Basil

Welcome to our Coffee Break forum! Here you can chat to other members, not just about cooking, food and recipes, but anything that takes your fancy. Share your stories, culinary or otherwise. So. What’s on your mind today?

 
 
 

Page :  1
avatar
violet eyes

Basil

Anyone know the best way to preserve basil for use in the future. I've got a lovely plant with large leaves which if I don't use soon will be wasted. How can I save it from the bin.
Or even a recipe using basil might be ok as long as it's not tomato sauce, got plenty of those in the freezer or pesto.

avatar
Queen of Puds

Basil

When I had a glut of wild garlic I blitzed it with olive oil & froze it in a nice cube tray - I can add that to sauces etc or simply place on top of meat or fish etc from frozen. I have also frozen Greek basil (much smaller leaves) whole & used that from frozen as required. Any good?

avatar
Queen of Puds

Basil

Ice cube tray - damn that corrective text .....

avatar
Kilmory

Basil

I've frozen whole leaves just in a freezer bag and crumbled them into the recipe later.

I picked up a tip on basil in this forum a few years ago (from Linzechris I think). She recommended leaving a shop bought basil plant in the cellophane wrap. Now I cut the bottom off the wrapper, pull it down to expose the leaves about an inch, water the plant from the bottom and it lasts for months.

Kilmory

avatar
violet eyes

basil

That's what I do Kilmory. I have found in the past that removing all the wrapper from herbs makes the plant fall all over the place so I'm doing something right.
I think I'll try freezing some whole and mixing some with oil and freezing in ice cube tray and leave the rest to continue growing, but I've often had throw the basil out because the new leaves are small and become tough. Hopefully I can solve that problem now one way or another.
Thanks.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com