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Post by ahntjudy on Jul 9, 2016 17:23:18 GMT -5
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...
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Post by restless on Jul 9, 2016 18:15:01 GMT -5
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.
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Post by lisaann on Jul 9, 2016 18:15:46 GMT -5
Somewhere here somebody was freezing basil... I have to do a search... Ice cube freezer basil: I like tomato paste cubes too for soup stock or gravy, or when ever you need just a couple tablespoons and want to cook down extra tomatos at the end of the season.............
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Post by ahntjudy on Jul 9, 2016 19:39:31 GMT -5
I had thought about freezing it in cubes of sorts... Both good ideas... lisaann and restless ...Thank you... I have also tried to 'just freeze' the basil leaves and yes, they have turned black... If not dried, cubes it is... restless, It just occurred to me that you may not be enjoying the scent of your warm oregano... Are your olfactory senses working at all yet?
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Post by restless on Jul 9, 2016 20:43:20 GMT -5
Nope. Still can't smell or taste a thing.
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Post by lisaann on May 28, 2017 23:11:45 GMT -5
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!
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Deleted
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Post by Deleted on May 29, 2017 18:38:31 GMT -5
Thanks for reminding me that I still haven't found the pesto I froze last summer....back to the freezer for me.
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Post by lisaann on Jun 24, 2017 19:26:35 GMT -5
Bumping this thread as a reminder as to the time of year it is. Time to check your herbs and preserve some for later. Freeze, dry, pick one or try both and save some flavor for later! hahah (
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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.
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Post by lisaann on Jul 9, 2017 12:39:16 GMT -5
I'm drying parsley this afternoon. Came here to see if I did it the same time last year, and noticed my year old pics are still here?
Hmmmm. Maybe they just deleted this year pictures? Don't know...............
It smells good in here.
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Post by lisaann on Jul 11, 2017 19:36:51 GMT -5
Hmmmm. Maybe they just deleted this year pictures? Don't know............... This is still pestering me since I see old pics, just not this years pictures. brownrexx go back to page 1 on this thread.
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Post by brownrexx on Jul 11, 2017 20:04:59 GMT -5
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.
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Post by lisaann on Jul 12, 2017 16:41:09 GMT -5
or even if they are planning on deleting all the old pictures. True...............well, I vote that they just wipe out the whole shebang. I can't imagine they were not making enough money on the ads, that you clicked the X and it STILL took ya to the site. Gees!
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