Is it possible to freeze arugula in the freezer at home and how to preserve it for the winter

Is it possible to freeze arugula?

Fresh arugula is an unusually tart spice that is added to many vegetable, fish and meat dishes. Appetizers, side dishes and soups acquire a subtle mustard flavor and nutty notes thanks to these greens.

Arugula is not as popular in our country as dill and parsley, and all because of its specific taste, but it is very useful, as it contains essential oil, iodine, zinc, iron, manganese, magnesium and a number of vitamins. Arugula is rightfully considered a medicinal plant, and this herb is also low-calorie and useful for losing weight.

In the absence of the opportunity to grow this useful plant all year round, housewives have invented several interesting storage methods. One of them is freezing.

How to store fresh arugula

Fresh arugula leaves can be stored for about 10 days. To prevent mustard grass from spoiling prematurely, keep it in the refrigerator in a plastic container. Some housewives place the leaves, cut side down, in clean water.

Ways to preserve for the winter

All available technologies for procuring raw materials for long-term storage are divided into 2 groups:

temporary;
long-term storage.

In the first case, the plant is placed in the refrigerator. Long-term storage requires placing arugula in the freezer, where it can be kept for many months, up to 1 year. This group also includes the option of drying the plant. In this case, the duration of storage depends on how well the greens are dried. The better it has dried, the longer the raw material will last. Other methods of temporary storage that exist are: using salt, preserving the plant in oil.

How to store fresh arugula

This is the most preferred method, however, it can only be used in the warm season, when the plant is openly available in markets and stores, as well as in the garden. It is recommended to store picked greens in a container filled with liquid. If you leave it on the table, the shelf life of the leaves will be short - 5 days. You can increase this period of time by 2 times, then it is recommended to store arugula in the refrigerator.

Long-term storage of arugula

The most preferred method is to place the prepared plant in the freezer using plastic bags and plastic containers. However, the second method is less preferable, since rigid containers take up a lot of space. As a result, the usable space of the freezer is reduced.

It is better to store the plant in bags. The advantage of this option is that there is no need to control the temperature: the greens are simply placed in the chamber and used until next summer. When frozen, the taste of greens does not change.

Storing arugula with salt

The disadvantage of this method is a significant decrease in the concentration of nutrients in such greens, which is due to the negative effects of salt. However, this component acts as a preservative: it preserves the remaining amount of vitamins and minerals. The container with the salted plant is kept in a cold room, for example, in the basement. To preserve arugula for the winter, use the following recipe as a basis:

The raw materials are prepared: washed, sorted, and only healthy leaves need to be selected.
Remove excess moisture. In this case, it is necessary to leave the raw materials on previously laid out paper towels. This measure allows you to remove excess water.
The raw materials are cut into large pieces and placed in glass jars. Add salt in the amount of 100 g for every 1 liter of greens. The material is compacted and the greens are mixed if possible.

Arugula is stored in the refrigerator, with the container closed with a lid.

Drying

The raw materials are prepared: they are washed and sorted. For cooking, a crushed plant is used, so in this case you need to dry arugula by first cutting the plant into large or small pieces. When the greens are completely dry, you can grind them. The result is a seasoning for fish and meat, as well as other dishes.

For drying, different methods are used: placing raw materials in a special electrical appliance, drying the leaves in the oven. The simplest and safest option is to provide natural conditions. In this case, the humidity should be normal, and the room should be thoroughly ventilated.

The natural way

Whole greens are used to prepare medicines. It needs to be washed and dried. Then the leaves are laid out on a flat surface in a thin layer and left until the greens dry completely. You can put the raw materials on paper or a baking sheet and leave them under a canopy. This method is used to procure raw materials for long-term storage. Dry leaves are not crushed. The drying process can be carried out outdoors, but provided that the weather is sunny and the air humidity level is not increased.

In the dryer

The electrical appliance helps prepare vegetables and fruits. You can also dry greens with it. The advantage of the method is to provide the ability to quickly prepare raw materials in the required quantity. The drying speed in an electric dryer is higher than in natural conditions. The greens will be prepared in 1 day. In comparison, natural drying lasts several days. Moreover, this process depends on weather conditions. The advantage of an electric dryer is the absence of complex tasks that often arise if you plan to dry raw materials in natural conditions.

In the oven

This is another way to quickly dry arugula. However, it has a significant drawback - exposure to high temperatures on raw materials. To smooth out the negative influence of the environment, set the average temperature - no higher than +40°C. The advantages include the high speed of bringing the raw materials to condition - after just a few hours you can remove the baking sheet with green leaves.

In its purest form

In this case, the plant must be processed: it is sorted, cleaned, and washed. After this, the greens are sent for drying or freezing, since the shelf life of clean leaves does not exceed 5 days. To be able to use arugula, it is placed in the refrigerator, having first been packaged in sealed bags.

Preparing for freezing

Freezing is the best way to extend the shelf life of medicinal herbs. How to prepare arugula leaves:

Choose only healthy arugula leaves, without spots, preferably medium size.
Be sure to rinse the greens from dust and dirt in warm water.
Dry the arugula thoroughly before freezing. To speed up the process, place the leaves on a napkin or towel to absorb moisture. Excess water forms a coating of ice, and this spoils the appearance and taste of frozen arugula and other types of greens.

Advice If you grow arugula yourself in the garden, then collect the leaves for harvesting early in the morning, before the sun's rays hit them. These greens are the crunchiest, tartest and healthiest.

Drying arugula

Dehydration is another convenient way to preserve healthy greens for the winter. The procedure is as follows:

sorting out the grass;
rinse thoroughly with cool water;
laid out on paper in a room where there is good ventilation;
Over the next week, arugula is regularly tossed by hand to dry more evenly.

Be sure to protect your greens from direct sunlight or they will fade.

A faster method involves using an uncovered oven or an electric dehydrator. In the first case, it is enough to set -40 °C, and in the second, all +50 °C will be needed. In about 10 hours you will receive a completely finished product.

In any case, the dried herb is transferred to a clean and completely dry jar, which is then closed and sent to a dark pantry.

How to freeze and defrost arugula, how long to store

How to freeze fresh arugula, instructions:

Freeze whole leaves or smaller parts. In the latter case, tear the greens with your hands.
Use airtight freezer bags or plastic containers.
Stack the leaves so they take up less space. Also, be sure to squeeze out excess air from the packaging.
Pack the arugula in small bunches so that the portion is enough for one use. After defrosting, greens do not keep for a long time, eat them immediately.
Label the package with the date of freezing so that you can use the arugula on time.

There are also more original ways to freeze healthy greens, for example, to make additives for salads and side dishes based on them:

Finely chop, or better yet, tear the arugula leaves. Some housewives puree the greens in a blender, obtaining a uniform paste. Melt quality butter. Mix the greens with oil, add grated fresh garlic and salt if desired. Pour mixture into ice cube containers. Now you will have a flavorful addition to mashed potatoes, vegetable salad, boiled cereals and other dishes.
Mix arugula with olive or other vegetable oil, mustard, etc.
Prepare healthy mixes from different types of herbs, spices and oils.

Best before date

You can store arugula frozen for up to 1 year, but provided that the product was frozen once. Repeated freezing leads to loss of valuable properties, color, aroma and shape.

Defrosting rules

Thawing is carried out gradually if these are fresh leaves without additives. Place the bags in the refrigerator first and then keep them at room temperature. Preparations with oil can be added to salads and other dishes immediately after removal from the freezer.

Don't be surprised if the bright green arugula turns a little dull when removed from the freezer. This will not affect the taste and benefits.

Arugula storage for the winter

How to freeze arugula for the winter: many ideas and tips for preserving valuable greens and variety in the menu - for caring housewives.

Is it possible to freeze arugula?

In the absence of the opportunity to grow this useful plant all year round, housewives have invented several interesting storage methods. One of them is freezing.

Will the taste be preserved? Freezing, especially shock freezing, does not harm arugula in any way; this green will retain a maximum of vitamins and its unusual taste, except that it will not look as impressive in a salad as its fresh counterpart.

How to store fresh arugula

Preparing for freezing

Freezing is the best way to extend the shelf life of medicinal herbs. How to prepare arugula leaves:

Choose only healthy arugula leaves, without spots, preferably medium size.
Be sure to rinse the greens from dust and dirt in warm water.
Dry the arugula thoroughly before freezing. To speed up the process, place the leaves on a napkin or towel to absorb moisture. Excess water forms a coating of ice, and this spoils the appearance and taste of frozen arugula and other types of greens.

Advice If you grow arugula yourself in the garden, then collect the leaves for harvesting early in the morning, before the sun's rays hit them. These greens are the crunchiest, tartest and healthiest.

How to freeze and defrost arugula, how long to store

How to freeze fresh arugula, instructions:

Freeze whole leaves or smaller parts. In the latter case, tear the greens with your hands.
Use airtight freezer bags or plastic containers.
Stack the leaves so they take up less space. Also, be sure to squeeze out excess air from the packaging.
Pack the arugula in small bunches so that the portion is enough for one use. After defrosting, greens do not keep for a long time, eat them immediately.
Label the package with the date of freezing so that you can use the arugula on time.

There are also more original ways to freeze healthy greens, for example, to make additives for salads and side dishes based on them:

Finely chop, or better yet, tear the arugula leaves. Some housewives puree the greens in a blender, obtaining a uniform paste. Melt quality butter. Mix the greens with oil, add grated fresh garlic and salt if desired. Pour mixture into ice cube containers. Now you will have a flavorful addition to mashed potatoes, vegetable salad, boiled cereals and other dishes.
Mix arugula with olive or other vegetable oil, mustard, etc.
Prepare healthy mixes from different types of herbs, spices and oils.

Best before date

You can store arugula frozen for up to 1 year, but provided that the product was frozen once. Repeated freezing leads to loss of valuable properties, color, aroma and shape.

Defrosting rules

Don't be surprised if the bright green arugula turns a little dull when removed from the freezer. This will not affect the taste and benefits.

Drying seasonings at home

You can preserve arugula for a long period by drying it. These greens are added to dishes as seasoning.

The arugula is dried, having previously been washed to remove dust. The leaves are crushed both before and after drying, whichever is more convenient for you.

How the drying process occurs:

Place the prepared selected arugula leaves on a newspaper sheet or baking sheet covered with paper.
For drying, choose a warm and ventilated room, but the greens should not be placed in direct sunlight - this will lose all the benefits.
The moisture from the leaves will evaporate in about 7-10 days. Stir the arugula occasionally to ensure it dries evenly.

A tip from Miss Clean magazine: It's best to keep your greens away from metal surfaces to avoid oxidation. This is why paper is used.

Also, do not cut arugula with a knife; it is better to tear the greens with your hands. This applies not only to preparations, but also to recipes with fresh leaves.

Herb cut with a metal knife does not look so beautiful; the metal reduces the beneficial properties of the spice.

A quicker way to prepare dried arugula and other spices is in an electric dryer or oven. The dryer has special functions for greens.

Using the oven, rules:

Temperature - 40-50 degrees.
The door must be slightly open.
Place the arugula on a baking sheet in a thin layer.

Dried spices are stored in airtight glass jars. The shelf life of this product is 12 months. Periodically check the jars for unpleasant odors, mold, and pests.

Using arugula in canning

Cooking with arugula will diversify your winter menu. It can be salted separately or added to vegetable salads or in a marinade. To pickle, sprinkle the peeled greens with salt (1 tablespoon of salt per 100 g of leaves) and place the mixture in clean glass jars. The salad can be stored in the refrigerator or cellar for no more than one year.

Preserving these greens is not as popular as regular freezing, but it’s worth a try, especially if it’s a harvest season.

Growing arugula on a windowsill: tips

Some housewives took a risk, planted arugula seeds at home and were not disappointed: fresh green shoots with tart leaves grew on the windowsill. You will need a deep container, all-purpose potting soil and quality seeds, which are available at gardening stores.

Growing homemade greens is difficult because the plant requires a lot of heat and long daylight hours. Use special lamps, protect plantings from drafts, do not neglect fertilizing, and then vitamin-rich greens will be present in your menu fresh all year round.

Source: https://sandrashop.ru/rukkola-hranenie-na-zimu/

Drying seasonings at home

You can preserve arugula for a long period by drying it. These greens are added to dishes as seasoning.

The arugula is dried, having previously been washed to remove dust. The leaves are crushed both before and after drying, whichever is more convenient for you.

How the drying process occurs:

Place the prepared selected arugula leaves on a newspaper sheet or baking sheet covered with paper.
For drying, choose a warm and ventilated room, but the greens should not be placed in direct sunlight - this will lose all the benefits.
The moisture from the leaves will evaporate in about 7-10 days. Stir the arugula occasionally to ensure it dries evenly.

A tip from Miss Clean magazine: It's best to keep your greens away from metal surfaces to avoid oxidation. This is why paper is used. Also, do not cut arugula with a knife; it is better to tear the greens with your hands. This applies not only to preparations, but also to recipes with fresh leaves. Herb cut with a metal knife does not look so beautiful; the metal reduces the beneficial properties of the spice.

A quick way to prepare dried arugula and other spices is in an electric dryer or oven. The dryer has special functions for greens.

Using the oven, rules:

Temperature - 40-50 degrees.
The door must be slightly open.
Place the arugula on a baking sheet in a thin layer.

Dried spices are stored in airtight glass jars. The shelf life of this product is 12 months. Periodically check the jars for unpleasant odors, mold, and pests.

Storing and harvesting greens

Greetings, dear readers!

Leafy greens are appropriate on any table and at any time of the year. It is rich in vitamins, dietary fiber, antioxidants, chlorophyll and a variety of mineral compounds essential for our health.

It is advisable to include grass in your diet every day, since greens not only fill cells with many useful components, but also improve digestion, the functioning of the heart, blood vessels, and brain; activates blood circulation and protects cells from free radicals; stimulates the immune system; cleanses the liver, intestines and kidneys of waste products and harmful chemicals; tones the body and optimizes well-being. Let's talk about the main methods of harvesting greens for the winter

so that it decorates your table all year round.

How to keep greens fresh for a long time

It is better to store any garden greens dry, unwashed and at a temperature of about +4°C. You can put the greens in an enamel bowl with a lid, or you can put a liter jar of water on the floor (like a bouquet) and place it on the bottom shelf of the refrigerator.

If there is no refrigerator, greens (arugula, spinach, lettuce, dill, cilantro, parsley, basil) are placed in a dry pan or jar with a lid. It is advisable to keep the jar in a dark place.

How to harvest greens for the winter

Any herb can be frozen.

Option No. 1 – regular

First, wash it, lay it on a towel for minimal drying, distribute into portions, and wrap each in foil. Make portions large enough to use all the contents at once. You can freeze each variety of greens separately, remembering to mark it, for example, with an inscription made on a patch that is glued directly to the foil, or you can prepare a kind of mix from all available varieties. The color of thawed grass will remain as bright and rich as fresh from the garden. Greens should be chopped while they are still frozen; they can be added to hot dishes (stews, soups, goulash) without first thawing.

Option number 2 – beautiful

Wash the herb, dry it lightly on a towel and chop it finely (it is better to remove thick stems immediately). Take ice molds and tamp the greens into each compartment (as much as will fit, but without the top), and then pour clean water into it. Frozen cubes are removed from the pan, placed in a plastic bag and stored excellently in the freezer for up to 8 months. Any hot dish will improve its taste if you add one of these green ice cubes.

Any herb can be dried.

The best option, in which the maximum amount of beneficial phytonutrients is retained in the greens, is drying in the open air. To do this, it should be sorted, washed and formed into bunches, which are hung in a well-ventilated place, but without access to sunlight.

The fastest option is to use an electric dryer for nature's gifts or an oven. The grass, already washed and chopped, should be placed on a baking sheet in a thin, even layer.

The most optimal option (if it is impossible to dry the grass in the fresh air). The chopped herb will dry on its own in a warm place, for example, in the kitchen on a cabinet or pencil case (warm air from the stove always rises). Cover the surface with a layer of paper and spread the greens in a thin layer. Complete drying time is about 14-16 days.

Dry herbs are stored in glass jars under a lid or in closed boxes. It is used as a seasoning for any dishes: soups, sauces, marinades, stews.

Use different methods of harvesting greens for the winter

, enhance the flavor of your meals year-round with leafy vegetables and herbs! See you!

Using arugula in canning

Preserving these greens is not as popular as regular freezing, but it’s worth a try, especially if it’s a harvest season.

What are the benefits of arugula?

Before you start harvesting the plant, it is worth studying the beneficial properties of the crop.

The plant includes:

Microelements:

copper;
phosphorus;
manganese;
selenium;
zinc.

Macronutrients:

calcium;
magnesium;
potassium;
phosphorus;
sodium.

Vitamin complex: A, C, E, K, group B.

During the Roman Empire, the plant was considered a natural aphrodisiac. Due to the significant content of the above elements, the plant is considered a natural energy drink that increases performance. The culture is also saturated with iodine, which is important for residents of cities remote from the sea.

In addition, it is recommended to include the plant in food for:

increasing hemoglobin levels;
lowering cholesterol;
improved digestion;
combating cancer;
normalization of water-salt balance;
strengthening the nervous and cardiovascular system.

It is recommended to consume this beneficial herb for diabetes mellitus, kidney and urinary tract diseases, and for lactating women. Arugula is also low in calories and is an essential ingredient in many diets.

Storage Features

Having studied the benefits and possible harms of consuming the plant, the question arises: is it possible to harvest the healthiest arugula for future use? It is necessary to harvest grass. The main thing is to take into account several features of harvesting and storing the plant:

You should not immediately purchase a large number of green bunches;
freshly cut or purchased grass must be used immediately or stored in compliance with all requirements for no more than 4 days so that it does not have time to deteriorate;
if you wrap the “tails” with cling film, you can increase the shelf life of fresh herbs by several days;
store herbs on the bottom shelf of the refrigerator;
It is optimal to place the bundles inside plastic or glass containers. In this way, the required temperature is achieved - 8-9 degrees;
storage containers must be hermetically sealed with lids, as the grass quickly becomes saturated with other odors.

How to preserve arugula for the winter - ways

There are many ways to harvest healthy herbs, and each of them has its own advantages, features, and nuances. In this case, you can immediately select several storage options. For example, prepare one bunch with the addition of salt, dry the second, and freeze the third.

Regardless of whether arugula is stored dried or frozen, you should not use the product for food after a year.

How to store fresh arugula

The most convenient way to store fresh arugula is to place freshly cut bunches in small vases with water. Such preparations look impressive and allow you to preserve fresh green bunches for up to 5 days. You can extend the shelf life of the herb to 10 days by placing it in vases in the refrigerator.

But to enjoy always fresh and fragrant herbs, it is better to grow the crop in pots on the windowsill. Any soil is suitable for growing, and seeds can be easily selected in stores. In addition, the plant does not require special care, except for additional lighting in winter.

Long-term storage of arugula

To ensure that the herb does not lose its beneficial properties over a long period of time, it must be properly prepared. The fastest and easiest option is freezing, a longer but reliable option is drying. But to keep the weed fresh for a long time, you can use the salt storage method as a basis.

Interesting! As a crop, arugula began to be grown about a hundred years ago. Before this, we collected the most useful leaves from a wild plant.

Storing arugula with salt

Using a simple pickling method, you can keep the herb fresh and spicy for six months. To do this you need to follow simple recommendations:

Select freshly picked, green, young leaves.
Rinse the greens under running water and place in a colander.
Dry on cotton towels.
Chop the arugula in a convenient way for later use.
Pack the greens tightly into a glass jar, adding salt. Salt will need 1 tablespoon for every 100 grams of product.
Tightly and securely screw the lid on the jar with the blank and transfer it to the refrigerator, cool cellar or pantry.

In this way, the plant will retain the maximum amount of nutrients, but the taste of the herb will change slightly.

Drying

Many housewives call drying the best way to prepare spices. Dried herbs cannot be added to a salad, but the herb is suitable as a spice for meat or fish dishes. You can dry the grass in several ways, discussed below. But it is important, at the end of the process itself, to pour the greens into a glass jar and seal it with a lid. To prevent dried arugula from spoiling, place a small cloth bag with salt inside the jar.

The natural way

To prepare arugula using the proposed method, you need to perform the following manipulations:

Wash, sort and dry the greens.
Chop the leaves.

Grass, when in contact with metal, tends to oxidize. Therefore, it is better not to use a knife or scissors for slicing, but to chop the greens with your hands.

Wrap the baking sheet with parchment. Spread the herbs evenly in one layer on the baking sheet.
Move the grass to a warm place, protected from direct sunlight.
Dry the arugula for six to seven days, turning occasionally on the baking sheet.
Pack the greens into jars.

Store the product for one year in a cool, dark place.

In the dryer

Using a special device for drying vegetables and fruits - an electric dryer, you can very quickly and conveniently prepare arugula for the winter. In addition, the plant will retain most of its healing properties.

You can make a blank in the following way:

Prepare sorted, washed and dried leaves.
Place the herb in the drying compartment.
Set the appropriate mode. Some models are equipped with a special program for drying greens. The drying temperature should be 50 degrees. The duration of the process is 12 hours.
During the drying process, the volume of greens will decrease by 12 times. Two kilograms of fresh herbs will yield only 162 grams of dried product.
Transfer the herb into jars or fabric bags and store.

Is it possible to freeze arugula in the freezer at home and how to preserve it for the winter

Arugula is an easy-to-grow, healthy plant with a bright taste. Greens are used in cooking and folk medicine. The substances that arugula is rich in can saturate the body with a whole complex of vitamins and minerals.

Therefore, arugula, preserved for the winter, is not only an excellent way to protect yourself and your family from colds, but also a bitter-nutty spice for any dish. The plant combines three bright and rich aromas: pepper, mustard, nut.

This sourish-sharp taste is explained by the presence of mustard oil in arugula.

What are the benefits of arugula?

Before you start harvesting the plant, it is worth studying the beneficial properties of the crop.

The plant includes:

copper;
phosphorus;
manganese;
selenium;
zinc.

calcium;
magnesium;
potassium;
phosphorus;
sodium.

Vitamin complex: A, C, E, K, group B.

In addition, it is recommended to include the plant in food for:

increasing hemoglobin levels;
lowering cholesterol;
improved digestion;
combating cancer;
normalization of water-salt balance;
strengthening the nervous and cardiovascular system.

It is recommended to consume this beneficial herb for diabetes mellitus, kidney and urinary tract diseases, and for lactating women. Arugula is also low in calories and is an essential ingredient in many diets.

Contraindications

It is worth considering the possible harm from consuming arugula. Due to the abundance of phytoncides, the plant can cause allergic reactions. In addition, people with kidney disease, liver disease, gastritis, and pregnant women should include herbs in the menu with caution.

Storage Features

You should not immediately purchase a large number of green bunches;
freshly cut or purchased grass must be used immediately or stored in compliance with all requirements for no more than 4 days so that it does not have time to deteriorate;
if you wrap the “tails” with cling film, you can increase the shelf life of fresh herbs by several days;
store herbs on the bottom shelf of the refrigerator;
It is optimal to place the bundles inside plastic or glass containers. In this way, the required temperature is achieved - 8-9 degrees;
storage containers must be hermetically sealed with lids, as the grass quickly becomes saturated with other odors.

Shelf life of arugula

The shelf life of arugula primarily depends on the appropriate conditions. Fresh herbs placed in a plastic container on the bottom shelf of the refrigerator can be stored for up to 10 days. But in order to preserve arugula greens for the winter, it is better to consider other ways of storing healthy herbs, such as drying or freezing. In this case, the shelf life of the product can be increased to one year.

How to preserve arugula for the winter - ways

Regardless of whether arugula is stored dried or frozen, you should not use the product for food after a year.

Long-term storage of arugula

Interesting! As a crop, arugula began to be grown about a hundred years ago. Before this, we collected the most useful leaves from a wild plant.

Storing arugula with salt

Using a simple pickling method, you can keep the herb fresh and spicy for six months. To do this you need to follow simple recommendations:

Select freshly picked, green, young leaves.
Rinse the greens under running water and place in a colander.
Dry on cotton towels.
Chop the arugula in a convenient way for later use.
Pack the greens tightly into a glass jar, adding salt. Salt will need 1 tablespoon for every 100 grams of product.
Tightly and securely screw the lid on the jar with the blank and transfer it to the refrigerator, cool cellar or pantry.

In this way, the plant will retain the maximum amount of nutrients, but the taste of the herb will change slightly.

The natural way

To prepare arugula using the proposed method, you need to perform the following manipulations:

Wash, sort and dry the greens.
Chop the leaves.

Grass, when in contact with metal, tends to oxidize. Therefore, it is better not to use a knife or scissors for slicing, but to chop the greens with your hands.

Wrap the baking sheet with parchment. Spread the herbs evenly in one layer on the baking sheet.
Move the grass to a warm place, protected from direct sunlight.
Dry the arugula for six to seven days, turning occasionally on the baking sheet.
Pack the greens into jars.

Store the product for one year in a cool, dark place.

In the dryer

You can make a blank in the following way:

Prepare sorted, washed and dried leaves.
Place the herb in the drying compartment.
Set the appropriate mode. Some models are equipped with a special program for drying greens. The drying temperature should be 50 degrees. The duration of the process is 12 hours.
During the drying process, the volume of greens will decrease by 12 times. Two kilograms of fresh herbs will yield only 162 grams of dried product.
Transfer the herb into jars or fabric bags and store.

In the oven

You can dry greens in another simple way - in the oven. For this:

Wash the leaves well and place them on a sieve. Blot the grass with a towel to remove excess moisture.
Tear with your hands or cut into large sheets.
Heat the oven to 40 degrees. Cover a baking sheet with parchment.
Spread the greens onto the baking sheet in an even layer.
Dry the workpiece and transfer it to containers for storing spices.

In this way, the time for preparing spices is halved compared to using an electric dryer.

In its purest form

Quick drying is necessary if the greens will be used for food within 4-5 days.

To do this, the grass is washed thoroughly under running water, then torn into small pieces and laid out on towels (paper or cotton).

After 30-40 minutes, when there are no drops of water left on the leaves, you can pack the green bunches into sealed bags. Store the preparation in the refrigerator.

Preparing arugula in jars

Greens prepared in jars will fit even in the smallest kitchen. Having packaged dried arugula in glass containers, it is very convenient to put the preparations on the shelf with spices and use as needed. Fresh herbs with salt in jars can be placed in the refrigerator.

Greens in oil

The method of preparing herbs in oil will appeal to every housewife. After all, the process itself involves only simple ingredients and takes little time. At the same time, the oil will perfectly complement the taste of arugula, making it richer.

You only need to prepare small-sized molds in advance, for example, ice trays or plastic containers. You can take vegetable or butter fat. It is better to give preference to olive oil, because it is the healthiest.

So, to make a tasty and healthy preparation, you need:

rinse the grass under running water, dry and chop;
transfer finely chopped arugula into prepared containers, filling a third of the container’s volume with grass;
pour oil over greens. There is no need to add oil to the brim. As it cools, the fat will expand and take up the rest of the container;
send the arugula molds for freezing. Store the product for no more than one year.

Pack ice cream cubes in bags or store in molds. You can also remove the mass and cut it into portions, then put it into bags.

In this way it is easy to prepare a mixture of herbs, for example, mix dill, parsley and arugula. Use prepared cubes for salads, soups or fish dishes.

How to store arugula in the refrigerator

Only fresh herbs can be stored in the refrigerator compartment for no more than 4-5 days. This way, the leaves will remain green, fragrant and healthy. It is important, during storage, to take into account that the bundles should not come into contact with air or other products. Suitable for storage:

airtight containers with lids and screws;
ziplock bags. Pack so that there is no air left inside;
a small plastic bowl with water in which to place green bunches. In this case, you need to sprinkle the greens generously with water and place a plastic bag on top;
wrap the plant with parchment, cling film, foil.

Place containers or bags of herbs on the bottom shelf of the refrigerator. The ideal is to buy the amount of herbs that you need for 3 days, and dry or freeze the excess.

How to store arugula in the freezer

The prepared frozen product is stored in the freezer, pre-packaged in bags or containers. The main condition for long-term storage is tightness. This is necessary so that the grass does not absorb the unpleasant odors of raw fish or meat from the freezer compartment.

Before you put the greens away for storage, they must be dried. Excessive moisture can spoil the appearance of greens, disrupt the structure and taste of the product, and reduce the shelf life of the product.

Tips for storing arugula

To preserve healthy herbs for a long time, you need to consider a few important tips:

Store dried herbs in a place protected from moisture and light. Periodically review drying for pests.
Store fresh herbs for no more than 4 days in the refrigerator, following the recommendations given above.
The frozen product should be stored in the freezer compartment for no more than one year. Do not re-freeze greens, as they lose their usefulness and may have a negative impact on health. Therefore, make preparations in small portions to prepare one dish.
Those who love fresh greens all year round can be advised to grow a harvest of arugula on their windowsill.

Following the rules of preparation will allow you not only to enjoy delicious herbs and spices, but also to maintain health, saturate the body with vitamins, and give vigor throughout the year.

Source: https://moefermerstvo.ru/retsepty/zamorozka/rukkola-kak-sohranit-na-zimu

Preparing arugula in jars

Freezing

When choosing ways to harvest healthy herbs for the winter, you should pay attention to freezing. The process itself will take a minimum amount of time, and the greens will retain a large amount of vitamins and minerals. In addition, by properly defrosting arugula, it can be added to salads, first courses, and meat treats.

You need to freeze greens as follows:

Rinse the grass thoroughly, being careful not to damage the leaves.
Dry the greens on towels. If you do not dry the grass, then the workpiece will subsequently turn into one lump.
If desired, shred large leaves or leave whole.
Place the greens in portions into bags. At the same time, press the bags as much as possible to release the air. Plastic containers with a hermetically sealed lid are also suitable for the workpiece.
Place bags of greens in the freezer. For convenience, harvest the herb in small portions – “at a time”, since the product cannot be re-frozen.

The frozen product can be stored for one year. Greens defrost very quickly. Simply remove the herb from the freezer, quickly chop it and add it to the dish at the end of cooking.

Greens in oil

So, to make a tasty and healthy preparation, you need:

rinse the grass under running water, dry and chop;
transfer finely chopped arugula into prepared containers, filling a third of the container’s volume with grass;
pour oil over greens. There is no need to add oil to the brim. As it cools, the fat will expand and take up the rest of the container;
send the arugula molds for freezing. Store the product for no more than one year.

Pack ice cream cubes in bags or store in molds. You can also remove the mass and cut it into portions, then put it into bags.

In this way it is easy to prepare a mixture of herbs, for example, mix dill, parsley and arugula. Use prepared cubes for salads, soups or fish dishes.

How to save arugula for future use

Rucola is valued for its unusual bright taste and abundance of nutrients. To use this salad in your dishes even in the cold season, you need to know how to preserve arugula for the winter. Let's look at three main methods.

Quick freezing of fresh lettuce leaves allows you to preserve maximum nutrients. How to do it correctly:

the arugula should be washed thoroughly, being careful not to crush the leaves;
dry by spreading on a paper towel. If moisture remains, the leaves will freeze into one lump;
if desired, the arugula can be chopped or left whole;
put the salad in portions into storage bags, removing as much air from them as possible;
Place the bags in the freezer in one layer and turn on the blast freezing function.

Frozen lettuce bags can be folded more compactly for long-term storage. You can store arugula frozen for up to a year, that is, until the next harvest of greens.

Arugula thaws very quickly, so you need to take it out of the freezer, quickly cut it and immediately add it to the dish at the end of cooking.

To use arugula as a seasoning for soups, roasting meat and fish, as well as in other dishes, it can be dried. To do this, the salad needs to be washed, dried, cut or spread the leaves whole on a clean horizontal surface in a warm place without sunlight.

The temperature should not be higher than 40°C. Collect dried leaves in a jar or hermetically sealed bag.

Fresh lettuce leaves can be stored in the refrigerator for no more than three days. To ensure that arugula does not lose its taste and benefits during this time, you need to properly package it in one of the following ways:

wrap a bunch of lettuce in cling film;
put the leaves in a bag and remove as much air from it as possible;
Place the arugula in an airtight plastic tray.

Isolation from air is necessary so that the greens do not wilt and do not absorb the odors of other foods in the refrigerator. Given the very short shelf life of fresh arugula, it is better to put in the refrigerator the amount of salad that will definitely be used in the next three days. It is better to freeze or dry the rest of the salad so that it does not spoil.

Another option for keeping arugula fresh is to chop it and place it tightly in a jar, sprinkling it with salt. Store in the refrigerator for up to six months. In this form, arugula will retain all its beneficial substances, but its taste will change slightly.

Following these recommendations, preserving fragrant and healthy arugula for future use is not so difficult and can be done by any housewife.

https://youtube.com/watch?v=vhjf1odm2JM

How to store arugula in the refrigerator

airtight containers with lids and screws;
ziplock bags. Pack so that there is no air left inside;
a small plastic bowl with water in which to place green bunches. In this case, you need to sprinkle the greens generously with water and place a plastic bag on top;
wrap the plant with parchment, cling film, foil.

Place containers or bags of herbs on the bottom shelf of the refrigerator. The ideal is to buy the amount of herbs that you need for 3 days, and dry or freeze the excess.

Cold storage

The refrigerator at home is the most optimal place for arugula. It tolerates low temperatures quite calmly and does not lose its consumer properties.

It is not advisable to keep the herb near certain ethylene-producing fruits and vegetables. This gas has an extremely negative effect on any greenery - it begins to rot intensively. Here are dangerous neighbors for arugula:

bananas;
apples;
bell pepper;
melon;
pumpkin;
pear;
peach.

Another important point is that the greens discussed in this article very easily absorb foreign odors, so it is better to keep them separate from overly aromatic products.

In room conditions, greens will last for about 2 days, but in the refrigerator they can maintain satisfactory freshness for 10 days. To ensure that arugula does not lose its vitamins and taste during this time, it must be properly prepared. There are several ways.

How to store arugula in the freezer

Tips for storing arugula

To preserve healthy herbs for a long time, you need to consider a few important tips:

Store dried herbs in a place protected from moisture and light. Periodically review drying for pests.
Store fresh herbs for no more than 4 days in the refrigerator, following the recommendations given above.
The frozen product should be stored in the freezer compartment for no more than one year. Do not re-freeze greens, as they lose their usefulness and may have a negative impact on health. Therefore, make preparations in small portions to prepare one dish.
Those who love fresh greens all year round can be advised to grow a harvest of arugula on their windowsill.

Following the rules of preparation will allow you not only to enjoy delicious herbs and spices, but also to maintain health, saturate the body with vitamins, and give vigor throughout the year.

Arugula is an annual plant of the cruciferous family; it is rich in beneficial substances that have a variety of positive effects on the body. To prevent the greens from losing their healing properties, it is important to know how to keep arugula fresh for the winter. Useful tips collected in the article will help you preserve your grass until the next harvest.

How to properly freeze arugula for the winter

Arugula (arugula) has many vitamins and beneficial properties; it even has no contraindications, except for people with individual intolerances or allergies. You want to preserve such healthy and tasty greens for as long as possible, and freezing comes to the rescue.

In order to freeze arugula for the winter, you need to thoroughly wash and sort it, remove the leaves from the stems, and then dry it thoroughly on paper towels. After this, the arugula needs to be packaged in bags and frozen in the freezer.

Thawed arugula can be used in the preparation of pasta, sauces, pies, salads and much more, the main thing is that almost all the vitamins will be preserved in it.

We wash the grass and remove the hard parts, we don’t need them. Chop the arugula and place in an ice tray. Pour olive oil here, then put it in the freezer. You can use this aromatic oil with herbs for 3-4 months from the moment of freezing.

These aromatic herbs will provide maximum health benefits when consumed fresh. It grows quickly even in cool weather and produces a good harvest. Since arugula does not like heat, it quickly withers and spoils. Cut greens do not last long even in a cool place. Many housewives are interested in the question of whether it can be prepared for the winter or not, today we will answer this question.

Useful properties of the product

You can talk for a long time about the beneficial properties of arugula. This herbaceous plant contains many important substances: vitamins (E, A, C, K and group B), minerals (selenium, iodine, manganese, zinc, magnesium, calcium, sodium), flavonoids, phylloquinone, tocopherol and essential oils.

Due to its rich composition, greens have antibacterial, tonic and diuretic effects. Its use is indicated to strengthen the immune system and improve metabolic processes.

Adding arugula to food helps reduce cholesterol levels in the blood and ensures the removal of waste products from the body. It has been noted that greens increase libido and stress resistance, and also quickly cause a feeling of fullness and help reduce appetite.

The product is classified as dietary, since 100 g contains only 25 kcal. Arugula is recommended for people who are obese and struggling with excess weight. Greens not only promote weight loss, but also provide the body with useful substances, the deficiency of which is observed when following a diet.

When added to dishes, arugula gives them an original spicy note.

How to keep arugula fresh for the winter: freezing at home

Arugula has beneficial properties and a special spicy taste. To enjoy your greens all year round, make sure you prepare them in the summer.

Useful properties of the product

Due to its rich composition, greens have antibacterial, tonic and diuretic effects. Its use is indicated to strengthen the immune system and improve metabolic processes.

Adding arugula to food helps reduce cholesterol levels in the blood and ensures the removal of waste products from the body. It has been noted that greens increase libido and stress resistance, and also quickly cause a feeling of fullness and help reduce appetite.

Arugula is rich in vitamins, minerals, antioxidants and amino acids. It is used for the prevention and treatment of a number of diseases and is indispensable in nutrition.

When added to dishes, arugula gives them an original spicy note.

How to Store Arugula in the Refrigerator to Keep It Fresh

To keep arugula fresh longer, trim the roots and wrap it in cling film. You can also put the blanks in plastic bags or sealed plastic containers. Arugula should be stored in the vegetable compartment, and if there is none, on the bottom shelf of the refrigerator for no more than 3 days .

You can store arugula in the refrigerator in cling film, a plastic bag or a plastic container. It is important to tightly close the container to limit contact of the greens with air. Use airtight containers (bag or container) to store arugula. This will allow the greens to remain fresh and protect them from foreign odors.

Growing at home

To always have fresh herbs on hand in winter, you can grow them on the windowsill. Purchase arugula seeds and all-purpose soil from the store. Sow some greens and place an impromptu home garden on the windowsill. To ensure that the seeds germinate well and produce good sprouts, provide the plant with an additional source of light in winter.

To enjoy the taste of fresh arugula in winter, grow it on your windowsill. The plant is unpretentious in care and requires only sufficient lighting

Freezing

You can preserve arugula for the winter at home by freezing. This will preserve its beneficial and tasteful qualities. There are two ways to freeze greens - pure or in oil.

For the first freezing method, sort out the arugula, rinse it and dry it well. Chop the greens with a ceramic knife (or tear them by hand) and place in zip-top bags or plastic containers. The main condition is that the container must be hermetically sealed. Place the prepared preparations in the freezer drawers.

Some housewives recommend additionally blanching the arugula before freezing. To do this, place the prepared greens in a colander and plunge into boiling water for 30 seconds, and then transfer to cold liquid until completely cooled. Place the blanched product into bags and place in the freezer.

To ensure that the greens retain their freshness and all the beneficial substances, blanch them before freezing. To do this, lower the colander with arugula first into hot and then cold water.

To freeze the greens in oil, also pre-rinse, dry and chop. Place chopped arugula in ice trays, filling the cells 1/3 full. Fill the containers with sunflower or olive oil. Remember, liquid expands when it freezes, so don't fill it to the brim. Place a plastic bag over the mold and place in the freezer.

The shelf life of the preparations in pure form is 12 months, in oil – 3-4 months.

Before freezing, rinse the arugula well and remove any wilted or spoiled leaves. Be sure to dry the greens well, otherwise they will stick together into one lump.

Drying

Drying is one of the most common ways to prepare arugula. This product is not suitable for preparing salads, but will serve as an excellent addition to meat, fish and other dishes.

There are three ways to dry arugula:

In the oven . First, rinse the greens well and dry them with a paper towel. Divide the arugula into small bunches and place on a baking sheet in a single layer. Preheat the oven to +35…40 ℃ and place the container with the workpiece there. The drying time depends on the size of the bunches and the selected temperature.
In an electric dryer . Drying using special equipment allows you to preserve maximum nutrients and taste. Place the washed and dried greens on the rack of an electric dryer and turn on the device. At a temperature of +50 ℃, dry the arugula for 12 hours.
The natural way . Sort, wash and dry the arugula. Arrange the greens in a single layer on baking paper and place in a warm place (avoid direct sunlight). Stir the arugula occasionally to ensure it dries evenly. The workpiece needs to be dried for 7-10 days, and can be stored for 1 year.

Do not use metal containers for drying, as arugula quickly oxidizes when in contact with metal. For the same reason, it is not recommended to cut the product with a metal knife.

Store dried arugula in a glass container. To protect the product from high humidity or condensation, place a bag of salt in the jar.

Pickling

You can prepare arugula for the winter by pickling it, like cucumbers or tomatoes. This product is suitable for preparing salads, sauces and main courses. For pickling, select whole leaves and tear them into large pieces. Add salt to the greens at the rate of 1 tbsp. l. per 100 g of herb, and mix well.

Place the products in clean, sterilized glass jars and seal with an airtight lid. Arugula should be stored for the winter in this way in the refrigerator (no more than 1 year) .

To preserve arugula for the winter, you can pickle it

To preserve the taste and beneficial properties of greens, they can be frozen or dried. The best option is to grow it on a windowsill, because this method will allow you to always have fresh arugula on hand.

To understand in more detail how to properly store arugula for the winter, watch the video:

About the author: Marina Nabilskaya

Young mother, wife and housewife. She prepares delicious and, most importantly, healthy meals for her household. Therefore, he is looking for and testing various options for preserving the beneficial properties of fruits and vegetables at home. I am ready to share the experience gained and the results of experiments with readers.

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Do you know that:

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots.

This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception.

Gardeners must remember that no one has yet managed to change the root system of strawberries.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs.

All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air.

Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

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.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil.

The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock.

The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Source: https://ogorodum.ru/kak-sohranit-rukkolu-na-zimu.html

How to Store Arugula in the Refrigerator to Keep It Fresh

To store arugula, use airtight containers (bag or container). This will allow the greens to remain fresh and protect them from foreign odors.

Preparation

Garlic must first be prepared for storage:

after harvesting, process the heads, cutting off the stems and root system;
sort. For freezing, you can use those heads of garlic that are not suitable for fresh storage. If the damage is not critical, you can separate the unusable slices and throw them away. This is possible, since garlic is rarely frozen whole; it is still taken apart;
peel the slices;
grind if you plan to store it as a frozen mass.

Where is the best place to freeze garlic? It makes no difference whether the garlic is frozen in the freezer section of the refrigerator or in a separate chest freezer. Garlic is not as fragile as bell peppers, for example. Nothing will happen to it even if you tightly pack the bags with it into a freezer container.

How to freeze garlic at home? The best way to freeze garlic is:

in plastic bags;
in plastic containers (especially if it is garlic mass).

Almost any small plastic container will do. You can freeze garlic on trays wrapped in cling film.

A method for freezing garlic mass in ice trays in this video: