If you have too much sweet basil - dehydrate it! I cant tell you how much I use basil in my cooking but my favorite way is through dehydration. I pick it fresh, give it a wash, pat dry and pluck off the leaves. I leave overnight at about 112 degrees. The smell fills the air all night long. In the morning. I simply put them in quart or pint jars. With this process my basil lasted all winter long. I love making cream sauces with sweet basil. Stir frys, soups and casseroles. The secret is get into a habit then a rhythmic pattern. Dont make it hard in your mind. Its now so simple to me. I have all my supplies in my pantry, my dehydrator is always out and ready. You can do the same with many herbs especially oregano.
Posted on: Fri, 30 May 2014 09:25:21 +0000
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