Author Topic: Got basil?  (Read 1171 times)

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Offline Simple Man

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Re: Got basil?
« Reply #20 on: July 27, 2014, 08:15:05 PM »
Here's what I have. A little crowded in a 5 gallon pot with oregano and rosemary.

Anyone have any advice on preserving basil? I have a dehydrator and have heard about layering fresh basil leaves in salt and keeping in the freezer. I might try both ways and see what works best.
Dave

Offline moose13

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Re: Got basil?
« Reply #21 on: July 27, 2014, 08:27:08 PM »
I pruned mine as suggested.
Froze all the pickings in a freezer bag.
Put em outside on a shelf, they look happy.

Offline moose13

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Re: Got basil?
« Reply #22 on: September 28, 2014, 06:33:59 PM »
My plants are alive and well.
Good producers! I prune once a week and get a bowl full.
I learned a trick for freezing basil, coat it in olive oil before bagging and freezing.
Keeps it from turning black.

Offline Jackitup

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Re: Got basil?
« Reply #23 on: September 29, 2014, 12:03:12 AM »
Prebake...Under the cheese.

 ^^^ yup
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Jackitup

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Re: Got basil?
« Reply #24 on: September 29, 2014, 01:40:03 AM »
I like taking a bunch and pureeing it with a bit of fresh lemon, salt and a good olive oil to a thin malt consistancy and freeze. Nuke just long enough to get some out for that nites use and spread a thin coat on the dough before saucing and topping. I'll do this when buying in bulk at RD, no waste and maybe not as good as fresh (close) but WAYYYY cheaper than those little 3-4 dollar packs at the grocery store that may do 2 pies!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline moose13

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Re: Got basil?
« Reply #25 on: March 17, 2015, 06:39:24 PM »
Alive and kickin'!
Maybe i do have a green thumb.

Offline Auralnauts

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Re: Got basil?
« Reply #26 on: March 20, 2015, 06:23:08 PM »
I think that basil is very over powering and should only be used in moderation. It's necessary in the sauce but when whole leaves are put on the pie... oh god...
Dough, stretch, sauce, cheese; check.

Online TXCraig1

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Re: Got basil?
« Reply #27 on: March 20, 2015, 06:57:56 PM »
I think that basil is very over powering and should only be used in moderation. It's necessary in the sauce but when whole leaves are put on the pie... oh god...

Funny how tastes differ so much. To me there is no finer pie that a perfect Margherita which would, of course, include whole basil leaves baked on the pie.
Pizza is not bread. Craig's Neapolitan Garage

Offline Bill/SFNM

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Re: Got basil?
« Reply #28 on: March 20, 2015, 07:04:55 PM »
There are different varieties of basil. For example, Genovese basil is a sweeter, milder variety and is the most common one sold around here - great for pesto. Neapolitan basil, the one I prefer to grow, is stronger, more astringent, and is the kind I use on pizzas.
Procrastinate later

Offline moose13

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Re: Got basil?
« Reply #29 on: March 21, 2015, 01:03:14 AM »
I have 2 different varieties although i do not know their names.
One is mild and somewhat sweet, the other is strong and should be used sparingly. The strong one is good in soups and sauces. The mild is good on everything. My four year old loves basil. He will ask for "pepperoni pizza with musharonies and lots of leaves"


Offline Chicago Bob

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Re: Got basil?
« Reply #30 on: March 21, 2015, 02:38:20 PM »
My four year old loves basil. He will ask for "pepperoni pizza with musharonies and lots of leaves"

  What a sweetie.  :)
"Care Free Highway...let me slip away on you"


 

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