Of course, I've covered the pesto angle. There are 4 1/2 pints in the freezer and I know I'll have to make more to avoid waste but what else is gardener/cook to do? I thought others may be experiencing this problem (whaa~whaa) so I hit the books hard searching for ways to save this precious - and expensive - herb.
One of the most interesting things I came across was carefully layering the leaves in salt. My trial effort involved a small plastic container that's been stored in a lower kitchen cabinet though I've read to refrigerate.
Pretty much it wilted and darkened a bit. The leaves are still tender and hold up to a knife. While the salt doesn't take on any basil flavor (sort of a bummer-I'll be addressing that soon) it can also be returned to the salt box and used for other cooking. Thrifty.....
and brilliant. My plan is to address this project on a large scale at the end of the season. I'll tap my inner pioneer and salt pack the basil.
Then I'll slaughter the hog.
Wouldn't that just freak out the neighbors?
2 comments:
Not as much as it would if it lived there. You don't want to know too much about the food you eat.
The basil in the salt seems weird. Were you able to use it after you took it out of the salt? was it salty? Just curious, I have tons of basil too and always looking for new ideas.
Valerie
Everyday Inspired
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