|
 Extend
the life of fresh basil by removing any discolored leaves and
cutting the bottom of the stems off at an angle. Set the stems in a
jar with an inch or two of water. Loosely cover it with a plastic
bag and set it on the kitchen counter out of direct sunlight. Change
the water every few days. Basil stored this way is conveniently
located for use and can last for five days or more.
Preserve some basil for future use. Drying herbs is easy but not the
best option for basil. The flavor can change during the drying
process. If you opt for this method, dry small amounts of basil in
bundles hanging upside down. Secure the stems with a rubber band. As
the stems shrink, so does the rubber band. Place the bundle in a
brown paper bag with the stems sticking out of the bag to dry. Punch
holes in the sides of the bag and hang it in a warm dry location
where the air can circulate through the bag to speed drying. Avoid
binding large amounts of basil together as it is more likely to dry
slowly and mold.
Better yet, remove the leaves from the stems of freshly harvested
basil. Speed drying with the help of a microwave or dehydrator.
Evenly spread two cups of washed herb leaves on a double thickness
of paper towel. Microwave on high for four to six minutes depending
on your microwave. Follow the manufacturer’s directions when drying
basil in a food dehydrator.
Fully dried herbs will be brittle and rattle when stirred. Store
dried herbs in an airtight container in a cool, dry and dark
location. Label the container with the name of the herb and the date
preserved.
Dried herbs are usually three to four times stronger than fresh
herbs. To substitute dried herbs in a recipe that calls for fresh
herbs, use 1/4 to 1/3 of the amount listed in the recipe.
Freezing is another way to preserve basil. It does change the
texture so frozen basil is best used in soups, stews, and other
recipes but not as a garnish.
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Remove the stems and blanch the leaves in boiling
water for three seconds. Then quickly move the leaves to cold water
for several seconds to cool quickly. Blanching helps basil retain
its green color. Dry the leaves. Once dry, spread the leaves on a
tray or cookie sheet and place them in the freezer. Once the leaves
are frozen solid move them to airtight containers and store them in
the freezer. You can also spread the leaves in layers separated by
parchment paper, slide the layers into a freezer bag, then place it
flat in the freezer.
Alternatively, chop leaves and place them into an ice cube tray.
Fill the empty space with a little water or olive oil depending on
how you plan to use it in the future. Allow these to freeze solid.
Pop them out of the ice cube tray and place them in an airtight
freezer-quality container, label and place them back in the freezer.
Pesto can also be frozen using this ice cube method.
Preserving basil when it is bountiful allows you to enjoy it
throughout the year. You’ll appreciate the homegrown flavor and
money savings.
Melinda Myers has written more than 20 gardening books, including
the recently released Midwest Gardener’s Handbook, 2nd Edition, and
Small Space Gardening. She hosts The Great Courses “How to Grow
Anything” instant video and DVD series and the nationally syndicated
Melinda’s Garden Moment TV & radio program. Myers is a columnist and
contributing editor for Birds & Blooms magazine and her website is
www.MelindaMyers.com.
[Photo courtesy of All-America
Selections] |
