Carrot tops for winter

Step-by-step cooking

1. Step 1:

   

   The best ways to preserve carrot greens for the winter are to freeze and dry them. For harvesting, you need to collect carrot greens until mid-June, as a rule, during the carrot thinning period, when the tops are still young, green, without yellow leaves, juicy and rich in vitamins.

2. Step 2:

   

   Carrot tops are separated from root crops, washed well under running water and laid out on a cotton cloth for drying. When the water from the greens is absorbed into the fabric, we cut the greens with scissors or a knife into small pieces, which will then be convenient to use for their intended purpose for adding to food or making tea, decoctions.

3. Step 3:

   

   We lay out the greens freely on clean paper in a darkened, ventilated place. But it is impossible for direct sunlight to fall on the greens during drying. Periodically, the greens need to be turned over so that it dries evenly and does not become covered with mold.

5. Step 4:

   

   In addition to drying, carrot tops are frozen. To do this, the greens are also washed, dried with paper or cotton towels. Carrot tops are finely chopped with a knife, evenly and freely laid out on plates or in flat containers, sent to the freezer for half an hour. This should be done so that the greens do not freeze in one large piece, and in winter it was convenient to take it in small parts for cooking.

6. Step 5:

   

   When the greens seize, remove it from the substrate and transfer it to containers or bags for long-term storage in the freezer. In winter, frozen carrot tops can be used to make salads, add to soups or roast, vegetable stew. The taste is not particularly affected by such greens, but the dish makes it much healthier. Decoctions and teas are made from dry carrot tops. Bon appetit!