Seasonal greens are many times more fragrant and healthier than greenhouse greens. In this regard, if possible, it is better to freeze it and use it in winter instead of fresh store-bought. This can be done in different ways. Each method has its own advantages and disadvantages. Any greens are suitable for freezing, be it dill, onions, parsley or cilantro. Before slicing, it must be washed in water and dried.
Method 1. Packages
The easiest and most compact way is to wrap the chopped greens in bags. So it takes up little space. However, over time, the contents of the bags will freeze and become covered with ice crystals. Also, the low tightness of the bags will lead to the fact that everything in the freezer will become saturated with the smell of greenery, especially if it is dill.
Method 2. Disposable containers
Chopped greens are much better preserved in disposable containers. They are stacked on top of each other in the freezer, so they take up little space. The contents of the containers do not freeze, as they are sealed more tightly than bags.
Method 3. Ice cubes
The greens are chopped, placed in an ice container and poured with water on top. The form is then frozen.After a few hours, the cubes are removed from the mold. Greens frozen in ice keep well, but are mainly suitable for soups.
Method 4. PET bottles
The most successful way to freeze is to place the chopped greens in a wide-necked PET ice tea bottle. They close tightly, so without access to moisture, the greens do not become covered in ice, do not absorb third-party odors, and do not spoil other foods in the freezer with their aromas. The greens in the bottle remain dry and not frozen, making them suitable even for salads or sandwiches.
