It's been coolish and very very rainy the last couple of weeks here in southeast Texas. As a result, my little herb garden is now overwhelmed by three varieties of basil: Sweet, something smaller more pointy and less fragrant that I'm calling Mystery Basil, and Purple Basil (really strong yummy flavor !).
Donde esta el cilantro? It vanished, choked out by its basil bedmates. Somehow these basils are surviving my notorious Black Thumb.
This morning I felt myself morphing into Forrest Gump, but trying to think of all the ways to use up the basil instead of shrimp. Basil pesto. Tomato basil soup. spaghetti sauce with basil, pico de gallo con basil, cheese omlettes with basil: basil leaves in salad greens, basil basil everywhere and even more than I can share.
You can dry it. Cut it off above the ground when it begins to bloom. Tie bunches of stems together and hang upside down in a hot dry place--attic is fine. Basement is good if air-conditioned. Back porch will work too, but basil will turn dark if sun hits it.
ReplyDeleteWhen dry so that it is brittle and crumbles easily, strip the leaves off the stem, and store in a jar, like a canning jar or other jar with lid. To use, crush leaves between your palms and add to food, just like the dried basil you would buy in the grocery store.
Sure, it's not like fresh, but it won't go to waste.
I don't think you get to talk about your Black Thumb anymore.
ReplyDeleteFeel free to ship some good pesto to NJ if you have too much!
ReplyDeleteI guess that's the equivalent of leaving zucchini on somebody's porch and running.
Be glad your basil isn't being consumed by japanese beetles.
ReplyDeletewe're breaking down and buying some Sevin to control the little buggers.
oh, the pico de basil sounds pretty intriguing!
ReplyDeleteIt's taking over my MIL's yard too. I'm making this tonight, and it uses 1/4 cup:
ReplyDeletehttp://whatscookingingamerica.net/Salad/PotatoBeanSalad.htm
The "htm" got left off the end of that url.
ReplyDeleteFor the past few years we have had a similar problem but not with basil. Instead we have had dill that has grown taller than me and mint coming out the preverbal wazoo. Talking about two herbs that aren’t nearly as useful basil. We're not really big mint jelly fans around here.
ReplyDeleteI think that black thumb is turning green.
ReplyDeleteUm...a hot dry place?
ReplyDeleteLiving in Houston, I'm betting that Grace doesn't have a lot of hot dry places around. Certainly not her attic.
My husband's office is our hottest location in the house because of all the computers, printers, monstrous TV, printer, etc.
So right, Mary Beth. I liked Jean's suggestion, but can't think of a single hot DRY place in or outside of my house.
ReplyDeleteOoopss. Raining again.
I also throw leaves into the freezer. They are great later on pizza and in pasta dishes :)
ReplyDeleteI love basil. And they're right, you can't claim black thumb any more.
ReplyDeleteBasil on hamburgers, on sandwiches, on eggs, and dried as an air freshener!! Basil is the best. Lorna's right, they freeze very well.
Send some of that rain to Southern Calif. Need it bad.
Basil tea is excellent for gassy digestive system complaint. Peppermint tea is good to settle an upset stomach.
ReplyDeleteOK. Hot place. Sooner or later it will be dry, right?
Jean, from your mouth to God's ears!
ReplyDeleteYou can dry it in the microwave. Wash it, pat it dry, put the leaves on a paper towel and nuke for two or three minutes. It should be dry enough to crumble.
ReplyDeleteWOW!!! It is just beautiful!
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