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Author: Subject: any info on drying basil??

Peach Extraordinaire





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  posted on 9/9/2009 at 10:11 AM
i have several small basil plants i picked sum yesterday any advice on drying it??

 

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Maximum Peach



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  posted on 9/9/2009 at 10:12 AM
We dont dry it. I just pick it and freeze it.

 

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  posted on 9/9/2009 at 10:15 AM
thank you i may just do that

 

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  posted on 9/9/2009 at 10:31 AM
pick, freeze it, or turn it into pesto.
 
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  posted on 9/9/2009 at 10:34 AM
not to sound like an idiot whats pesto

 

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  posted on 9/9/2009 at 10:41 AM
quote:
not to sound like an idiot whats pesto


pretty tasty pasta sauce made from fresh basil, olive oil, parmesean cheese and optional pine nuts all tossed in a blender

 

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  posted on 9/9/2009 at 10:43 AM
quote:
i have several small basil plants i picked sum yesterday any advice on drying it??


 

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  posted on 9/9/2009 at 10:50 AM
quote:
quote:
i have several small basil plants i picked sum yesterday any advice on drying it??



does it have a usb port??

 

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  posted on 9/9/2009 at 10:54 AM
and by basil you mean parsley/oregano/pot

 

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  posted on 9/9/2009 at 11:21 AM
lol i wish reefer

 

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  posted on 9/9/2009 at 11:31 AM
i have a small toaster oven that has a dehydrating setting
i thought about using it but the past few weeks has been so chaotic
i know i dont have time to figure out the setting

 

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  posted on 9/9/2009 at 12:00 PM
quote:
quote:
not to sound like an idiot whats pesto


pretty tasty pasta sauce made from fresh basil, olive oil, parmesean cheese and optional pine nuts all tossed in a blender


Love pesto and never make it the same twice, always tweaking the ingredients...adding to what you said...parsley...and if you find pine nuts too expensive, walnuts work too.

 

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  posted on 9/9/2009 at 12:04 PM
while we are on topic of basil my plants are getting flowering crowns at the top
what should i do??

 

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  posted on 9/9/2009 at 01:09 PM
You can dry them like the leaves....or grind them up and put in olive oil and freeze (sort of like the start of that pesto you just learned about....)
 
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  posted on 9/9/2009 at 01:16 PM
quote:
while we are on topic of basil my plants are getting flowering crowns at the top
what should i do??
Pinch them off now.

For drying you can hang the plants upside down in a cool dry place. Make sure to turn frequently. You can also dry on racks in your oven. Main thing is keep things dry so that the leaves do not develop mold.

And on the pesto, I like to make it up and freeze it in ice-cube trays. You can then pop these out to baggies and keep them in the freezer and have fresh pesto all year long. The ice cube size is nice since you can increase whatever portion you need for cooking by increasing the number of pesto cubes you utilize.

 

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  posted on 9/9/2009 at 01:32 PM
I copied this for you:

To dry basil naturally, wash and dry thoroughly. Tie the basil in bunches and hang upside down in a dark, dry location until dried. When thoroughly dried, crumble the leaves and store the basil.

To dry in the oven, wash and dry thoroughly. Place the basil leaves in a single row on a baking sheet and bake at 350 degrees until the leaves crumble. Be careful not to allow the leaves to brown. When the leaves cool, crumble and store the dried basil.

Always store dried basil in airtight jars to preserve the flavor and aroma. Storing dried basil in plastic zipper bags can reduce the essential oils, the source of the aroma and flavor, by up to 50%.

If you prefer cooking with fresh basil, you can achieve the next-best thing by freezing fresh basil. Wash and dry the basil leaves, then place them between sheets of wax paper. Store them in a plastic zipper bag for freezing. Alternatively, you can tear the leaves and place them in ice cube trays with water. After the ice cubes freeze, transfer them to a plastic freezer bag.

 

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  posted on 9/9/2009 at 02:45 PM
I tried to dry out Basil once. He didn't appreciate it. He woke up in the middle of the procedure - "Wot the bloody 'ell are you blokes about?"

 

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  posted on 9/9/2009 at 03:22 PM
quote:
quote:
not to sound like an idiot whats pesto


pretty tasty pasta sauce made from fresh basil, olive oil, parmesean cheese and optional pine nuts all tossed in a blender


When made properly and not overdone pesto is quite delicious. If you use too much it can be overpowering and nasty though.

 

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  posted on 9/9/2009 at 03:28 PM
quote:
I tried to dry out Basil once. He didn't appreciate it. He woke up in the middle of the procedure - "Wot the bloody 'ell are you blokes about?"


LMAO!!!!!! (((Randy))) Great to see that wonderful sense of humor back on the board!!! I hope things are starting to get a little better for you and your boys.

 

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  posted on 9/9/2009 at 04:06 PM
thanks

 

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  posted on 9/9/2009 at 05:17 PM
quote:
while we are on topic of basil my plants are getting flowering crowns at the top
what should i do??

Pinch um,.......Once it flowers and seeds,.....that's pretty much the end of your Basil.

(on the other hand,....Basil is an Annual, (at least in My area)(N.W. Ga.)
BUT
My Comfrey dies down each year, and returns in the Spring.
Last Fall,....I dashed out with a flashlight because a freeze was expected.
I took scissors and a plastic bag, and collected all the comfrey (it was going to die with the frost, anyway) JUST in case,....I topped each chopped off plant, with a clear plastic cake cover. I left it, there. MUCH to my amazement, my 4 or 5 plants started sprouting new growth in the following weeks. (I figured it'd die, the first hard freeze)

It didn't (i.e. the Basil may, also, benefit from this)
I left the covers on all Winter, and I had fresh comfrey leaves,...all Winter.

I don't cook with it.
It's my emergency first aid plant.
The Roman's called it, 'Knitbone' for it's incredible bacteria killing and wound-healing properties http://www.ageless.co.za/comfrey.htm
(and it's ability to quickly 'knit' broken bones)

I've never had to test that,...but I've darn well Proven it's healing, and Swear by it.
(yesterday, me and a scared cat got in an arguement,...he won. I have the scratches from his unclipped claws, to prove it. It was 20 minutes before I could get to my comfrey, and by That time, the worst of my injuries were throughly red and swollen and hurting like hell (the main one the length of my upper right hand) I could hardly move my hand.

I crushed and scrubbed several large leaves into the scratch, then kept the moist leaves in place. within 20 minutes, it stopped hurting.
I removed the leaves, and the redness and swelling, were 100 % gone,.....and I had total use of my hand. I'm leaving the country, tomarrow. I'll be gone, about a week and a half. I didn't/do not have 'time' to get to a Dr. or pamper this thing, leisurely, at home, and couldn't afford to be away from home, and dealing with a hand I couldn't use.

From experience,....I know the hand will be healed in just another day or two.

p.s. my Basil died of neglect and shade,.....still working on my new house,....but That's looking Really cool !
Wind.

 

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  posted on 9/9/2009 at 05:21 PM
I forgot,....the Comfrey is reputed to be good as a gargle for Winter sore throats.
I've never tried it, for that. (but may,....the leaves I pruned, got chopped in a food processor with water, and poured into ice cube trays, for Winter emergencies)

I could always try chopping them, finer, and straining out the resulting liquid, for a garlgle.

 

Zen Peach



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  posted on 9/9/2009 at 05:42 PM
don't dry it too fast

it will smoke harsh

 

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  posted on 9/9/2009 at 06:08 PM
quote:
not to sound like an idiot whats pesto


Pesto is basil, garlic, olive oil, pine nuts, and grated cheese ground up together into a paste

Oh yeah...you're gonna need a lot of basil to make pesto. It's used as a sauce for pasta. Some people mix cream with it to get a creamy sauce. I like it spread on sandwiches...Turkey, tuna and chicken sandwiches all take a big leap forward with pesto on the bread....yummy

[Edited on 9/9/2009 by goldtop]

 

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Zen Peach



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  posted on 9/9/2009 at 06:30 PM
quote:
quote:
don't dry it too fast

it will smoke harsh

Aye, indeed. And dry slow for best flavor, and in a well-circulated area to keep mold from growing!!!

Gosh I love basil.


LMAO!!! best two quotes in awhile

 

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