Content
- Preserve pimples by freezing
- Prepare Pimpinelle
- Store Pimpinelle properly
- Freeze pimpinelle
- Tips & Tricks
Preserve pimples by freezing
You can harvest fresh, young leaves and shoots from older Pimpinelle plants as early as March. Otherwise, the harvest time is between the months of May to August, and you should cut back the inflorescences regularly - blooming Pimpinelle loses much of its aroma. By a strong, summer pruning (about until the beginning / mid-August) extend the harvest time into autumn. Too much harvested Pimpinelle can be easily frozen.
Prepare Pimpinelle
Pimpinelle is a pretty sensitive herb and should be treated with a fine touch. When harvesting, be sure to cut off the petioles directly at the base, harvesting only the very young leaves and shoots - older ones, possibly with inflorescences on them, may cut them off but no longer use them in the kitchen. The delicate leaves are not washed as possible, but either plucked from the stem or finely chopped - depending on the type of use and your taste. Before chopping, sprinkle some lemon juice over the pimpinelle, which enhances the wonderful aroma.
Store Pimpinelle properly
The delicate leaves of the Pimpinelle can not be stored for long, because they wither very quickly. Therefore, you should only harvest the herb shortly before processing. If this is not possible, sprinkle the leaves with a little water, put them in a freezer bag and put them in the vegetable compartment of your refrigerator. However, the prepared Pimpinelle leaves hold a maximum of two days.
Freeze pimpinelle
Pimpinelle is frozen as finely as possible. You can already pack the herb in small portions (eg in correspondingly small jars with a lid) or in a freezer bag (from which you can then remove the required quantity). Frozen, Pimpinelle holds for about a year, but should be consumed as possible within three to four months. With a longer storage time it loses too much of its flavor.
Tips & Tricks
Although it is in principle possible to dry Pimpinelle also, but this type of preservation is not recommended. The actually very aromatic leaves lose too much taste. It is better, however, to put the fresh cabbage in oil, vinegar, lemon juice or salt - especially the combination with lemon juice gives a wonderfully distinctive aroma.
IJA