Harvest pimpinelle properly
Only the very young and tender leaves and shoots of the pimpinelle are used, as older parts of the plant are very bitter and therefore inedible. Cut the shoots during harvest If possible, start directly at the base to stimulate the plant to grow again - but be careful At the same time, it is important not to cut “into the heart”, as pimpinelle - similar to lettuce - are new from it it grows.
also read
- Pimpinelle - used as a culinary and medicinal herb
- Preserve pimpinelle by freezing
- The optimal location for Pimpinelle is sunny and moist
Freeze Pimpinelle
The freshly harvested leaves and shoots are not washed off, but simply dabbed off with a kitchen towel. Then chop them as finely as possible and freeze them in an ice cube tray or other small freezer jars with a lid. Frozen pimpinelle keeps for about a year, but should be consumed within three months if possible - otherwise the herb will lose too much aroma.
Insert pimpinelle
Soaking the delicate leaves in vinegar, oil or lemon juice has also proven its worth. Let the freshly harvested herb steep in the chosen liquid for about four weeks and then strain it off. The bottle should be kept in a dark and cool place. The liquids flavored in this way are ideal for salad dressings, for example as part of a herbal vinaigrette for green salad or cucumber salad. Pimpinelle gets along very well with
Herbs like purslaneCombine, borage, parsley, cress or dill.Tips & Tricks
The pimpinelle should also never be boiled or heated in any other way, otherwise their strong but very volatile aroma will be lost. At best, the delicate leaves are used fresh all year round.
IJA
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