But if the home cook has a vegetable garden, the way out is obvious — to put up fragrant greens in advance. To make a truly delicious dish with an amazing smell, it's better to use natural herbs. Right now they're putting up: parsley, basil, dill, celery, green onion, cilantro — everything grows in abundance in the beds. There are several ways to preserve herbs — they're frozen (in ice cubes or without water), dried or salted. Everyone chooses the method to their own taste.
The five most commonly used ingredients in recipes:
It's believed that freezing keeps all the vitamins in the freezer. Dried herbs, on the other hand, have to be added earlier (10 minutes before the end) so they fully release their aroma, and this method retains only 50% of the useful substances. Salting — 70%. Recipes for greens for the winter will help enrich the flavor of cooked food. They'll give it a unique aroma and color, and enrich the body with useful trace elements. The product is added to soups, meat, fish, poultry, salads, vegetable casseroles and stews.