Freeze: Freeze the pureed basil in an ice cube tray, then store in a large resealable plastic bag or freezer-safe container. What to do with an abundance of Thai Basil. This is a new way to preserve herbs. Cover the first layer of salt with the basil leaves. How to Store Fresh Basil in Olive Oil. Basil cubes: The most efficient way to freeze basil is by making basil cubes. Use 1 tablespoon of olive oil per 1 cup of basil. Preserving basil with sea salt can help preserve it in the fridge for several weeks; Packing basil in sea salt can extend its storage life in the refrigerator by two to three weeks, so this method comes in handy if you have only a few plants. Preserving in salt (no oil), making basil vinegar, freezing whole leaves, and a couple batches of the roasted tomato-basil soup since I have tomatoes to use up, too. Puree: Use a food processor to puree the fresh basil leaves with olive oil.

This will lead to botulism. Because infused olive oils at home can harbor botulism.But this method includes the addition of salt — so maybe, perhaps, the salt kills the Botulism? There is no need to dispose of unused fresh basil, nor do you need to freeze it or dry it. Use 1 tablespoon of olive oil per 1 cup of basil.

See more ideas about Basil, Preserving basil, Food. My garden is overflowing with fragrant Thai basil. Preserving in salt is an old time method of preservation. We try out salt preservation for our extra herbs from the garden. Thanks! Freeze: Freeze the pureed basil in an ice cube tray, then store in a … They will darken, but still be fresh, years later.

I like to combine equal parts chopped basil and parsley with enough olive oil to form a paste. This is great for preserving the individual leaves and keeping them intact. Jan 16, 2020 - Explore phxcatlady2's board "preserving basil", followed by 204 people on Pinterest. It pulls out the moisture from herb leaves and preserves the original flavor. Pesto starters: To make pesto starters, the process is quite similar to making basil cubes.

I’m happy to have these ways to keep the basil flavor all winter- along with lots of pesto, of course. The salt does not inhibit the growth of botolium, but in fact, can draw out the water from the basil leaves and lead to the growth of Botulism. Salt has been used for centuries to dry and preserve foods. I have preserved basil in pure grain alcohol, and olive oil. Fortunately, there are other, better ways to preserve it, including freezing.

Preserving garlic by any method is not a substitute for fresh, but it does have its own charms and advantages, especially if you grow it and have a bumper crop Here we’ll explore how to preserve garlic: freezing, drying, garlic vinegar, garlic salt, garlic oil, and refrigerator garlic pickles.

It only takes about five minutes to make and can be stored indefinitely at room temperature. Fresh basil is one of the tastiest and most useful herbs, but it doesn't keep its color and flavor well when dried.

Keep the salt jars in the freezer and use the basil within six months based on experience, indefinitely!

To preserve Basil in salt, simply layer sea salt in a jar, and add basil leaves. I was hoping for a few recipes for Asian-inspired pestos and sauces that I could freeze and use all winter. I affectionately refer to these as “flavor bombs,” and toss them into soups just before serving to give an herbaceous, last-minute aromatic punch. I want to harvest, preserve and use as much of it as possible.

Jul 28, 2015 - Explore marloiz's board "Preserving Basil" on Pinterest. singing chef. I’d love to try the butter and basil salt, too! I’m honored to be guest posting over at Melissa K. Norris.com today.

It is the next best thing to having freshly picked basil on hand. Puree: Use a food processor to puree the fresh basil leaves with olive oil.

Any suggestions?! Pack each layer of basil down well. Salt also inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis.

We often think of using salt in the context of the pioneers and people that do not have refrigeration or freezers. I was skeptical. You can use regular table salt, but I personally prefer using sea salt. Pour a good amount of kosher salt in the bottom of the jar. Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Susan Belsinger, in her basil article at Herb Society , recommends layering sea salt and basil leaves in a glass pint jar with a plastic lid and storing it in the refrigerator. Prep: Remove the basil leaves from the stem, then wash and dry completely. Refrigerating herbs in olive oil IS NOT a safe way to preserve basil.

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