The video provides two methods for preserving parsley and mint. For parsley:
1. Dry the parsley thoroughly, either air-drying it or using a fan to speed up the process.
2. Divide the parsley into smaller portions, wrapping each portion in a paper towel or napkin.
3. Store the wrapped parsley in an airtight container in the refrigerator, replacing the paper towel every week.
For mint:
1. Cut the stems of the mint, removing any brown parts.
2. Place the mint in a cup of water, making sure the leaves are not submerged.
3. Store the mint in the refrigerator, changing the water every few days.
To make powdered mint:
1. Dry the mint leaves thoroughly, either air-drying them or using a microwave.
2. Grind the dried mint leaves into a powder using a spice grinder or mortar and pestle.
3. Store the powdered mint in an airtight container.
By following these methods, parsley and mint can be preserved for several weeks or even months, and powdered mint can be made to save time and space.
Here are the key facts extracted from the text:
1. To preserve parsley, start by removing wilted twigs to prevent spoilage.
2. Wash and disinfect parsley, especially if it's not organic, using a third of white vinegar or other alternatives.
3. Rinse the parsley thoroughly to remove excess vinegar.
4. Dry the parsley using a towel or cotton cloth to speed up the process.
5. You can use a fan to help dry the parsley.
6. To store parsley, wrap it in a white paper towel or napkin, removing excess air and replacing the paper every week.
7. Store the parsley in the refrigerator, ideally in the door area where it's cold but doesn't freeze.
8. Parsley can last 3-4 weeks when stored properly.
9. To store parsley in a different way, divide it into smaller portions, wrap each portion in a napkin, and store them in a container.
10. Mint can be preserved by cutting off the brown parts of the roots and storing it in a cup with water, but not in direct sunlight.
11. Mint can last 10 days without turning black when stored properly.
12. To dry mint leaves for longer storage, separate the leaves from the stems and dry them on a comal or in a frying pan for at least a minute.
13. Remove excess water from the mint leaves and dry them further in a microwave or on a comal/pan.
14. Grind the dried mint leaves to make powdered mint.
15. Powdered mint can be stored for up to a year.
Note: These facts are based on the provided text and may not be comprehensive or universally applicable.