Preserving Basil or Any Herb
I’m new to gardening so I am still trying to figure it all out - what grows well, what doesn’t. I have had some success but I’ve also had lots of failures. One thing that has grown so well for me this year is basil…lots and lots of basil!
I’ve been adding fresh basil to everything I can think of and I am starting to get tired of it. 😂 Lately I’ve been wracking my brain, trying to figure out what to do with all of this basil and then it occurred to me…I could slow dry it in the oven, finely chop it and store it as, wait for it, DRIED BASIL! 😂 It’s funny how we are so used to purchasing things that it doesn’t even occur to us to just make it! All that to say, I don’t think I’ll need to purchase dried basil for years!
To slow dry herbs:
Wash the herbs and let them dry. Pick the leaves off of the stems and discard stems. Place your oven on its lowest setting which is usually around 170 degrees. Place herbs on a cookie sheet and dry them in the oven for four hours. Pull pan out and allow herbs to cool. Pour herbs into a food processor and pulse until the herbs are finely chopped. Pour chopped herbs into an airtight container and store with your other herbs.
To freeze herbs:
Wash the herbs and let them dry. Pick the leaves off of the stems and discard stems. Place herbs in a good processor. Add 1 to 2 Tablespoons olive oil. Pulse until finely chopped. Scrape the herb/oil mixture into a Ziploc baggie. Remove all air, seal and freeze. Simply break off desired amount and add to whatever you are cooking that calls for the herb.