How to stock up on arugula for the winter: 3 “delicious” ways

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The easier it is, the better this rule works when preparing arugula blanks for the winter. Simple rules will help not only to preserve the benefits, but also not to lose the piquant taste.

Details

You can use several methods to store young leaves: drying, freezing or salting.

< p>If you decide to freeze the “Italian dandelion”, it is enough to wash and dry the greens, transfer them to containers and put them on the shelf of the freezer.

You can also send arugula to the freezer in bags – in this case, experienced housewives also the leaves are washed and dried, after which they are cut and cellophane bags are filled with the blanks.

Finally, the arugula can be pureed, after which the resulting mass can be transferred into ice molds and used to prepare smoothies and sauces.< /p>

In order to salt greens in jars, they should first be washed and dried again. Chop the large leaves, while you can leave the small ones whole.

For 100 g of grass, you will need a tablespoon of salt. Mix both products and fill pre-sterilized jars with the resulting mass. You can also add hot oil here.

Arugula should be stored in this form under tightly closed lids in the refrigerator or basement.

Dried greens are used in meat and fish dishes.

You can dry arugula in the open air – tie clean leaves into bunches and hang them under a canopy on the street, where the air circulates freely, but at the same time, direct sunlight does not fall.