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<p>Este vremea in care patrunjelul, mararul sau leusteanul se gasesc din abundenta la piata, fragede, aromate, dar mai ales ieftine. Acum este momentul potrivit sa cumperi mai multe legaturi si sa incerci ideile noastre pentru a conserva verdeturile pentru iarna.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Congelatorul si sarea sunt principalele ajutoare pentru a conserva verdeturile. Prin aceste doua metode, mararul sau patrunjelul isi pastreaza cel mai bine aroma.</p>
<p>Dar si uscarea frunzelor este o metoda eficienta, desi se pierde din culoarea si parfumul lor specific. Iata ce ai de facut!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Fa loc in congelator pentru a conserva verdeturile</p>
<p><img class="alignnone size-full wp-image-11604" src="http://bucatarianoastra.online/wp-content/uploads/2018/07/patrunjel.jpg" alt="" width="999" height="867" /></p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Toate ierburile aromatice pot fi pastrate la congelator fara sa-si piarda proprietatile si aroma. Trebuie doar sa le speli bine de praf, sa le stergi cu servetele de hartie si sa indepartezi coditele prea groase.</p>
<p>Fa apoi pachetele mici, de doua degete grosime din frunzele de marar, de leustean sau tarhon. Pune frunzele in pungute de plastic de mici dimensiuni si apoi asaza-le in straturi in caserole de plastic la congelator.</p>
<p>Pe masura ce ai nevoie de ele, scoti doar o singura punguta si tai atatea frunze cate folosesti la o mancare.</p>
<p>Cu sare, la borcan</p>
<p><img class="alignnone size-full wp-image-11606" src="http://bucatarianoastra.online/wp-content/uploads/2018/07/marar.jpg" alt="" width="508" height="302" /></p>
<p>Cine nu cunoaste aceasta metoda? Pe cat de simpla, pe atat de eficienta. Verdeturile se spala bine, se usuca cu servete de hartie si se toaca grosier. Se pune un strat de verdeata, un strat de sare si tot asa pana se umple borcanul.</p>
<p>Sarea trebuie sa fie o sare granuloasa, de preferat sare de mina. Borcanele cu sare si verdeturi se tin la frigider sau intr-o camara foarte rece.</p>
<p>Cand folosesti frunzele aromate, scoate din borcan doar atat cat ai nevoie si lasa-le la desarat in apa rece, pe o sita fina.</p>
<p>Uscarea in mod natural</p>
<p><img class="alignnone size-full wp-image-11605" src="http://bucatarianoastra.online/wp-content/uploads/2018/07/leustean.jpg" alt="" width="636" height="424" /></p>
<p>Ca de obicei, cand te pregatesti pentru a conserva verdeturile, si pentru aceasta metoda trebuie sa le speli. Apoi sa le usuci cu servete de hartie si sa le lasi sa se dezhidrateze natural, la umbra, intre foi de hartie de copt, ca sa nu se aseze praful.</p>
<p>Cand frunzele de verdeturi au devenit perfect uscate si pot fi maruntite cu degetele, este timpul sa le pui in cutii de tabla sau in borcane mici de sticla. Pot fi pastate si in pliculete facute manual din hartie de copt.</p>

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