Seasonal greens are many times more fragrant and healthier than greenhouse ones. In this regard, if possible, it is better to freeze it, and use it in winter instead of fresh purchased one. This can be done in different ways. Each method has its own advantages and disadvantages. Any greens are suitable for freezing, be it dill, onions, parsley or cilantro. Before slicing, it must be washed in water and dried.
Method 1. Packages
The easiest and most compact way to wrap chopped greens in bags. So it takes up little space. However, over time, the contents of the bags will freeze and become covered with ice crystals. Also, the low tightness of the bags will lead to the fact that everything in the freezer is saturated with the smell of greenery, especially if it is dill.
Method 2. Disposable containers
Much better quality chopped greens will be stored in disposable containers. They are stacked on top of each other in the freezer, so they take up little space. The contents of the containers do not freeze, as they are closed more tightly than the bags.
Method 3. Ice cubes
The greens are chopped, laid out on an ice container and poured over with water. Then the form is frozen. After a few hours, the cubes are removed from the mold. Greens frozen in ice keep well, but are mostly suitable for soups.
Method 4. PET bottles
The most successful way to freeze is to put crushed greens in PET bottles from cold tea with a wide mouth. They close tightly, so without access to moisture, the greens are not covered with ice, do not absorb third-party odors and do not spoil the rest of the products in the freezer with their aromas. The greens in the bottle remain dry and not frozen, making them even suitable for salads or sandwiches.