Basil Optimisation!!

It’s probably the most expensive fresh herb out there, and there’s nothing worse than buying a beautiful fragrant bunch of it and having it go limp, black or slimy before you can use it.  So here’s the word on making the most of your basil.

Get your cling wrap and tear off  10cm portions.  Grab a stalk of basil and pinch each leaf off. Pack the leaves one on top of the other into a little pile.   One stalk of basil makes a good portion for adding to your recipes.

Once you have your little pile of leaves, wrap tightly making sure ends are wrapped into the parcel – a bit like a cigar.

Now each of these portions can be frozen.  Yes, basil keeps it’s aroma and taste even after being frozen but the best thing is, there’s no chopping, no waste and no cleaning up.  Remove the basil parcel from the freezer as you need it, crush the package up in your fingers (instant chopped basil), open the cling wrap and sprinkle into your recipe!

Note:  As it defrosts quickly, you have to crush it immediately on removing from the freezer.

Not a drop of those precious oils have been lost in a chopping board, you haven’t dirtied a knife, a board or a herb cutter, but you’ve extended the life of your bunch of basil in more ways than one – read on……….

 

Now, what to do with the stalks?  Pop the naked stalks into a container with a little water in the bottom.  Let’s say 2 fingers deep.  Sit them in your window sill (keep topping the water up as required) and within 2 weeks you’ll see new leaves appear and roots as well.  You now have new little basil plants to add to your herb garden – and the cycle continues.