This is my first year try to preserve basil. I have several plants in the garden and wish to keep some for use over winter. The more new recipes I try, the more I find myself using herbs. Basil is a common one that is called for and I don’t want to actually have to buy it this winter.
In an effort to find ways to preserve it I turned to the internet. I did a search and came up with several different sites with ideas. There were other sites I also came across, but which often repeated one or several of the ideas below.
Just for clarification, preserving does not necessarily mean the came thing to all people. I first thought of drying and freezing, but now have several different methods to dry on if needed.
As always, I am not endorsing any method. Check with your local extension office if you want to make sure a particular method is safe.
Kalyn at Kalyn’s Kitchen presented a way to keep fresh basil fresh for over a week. I think this would be a very useful way to keep it if you picked too much, bought a bunch from the store, wanted to share some with a friend, or any other way in which you needed it fresh within a relatively soon time frame.
Fern at Life on the Balcony gives three different ways to keep basil. I thought the idea of salting to be a unique one. You also are not really wasting anything as both the basil and salt can then be used.
Sandra at A Pinch Of wrote a post in doing the exact same thing I had thought of doing. She tried several different methods and compared the results. I am going to take her at her word and believe her resultes. This quick search saved me time, in that I do not feel the need to repeat the same trials.
Here is a YouTube video showing you how to preserve basil by freezing it in ice cube trays. If you are more of a visual learner, then this might be up your alley.
Patsy at The Herb Companion shares 5 ways to preserve basil. Two of the methods were ones I had not seen in other places. Actually, I thought about Christmas gifts when I read about the vinegar. You could put together a basket of the vinegar with some honey and maple syrup you either produced on your property or got locally. You now have the start to a great ‘gourmet’ basket.
I think I will try a few of the methods found above. I happen to have a gallon of vinegar, so will try that method. Not with the whole gallon, of course. As well as freezing a pesto and drying it. If I have enough salt I think I will also try that method. So, in the end I am going to do a bit of everything, though not drying. At least, not at this time. Who knows what the next few weeks will hold. I may end up drying it also.
How do you preserve herbs? Any other ways to keep basil good through till next year?