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September 15, 2011


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I learned from an old Italian once to take a ball jar or a snap lock lidded jar add a layer of kosher salt and then lay basil leaves over it, sprinkle more salt, leaves, salt, leaves, top with a folded square of paper towel.
You can keep it in the fridge and use the leaves as for fresh by wiping off salt. The soften and are not crisp, but retain the fresh basil taste.

T.W. Barritt at Culinary Types

Good to know you can simple put dry basil in the freezer. I've had such terrible results with herbs this year - I picked basil last week, and it was turning black in about three hours ...


Jo - Great tip! I'll have to try that one too.

T.W. - Basil is surprisingly sensitive to water and cold. It really likes to be in the warmest part of the fridge, otherwise it blackens very easily. Also water will cause it to blacken too.

Oui, Chef

Great idea with the herb butter, Julia. It'll keep really well and come in handy in so many ways over the winter months.

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