As fresh from the garden. Long storage (no freezing or salting)

I will tell you how I learned to keep greens FRESH NO freezing or salting. Freshness and aroma - as if they had just collected from the garden.

It is a pity that I did not think of this in the summer and no one suggested. Now I always have fresh dill or parsley at home, even if I did not go to the store. It also became convenient because buying in bulk is cheaper. The savings are still there. And I either froze the summer greens from my garden or salted them. But, you know, neither one nor the other in the salad no longer looks appetizing. Salty, so generally the aroma is different, and one should not expect from the frozen smell. And bought in the store before, I also quickly lost freshness and dried out.

Here again I was taught this life hack (forgive me for this word, dear fanatics of the great Russian language) on a visit on New Year's Eve. We just arrived for the birthday earlier than the other guests. I decided to help the birthday lady-hostess set the table. I was entrusted with chopping vegetables for the salad. And when it came to greenery, the hostess pointed to a glass container in the refrigerator with a green lid.

I take this container, I cannot understand. It's not green, but it looks like jelly. “There are no greens in the fridge, maybe I put it where it’s been,” I ask. And Tanya says to me: "No, this" jelly "is fresh greens!" - and laughs. I open the lid - a pleasant and familiar scent. Tanya takes a tablespoon and scoops from it into a large salad bowl. And at the same time she explains that she does not freeze greens, but pours them with olive oil and puts them in the refrigerator. The oil hardens, and when necessary, it takes as much as necessary for the salad. The oil thaws and you can stir the salad. And the greens, indeed, are fragrant, juicy and just as fresh, as if they just brought it from the garden.

Only greens for this type of storage must be washed, chopped and, adding enough oil, stir and leave for 10 minutes, then stir again and refrigerate. After stirring, the butter envelops the cut leaves and there is no air left. Dill, parsley or cilantro can be stored in this form as much as necessary. And yes, you can also add a couple of cloves of garlic, cut in half, to add flavor to the oil and keep it warm for a little longer until the refrigerator, about an hour. Amazing salad dressing, agree?! Aromatic and fresh in summer!

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