Spices prepared in autumn are much tastier than dried ones
Autumn is the season when you can easily find real and healthy foods and spices, which we also use during the winter, but then they can be very difficult to obtain.
I am someone who likes to play in the kitchen, try out new recipes, who likes to decorate food and because of that, I decided to share with you a very ordinary and so simple piece of information, which is always useful to everyone.
I found out about this trick a few years ago and I wonder how I missed it and how I didn't know before... I hope that some of you will like this idea. According to me, everyone spices the green ones, in their fresh state, cannot be compared to the ones dried from the bag.
Parsley, dill, sage, chives, celery leaves, basil, these are all spices that I use every day when preparing food. I like to have them available during the winter as well. In order to have them as beautiful and green as they are during the winter, I separate the greens into small twigs, wash them well under a stream of cold water and leave them overnight on a tablecloth to dry.
The next day, I cut everything into small pieces and put them in a freezer bag. The bag should be leveled, that is, the spices should be placed in the bag in smaller quantities, so that they are easier to separate and be loose.
Close the bag, pack it in the freezer and use as desired.
Loose spices are used during the winter, in the measure and quantity you want.
You can leave parsley in larger quantities, but also in several bags, so that if you also need parsley tea, you can have it at hand. Parsley tea cures urinary infections, and even doctors recommend it... So hurry up and get it, either from your garden or from the market, and at a very good price.
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