Sorrel is given a special place in the list of green edible herbs. For many, summer begins with green cabbage soup, in which sorrel is the main ingredient.
In its oblong leaves, sour-tasting, there are vitamins and trace elements that are so necessary for the human body. Sorrel is filled with folic acid, magnesium, potassium and calcium - substances that protect against unpleasant and even fatal ailments.
The most useful are fresh young leaves of sorrel. That they need to prepare for the winter. And to keep the sorrel a little longer, you need to know how to properly store it.
Storing fresh sorrel
Sorrel plucked in the garden bed should be stored only in the refrigerator. For several days he will be able to stay fresh and fragrant. It is not necessary to wash the leaves, because it will damage them and the sorrel will quickly disappear.
But the need to sort out the greens. Leaf by leaf should be reviewed and removed inedible grass, which can easily hide between the sorrel sprigs. Then choose one of the storage methods:
- Prepare a glass or a jar of water and immerse a bunch of sorrel in it. Only stems should be buried in the liquid. Sorrel put on the shelf in the refrigerator away from the freezer.
- Put the sorrel in a plastic bag, press it to the air left - and in the fridge.
The described methods will keep sorrel up to a week.
Day two or three greens can be kept wet:
- We sort out the sorrel and immerse it in a bowl of water.
- We wash the greens and lay them on a paper towel.
- After the sorrel becomes slightly wet, wrap it in another towel and put it in the fridge.
If there is a large harvest of greenery, it is better to recycle and save it for the winter. You can use a variety of ways to save sorrel for a long time.
Freezing - a universal way of storage for the winter
In the frozen sorrel the maximum amount of vitamins and nutrients is preserved. Taste leaflets are also at altitude. Stored frozen sorrel for up to a year.
The freezing process consists of several stages:
- Sorrel to sort, remove blades of grass and flower arrows.
- Rinse greens with cool water. Most suitable for this procedure is a large bowl or bowl. In such a container all the leaves of sorrel can be straightened and completely covered with water. Dirt quickly settles to the bottom.
- With the help of skimmers free sorrel from water.
- Spread the leaves on paper napkins or towels and leave to dry.
- Cut the pieces of paper in the same way as when cooking.
- Pack the greens in small bags (in batches), close them tightly or roll them up and put them in the freezer.
Until spring, you can constantly cook and eat dishes with sorrel. Frozen leaves are used in cooking immediately. They do not need defrosting.
Sorrel can be frozen with other herbs: parsley, dill, onion. Such a mix will turn the soup or other dish into a fragrant and tasty.
Storing dried sorrel
Dry sorrel is easy:
- Go through the leaves and wash them.
- Dry and cut into small pieces.
- Spread out the leaves on a paper towel. Top cover the same.
- Put sorrel so that the sun falls on it. It will gradually turn it into brittle and dry pieces.
Ready-made sorrel can be crushed into powder by grinding it between fingers.
Stored dried grass for at least a year. The main thing is to put it in an airtight container and not allow moisture to get inside. Dried sorrel retains its peculiar sourness, which is so appropriate in many dishes.
Conservation of sorrel
Sorrel conservation is a good way to preserve it until next spring. It will lose color, but its taste will remain with it.
Canned sorrel can be different. Here is one way:
- Pick and wash the leaves.
- Put the sorrel not too tightly into clean jars and slowly pour boiling water over it.
- Roll up, turn over and wrap.
After cooling down, hide the glass container in the pantry or basement. You can use sorrel before the arrival of spring.
Salting of sorrel
Harvesting green grass with salt - a method that will help preserve the color of the plant and all the vitamins:
- Hold the sorrel for a quarter of an hour in cold salted water. This will free the leaves from various insects. Rinse.
- Cut the sorrel into strips and tamp them in a clean jar. Each layer of green sprinkle with a teaspoon of salt.
- When the glass container is full, cover it with a lid and store in the refrigerator.
Salted sorrel can be used up to six months.
In order for delicious and nutritious dishes with sorrel to be on the table all year round, you need to not be lazy and make greens in the summer.
