Preserving stuff - 1. Basil

twopenny

I'd love to be able to have this flavour to hand during the winter but know that drying a thin leaved plant (I've tried Mint before) is a hit and miss process and I don't have that much Basil to practise with.

I was considering some sort of Basil oil but not convinced by the internet ideas.

But would it be better to smoosh it with the oil for a pesto or fine chopped and shaken?

Frozen in water sounds unlikely as it would be wet and messy to then put into a dressing.

Or any other suggestions.

Also online it says 'freeze it'. Not sure that's great for oil.

So I'd be grateful for advice if anyone has tried it could give advice on doos and don'ts.

It's mainly for using on pasta.

Emmia

twopenny said:

I'd love to be able to have this flavour to hand during the winter but know that drying a thin leaved plant (I've tried Mint before) is a hit and miss process and I don't have that much Basil to practise with.

I was considering some sort of Basil oil but not convinced by the internet ideas.

But would it be better to smoosh it with the oil for a pesto or fine chopped and shaken?

Frozen in water sounds unlikely as it would be wet and messy to then put into a dressing.

Or any other suggestions.

Also online it says 'freeze it'. Not sure that's great for oil.

So I'd be grateful for advice if anyone has tried it could give advice on doos and don'ts.

It's mainly for using on pasta.

Could you not just have a live plant on the kitchen windowsill?

-taff

Havn't tried it but chopping finely and mixing with olive oil and then freezing is a good way to go [ others have tried it]. The dried stuff just doesn't cut it. Stick it in ice cube thingies and you can pick and choose when you use it. If you're thinking of pesto use, make the pesto and freeze the pesto, it'll be fine.

Parsely I've found is good just chopped and frozen as is, take it out of the bag quick and shove it back in quick, it deforsts in seconds.

twopenny

Thanks for the tips.

No, a plant on the windowsill would not thrive and I don't use it frequently enough - also the flavour is poor in winter.

Emmia

twopenny said:

Thanks for the tips.

No, a plant on the windowsill would not thrive and I don't use it frequently enough - also the flavour is poor in winter.

I notice that you can buy frozen basil, so if you don't want fresh, I'd blanch it and then freeze in ice cube trays before transferring the cubes to a freezer bag.

Or just buy the quick frozen stuff. We have frozen dill (which we buy, frozen) and I also freeze my own rosemary for use in the winter, when I don't want to pop outside to get it.

moneysaver1978

I have seen basil leaves in ice cube trays filled with butter (or oil?) and stored in the freezer. This apparently helps retain its flavour and aroma.

twopenny

Emmia I don't think we have Basil in the supermarket freezer. I live in a rural but high tourist area and the freezers are 70% pizza and 20% ice cream with some ready meals.

But I'll keep my eye open for it when I'm in the metropolis. That would be useful.

Moneysaver that's interesting. I knew a farmer that cooked mushrooms in lots of butter to freeze. Same theory as butter on pate.

Perhaps I should try both. Think I'd be more likely to remember frozen pesto though.

I tried grated ginger in ice cube trays and kept forgetting it.

Just trying to improve variety and interest in my winter diet and save on shop bough salads.

Emmia

twopenny said:

Emmia I don't think we have Basil in the supermarket freezer. I live in a rural but high tourist area and the freezers are 70% pizza and 20% ice cream with some ready meals.

But I'll keep my eye open for it when I'm in the metropolis. That would be useful.

Moneysaver that's interesting. I knew a farmer that cooked mushrooms in lots of butter to freeze. Same theory as butter on pate.

Perhaps I should try both. Think I'd be more likely to remember frozen pesto though.

I tried grated ginger in ice cube trays and kept forgetting it.

Just trying to improve variety and interest in my winter diet and save on shop bough salads.

We use Ocado for deliveries and order the frozen stuff that way.

We freeze peeled chunks of root ginger, getting them out to defrost when we want to use them

sarah1972

I have basil all year round by having a plant indoors x

Emmia

sarah1972 said:

I have basil all year round by having a plant indoors x

But the OP said they didn't want that, as it won't thrive.

sarah1972

Emmia said:

sarah1972 said:

I have basil all year round by having a plant indoors x

But the OP said they didn't want that, as it won't thrive.

I was waiting for them to come back and say why it won’t thrive 😉