My friend Karen once had, what I now refer to, as the “mother-load” of Basil harvest. She handed me an armful bouquet of Basil… and she still had more to spare. I have yet to experience such a harvest again. So now, because Basil can be so persnickety in the garden, and because I love it so much, I rarely take Basil for granted. When it’s here, and it does grow, I use it or save it.
But how do you save Basil? You can always make batches of pesto, leaving out the cheese, and freeze portions… that works well…but what if you just want to preserve the Basil leaves?
Freezing makes it slimy… and can’t even imagine blanching it. Drying Basil strips the herb of its flavor, stripping away the oils. Then, I found this…
You can preserve it in oil — but only if you follow this safe method to prevent botulism.
preserving basil in salt.
To preserve Basil in salt, simply layer sea salt in a jar, and add basil leaves. Keep the salt jars in the freezer and use the
basil within six months based on experience, indefinitely! This is great for preserving the individual leaves and keeping them intact. They will darken, but still be fresh, years later.
Then, you can kick it up a notch and do this: How to Make Basil Salt>>>
Basil salt is for cooking and recipes — and makes a nice addition to winter soups — the freshness of summer plopped into your wintry tomato bisque soup.
Please read this to learn how to preserve basil in oil and prevent botulism! This is vitally important as you cannot taste or smell botulism!