At risk of sounding like an ingrate, I am having a basil issue. I planted 6 plants as I usually do, but this year I have bumper crop. An exceptionally large, continually growing-by-the-hour bumper crop of basil.
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?
3 years ago