How to save arugula for the winter

By arugula is meant a green plant that has a special taste. They are somewhat similar to the taste of walnut and mustard combined. Often this greens are mixed into salads, and also consumed in their own form and composition of beverages. Spice is valued for its chemical composition, which is why many experienced hostesses try to keep it for a long time. In order to enjoy arugula during the winter season, it is necessary to treat it. Let's look at the main aspects in the next order.

The value of arugula

1. In common it is called bitter grass, because to taste arugula slightly bitter. Valuable qualities are considered in terms of incoming substances. The basis consists of minerals, vitamins, organic acids, dietary fiber, pectin, tannins and other equally valuable compounds. All of them are simply necessary for the human immune system.
2. If a plant is systematically consumed, a person will be able to increase all metabolic processes in the body. The composition of the blood will also improve, its circulation will increase. The product prevents anemia and raises hemoglobin, because it concentrates a lot of iron. When you make a plant in the basic nutrition will go away problems associated with the digestive tract.
3. Greens bring a special value to the human circulatory system, strengthening blood channels, increasing the lumens in their cavities, preventing serious pathologies in the form of thrombophlebitis. As for the health benefits of people diagnosed with diabetes, they need this greenfinch, because it can reduce the concentration of glucose in the blood.
4. Low calorie and the fact that the herb is a natural type of antioxidant, encourage many people to enter it into the diet. The cavity of internal organs and all systems are cleaned of toxic substances, slagging, poisons of any nature, radionuclides, etc. Due to the content of vitamin K, osteoporosis is prevented, wounds heal faster.

Storage features

1. It is very convenient to harvest the plant for a long time, so that later it can be used in its culinary masterpieces. If the harvest turned out to be extensive, then preparatory measures should be carried out in order to preserve as much valuable compounds as possible in the raw materials.
2. If you are not able to cope with the use of a large amount of greenery, then do not let it lie down. Immediately select the appropriate variant of the workpiece and proceed.
3. In order to preserve the grass in a fresh form, it is not necessary to greatly excel. Type filtered clean water into the container. Tie vegetation bundles, but not too tight. Dip in a liquid in the same way as there are flowers in a vase. In this form, the bitter grass will stand for about 5 days, maybe even more. To extend the term, a basin with plants and water is placed directly in the refrigerator.
4. If you need to save the plant for a long time, then it makes sense to resort to freezing. No need to get upset, low temperature conditions have practically no effect on the valuable composition of the raw materials. You can send greens in a packet or chop, then freeze.
5. Now about the shelf life.If we are talking about a fresh greenfinch, then its shelf life is about 10 days. In order to achieve this, it is necessary to remove the grass in a bag or place it in a basin, then cover it with a film. You can use hermetic containers or other containers. The main thing is to make sure that the greens do not weather.
6. If you plan to pamper the household with fresh herbs year-round, then there is no point in keeping the vegetation fresh in a basin with water or a refrigerator. Consider other, more practical methods of preservation. There are variations with salt, as well as drying or exposure to cold. In each case, the shelf life varies.

Storage methods

To date, not so many variations have been invented as to how the vegetation can be preserved for the winter season. However, they are all effective in order not to lose most of the benefits. Choose one or more variations.

With salt

1. Many housewives are accustomed to pickle tomatoes and cucumbers. It is worth noting that a similar procedure can be carried out even with arugula. Do not worry, the end result will delight you very much.Such preparation can be included in various salads and other light preparations.
2. To do this, you need to sort out the plant and select only green, intact and elastic leaves. Rinse the raw material with cool water and remove excess moisture. Make sure that nothing is left on the leaves.
3. To eliminate excess moisture, simply lay the product on a towel and leave it for a while. As a result, the water will drain and evaporate. If the leaves are too large, chop them up. Leave small copies unchanged.
4. Place the arugula in the jars. 100 gr. raw materials account for 20 grams. salt. Pour the required amount. Shake the container so that it all mixed up. Close the lid tightly.
5. The advantage of such storage is that the plant does not lose its taste and useful qualities. In addition, arugula in this form can be stored for up to 1 year. Banks with contents are recommended to be kept in a cool place.

Drying

1. Alternatively, you can use another equally popular way to store the greens in question. In this case, arugula will be enough just to dry.All moisture will evaporate from the leaves, and the shelf life of raw materials will increase significantly.
2. It is worth noting the only negative. With such greens you will not be able to cook a fresh salad. As an alternative, raw materials will be used as a spice in the preparation of various dishes.
3. In this case, you should use only the whole and the best leaves. After washing and drying, chop them as desired. You can leave in its original form. Cover the baking sheet with parchment and place the leaves on it.
4. Make sure that the leaves do not come into contact with the metal, otherwise oxidation will occur. Therefore, if necessary, grind the raw materials. You can dry the plant in a warm and dry room. It will take a whole day or two.

In the dryer

1. If you have an electric dryer, consider yourself very lucky. With its help you can dry not only greens, but also vegetables and fruits. The advantage of this method is that arugula is even more saturated with valuable enzymes.
2. Set the required parameters on the device. The whole process will take about 12 hours. You can chop the herbs or leave as is. Store in a dry sealed container.

Arugula is a very useful plant. It is worth noting that phytoncides are present in its composition, so some people may develop an allergic reaction to raw materials. Consider this feature when incorporating the product into the diet. Also, caution in the reception of arugula should be individuals who suffer from gastritis with increased acidity of the stomach.

Video: how arugula is useful, and what to make of it