Carrot tops
Ingredients
Step-by-step preparation
STEP 1
The best ways to preserve carrot greens for the winter are to freeze and dry them. To harvest, you need to collect carrot greens before mid-June, usually during the carrot thinning period, when the tops are still young, green, without yellow leaves, juicy and rich in vitamins.
STEP 2
We separate the carrot tops from the root vegetables, rinse them well under running water and lay them out on a cotton cloth to dry. When the water from the greens is absorbed into the fabric, 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 or decoctions.
STEP 3
We lay the greens loosely on clean paper in a dark, ventilated place. But direct sunlight should not fall on the greens during drying. Periodically, the greens need to be turned over so that they dry evenly and do not become moldy.
STEP 4
In addition to drying, carrot tops are frozen. To do this, also wash the greens and dry them with paper or cotton towels. Finely chop the carrot tops with a knife, arrange evenly and loosely on plates or in flat containers, and place in the freezer for half an hour. This needs to be done so that the greens do not freeze in one large piece, and in winter it is convenient to take them in small parts for cooking.
STEP 5
When the greens have set, remove them from the substrate and transfer them to containers or bags for long-term storage in the freezer. In winter, frozen carrot tops can be used to prepare salads, added to soups or stir-fries, vegetable stews. Such greens do not particularly affect the taste, but they make the dish much healthier. Decoctions and teas are made from dry carrot tops. Bon appetit!
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