsley, they stock up on spinach leaves, sorrel, cilantro, basil, garlic arrows, wild garlic, and other shoots.
Cooking time: 60 minutes / Number of servings: 10
Ingredients
- green onions - a bunch
- parsley, dill - bunch
Preparation
So that green semi-finished products are immediately ready for use, first of all, we wash all the branches and onion feathers with cold water, rinse well - on those that are just from the garden beds, soil usually remains. We don’t mash, we try to act carefully, preserving the juice. Shake off the clean greens and lay them out in loose rows on a cloth or paper towel. We give it time to dry, sometimes turn it over. If you come across rotten or dry branches, separate them from the general bunch and throw them away.
We begin to pack clean and dry greens. The simplest option is to collect an assortment of three types (onions, parsley and dill), wrap them in cling film as a whole bouquet, without cutting them. For convenience, you can attach a label saying what exactly is frozen and put the date. Such a prefabricated bunch is useful for dishes in which any kind of vegetation is good and there are no clear restrictions on a specific variety. When the packaging is soft (like film), it is better to keep the workpieces on top of all supplies or on a spacious shelf, and not pile them up with other bags or containers.
We freeze some of the onion feathers ourselves, without dill and parsley. Chop into small rings, if desired, separate the white part from the green and also place in different containers or bags. If there is no such goal, pour all the cuttings into the container at once.
Another method - without complications. We cut off the hard stems of dill and parsley (we don’t throw them away, we freeze them separately for cooking broths with roots and herbs, or we grind them in a grinder with various trimmings to small flakes, into a paste). We chop the leaves finely or coarsely with a knife and distribute them into containers or bags.
Now grind it with the smallest “caliber” until it becomes a puree or small flakes. And here you will need a chopper with a “knife” attachment or an immersion blender. If they are not there, pass them through a meat grinder (once or twice). This semi-finished product is added to soups, broths, vegetable purees, cereals, sauces, dips, and drinks.
We fill ice-freezing cells, small silicone or plastic molds with finely chopped herbs, and fill them with drinking water.
So, we send whole bunches, slices and pureed “cubes” to the freezer until completely frozen and for storage. If something was frozen on a board, after hardening, pour it into bags/containers with a lid. We take the green ice cubes out of the cells and pack them into a convenient container.
The simplest freezing of greens will come in handy in the kitchen more than once when preparing sauces, salsas and dips, first and second courses and marinating, flatbreads, savory pies and cocktails.
Many people like to add a little fresh herbs to their food in addition to salt and seasonings. In restaurants and cafes, a variety of salads, steaks and other dishes are often served with a bunch of dill or parsley. It is not only a seasoning or decoration, but also a source of many useful substances. For example, parsley contains 4 times more ascorbic acid than lemon, and also contains vitamins B, A, E and a huge amount of minerals, one of which is inulin, which reduces the risk of cancer. Dill, in addition, also contains vitamin P.
In winter, greens will perfectly supply the body with all the necessary substances. But where can I get it? The one sold in stores is stuffed with nitrates and fertilizers, and is not so much useful as harmful to humans. Perhaps the best option is to freeze it. Nowadays, when almost every apartment has excellent refrigerators with spacious chambers and No Frost systems, freezing and storing greens at home does not pose a particular problem.
Recipe for freezing parsley
Ingredients
Servings: – +
- parsley 200 g (4 bunches)
Per serving
Calories: 49 kcal
Proteins: 3.36 g
Fats: 0.35 g
Carbohydrates: 7.26 g
20 minutes. Video recipe Print
The first step is to sort through the parsley, removing all dry, limp, yellow leaves with spots or dots. Next, thoroughly wash the greens.
Then it must be dried well. To do this, place on paper towels or napkins and leave until completely dry. When freezing, it is very important that there is no moisture left at all.
Chop the parsley. It is better to use only leaves without stems. A blender is also suitable for chopping, but it is still preferable to do this with a regular knife.
We pack the chopped parsley in plastic bags (you can also use plastic containers). It is very important to release all the air from the bag; to do this, simply squeeze it slightly.
Now, having tightly closed the package and signed it, we safely send it to the chamber, where the greens will freeze and retain their beneficial qualities for a long time.
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Recipe for freezing dill
Cooking time: 20 minutes
Number of servings: 4
Energy value
- calorie content - 39.19 kcal;
- proteins - 2.81 g;
- fats - 1.03 g;
- carbohydrates - 6.14 g.
Ingredients
- dill - 200 g (4 bunches).
Step-by-step preparation
- First of all, the dill must be washed and sorted, leaving only fresh and unspoiled branches.
- Then we dry it so that not a drop of moisture remains on it. You can use paper towels or just hang the bunches over the sink.
- After the dill is completely dry, it must be chopped. This is best done with a regular knife. Some people use a blender, but after it the greens become more like puree. In general, it all depends on personal preference.
- Next, we pack the dill into bags. It is better to use special zip bags, but regular plastic bags are also possible. The most important thing here is to release as much air as possible so that the greens do not spoil during storage. This can be done simply by ironing the bag with your hands or a rolling pin towards the exit.
- Close the container tightly and put it in the freezer. There the greens will be perfectly stored all winter.
Advice: if you have very little time, you don’t have to bother yourself with cutting, but put the whole pre-processed bunches into the packaging. Then housewives simply break off the required amount of greenery and use it for its intended purpose.
Recipe for freezing parsley for the face
This herb is needed not only as a seasoning, it is an excellent cosmetic product. Parsley ice is especially popular. If you wipe your face with such a cube every morning, your skin will become more toned, elastic and brighter. In addition, ice is great for combating dry skin.
Cooking time: 20 minutes
Number of servings: 12
Energy value
- calorie content - 4.9 kcal;
- proteins - 0.4 g;
- fats - 0 g;
- carbohydrates - 0.8 g.
Ingredients
- parsley - 100 g;
- water - 250 ml.
Step-by-step preparation
- First of all, thoroughly wash the parsley.
- Grind through a blender or meat grinder. You can use a knife, but you need to cut it very finely so that you end up with a paste, so it’s much more convenient to do it with a technique.
- Then pour boiling water over the greens. For 100 g of parsley you need approximately 200-250 ml of water.
- Leave the resulting solution to cool and infuse for 20-30 minutes.
- Pour the infusion into ice molds and put it in the freezer. Once the cubes are completely frozen, you can transfer them to a regular plastic bag or plastic container. It is very important not to pour anything else into the used molds; the greens will leave a bitter, unpleasant aftertaste.
Dry freezing basil recipe
Before storing the grass, be sure to wash it and dry it well. Residual water on the leaves of the plant causes black spots to appear when defrosted.
Cooking time: 15 minutes
Number of servings: 6
Energy value
- calorie content - 23 kcal;
- proteins - 3.15 g;
- fats - 0.64 g;
- carbohydrates - 1.05 g.
Ingredients
- basil - 300 g.
Step-by-step preparation
- First, wash the basil thoroughly (it doesn't matter if it's green or purple). We select damaged leaves and other debris.
- After this, it must be dried thoroughly. If water remains, it may spoil during storage.
- Then we chop the grass as you want - you can coarsely, finely, or do without it at all. It all depends on your personal preferences.
- Place the greens into bags. Before closing them, be sure to let out all the air.
- We put the basil in the freezer, where it will be stored for many months, preserving its appearance, taste and nutrients.
Recipe for freezing basil in oil
Cooking time: 20 minutes
Number of servings: 6
Energy value
- calorie content - 430 kcal;
- proteins - 5 g;
- fats - 42 g;
- carbohydrates - 6 g.
Ingredients
- basil - 1 bunch;
- garlic - 4-5 cloves;
- vegetable oil - 50 ml.
Step-by-step preparation
- Wash the basil and dry it thoroughly. Peel the garlic.
- Remove the stems; they are not needed for freezing in oil.
- Cut the leaves into small pieces (you can use a blender if you prefer pureed basil).
- Then chop the garlic. You can grate it or use a garlic press.
- Take a deep plate. mix garlic with basil in it and add vegetable oil.
- Place the resulting mixture into ice trays. To make it stick better, you can add a little water to each compartment.
- Place the finished molds in the freezer. After everything is frozen, transfer the cubes to a regular plastic bag. If you want to add a frozen briquette to hot soup, it is not necessary to defrost it.
Recipe for freezing basil in broth
Cooking time: 1 hour 15 minutes
Number of servings: 15
Energy value
- calorie content - 19 kcal;
- proteins - 2.16 g;
- fats - 0.5 g;
- carbohydrates - 1.6 g.
Ingredients
- basil - 100 g (about 2 bunches);
- chicken leg - 2 pcs.;
- water - 350 ml.
Step-by-step preparation
- Cook chicken broth. Then the cooked legs or breasts can be used at your discretion.
- Place the pan on the stove. When the meat boils, you need to remove the foam. Cook for an hour over low heat, then strain through a sieve and leave to cool.
- While the broth is cooking, make the basil. We wash it, remove stems, damaged leaves and other debris.
- The greens need to be kept in a colander for about half an hour so that all the water drains out. You can place the leaves on paper towels. This way they will dry much faster.
- Grind the basil in a blender or grind it in a meat grinder.
- Take an ice tray, put the aromatic basil puree into the compartments and fill everything with cold broth.
- All that remains is to put the molds in the freezer, where they will freeze. After this, you can transfer the cubes into a plastic bag and store them in the freezer.
Recipe for freezing cilantro
Cooking time: 20 minutes
Number of servings: 4
Energy value
- calorie content - 23 kcal;
- proteins - 2.13 g;
- fats - 0.52 g;
- carbohydrates - 0.87 g.
Ingredients
- cilantro - 200 g (4 bunches).
Step-by-step preparation
- We wash the cilantro and remove the spoiled and yellowed branches.
- It is very important to dry the herb thoroughly before freezing. To do this, you can put it on napkins, paper or cotton towels and leave for 20-30 minutes.
- We don't need the stems, so we carefully separate the leaves from them. Chop the greens with a knife.
- Then we put the cilantro in regular plastic or zip bags, you can use plastic containers. The main thing in this process is to release all the air from the bags so that the cilantro does not spoil during storage. To do this, you can use a rolling pin (rolling it over the bag towards the exit) or your hands.
- We put the bags of greens in the freezer. There it will be perfectly preserved until the next season.
Many connoisseurs of herbs are interested in whether it is possible to freeze cilantro: as we see, it is possible. The only thing you need to take into account is that its inherent aroma will transfer to other products, so pack it correctly - so that the seal is complete, for example, wrap it in foil.
Freezing secrets
It is best to freeze greens in small portions. This is convenient if you need to defrost a small amount. When it is frozen in one piece, you have to take it out completely and pick at it with a knife for a long time, cutting off the required amount. In this case, you can accidentally damage the polyethylene or container.
The best way to remove air from bags of greens before freezing is to use a rolling pin, but don't press too hard or you'll see juice coming out, which isn't good. Greens can be frozen not only in chopped form. but also whole branches. Thanks to this, you can always use it exactly as you need it, for example, to decorate cooked dishes.
How long can you store
If the greens are well washed, dried and properly packaged (without air), then they can be stored for about 8 months. After this, the grass is also suitable, but after the expiration of the period, it begins to lose its taste, vitamins and minerals.
In what container should I store it?
The best storage option is to use special zip bags. They are very durable, have a clamp and are great for separating all your frozen greens into small portions.
But you can safely take ordinary plastic bags. The main thing is that they are dense enough and do not tear during storage, otherwise the air will begin to dry out the grass. Such freezing will not cause any harm to health, but there will be no benefit either. For insurance, it is better to wrap the bags with cling film. Plastic containers are also great for this purpose. Their huge advantage is the abundance of various shapes and sizes and compactness. Some housewives even use bottles.
You can freeze any spicy herbs: onions, celery root, tarragon, adding coriander to cilantro to enhance the effect, or pouring basil leaves with tomato. After watching the video with the nuances of the process, you can easily stock up on your favorite herbs. In what form to freeze greens (individually or assorted), in what and how to store them is everyone’s personal choice. But, of course, frozen greens are a must-have in any home. Firstly, thanks to it, the taste of your dishes will be much richer and more enjoyable. Secondly, a huge amount of vitamins and nutrients is an excellent help for an organism weakened by a long winter. And finally, freezing greens is very easy and not at all expensive in terms of time and money.
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