restless ...Nice aromas in our houses today...warm oregano...mmm...
I picked lots of thyme and made bundles this morning...that's hanging in the dining room til it gets down to hang in the cellar... My hands still smell good...
Picked a little bit of mint... All the chives can use a good haircut...
Also picked basil...have that in water right now...nice and perky still...and the aroma is really strong of that in the kitchen Not sure how I want to preserve this batch... I always dry it... Somewhere here somebody was freezing basil... I have to do a search...
Would be nice to be able just to freeze the leaves as I do the parsley and dill...rolled into cigars... Have to read up on that...
Hang in there... Have another cup of tea... Feel better soon...
I garden ~~~ Therefore I am
OG Member since 2002 ~~~ Southeastern PA ~~~ Zone 7a
I puree my basil in a little oil and freeze it. After putting it in the container, I put a little extra oil on top to keep the air off. Every other way I have tried to freeze basil results in black basil. Let me know if you find a way.
Don't forget to cut your onion chive flowers and stick them in a bottle of vinegar to infuse some flavor. I added some thyme in my bottle too. Use a mason jar, or salad bottle of vinegar and keep it in the fridge,,,,,,,of course!
MARYLAND zone 6 I LOVE THIS STUFF! POSTING SINCE MAY 2003
Post by pepperhead212 on Jun 24, 2017 23:21:34 GMT -5
I must have missed this thread before, figuring that I don't dry any herbs, except some mint.
I have probably posted this way back - the way I used to save basil, before I started growing it 365 days a year.
Instead of pesto, I would just puree the basil by itself, with just enough oil to make it circulate in the FP. I would add just a small amount of acetic acid or citric acid, to prevent that blackening (this can happen while doing the processing and freezing). Then I would put this puree in molds for making popsicles:
These things I found at dollar stores back then. They held about 4 tb of this mix. For dishes that didn't need a lot, I would just swish it through the sauce, melting a little into it, then taste, adding more, as needed, until I had the right amount in, then I'd put it back in the mold, and back into the freezer.
One of the things I froze a LOT of basil for was Thai curries, which frequently call for a "loosely packed cup of Thai basil leaves". So to figure out what this reduced to, I measured out a bunch, then weighed it, and weighed the oil added, and found out that this reduced to just over 3 tb of the puree. Amazing how concentrated this stuff is!
Now, I only save epazote and sage by salt layering, a little of the mint by drying, and everything else I either wait for, or grow indoors. Unfortunately, many of the herbs are bug magnets when indoors, despite having none outside!
And speaking of parsley, much of my flat leaf is bolting this year! Both the ones in the Earthbox, and some of that in the ground. I think that it may have something to do with the crazy temperature fluctuations this year. The curly ones have had no problems, however.
lisaann Photobucket must have hundreds of thousands of pictures stored on their servers. We have no idea what order they are using for deletion or even if they are planning on deleting all the old pictures. We only know that they will no longer allow new pictures to be posted.