I did a bit of research, and tried 4 different systems this year.
Drying: I hung mine in an upside down paper bag, to dry in the garage for a few weeks, before stripping the leaves off of the stems and grinding it in mortar and pestle. You don't get a lot of basil bang for your buck this way, an entire bunch seemed to net a few tablespoons.
Oil preserving: This olive oil and basil paste is supposed to last a year, if you're careful about covering the top back up with a thin coat of oil after each use. Just give it stir when you need to use it, then cover with oil again when you're done. Seal it tight.
I haven't blogged about my mini foodsaver yet, but I love that thing. I vacuum-packed and froze quite a few bags of basil leaves.
And more freezing. Another means that provides you with fresh-like leaves in the winter is simply freezing basil in water. I cut mine into thin strips, crammed it into an ice cube tray, covered it with water and froze it.
Pop these out, toss 'em in a plastic bag or container, and you've got basil at your fingertips for the next sauce or fried rice you whip up.
3 comments:
I definitely have to try preserving some basil this year. I've simply hung it in the past, but I really want to freeze it, or do the oil thing -- would make for a fresher taste. This year I grew Thai basil. Yum. It's so sad when the weather starts to cool off and you realize it's going to go . . .
I'm gonna try the oil paste...i have a ton of basil still and I always miss it by the end of sept!
I just did the basil ice cubes last night and they worked fabulously (though my husband was ready to call the loony bin when we walked in and saw me prepping it).
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