We offer the best recipes for preparing sorrel for the winter, so that you can consume the vitamins that these greens are so rich in all year round. The advantage of preparing sorrel for the winter in jars is that it is in no way inferior to fresh sorrel and retains all its properties. beneficial features.

One of the best recipes for preparing sorrel for the winter is to pickle the greens in a tub. The greens themselves must be rinsed under running water to remove sand, small insects and unnecessary twigs. Then, the greens need to be dried by spreading them on a paper towel. The towel will absorb all unnecessary moisture.

Next, the sorrel is transferred to a wooden tub and sprinkled with salt. Salt is taken at the rate of thirty grams per kilo of greens. The tub should be covered with a mug and pressure should be set. When the mass of sorrel decreases, you need to add fresh herbs. Such a tub should be stored in a cellar or any other cool place protected from sunlight.

Preserving sorrel for the winter

Preparing sorrel for the winter in jars is possible by preserving this greenery. All you need for this is 900 grams of greens and 100 grams of salt. Before preservation, sorrel must be sorted out, leaves that are damaged or have already begun to turn yellow must be removed. Next, the greens are placed in boiling water and blanched for three minutes.

After this procedure, you need to grind the sorrel through a strainer. The resulting puree must be heated until it begins to boil, and then poured into jars. Jars filled with sorrel puree should be sterilized in boiling water for another hour.

A simple recipe for storing sorrel in jars for the winter

All recipes for preparing sorrel for the winter are very simple, but this option is also very fast. Per kilo of greens you will need 100 grams of salt. Wash the sorrel again, dry it, then chop it finely, place it in jars in layers, each layer is sprinkled with salt. Banks must be sterilized in advance. As soon as the jars are filled to the top, they can be rolled up with a lid and stored in a cool place.

How to prepare natural sorrel for the winter

The taste of this sorrel preparation is as close as possible to the taste of fresh greenfinch from the garden, and therefore many housewives love it. Pre-selected and selected sorrel leaves are washed and dried, as in previous recipes. Then they are blanched in boiling water for 5 minutes. Blanched greens should be placed in jars and sterilized for 40 minutes, then rolled up. No additives, salt, vinegar or other ingredients, otherwise the taste of the product will no longer be so natural.

Mix of sorrel and greens

For those who want a little variety, we offer a healthy mix of sorrel and herbs, which is prepared using the canning method. It turns out very delicious snack to the winter table.

What ingredients are needed:

• 750 grams of sorrel;
• 150 grams of green onions;
• 10 grams of dill;
• 10 grams of parsley;
• 10 grams of salt;
• 300 milliliters of water.

Cooking method:

1. Wash all the greens, dry on paper and chop.
2. Place all the greens in an enamel pan, add salt and pour boiling water over them. Cook the greens for another 10 minutes, and while they are hot, put them in jars.
3. Cover the jars with a lid and sterilize for 20 minutes, then roll up the jars and leave in water until completely cool.

Advice! This sorrel preparation in jars can be used to prepare cabbage soup. To do this, you just need to pour the contents of the jar into a pan of boiling broth. It is important that the boiling broth already contains boiled potatoes, since if you add the preparation earlier, the acidity of the greens will prevent the potatoes from being cooked and they will be hard, which will ruin the taste of the entire dish.

Freezing sorrel for the winter

And another option for preparing sorrel for the winter is freezing. The good thing about this method is that you don’t have to bother with jars, but all the beneficial properties of greens are also preserved when frozen.

For freezing you will need:

• 300 grams of sorrel;
• A tablespoon of butter;
• 50 grams of water.

How to freeze sorrel:

1. Rinse the greens thoroughly under running cold water, while at the same time you can sort out the leaves and remove all damaged and yellowed leaves.
2. Next, you need to rid the sorrel of all excess moisture, which is not needed at all when frozen. To do this, you can put the greens on paper and wait until they absorb the moisture, or put the greens in a colander and put it in a container so that all the water drains out.
3. As soon as the greens become dry, they need to be chopped. Cut off the stems and chop the leaves not too finely. Divide the entire amount of chopped sorrel into three parts.
4. IN plastic bag ik fold the sorrel, form a “sausage” (different bags are used for each part of the greenery). Wrap the bag and put a signed label in it, because when the sorrel is frozen, it will be difficult to understand what exactly is in the bag, especially if other frozen greens are stored in the freezer.
5. Such bags are sent to the freezer, where they can be stored for up to one year.

Preparing sorrel for the winter is very simple, so if you have a rich harvest of this greenery, you can safely store it until winter using these various recipes for preparing sorrel for the winter.

Sorrel is a useful herb in all respects. Sorrel contains a large number of vitamins A, E, K, some B vitamins, ascorbic and oxalic acid, a lot of tannins as well as micro- and macroelements - potassium, magnesium, iron, calcium... Medicinal properties sorrel have been known for thousands of years. Europe has been using sorrel for food for a long time, but in our country the sour leaves were tasted some 200 years ago. Therefore, we most often associate sorrel with green spring cabbage soup, but in European cuisine sorrel is added to warm salads and meat stew, used in the preparation of sauces and side dishes, added to bread to impart a subtle sour aroma.

This is a great opportunity to stock up on vitamins for the entire winter. Sorrel can be frozen, pickled, preserved without salt, in its natural form, or prepared as semi-finished products for cabbage soup. Some housewives do not grow sorrel on their property, preferring to collect wild sorrel - it is more aromatic and sour. But not everyone has the opportunity to go to protected areas on a quiet hunt for sorrel. Therefore, the sorrel bed delights us with fresh sour leaves all summer long. There are more than 50 cultivated varieties of sorrel - there is plenty to choose from!

Salted sorrel for the winter

To prepare sorrel for the winter using this method, you will need a wooden tub. Wash the sorrel, sort it and dry it on a towel. Place in a tub, sprinkle with salt (at the rate of 30 g per 1 kg of sorrel), cover with a circle and put pressure on it. When the sorrel falls off, add fresh sorrel. Store the tub in the cellar. Before use, the sorrel should be washed, chopped and placed in a dish shortly before it is ready.

Canned sorrel for the winter

For 900 g of sorrel, take 100 g of salt. Wash and sort the sorrel, then blanch it in boiling water for 3-5 minutes. Rub through a sieve. Heat the resulting puree to a boil and pour into jars. Sterilize filled jars in boiling water for 60 minutes.

Sorrel with salt

For 1 kg of sorrel - 100 g of salt. Wash, sort the sorrel, and dry on a towel. Finely chop the sorrel and place it in jars, sprinkling with salt and compacting. Close the jars with lids and store in a cool place.

Natural sorrel

Blanch the prepared sorrel leaves for 4-5 minutes. Place in jars and sterilize for 30-40 minutes. Roll up.

Sorrel puree with salt

For 1 kg of sorrel, take 30 g of salt. Wash the sorrel, sort it and dry it on a towel. Pass the sorrel through a meat grinder and mix thoroughly with salt. Using a funnel, fill sterilized glass bottles and pour in the melted fat. Cork the bottles and store them horizontally in the cellar. This puree serves as a dressing for first courses or as a base for making sauces.

Canned sorrel with herbs

Ingredients for a 1 liter jar:
750 g sorrel,
150 g green onions,
10 g dill,
10 g parsley,
10 g salt,
300 ml water.

Preparation:
Wash the sorrel and greens, sort and chop finely. Place in an enamel pan, add salt and pour boiling water. Cook for 10 minutes and serve while hot. Cover with lids and sterilize for 20 minutes. Roll up and leave to cool in the same water.

Ready-made semi-finished products for cabbage soup are good because to use them in winter you just need to add the contents of the jar to a pan of boiling broth in which the potatoes have already been boiled. The potatoes must be cooked completely, otherwise the acid contained in sorrel preparations will prevent them from boiling and they will be hard.

Ingredients for a 1 liter jar:
150 g sorrel,
150 g spinach,
10 g parsley root,
10 g celery root,
20 g onion,
15 g salt,
3-4 black peppercorns,
1 bay leaf.

Preparation:
Wash the greens, sort and chop finely. Peel the roots of parsley and celery, boil in boiling water for 15 minutes, cool in cold water and cut into strips. Cut the onion into half rings. Place everything in a saucepan, add water at the rate of ½ cup. per 1 liter, add salt and cook for 10 minutes from the moment of boiling. Place in hot jars and sterilize for 20 minutes in low boiling water. Roll up. To prepare cabbage soup, add the contents of the jar to boiling water. meat broth, boil for 10 minutes and serve. You can add boiled eggs and sour cream to the cabbage soup.

Cabbage soup with garlic

Ingredients:
800 g sorrel,
100 g green garlic,
50 g parsley,
200 ml water,
salt - to taste.

Preparation:
Wash the greens, sort and chop. Place in a saucepan, add water, add salt, put on fire and simmer for 5 minutes from the moment it boils. Pour hot into sterilized jars and seal.

Ingredients:
800 g sorrel,
30 g carrot tops,
50 g parsley,
200 ml water,
5 g salt.

Preparation:
Wash the greens and chop finely. Place in a saucepan, add water and salt and put on fire. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars and seal.

Ingredients:
800 g sorrel,
200 g green onions,
20 g carrot tops,
200 ml water,
5 g salt.

Preparation:
Chop the washed and sorted greens, put them in a saucepan, add salt, and pour in water. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars. Roll up.

Sorrel dressing with garlic arrows

Ingredients:
800 g sorrel,
100 g garlic arrows,
50 parsley,
1 stack water,
5 g salt.

Preparation:
Rinse the greens, shake off the water and chop finely. Place the greens in a saucepan, add water and salt. Bring to a boil and cook for 5 minutes. Place hot in sterilized jars, roll up and turn over.

Drying and freezing is the most gentle preparation of sorrel for the winter. In this case, the sorrel retains maximum amount vitamins Freezing is suitable for those who have a freezer. Dried sorrel must be stored in a cool, dry place, making sure that the sorrel does not become damp.

Green frozen mixture “Vitaminnaya”

Take sorrel and nettle greens in a 2:1 ratio, rinse and chop. Stir the greens, place in plastic bags and freeze.

Dried sorrel

Wash the young sorrel leaves thoroughly, sort them and place them on the tablecloth. Dry in a dark place and store in airtight jars. Dried sorrel is used as follows: pour about ½ cup of dry sorrel over ½ cup. boiling water, add ½ tbsp. oil and simmer over medium heat until soft. Then add 1 tbsp. flour, stir until smooth, rub through a sieve and dilute with broth. The resulting mass can be used as a dressing for cabbage soup and borscht or in sauce.

You can prepare many different dishes from fresh and canned sorrel. Sorrel preparations for the winter are an excellent vitamin dressing for winter soups, cabbage soup and borscht. Try to add canned sorrel at the very end of cooking, this way you will retain more vitamins. Not too salty sorrel preparations can be used to prepare casseroles, soufflés, sauces and fillings for pies.

Ingredients:
300 g sorrel,
2 tbsp. butter,
1 onion,
1 tbsp. flour,
200 g broth,
salt, pepper, sour cream - to taste.

Preparation:
Simmer the chopped sorrel in oil along with the chopped onion. Add flour, pour in broth and cook, stirring, until thickened. Add sour cream and spices. Fresh sorrel can be replaced with canned sorrel, but you will need to take 2-3 times less of it.

Ingredients:
1 processed cheese,
5 tbsp. mayonnaise,
2 tbsp. chopped sorrel,
4 tbsp water.

Preparation:
Grate the processed cheese on a fine grater and mix with all the ingredients, rubbing thoroughly.

Ingredients:
500 g sorrel,
1 cucumber
1 boiled egg,
100 g sour cream,
2 tsp Sahara,
1 bunch of green onions,
salt, pepper, herbs - to taste.

Preparation:
Boil the sorrel in salted water or broth and cool. Add chopped green onions, cucumber, chopped egg white and mashed yolk. Season the soup with salt, sugar, pepper and refrigerate. When serving, season with sour cream and sprinkle with herbs.

Ingredients:
1 kg fresh sorrel (or 500 g canned),
40 g butter,
100 g sour cream,
40 g cheese,
5 tsp flour,
3 eggs,
salt - to taste.

Preparation:
Heat the oil, fry the flour and put the sorrel in it. Simmer for 3-4 minutes, pour in sour cream, stirring constantly, add grated cheese and salt (if necessary). Cool the mixture slightly, stir in the yolks and whipped whites. Mix carefully and place in a greased pan. Drizzle oil on top, sprinkle with cheese and place in a hot oven for 40-60 minutes.

Sorrel casserole

Ingredients:
1.5 kg of fresh sorrel (or 500-700 g canned),
60 g cheese,
50 g butter,
20 g flour,
100 g white bread,
40 g ghee,
30 g crackers,
salt.

Preparation:
Wash and boil the sorted sorrel. Drain the water and pass the sorrel through a meat grinder. Rinse the canned sorrel and pass through a meat grinder. Add grated cheese, flour fried in butter, stir and add salt. Place slices of toasted white bread on the bottom of the pan, add sorrel, sprinkle with breadcrumbs and grated cheese and place in a hot oven. Keep it there until the casserole is browned.

For all its usefulness, sorrel has some contraindications. Sorrel contains a large amount of oxalic acid, so people suffering from kidney disease are advised to eat dishes with sorrel no more than once a week. If your joints hurt, then you shouldn’t get carried away with sorrel either.

Bon appetit!

Larisa Shuftaykina

Usually the usual borscht or cabbage soup with sorrel is prepared in the spring and summer, when the question of where to get certain ingredients does not arise. Each housewife has her own “signature” recipe, but any of them will definitely contain sorrel. In winter, it is not possible to find fresh sorrel, so if you want to eat full-fledged first courses in winter, take care of preparing this greenery for future use in advance.

Sorrel is a perennial herbaceous plant, widely used in cooking as a vegetable crop, and also in medicine as a medicine. There are a large number of species of this plant, but for borscht and cabbage soup, leaves of sour sorrel, or wild sorrel, are used.

Harvesting sorrel for the winter is possible in several ways. You can prepare sorrel in jars for the winter by first drying its leaves. To do this, they are washed, cut into strips and laid out in an even layer in the air. After a few days, the leaves can be collected and sealed in jars with plastic lids. This is how sorrel is stored for several years. The second way to prepare sorrel for the winter without salt is freezing. Before this, the leaves are washed, sorted, placed in plastic bags and placed in the freezer.

There are several other ways to prepare sorrel for the winter with salt.

This preparation will be stored more than a year, but when cooking borscht, you need to remember that there is no need to throw salt into the pan. There are several pickling recipes. Canning sorrel for the winter is also very common. The shelf life of such a product will be about 2 years. You need to prepare sorrel in this way in accordance with a specific recipe, because they use different spices, different heat treatment methods, etc.

Preparing sorrel for the winter at home is a rewarding task, because in winter, having tasted the taste of summer borscht, you will say “thank you” to yourself for not being too lazy to make this preparation. Many people do this, prepare sorrel for the winter too, you don’t need to come up with recipes, they exist and have proven themselves well. A best recipe sorrel for the winter - this is the one that you like best and is suitable in your kitchen.

Now you know how to freeze sorrel for the winter, how to preserve or dry it, or rather, how to preserve sorrel for the winter for your culinary experiments.

But we will still give a few more tips from experienced craftsmen on how to prepare sorrel for the winter:

Sorrel has enough acidity to not use any other preservatives except salt;

The optimal volume of a can for preservation is 0.5 liters. This is exactly how much sorrel is needed for one pan of borscht;

For flavor when preserving sorrel, add a little dill;

Canned sorrel is added to the borscht at the end of cooking so that it reaches the broth;

Sorrel must be prepared absolutely clean; to control this indicator, before storing it, you need to fill it again with water and leave for an hour;

For preservation, both containers and lids must be sterile;

It is very convenient when portions of the product (cans, bags, etc.) correspond to one pan of soup or borscht.

Summer and autumn are two wonderful times of the year. It is during this period that you should take care of what you need to prepare for winter. One of the most current issues is - how to make sorrel for the winter, preparation and preservation for the winter table.

Sorrel for the winter, preparations: the best recipes

It is no secret that currently there are a huge number of recipes for preparing and preserving sorrel for the winter. There are several most popular of them:

• In order to do canned sorrel for the winter, you need to prepare about 900 gr. green leaves and 100 gr. salt. The main product must be thoroughly washed and dried. It is worth noting that you need to select only whole leaves without damage by insects. They should be divided into several piles and boiled for several minutes. The jars must first be held over steam. Next, the plant stems need to be placed in a container, filled with boiled water, salted and tightly closed with a lid;
• Another popular recipe is salted sorrel. To prepare it you need to prepare about 1 kilogram of greens and 100 grams. salt. Each leaf must be washed, dried and finely chopped. After that, all the greens need to be placed in containers and salted. Each jar must be closed with a lid;
• A useful product is green puree, created from sorrel. It can also be prepared for the winter. To prepare this healthy dish, you need to store about 30 grams of salt per kilogram of greens. Each leaf needs to be washed and finely chopped. The product should be placed in a container, pour a small amount of boiling water and close the lid tightly.

Harvesting sorrel for the winter at home

There is also some unusual recipes sorrel, you can make such a product at home:

• Perfect with any side dish pickling sorrel with herbs. This recipe is one of the simplest. To prepare it, you need to prepare about 10 grams of salt, 10 grams of any herbs (dill or parsley), 320 grams of water, 200 grams of green onions and 800 grams of sorrel. Each product must be washed, dried and crushed. After which the green mixture must be boiled in a saucepan for 10 minutes. Hot puree must be placed in containers and tightly closed with a lid;
• Many housewives like to add sorrel to soup. To be able to prepare your favorite dish in winter, you need to freeze the product for the winter. To do this, you need to wash the leaves, cut them and put them in a plastic bag. The plant should be frozen in a chamber;
• Another way to prepare the product is dry his. To do this, you need to wash, chop the leaves and place them in small pieces on a sheet of newspaper. After they dry, they can be placed in jars and stored in a cool place;
• They also do salting sorrel with added sour cream sauce. This product may not be stored long time. The recipe for preparing the dish differs from pickling only in that you need to add a small amount of sour cream to the boiling water.

Useful properties of sorrel

Sorrel is green vegetable crop, which young children love very much. Its sour taste makes any dish piquant and aromatic. We must not forget about the benefits that this plant brings. Often, it is called a medicinal product, as it improves immunity and work digestive system. Despite the huge number positive qualities, this plant is unpretentious in care.

It’s hard to imagine, but in one small leaf there is a whole series useful substances: magnesium, calcium and potassium. If you eat the sorrel root itself, iron will also enter your body. These greens also help cleanse the blood, improve liver function and treat infertility.

The juice squeezed from the leaves is used to relieve coughs, runny nose and headaches.

By adding a small amount of sorrel to your favorite dish, you can enrich it with vitamins. For this reason, greens are actively used in cooking. It is suitable for dressing cabbage soup, salads and many hot dishes. However, before consuming this dish, you should find out whether it is possible to do so.

Contraindications

Despite the benefits of this product, not all people can afford to eat sorrel. There is a small list of contraindications:

• Before adding sour greens to a dish, it is worth considering whether the person suffers from high acidity in the body or stomach problems. For such diseases, sorrel should not be consumed;
• A contraindication is also a violation of the kidneys and intestines;
• Pregnant women can eat sorrel, but small quantity;
• A nursing mother should remember that after eating greens, her baby may have problems with bowel movements;
• Another contraindication is the presence of problems with the thyroid gland.

U healthy person unpleasant sensations may also occur after eating sorrel. It is worth noting that it is recommended to consume only young fruit. It is advisable to eat the product and make preparations in early summer - until mid-July.

Features of plant storage

Sorrel must be prepared correctly so that it retains all its beneficial properties for a long time. To do this you should only use sterilized jars small size. A container with a volume of 0.5 liters is suitable. Store jars only in a dry and cool place. In such conditions, the plant can be stored for up to 1 year.

The product can be stored for up to two years frozen. This procedure can be done once. If you defrost greens and then put them back in the freezer, they will lose all their beneficial properties.

Dried sorrel can be stored for up to 1 year, but it must be stirred periodically and stored only in a cool place.

Every housewife should know about preparing sorrel for the winter and the features of this procedure. With the right approach to it, in the winter season there will always be a presence in the house. healthy dish, equipped with a huge amount of useful substances. Such preparations can be made even by people who do not have a garden, since this sour plant can also be grown on a balcony or on a windowsill.

Video about the workpiece

Sorrel is a mandatory ingredient for preparing this delicious dish like green borscht. It is also used as a filling when making pies. It has a pleasant sour taste and contains many substances beneficial to the body.

Fresh sorrel is available only in summer. But if you use canning, then these greens can be used all year round. Several recipes on how to preserve sorrel for the winter will be useful to those who want to prepare this product at home.

First method: freezing

One of the most simple methods preparing sorrel for the winter - freezing in the freezer. The advantages include ease of preparation and long shelf life without preservatives.

In low temperature conditions, you can keep sorrel fresh for at least 1 year. In addition, quick-frozen foods retain vitamins, taste, smell and shape better than using any other preservation method. The semi-finished product is frozen in the freezer for preparing first courses and used as needed.

Fresh sorrel can be stored for no longer than a month: only in the refrigerator, in a closed jar or bag

To prepare a frozen product you will need the following items:

• shallow plastic or enamel basin;
• colander;
• clean kitchen towel;
• sharp knife;
• cutting board;
• packaging bags or containers for products.

Here's how to properly freeze sorrel for the winter:

1. Take bunches of greenery that you just purchased at the market or collected from the garden.
2. Sort through them and remove all yellowed and limp leaves.
3. Pour into the basin clean water and put the greens there, leave for 5 minutes.
4. Place the leaves in a colander and rinse them under running water.
5. Cut off excess petioles, leaving only 1-2 cm.
6. Place the leaves on a towel, cover, and let dry for 10 minutes.
7. Cut into strips up to 0.5 cm wide.
8. Place the cuttings in bags or containers in portions designed to prepare one.
9. Remove excess air from the packaging.
10. Place bags and containers in the freezer.

Prepare as much product as you need to prepare borscht until the new harvest of fresh herbs. If you wish, you can add a little and to the freeze at the cooking stage. This will be another option for freezing sorrel for the winter, but only improved.

Do not defrost sorrel before cooking. Just take it out of the refrigerator, remove it from the packaging and place it in boiling water in its original form.

Do you know that…

When frozen, sorrel slightly loses acidity, so when serving in portions, add a little more of it than fresh. The taste of the final product is also affected by the variety. For example, “Nikolsky” has low acidity, and “Malachite” is medium acidic.

The entire freezing technology is shown in this short video:

Second method: salting

Try pickling greens in jars for the winter. The process of preparing such preparations is simple and not labor-intensive. For canning you only need fresh sorrel and.

In its own juice

You can preserve greens for storage during the winter months. different ways. Here is the recipe for preparation in own juice. You will need:

• sorrel (1 kg);
• salt (100 g);
• wide pelvis;
• 0.5 l cans;
• covers.

For preparation:

1. Sterilize the jars over steam and place them upside down on the table.
2. Sort through the plants, remove all yellow and damaged leaves.
3. Wash under running water.
4. Cut into strips.
5. Place in a bowl and add salt.
6. Leave for 1-2 hours so that the sorrel releases its juice.
7. Place the mixture tightly into dried jars.
8. Close the jars with boiled tin or hot nylon lids.

How to store sorrel throughout the winter? Place the jars in the cellar or keep them in the refrigerator.

In brine

1. Take bunches of greens, sort them as usual, and wash them under running cool water.
2. Trim the stems and remove the yellow leaves.
3. Place the leaves on a board and cut into thin strips.
4. Prepare the brine at the rate of 50 g of salt per 1 liter of boiling water.
5. Pack the greens tightly into sterilized jars.
6. Pour boiling brine over it.
7. Cover the jars with tin lids.
8. Wrap the preserved food in a warm blanket until it cools completely.

Use a pantry or cellar to store sorrel for the winter.

Tip of the day

Before preparing this sorrel recipe, drain the brine, or only part of it, before adding the ingredient to the pan.

In the form of vitamin puree

Puree is another way to prepare sorrel for the winter. Making it is also not difficult.

To prepare you will need:

• sorrel;
• salt;
• jars with lids;
• meat grinder or food processor.

Prepare the greens in the same way as in the previous canning options. Sort it out and wash it, and then start cooking:

1. Grind the green leaves in a meat grinder or food processor.
2. Place the mixture in a bowl and mix with salt at the rate of 50 g of preservative per 1 liter of puree.
3. Let the mixture sit for about 1 hour.
4. Divide the mixture into half-liter glass jars.
5. Roll them up with tin lids.

Place the jars with the preparations in a cool and dark place. Suitable: lower compartment of the refrigerator, cellar or basement.

If you are afraid of excess salt, you can do without it. The salt-free canning process is shown in the short video below:

Third method: drying

Fresh sorrel can be dried to be used throughout the cold season. Try and evaluate the benefits of how to keep sorrel dry for the winter.

Natural

For preparation:

1. Prepare the greens.
2. Place it on a dry towel in a thin layer.
3. Leave to dry for several hours.
4. Gather 10-15 stems into bunches and hang them in the shade or in a well-ventilated room.
5. Leave the bundles to dry completely for 1-1.5 weeks.

Store dried herbs in boxes or containers in a dry, dark place: kitchen table, closet or pantry.

Tip of the day

In winter, before using, first soak the dry preparations in cold water for 1 hour, and then add them to the dishes you are preparing.

Accelerated

Prepare the greens: remove unusable leaves, wash, and drain. Spread a towel on the table, place a thin layer of green leaves on top of it.

1. When the leaves are dry, cut them into strips up to 1 cm.
2. Place them on a baking sheet or in an electric dryer.
3. Place the baking sheet in a warm oven, preheated to 50°C, and dry for 2 hours, turning the slices regularly.
4. Set the temperature in the electric dryer to 40-45 °C and keep the greens in it for 1 hour.
5. Allow the dried ingredients to cool.
6. Place dry leaves in dark glass jars or ceramic containers with a volume of no more than 0.5 liters.
7. Close the containers tightly with lids.

It is better to harvest sorrel in early and mid-summer. By autumn it will become too sour due to excess oxalic acid

Now about how to store the dried product:

• Place the jars in a convenient place, such as a table or cabinet.
• Don't let them get in your way sunlight and contact with aromatic substances.
• Keep product containers only in a dry place.
• From time to time, check the contents so that pests do not infest there and bad smell mold.

Prepare sorrel for the winter in different ways to find out which one suits you best. Use this healthy product in the cold to diversify your table and provide your body with the vitamins that these greens are rich in.

Store correctly and be healthy!

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