Basil is at its peak in summer. Whether you’re growing basil at home or buying it fresh at the local farmer’s market, you’ll want to get the most out of it now and later by storing it properly, keeping it green, and freezing it correctly.
Store. Basil will last up to a week if you place stems in a jar of water. This can sit right on the counter, but be sure to change the water daily.
Keep it green. To maintain the leaves’ vibrant color, blanch them (drop in boiling water) for 10 to 15 seconds, then submerge in a bowl of ice water.
Freeze. After blanching, dry basil completely, then place in a freezer-safe container, separating the leaves with parchment paper.
Dry. Remember that herbs like basil can be easily preserved with drying. Preserve basil now for use this winter!
Remember that if you see your basil flowering in the garden, you need to pick the flowers off. Flowering herbs will stop producing if they are left to go to seed. If you have basil growing at home and it’s surplus has you stunned, you might want to try:
Grilled Tomato & Basil Pizza
Basil & Goat Cheese Stuffed Mushrooms
Basil Pesto Recipe
One Pot Basil Tomato Pasta Recipe
What are you using basil for this season?
Credit: Unknown magazine source/M.Knific, Food Editor
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