You can also cut entire stems of basil for future use. According to E How Food, cut basil should not be stored in the refrigerator. They suggest, instead, that basil should be cut and then the stems should be put into a glass of water and left out on the kitchen counter top, where it will last for days or weeks. Note: If you purchase the basil at the store, cut the stems before putting into water. Also, the cut basil should not be in direct sunlight.
Freezing Basil...
Basil is a soft herb, but it can be easily frozen:
Chop the basil and put it into ice cube trays--cover each section with water and freeze. Pop the ice cubes out and store them in a large ziploc bag.
Another great way to freeze basil, is to coarsely chop it in a food processor,(with two or three tablespoons of olive oil drizzled in per batch.) Be sure that all leaves are coated with oil, (this will keep them from turning black in the freezer.) Kalyn's Kitchen has a step by step tutorial here.
Growing Basil...
Basil requires 6-8 hours of sunlight and well drained soil. Pinch off the flowers as they begin to form. Haylie let some of her basil flower, and it changed the flavor of the leaves on that stem. She pinched off the flowers, including the surrounding leaves, and the rest of the plant tasted ok.
Read more about growing basil here.
E How has a pesto recipe that I want to try. It sounds so easy!
Everything goes into a food processor:
2 cups fresh basil,firmly packed
3 cloves garlic minced
1/2 c. pinenuts
1/2 c. fresh parsley
3/4 c. grated parmesean cheese
1 tsp. salt 1/2 tsp. pepper
Process. Then add 2/3 c. olive oil and process again.
The pesto can be eaten fresh, or it can be frozen.
To freeze, put into small containers and add a small amount of olive oil to the top. Seal and freeze!
Come back tomorrow to learn about oregano!
Debbie
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