Greens in the form of fennel, parsley, a celery and other are capable to impact to dishes special aroma and relish for this reason many hostesses during the summer period try to keep every year as much as possible these seasonings: some greens are dried, the second - salt, the third - freeze. The last way - one of the most often used, and all because herbs at this type of storage not only don't lose the aroma, but also color, useful properties.
In order that it is correct to freeze greens, it is necessary to know some rules, for example, to freeze herbs it is necessary small bunches or in the portions (it is very convenient, you shouldn't vdalneyshy defreeze a huge bunch of seasoning for extraction of necessary quantity), before freezing greens need to be washed out and dried (it is impossible to assume at all that plants were slightly dried).
So, if you decided to freeze greens, then take fresh and juicy plants, touch them, wash out then in a bowl pour cold water and place in it herbs (herbs have to completely is in water). Stand them minutes 15, then replace water and again leave for about 15 minutes. After time lay out greens a thin layer on a towel and let's dry.
As soon as from herbs water evaporates, cut them as usually you cut for preparation of dishes, and spread out to small small groups portions. Take special freezer bags and place in them the cut greens (thin layer).
Without tying packages, place them in the freezer and turn on the fridge on the minimum temperature. Mature greens in the freezer about an hour then take packages, let out from them the air, tie and again place in the freezer. Adjust temperature to average.
It should be noted that when freezing herbs on each package it is possible to paste the label with the name of seasonings (so further it will be much simpler to find the necessary greens). And if you don't wish that other products in the freezer became impregnated with aroma of greens, then place bags of herbs in addition in containers.