The time finally came to cut down my enormous basil plant and preserve what I could. I have never had one get so large that it needed supports, this one was almost three feet tall and two feet in diameter. Huge!
I was able to fill up four ice cube trays with basil and oil for the freezer and still had tons left. A fellow blogger recently commented on my previous post Preserving Fresh Herbs and mentioned preserving basil in salt.
So I did some searching and discovered that it is relatively easy and keeps in the refrigerator for up to six months. The general recipe calls for 4 parts basil to 1 part kosher salt and you use an immersion blender to chop and blend the basil and salt together.
Using the 4 to 1 ratio, I found it a bit wet, so I ended up adding at least another half a cup of salt to get the right consistency. Once complete, I placed them in clean glass mason jars and put them in the fridge…so easy!
I’ve already used it twice in cooking and it adds so much flavor. It is nice to have another way to preserve that fresh basil flavor I love so much.
I hope you are having a great week!