Besides making and freezing pesto sauce, how do you store, save your basil? Do you dry it? How? Do you freeze it? How?

I have sooooo much, I don't want to throw it away :cry:

Mine is just starting and I will be watching how to keep it.

I've tried drying it but don't care for the flavor. I freeze it - wash,, dry and put into plastic bags or containers. A hint about your pesto - freeze some in ice cube trays then pop into plastic bags or containers. Wonderful for tossing into spaghetti sauce or as a topping for fish or chicken, etc. Of course, you can always send some to me. No matter how much I grow, it's never enough!

I simply wash them, chop it up, removing the larger stems, then fill plastic ice cube trays with the basil and water..let freeze then pop into a ziploc bag labeled basil...then if you need FRESH basil in JAN. you have it! Simply thaw it out in a screen strainer and fresh basil!
Great to toss into the soup pot as well!

I dry mine in a dehydrator.

Thank you Jacquie. I've heard about this freezing method, but you've explained it much better :)

I've thought about buying a dehydrator. How do you like it? What else do you use it for?

i dry them, and put them in a plastic bag roll it tight and crush as i want to use it, crushing before takes oil away from the flavor. i tried drying in a dehydrator, and they blew around lol, so i leave them on the stem and in a vase to dry out oh what an arrangement they make lol

oh please don't...basil is too fragile...meaning all of the flavor oils are sucked out into no flavor land in the dehydrator...freeze them instead...so much nicer!

did you know you should hang them upside down? just like for drying flowers...herbs should be hung downward to preserve the most oils!

I layer multiple leaves and then roll into a "cigar" (about the thickness of my index finger and about the same length). I then place all my "cigars" on a flat cookie sheet lined with parchment paper and allow the "cigars" to freeze. Once frozen I throw them in a double freezer bag and then remove them as needed for use. I think it allows the oils to stay more stable for a longer period of time. :-)

I freeze mine, wash really well, pull leaves from stems, lay on clean towel and roll up lightly to remove excess water then place in freezer bags press flat and line up in freezer. Nothing better then to be able to pull it out in the middle of winter. I just pull out amount I need and crumble in my hand and add to dish.

Besides a lot of [esto I make a lot of Pistachio Basil Butter. Great on grilled salmon or chicken breasts.

1 stick butter softened
1 clove garlic
1 t lime juice
1/4 c pistachios
10 large basil leaves

Pulse in food processor

I make it with a pound of butter (enough for all year!), roll into a couple of logs in parchment paper, chill til firm then slice. I wrap 2 slices in a bit of foil and toss into a baggie then freeze. Just set out for a few then put on top of salmon or chicken when removed from the grill.

Oh - forgot to add that I also make vinegar with purple basil and garlic. I dilute the vinegar with a bit of water and some rice vinegar til the acidity is where I want it then toss in a bunch of purple basil and a couple garlic cloves. It makes pretty pink vinegar!

My neighbors are all hooked on it :-)

Make salad dressing with the vinegar a bit of dijon and some EVOO - YUM

Take the leaves off the stems. Lay single layer on cookie sheet. Set oven to 170. Keep in oven for 30 minutes. If not dry, try another 15 minutes at a time. This is quick drying and retains the color. I do it all the time.

I also use this method for all the herbs I grow except chives. I just finished a big batch of tarragon.

I wash and pat dry. Then I put them in a ziplock adding to it as I go. Works Great.

Pesto on toast is yummy for breakfast or as a side at dinner

I do as well and it keeps for a very long time and doesn't take up much room.

I put them in a freezer bag and dribble olive oil in the bag and make sure they are all covered and then freeze. Just break off what you need when you are ready to use it. The olive oil keeps them soft.

I spread leaves on paper towel on a plate and then dry it in the microwave. I check it every minute to see it it is dry enough. I stored it in a glass jar after that. I think it took 3 to 5 minutes to dry - will depend on your microwave.

Can I have your pesto receipe so I can try this?

I am covered in basil as well. Can all you great cooks share your favorite ways to use it. The stuff keeps appearing everywhere, even a beautiful plant in our compost pile ..............way down the field.

We have tomato basil soup every few weeks. really keeps my basil plant trimmed back.

Ingredients

5 to 6 tomatoes - peeled and diced ( i boil tomatoes for a min & the skin slips off easily)
6 cups tomato juice (1 large can)
18 to 20 leaves fresh basil
1 tablespoon chopped/minced garlic
1 cup whole milk or cream
1/4 cup butter
salt and pepper to taste

Directions

Place tomatoes, juice and garlic in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the milk and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

i sprinkle a bit of cheese on the top. my picky kids & hubby love this soup.

I wish I was drowning in it. :)

me too, don't have any this year.

You can chop it in a food processor and add olive oil. Freeze in jars, it doesn't freeze solid because of the oil, you can take the jar out of the freezer, spoon out what you need, put back in the freezer.

I freeze mine

I make basil vinegar with regular basil. Pack a jar full of clean basil leaves and pour hot apple cider vinegar over it. Screw on lid and leave sit on a sunny window seal for a couple of weeks. Strain. Enjoy!

I am going to try everything. Just got some leaves and will start the process. Any receipes I appreciate and will try, promise. I have so much. I am going to make the tomato basil pie suggested above as soon as more tomatos come in.
Keep ideas coming and any pesto receipes are needed as well. I love everything but must not have the right pesto reeipe because neither of us seem to like it. I know I am not doing something right.

Once you've filled your pesto capacity I would cut the stalks into small bunches and hang upside down until dry and remove the leaves and crush first or stored in zip lock bags for cooking and sprinkling of your food and dips.

This sounds delicious! Thanks for sharing.

I dehydrate nectarines and peaches when they are on sale. The real fruit can sit in the bowl until it rots,,,but when I dry the slices, my DH will chow on them like they were candy. Go figure....

This is the first year that I have ever planted basil. It grew so nicely and is deliicious. Thanks for all the tips.

I haven't tried this yet, but just saw this idea for basil in a magazine the other day. I thought it looked good.

Heat covered 5 quart pot of water to boiling on high. Add 1 lb broccoli florets. Cook 5 minutes or until crisp tender. With slotted spoon, transfer to food processor. Add 1 cup fresh basil leaves, ½ tsp salt and ¼ tsp pepper. Puree until smooth. With processor running, ad ½ cup olive oil. Stir in ¼ cup grated Parmesan cheese. Makes 2 ½ cups. (enough to coat 1 lb of whole wheat penne.).

I wash pick off leaves, put in freezer bags,and take out as much as I need. Just crumble in your hand instead of chopping up. Lasts a long time.

thanks for this post DIL loves basil but we didn't know how to keep it so will pass this info onto her.

for those that dry their fruit try slicing watermelon thinly and dry the kids love it it taste like watermelon candy. tried to save some for winter but it never made it that far. wondered why i wan't getting much out of all i put in and and caught hubby and boys taking it out as it dryed-- lol.

I'm drowning in Rosemary. Wish I knew how to do something with it!

This is how I've done mine for years too :thumbup: :thumbup: :thumbup:

Cut the stems long and hang upside down and dry in a warm place... I put mine in the large Jiffy Peanut butter Jars,,
I love to use rosemary or thyme with Deer Meat, yumm

Rosemary is in lasagne. My smallest always called them sticks.

Last year I learned to make basil lemonade. Fantastic! add one cup of basil leaves (don't have to pack tight) to 1 cup of boiling water. stir to get leaves immersed. remove from heat, cover, let steep for 10 minutes, strain. use this "basil tea" when you make lemonade, ratio is 1 cup basil tea for a 2 qt batch of lemonade. I use Country Time lemonade - works great and everyone loves it. When i have too much basil, i make the "basil tea," add ice cubes to cool it, add 1 tablespoon instant lemonade (need this to prevent the "tea" from darkening) , pour it into a baggie/ziplock bag that has been placed in a cup, seal, and freeze for lemonade later. i "know" that the contents will be what i need for a 2 qt. batch of lemonade.

oops --- for the basil lemonade i forgot to say that i use the basil tea as the first cup of liquid - and then add water to equal two quarts.
BASIL CAKE: (learned from an herb farm)
*add 2 tablespoons finely chopped basil to a yellow cake mix, bake as directed
*add 1 tablespoon finely chopped basil to 1 cup apricot marmalade or preserves and microwave until the preserves/marmalade is liquified.
*pour the basil apricot sauce over the hot cake as soon as comes out of oven. refrigerate the cake.
*serve with a dollop of plain cool whip OR add 2 tablespoons basil to a small tub of cool whip and use it as a topping.