Posted by: J. | July 21, 2009

Basil

basil

I’ve got basil and lots of it. For all of you gardeners out there, how do I:

  • Pick the leaves?
  • Wash them?
  • Store them?
  • How long are they good for?

Posted in Garden

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Responses

  1. Your basil is beautiful.

    I pick them at the base of the leaf, as close to the stem as possible, rinse them and add them to salads (there is some in my lunch today) and sandwiches (lately, I can’t seem to get enough of a BLT with avocado and basil leaves: delish!)

    If you wanted to dry them, I think you would cut the plant at the stem, tie some string to it and hang it upside down somewhere dark to dry it out. I don’t know how long that takes or how long it would last. I guess once you dried it, you could crush it and put it in a jar for storage. I imagine it would keep for as long as regular dried herbs you buy at the store.

    By: Laura on July 21, 2009
    at 3:40 am

  2. Aiieeee!

    So jealous, your basil is amazing. I’d not worry about drying it quite yet, there are lots of things you can do with fresh basil.

    I will email you some ideas. :D

    By: Melanie on July 21, 2009
    at 4:12 am

  3. wow thanks!

    Actually, you should see what my basil looks like this morning. It must have grown twice as much since I took this picture on the weekend.

    By: J. on July 21, 2009
    at 4:14 am

  4. I make a pasta sauce that is super easy and uses as much basil as you want:

    2 to 3 plum tomatoes per person eating, quartered length wise
    as much garlic as you can stand, crushed
    1/4 cup extra virgin olive oil
    A hand full of fresh Basil (or more, as much as you want).
    Fresh grated Romano or Parmesan cheese to top after

    While you are cooking your pasta –
    Heat the olive oil till it is very hot
    Add the tomatoes and let cook for a few minutes (not long, like 3 mins max).
    Add the garlic and stir around for a minute
    Add the basil and stir for a minute.
    DONE :) easy peasy

    Top the pasta with the sauce and grate the copious amounts of cheese on it (I prefer Romano because I like the strong taste).

    Also at the end of the season when you are taking down your plants you can take the basil leaves and make your own pesto (which I have never done). Or you can put the leaves on a paper towel and microwave them for a short time (do 30 seconds at a time till you see they are done) to dry them for storage.

    By: Chantal on July 21, 2009
    at 4:43 am

  5. In my last comment I said “plum tomatoes” I think they are called Roma Tomatoes. You know the oval ones… sorry

    By: Chantal on July 22, 2009
    at 3:08 am

  6. blend basil with olive oil, garlic, nuts (optional), and parmesan cheese. vary the amount you want of everything to taste (very forgiving recipe).
    use on sandwiches, pasta, grilled veggies, etc. :)

    By: C on July 22, 2009
    at 7:37 am


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