This is the only plant that was prolific enough in our garden for me to actually store some, and not just eat as it got ripe. I wasn't expecting to do any food-preservation at all, but the herbs were so healthy I couldn't just let them all go to waste.
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First I saved some plants in pots. I don't know how long they'll last thru the winter once daylight gets shorter, but there's nothing better than fresh basil on pizza!
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Here is the pile of cut basil plants. Isa helped pick off the leaves, and collected all the bugs we found in a jar (inchworms, tiny spiders, beetles, stink bugs). She went off to play after about twenty minutes- it took me
two hours to get all the good leaves picked.
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Four containers piled with fresh leaves, and a white box with all the discarded parts on the other side. I spent six hours processing the basil- next year I won't plant so much!
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Final product- after a big mess with the blender. We ate some the same night in a chicken and pasta dish. A had some on a turkey sandwich today. I'm surprised how well it turned out! Very tasty. A batch makes about 2 pints and I got 8 1/2 batches. Gave 2 pints to our neighbor, stuck 2 in the fridge and froze the rest. (The ice-cube tray is for when you need a small bit for flavoring, just drop one in the soup or sauce. I haven't tried about it yet but it sounded like a good idea. And I ran out of empty jars to fill anyway.)