Is it possible to freeze sorrel: how to properly prepare fresh herbs for the winter at home and how best to store it, for example, in bags and briquettes in the refrigerator? Russian farmer

Video

Sorrel has been known for its beneficial properties since the times of ancient Rome. Even then it was used both as a flavoring additive and as a medicine. In Russia, this useful plant was appreciated and began to be specially grown just a couple of centuries ago. Maybe our ancestors knew how to freeze sorrel, preserving it for a long time, but such information did not reach us. Modern housewives often practice this type of preparation. We will discuss in detail what you need to pay attention to when freezing sorrel in the article.

There are many different recipes in which healthy and tasty sorrel plays an important role.

The plant accumulates and releases vitamins and beneficial microelements from May to June. Since July, it is not recommended to eat it, because there is too much oxalic acid, and in high concentrations it can be harmful to health.

Sorrel leaves are added to various dishes, such as soups, salads or pies. The question arises: how to preserve the beneficial properties of greenery throughout the winter until the next harvest, if it can only be harvested until the beginning of July? There are several traditional methods: canning, drying and freezing. When drying and canning, some of the vitamins and microelements are destroyed, so we suggest paying special attention to freezing.

Freezing various berries, vegetables, fruits and herbs has recently become very popular, so good housewives try and come up with different options, choosing the most convenient ones.

How to keep sorrel fresh in the refrigerator?

There are many ways to preserve sorrel in the refrigerator while keeping the plant fresh. So, let's take a closer look at several options.

Method 1

To preserve not only the freshness of the greens, but also the beneficial substances, you must do the following:

Rinse the sorrel thoroughly in cold water.
Pat the leaves dry with a paper towel.
Lay out the cloth on a flat surface and place the washed sorrel.
Leave the greens for 20 minutes to allow all the remaining water to drain.
Carefully collect the leaves, place in a glass jar and close the lid tightly.
It is recommended to store the container on the bottom shelf of the refrigerator.

This method will allow you to preserve fresh sorrel for 30 days. If freezing is necessary for longer storage, then you need to use other methods.

Method 2

Wipe the leaves with a damp cloth.
Leave on the counter for 15–20 minutes so that the greens dry out a little.
Place it in a plastic bag, tie it and make small holes in the bag.
Place the bag on the bottom shelf of the refrigerator.

This method helps preserve the freshness of sorrel for 2-3 weeks.

Method 3

Canned sorrel

Place clean leaves in glass jars.
Place the jars in an iron container filled with water.
Place the container on low heat.
Hold until the leaves sink to the bottom of the jar.
Gradually add more leaves until the jar is completely full.
Remove jars from heat.
Cover with plastic lids.
Place on the bottom shelf of the refrigerator.

With this method, you can keep the leaves fresh, while the greens are obtained in their own juice. To prepare it, you do not need to process the sorrel or add any additional ingredients.

Freezing methods

There are several ways to freeze sorrel for the winter in the freezer.

Whole leaves

A product frozen in this way remains as fresh as possible and retains the greatest number of useful properties, but the preparation takes up a lot of space and will be convenient primarily for those who have a separate freezer or chest.

Leaves should be divided into small, single-use bundles. Young thin petioles do not need to be cut off. Each bunch is wrapped in cling film or laid out on a flat surface and placed in the freezer. After some time, they can be transferred to bags or containers.

Stems that are too long, thick or coarse should be trimmed first.

Chopped greens

To begin with, the petioles of washed and dried fresh leaves are cut off, which can later be crushed in a blender and frozen in the form of a puree. Then the green mass is chopped with a knife or cut with kitchen scissors. The crushed product is placed in bags or containers. When packaging, the raw materials are compacted quite tightly and they try to squeeze the air out of the packaging in order to save space and avoid withering. It is better to freeze chopped greens in compact portions, so that there is enough for one or two times. If you spread it out in large volumes, then when you frequently open the bag or container with the preparation, the color of the crushed leaves will change, darkening and becoming less appetizing, although this will not affect the taste and healthiness.

Many housewives consider special tight bags with a zipper to be the most convenient container for storing herbs.

In some cases, crushed sorrel leaves are frozen in the form of small briquettes, which are convenient to add to soup or borscht, or to use for making sauces. To do this, chopped greens are distributed into ice or baking molds (as in the photo), poured with a small amount of drinking water and placed in the freezer. The frozen cubes are then transferred to a bag or container to save space in the freezer.

To enhance the flavor, meat or vegetable broth is a good choice.

According to reviews, many housewives prefer to freeze sorrel with butter. This method is convenient for further use in preparing pies, omelettes, purees, etc.

Step by step recipe:

Remove the butter from the refrigerator in advance so that it becomes soft (no need to melt it).
Finely chop the washed and dried leaves or cut them with scissors.
In a container of sufficient volume, mix softened butter with finely chopped herbs.
Distribute the resulting mass into molds (it is better to use silicone ones) or form a sausage and wrap it in cling film.

As a puree

This method is based on the principles of waste-free processing, as it allows you to use all the “substandard” greens and petioles left after other types of harvesting.

The washed and dried raw materials are crushed in a blender to a homogeneous puree. If the leaves are not too juicy, you can add a little water or vegetable oil. The finished mass is laid out in small portions in plastic or silicone molds (for ice, sweets, cupcakes), and then sent to the freezer. After complete freezing, the briquettes are transferred to a common bag or plastic container.

The semi-finished product in the form of a homogeneous mass is excellent for adding to puree soups, smoothies, sauces

With any freezing method, you can safely add other herbs to the sorrel, for example, dill, parsley, basil, onions - whoever likes what you like best.

Is it possible to freeze sorrel in the freezer?

Of course, you can freeze sorrel in the freezer. However, for this it is necessary to prepare preparations. And then, you will be able to preserve healthy and fresh greens for a long time. In order for sorrel to retain its appearance and beneficial properties, you must follow the rules for preparing for freezing. Sorrel is prepared in different ways. The easiest way is freezing. Some housewives boil the greens before freezing, others blanch, and still others use whole leaves.

Can it be prepared in the freezer compartment of the refrigerator or not?

There are housewives who wonder whether it is possible to freeze sorrel for the winter? And will the beneficial properties of this plant be preserved when exposed to low temperatures?

Reference . This green is rich in vitamin C, ascorbic acid, vitamin B1, K, essential oils, carotene, organic acids and minerals. Sorrel helps improve the functioning of the gastrointestinal tract, eliminates toxins, has a choleretic effect and helps against inflammation.

To freeze a vegetable so that it does not lose its beneficial qualities, perhaps only for this you should pay special attention to its preparation.

Blanched

This method of freezing sorrel for the winter also saves space as the leaves decrease in size after processing. However, the latter contributes to the loss of nutrients and taste. The following work needs to be done.

Sort, wash, dry and chop the sorrel.
Blanch over low heat in a saucepan or bowl with a little water until the juices release and the leaves soften.
Cool and distribute the product into containers along with the released juice.
To freeze.

We freeze sorrel this way only to save space. If there is more free space in the freezer, then it is better to freeze the sorrel in another way.

Greens and herbsWays to preserve fresh sorrel leaves

Pickled green onions in jars

Fresh and juicy green onions can be pickled like other greens, but it is best to combine them with fragrant dill. First of all, it is selected and washed with cold water. As soon as the onion is dry, cut into small rings and also chop the dill as finely as possible.

The greens are mixed and placed in clean glass jars, and sprinkled with a certain amount of salt on top, at least a quarter cup per 1 liter container.

Now the jars are closed with screw caps; shaking the dishes is not necessary; let the salt remain as the top layer.

To prepare the marinade, use salt, sugar, vinegar and a little fresh or dried dill. The onion is washed with water, small parts are selected that will fit in jars under the neck.

Add bay leaf, allspice, other spices as desired, salt and sugar to taste to the water on the stove. Allow the brine to boil for 10 minutes, add a spoonful of vinegar to it and pour in the hot onions laid out in the jars.

You can store the workpiece in the refrigerator or on dark shelves at a comfortable temperature. There is no need to turn over and wrap warm jars after rolling the lids. Let them cool naturally, this way the onions will better retain their crunchy properties.

Pickled sorrel for the winter

An option for those who love sauerkraut and pickled apples. Pickled sorrel has a very interesting taste; it will be an excellent addition to salads. Before serving, season it with vegetable oil and onions - and immediately serve!

To prepare pickled sorrel, boil water with salt (10 tablespoons of salt per 1 liter of water). Dip the prepared sorrel leaves into boiling brine for a couple of minutes, squeeze and chop. Place them in a jar or tub, fill with cooled brine and place under pressure. As the tub or jar becomes empty, add a little boiled water.

How and when to defrost food correctly

Any semi-finished vegetable products should be defrosted in the refrigerator. At low temperatures (slightly above zero), products retain a maximum of vitamins, characteristic taste, color, and lose less juice.

Options for canning and freezing sorrel

Complete thawing is required when using sorrel preparations in desserts, fillings, cold soups, and sauces. When adding hot borscht, cabbage soup, or sauces, you do not need to defrost anything. We immediately take it out and put it in boiling water. We don't cook for a long time. Plant fibers have already become much softer. In most cases, the dish is only allowed to boil, then brew.

There is also no need to defrost leafy vegetables for smoothies. It is only important to use a powerful food processor or blender. Weak household appliances may not be able to cope with the ice lump; let the semi-finished product melt slightly.

Selecting and preparing greens for freezing

For freezing, sorrel is usually harvested between May and early July. It is at this moment that the leaves of the plant are young, have reached their limit in growth and are filled with the maximum amount of vitamins. If you collect it closer to autumn, most likely the greens will be sour, due to a gradual increase in acid concentration.

Note! All housewives know that the plant contains oxalic acid; if its content in the leaves is high, sorrel cannot be eaten frozen or fresh.

It is also worth noting that all people with impaired stomach acidity, gout, as well as pregnant women, should be especially careful when eating all dishes with the addition of this plant.

To make winter preparation healthy and tasty, you should consider the following rules:

Sorrel should be sorted by hand, removing dry and yellowed leaves.
Sorted greens do not need to be separated from the stem, since it has the same taste as the leaves.
Only bright green leaves should be left for freezing.
If possible, for such purposes it is better to use sorrel grown independently.

Shelf life of frozen product

Sorrel frozen in the freezer can be stored for no more than 3 hours in the quick-frozen section. After freezing, the greens must be transferred to a freezer shelf with a higher temperature regime for long-term storage.

The frozen shelf life of sorrel is 10-12 months from the date of harvesting; harvested bunches of greenery last almost until the next harvest. Sorrel leaves and leafy vegetables are frozen for the winter as a one-time use. It is not recommended to refreeze defrosted sorrel again, otherwise the preparation will lose its beneficial properties, presentation and taste.

You may be interested in: Storing meat in the freezer: in the refrigerator, how to store it correctly

The shelf life is affected by two factors - the utensils used and the temperature.

The main requirement for containers is tightness. The workpiece should not be exposed to oxygen. The container should lock the aroma and juice inside, and prevent the penetration of foreign odors. For freezing, use special bags, ordinary thick bags. Food containers are actively used.

There are budget solutions - packaging for various food products. The choice is influenced by the method of further application. It is inconvenient to remove frozen greens from a hard container to add to soup. It's much easier to cut the bag. But it is not very comfortable to defrost in it; it is difficult to drain excess moisture.

Also, the shelf life depends on the temperature in the chamber. The optimal mode is -18-22 degrees. The blanks are stored at -12-15 degrees for up to six months. At temperatures above this, you should not keep it for more than three months. But adding natural preservatives – sugar, salt – will help preserve it until spring.

The benefits and harms of frozen sorrel

Sorrel is rich in ascorbic, folic, and pantothenic acid. It contains a lot of other vitamins. Mineral salts are present. The product has anti-inflammatory properties. This is a great helper for the immune system. Only most substances die when boiled. That's why most people prefer freezing to canning.

Other beneficial properties of frozen vegetables:

cleanses and thins the blood;
lowers sugar levels;
removes harmful cholesterol, increases the elasticity of blood vessels;
improves the functioning of the gastrointestinal tract, accelerates digestion;

cleanses the liver;
has a mild diuretic effect, improves kidney function;
prolongs skin youth, increases elasticity;
raises tone, gives energy, improves brain function.

In addition to its benefits, sorrel can be harmful to health. It should not be used for stomach diseases with high acidity. The product is contraindicated in cases of salt metabolism disorders, the presence of kidney stones and osteoporosis. For children, frozen leafy vegetables can be added to dishes from 10 months. It is offered raw after a year.

Proper defrosting

Sorrel cannot be defrosted. It must be used frozen.

If you still try to defrost it at room temperature, then it will certainly lose not only its attractive appearance, but also all its taste and beneficial qualities. Therefore, this product must be used for its intended purpose immediately after being frozen.

Thawed sorrel should not be re-frozen, as it will lose its beneficial properties and taste.

Pros and cons of freezing

Freezing sorrel is the best way to preserve the beneficial properties of the herb. This is a young technology, the peculiarity of which is the use of fresh product collected at the initial stage (the first 2 weeks after cultivation).

Advantages:

speed, simplicity of technology, saving time and effort for housewives;
preservation of not only the properties, but also the taste characteristics of the plant;
absence of unnecessary preservatives, thickeners and other harmful additives.

In addition, such a preparation can be immediately used for preparing other dishes without additional preparation.

Of the negative aspects of freezing sorrel, perhaps the only thing that can be highlighted is that while it is in the freezer, it loses a little, but still loses its beneficial properties. However, this drawback is not entirely significant, since it ideally retains most of the useful components and taste qualities.

Tips for housewives on preparation

When frozen with sorrel, nettles, spinach, and various garden herbs, such as dill, parsley and green onions, are often added.
Mixed frozen green briquettes can be used in the preparation of cold soups, as a filling for savory pies. For the last dish, you will need to defrost the greens in the kitchen, combine with boiled rice, cut into pieces a boiled egg, add some salt, and the filling is ready.
After removing the bag from the freezer, do not leave it at room temperature for a long time, quickly remove the required amount of greens and immediately put the workpiece back into the freezer.
It is most convenient to make the preparations in portions.
It’s a good idea to label the bags with the contents if, in addition to sorrel, various types of prepared greens are stored in the freezer.

The most convenient, simplest, fastest way to prepare for the winter is to freeze sorrel at home according to all the rules.

Video

Watch the videos to understand the nuances of freezing, salting and preserving sorrel:

About the author:

Found a mistake? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Timing for autumn planting of sorrel

Since the culture is unusually cold-resistant, sorrel seeds begin to hatch at a temperature of plus 2-30 C, winter sowing should be carried out only after night frosts begin. The timing of planting sorrel before winter in each area is different; the time must be calculated so that the seeds do not germinate before the frosts have become stable.

For the northern regions, sowing can be carried out from mid to late October; for central Russia, the period from late October to mid-November may be suitable; in the southern regions, sorrel can sometimes be sowed until mid-December

In any case, they navigate the place according to the weather, it is important that the ground is frozen, the soil for sprinkling is dry, and do not water the bed after sowing

The seeds must be sown dry; before sowing, a small layer of dry sand is added to the bottom of the furrows, and the seeds are laid out on it. Seed consumption during winter sowing needs to be increased by 20-25%. The furrows are sprinkled with pre-prepared soil mixture, which is lightly rolled; this technique helps the seeds to germinate together.

Sprinkle the bed with dry leaves, sawdust, and peat. If the weather is dry, no additional shelter is required. When it rains during thaws, it is better to cover the bed with film so that the seeds do not get wet and hatch.