Author Topic: Got basil?  (Read 707 times)

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Offline Simple Man

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  • Location: Gorham, Maine
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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.
If you don't like the heat, move to Maine!


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!!