How to freeze arugula
Mediterranean cuisine has always been distinguished by some piquancy and a combination of interesting flavors. Arugula is unpretentious to grow, but indispensable in the kitchen. The pronounced bitter-nutty taste and peppery aroma make the simplest dish a masterpiece.
There are certain difficulties when freezing arugula, but knowing some secrets, you will definitely succeed.
Probably many housewives have encountered the fact that after defrosting greens, they turn into something slippery and more reminiscent of a green rag than healthy greens. This happens if the freezing process is disrupted.
You need to collect arugula for freezing early in the morning, when the dew has already dried, but the sun has not yet begun to burn. If you buy arugula, you certainly won’t be able to control this, but look at the freshness of the leaves. They shouldn't be lethargic.
Wash the leaves and dry them on a towel.
Carefully place the arugula leaves in the bags, and it is advisable to use blast freezing if your refrigerator has such a mode.
After defrosting, you can make salads, since during shock freezing the structure of the leaves is practically not disturbed.
You can also store arugula in the form of a paste for later preparation of sauces and soups.
Crumble the leaves into a plastic container, add a little salt, tamp down, and you can freeze.
After defrosting, arugula may lose some bitterness, but the aroma and all the vitamins will be fully preserved.
What to cook from arugula, watch the video:
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