This is the first year I have started Basil from seed, and they have done wonderful. In all that I read it say's not to let them flower. Does that mean you can't use the leaves once they have done that, or are they just not as good? Please help me out here, I have a ton I would like to dry.
Basil
The taste is just not as good after they flower.And keeping the blooms pinched off makes them bushier and the plant lives longer. But I have to admit some of the blooms on basils are so pretty its hard not to let them bloom. But you should be fine using your basil try some and see how it tastes if its not to strong then use it.
When they start to flower, all the energy goes into making the flowers. So the oil content in the leaves disminish and the plant starts to die, loss of leaves, and the rest of the energy is spent on setting seed. So, if you can you cut back the basil plants now about 1/3 or the whole plant and dry the leaves in a single layer, by removing them from the stems and laying flat. A dehydrator is recomended to dry basil in. If you don't have a dehydrator, then lay out leaves on newspaper and air dry. The leaves may turn brown, but will still be good to use.
Thank you I have some going in the dehydrator now!!!!
i do not dry basil in dehydrator. i wash them thoroughly, lay several layers of newspaper, place paper towel and leave the basil leaves on for several days till thoroughly dry. they never turn black and have nice green color. just an experienced to pass along.
i always nip off the flower bud. have the basil plant bear flowers towards the end of the season.
troy
Jul 29, 2002
also you can eat the flowers. pinch the flower off befor the stem gets tuff and use it as you would the leaves. Also this will cause the plant to branch.
A few seconds in the microwave will quickly dry basil (I learned that trick last summer when I had more basil than I knew what to do with!) And a big plus - it keeps its green color. Just watch it close - it doesn't take long.
troy
Jul 29, 2002
to keep excess basil i dry it on a dehidrator or freez it. I won,t even own a microwave cause it kills the food.
I always put some fresh basil in extra virgin olive oil, in the refrigerator, to keep for a bit. I also freeze some in ice cubes. The rest, I just cut and hang upside down by the stalks to dry. (In a paper bag, so it doesn't get dusty.)
I don't know if I should post this in recipes or since we are talking basil, my daughter made some pesto the other day and it was wonderful.
3 c fresh basil leaves
1/2 to 1 C fresh parsley
1/2 C nuts ( we used hazelnuts, as that is what we have)
1/2 C grated parmesan
3 cloves garlic
1/4 t. salt
1/2 to 3/4 C olive oil
Combine everything in a food processor/blender. Mix until smooth.Can refrigerate or freeze, yields 2 Cups pesto.
We then cooked up some pasta and used this on it.
We also blended about 2 to 3 tablespoons pesto into 8 ounces cream cheese, this was a great spread for bagels or some hearty bread.
I had not eaten pesto ever before and this was really tasty.
Hi, Lenjo!
Italians pound it in wooden pestle by hand, to keep the aroma and texture not as homogenised as in a blender - they even mix some hand-mashed boiled potato, rfesh black pepper and then pour it over the pasta ...
Dimitri
Sounds great, will have to remember this.
hi all love my basil my sister ann grows so much she makes me that pesto spread and also she makes on thoses little bagel chips slice tomatoe monzurella cheese and basil chopped up . it is delicious I am starting a harvest of ginsing I will put a picture on this forum or where ever Dave wants to put it !!janice dufus