Arkhangelsk Host Shares Herb Preservation Secret
This herb mixture can be added to soup or potatoes, or used as a sauce
The warm summer in the Arkhangelsk Region (northwestern Russia) is drawing to a close. It is the perfect time to stock up on herbs that will remind you of the summer sun on cold winter evenings. Yelena Agafonova, a woman from the Russian North, shared how to properly preserve the flavor of parsley, dill, and onion so they seem fresh even after long storage.
Take any herbs — stems included. (That is where the greatest benefits are.)
Wash, chop, and place in a blender.
Add five garlic cloves and a teaspoon of salt (for a 0.7-liter jar).
Pour in oil (olive or refined/unrefined sunflower — to your taste).
Blend. The amount of oil can adjust the consistency: for a thicker paste, use less oil, and vice versa.
Sterilize the jars: boil them and the lids.
That«s it, done!
«There is no better way to keep herbs fragrant and tasty all winter. Neither dried nor frozen herbs give such a wow effect. It is preserved summer and sun in one jar,» the host says.
During storage, you can add more oil to the mixture if it becomes too dry.
«You can add it to soup, pour it over boiled potatoes, dip bread in it, or use it as a sauce for meat or fish. The herbs stay as if they were just picked from the garden.»
Yelena Agafonova lives in a country house, restoring it with her own hands and running a beautiful blog. In a year, she turned an ordinary dacha (summer cottage) into a paradise for a remote worker — with a cozy stove and a handmade kitchen. We will soon tell you how this woman from the Russian North managed to arrange life outside the city.
Earlier, Yelena Agafonova shared six recipes for cooking zucchini and secrets for making pickled tomatoes.
Cardiac surgeon German Ivanov told 29.RU how to make crunchy barrel-fermented cucumbers.
