Since we grow a lot of Basil, we could never eat it all when the leaves are ready. The size of the container and the amount of salt depends on the amount of basil leaves. Instead of bringing it indoors here are some options for how you can preserve basil. Continue layering until the container is full.Store the container in a cool dry spot. And, the Basil tastes great whether we use it in November, January or any other time of the year. Pick, clean and dry a bunch of unblemished basil leaves. In summer the basil scent in my home is ever so familiar with my friends. Basil tastes its absolute best when it’s enjoyed fresh, but thankfully you have a few creative options to preserve the vibrant flavor of this herb that’s so strongly associated with summertime. I had never thought of that, thank you for your tip! it never dawned on me that I could freeze it, so thank you for your tip. One or two Basil cubes will be wonderful in fresh spagetti sauce, tossed into a salad or spread on pizza.You can’t get much easier than this – make sure you include Basil in your garden this year.Basil is easy to grow, easy to harvest and easy to preserve. To preserve Basil in salt, simply layer sea salt in a jar, and add basil leaves. But some always do get away on me, so I will cut them and have them in a small vase in the house. I think you may have read my mind.Doing it this way also works well for times when you only have a few leaves, makes it easy.Dropping some leaves into fresh tomato sauce in the ice cream trays is also a nice option … 3 cubes of basil/tomato sauce works for a single portion of my creamy tomato pasta. Here’s how to preserve fresh Basil so you can enjoy it all winter long.Basil is great to use in pretty much any Italian dish. And now I know! Search in title
Enjoy!I was JUST wondering what to do with the excess basil I have taking over my patio. Exact matches only
Olive oil does soften quickly, so perhaps sticking your jar in the freezer, and pulling it out just to “soften” the oil for ten minutes is enough for you to scoop some out. Basil likes a lot of heat and cannot withstand frost – keep this in mind when you plant it.I put my Basil plants into containers and keep them on the porch.They’re pretty, they smell wonderful when you brush against them and it’s super convenient to snip a few leaves to include with your meals.Basil does like to flower early, so keep pinching the top leaves off. It’s quick and easy. For many of us, this tender annual seems to epitomize the season. It tends to lose a lot of flavour once it’s dried.Meh. Every couple of layers, gently shake the container and gently press the top layer so the salt fills the crevices between the layers. I’ll be posting a series of different methods to preserve fresh basil. Sea salt makes a wonderful preservative. Since we grow a lot of Basil, we could never eat it all when the leaves are ready.But I have figured out a great way to preserve a lot of Basil. Ask most people what their favorite herb is, and their response will often be basil. How to Preserve Fresh Basil Once fresh herbs are blended, dried, and bottled, refrigeration is not necessary. The advantage to preserving basil in salt is the oil does not evaporate from the leaves and the basil retain most of flavor and texture. But, the experts recommended, you can preserve basil in olive oil and salt, IF you freeze it and keep it frozen. I love the scent of Basil. The basil should keep for up to 9 months.« Restaurant Review of Smokies Cuban Cafe in Pigeon Forge, Tennessee It’s the one method I’ve found that has the Basil leaves tasting just like they were freshly picked off the plant.I just pinch and trim the leaves. Once they are frozen individually, pop them all out and put them together in a Back in the freezer they go, to be pulled out whenever we want Basil. I like to freeze our Basil leaves. Sea salt made with fresh basil, mint, and thyme is delicious for seasoning pure food recipes. I have preserved basil in pure grain alcohol, and olive oil. Basil for pasta, tomato soup, tomato sauces, bruschetta; Parsley for tabbouleh, pasta, roasted chicken or fish, potato salad; Oregano for pizza sauce, seasoning taco meat ; Sage for roasted meats, making bone broth; Chives for potato salad, egg salad, soup; Don’t Let Those Herbs Go to Waste! This is great for preserving the individual leaves and keeping them intact. Heidi, I always seem to be pinching the tips so mine don’t go into flower. Not for me. But here is how to dry it, if you want to give it a try.Spread them out so they are not piled onto each other. Make some for yourself and to give as gifts, because everyone appreciates a nice home made touch. The advantage to preserving basil in salt is the oil does not evaporate from the leaves and the basil retain most of flavor and texture.The size of the container and the amount of salt depends on the amount of basil leaves.Pick, clean and dry a bunch of unblemished basil leaves.