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September 27, 2010


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T.W. Barritt at Culinary Types

Very interesting approach. I have failed miserably this year in use of fresh herbs, and preservation of the herbs I have, so it's nice to see new options I could consider, instead of watching everything turn brown.


It's getting really chilly here. I need to preserve my basil soon. Thanks for the reminder!

Lydia (The Perfect Pantry)

I, too, have stopped making tons of pesto. This year I'm trying basil oil.


I recently saw someone put their basil in plastic cups, cover with water and then freeze. Once frozen, they put the basil cubes into a plastic bag for storage in the freezer. I've given it a try, but I'm not sure how well the basil will standup to being frozen like that.

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