Store-bought greens are stored in the refrigerator for a maximum of a week or two, after which they turn into wilted, yellowed something. But if it is frozen correctly, the shelf life will reach six months, as expert Dmitry Zmievsky reports.
Secrets of proper freezing
First of all, rinse the greens thoroughly under the tap in cold water – warm water will soften them. You can soak the greens in cold water for 10 minutes so that the dirt sinks to the bottom of the container. After this, rinse it under the tap and dry it.
Take an ice container and put finely chopped green onions, parsley, dill, basil, etc. into the molds. Add water to the end and place the container in the freezer.
Another option is to use vegetable oil instead of water.
In the future, just throw the finished cube into soup or meat, and the dish is ready.
And finally, a couple more tricks:
- You can freeze not only greens in ice trays, but also broths, tomato paste, leftover vegetables, and sauces. Such ready-made mini-portions can then be immediately thrown into a saucepan or frying pan.
- If the purchased greens are slightly wilted, place them in ice water with a couple of ice cubes. After 15 minutes, it will be noticeably fresher, and it can be used.
If you do not want to freeze the greens, after rinsing, dry them well and place them in a container with a dry napkin/paper towel. This lining will absorb excess moisture, and the greens will remain fresh much longer.
