This is the same method to do grape leaves preserving.

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I always preserve both sliced lemons and lemons cut into wedges, so that I have the type I need for different dishes. I add the preserved lemons to marinades for chicken that's to be simmered and so on. The syrup can be used for dressings and quick pickles! Both the lemons and syrup can be used as very refreshing, delicious seasoning ingredients in all sorts of ways - these salted lemon slices are useful.You can preserve the lemons in salt only, but if you add just a little sugar, the salty taste will become milder. The lemons are kept at room temperature as they mature (about 2 weeks to a month), but when the weather is hot it's best to keep them in the refrigerator afterwards. During the winter you can keep them in a cool dark place. Recipe by Heartful Kitchen Rei

Between spring and summer, large bunches of parsley are often on special offer. They're cheap, but it's too much to use up. That's why I wanted to come up with a good way of storing them.I thought it would be handy to have it on hand after drying and breaking up into little flakes.The color of parsley won't fade away if you dry them with this method. With this method, it's been easier for me to always have a jar of parsley around.The time to dry the parsley in the microwave is about 8 minutes in total at 600 W. But please adjust the time depending on the volume of the parsley.The stem doesn't taste nice, so only use the leaves.If you dry the parsley too much, it may catch a fire. So repeat Step 2 and 3 carefully. Recipe by Pinokogohan

People have been making preserved lemons for a long time. This is the most basic recipe, you can add spices sweet or savory. Pictures show me making in bulk with Monica. So much more fun to make with friends!

I remember finding sorrel to be too sour as a kid. I heard that it's used in a lot of French cooking so I tried making some jam. I've tried a lot of other recipes too, you can check them out here.I picked these sorrel leaves at the beginning of spring, so the jam is quite black. If you pick the leaves in winter I heard that you'll get a red-colored jam.If you're worried about the poisonous-looking colour, try picking the leaves in winter. Recipe by Deiri-po-taruz

use it for Japanese breakfast or onigiri

Transform salmon into salted salmon.When you live overseas, you tend to worry about the smell of cooking fish, but if you use kitchen parchment paper and wipe out the oil that comes out of the fish carefully, you can eliminate most of that smell. Recipe by so208939

This year, for the first time, I created dishes using pickled cherry blossoms. Since I wanted to make my own, I had my mother teach me.Use cherry blossoms that have blossomed 50 to 70 percent. If they are fully blossomed, the petals will come off. The ingredient amounts are approximate. Start with a layer of salt, alternate with the petals, and finish with the salt in the end. Once the cherry blossoms are salt-packed in the jar, fill it with enough plum vinegar to cover. For 1 jam jar. Recipe by Kazapi-

Something specialGarnish appetiteVery useful for the purification and flow of urine frequentlyFree of fat and AlchollstruckUseful natural fiber for the digestive system

I thought that if the salt-cured cherry blossoms used as decoration were fluffier, that they'd look cuter, especially on western styles sweets. This recipe came to me when I was making cherry blossom salt, cherry blossom sugar and cherry blossom powder. I really recommend this on cherry blossom flavored sweets!The reason for soaking them for a long time to de-salt them is so that they won't taste salty. Drain the blossoms verrry gently, or they won't open up nicely. Just pat them dry gently with paper towels. Recipe by Minori105