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Preserving basil

post #1 of 8
Thread Starter 
I have just a few leaves of basil left from the last 4 oz batch of O organics and it is going bad soon.  I was just thinking you might be able to just put it in a vessel of olive oil so it did not go to waste.  A little basil flavor would not hurt the oil and you could put it alot of dishes instead of letting it go to waste.

And while we are at it:  is there any use for basil stems, I hate to see them go to waste.

I am not a real penny pincher I just hate waste.  I used to try and put carrot pulp from a juicer in bread.  Now that's pushing it!!

The price dif on this basil at the grocery is amazing 2.50 for .66 oz and only 3.50 for 4 oz.  I cant wait for my homegrown (basil) to come of age.
post #2 of 8
I'm sure there are plenty of people who will give you the full scientific information, but what i learned from reading these forums is that you take big risks preserving raw plant stuff (basil, garlic, etc) in oil.  Apparently it is a good way to get botulism, which is deadly.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 8
There are home-cook tricks for preserving basil, like drying it in the microwave or freezing it in ice cubes.  Not sure about the oil. 

Personally, if there are just a few leaves left, I'd find a way to eat them.
post #4 of 8
Right, freezing.  I forgot about that.  You can wash and then just freeze in a plastic bag.  The texture will be different afterwards, but the taste is pretty good. 
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 8
Make pesto.  It freezes beautifully.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 8
Thread Starter 
Thanks for all the great ideas.  I especially appreciate the one about safety.  It is not so simple as to toss it in oil.  Very good point.
post #7 of 8
what we do is simply lay a few sprigs over paper towel in a1/4pn and cover(changed as much as needed) and it seems to hold for a few days
post #8 of 8
Siduri is right, the is a risk (though extremely small) in preserving anything in oil, thus anaerobic (no oxygen). What i do with extras is freeze dry that preserves most flavor and easy to use. After washing basil, chop it then air dry it on a baking sheet for an hour or two until most of the moisture is gone; now you can pack it into a freezer bag and freeze. Since there is not much moisture left, the chopped basil pieces remains separate, easy to scoop.
Basil stems:into the frozen stock pile with bones, extra veggies, etc for your stock.
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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