Basil, the quintessential hot weather herb that pairs wonderfully with other garden favorites. The summer may be coming to an end, but that does not have to be the case with your basil. Here we will explore how you can enjoy fresh basil all year round as that really is the best way to have basil. And if you are so inclined, how to have your own plant that keeps on giving.
GROWING BASIL
This is one of the easiest herbs to grow, both outdoors and on your windowsill indoors. If you’re so inclined to start from seeds, follow your hardiness zone and decide when to start indoors. Typically, you’ll need at least 4- 8 weeks before transplanting. Once you’re ready to transplant, don’t forget to harden them off. Remember, you’ll be going from maybe kitchen window to new environment. Or you can just easily purchase an organic plant from a local nursery or grocery.
Most insects will stay clear of basil plant except this year we noticed some Japanese beetles feasting on our basil plants. We hand pick them and you can also set out a trap. We avoid any sprays especially when it comes to culinary herbs. Basil needs sun, lots of it. They need at least 6-8 hours of sun light. Keep the soil moist. Setting up a watering system like a snip-n-drip on a timer could be useful.
BUYING BASIL
When buying , ensure the leaves are vibrant ( green or purple) with no dark spots and show no signs of wilting. Look for organically grown plants as some growers may use herbicides.
HOW TO STORE
Store for up to 10 days in a jar of water on the countertop. You might see some roots sprouting. This root can be transplanted to a pot outdoor. It will be a nice gift idea. Refrigerating will cause it to darken and loose its vibrant color. That is why you will not find basil in the refrigerated section at your local grocery store.
You can also blanch and freeze for up to 6 months. Blanching helps maintain that rich vibrant color.
Blend into a paste, add some olive oil and freeze in ice cube trays. These cubes can last up to a year if stored properly in an airtight container. Topping off with olive oil prevents it from oxidizing. These cubes are great in soups, stews, sauces and more.
And let’s not forget the pesto. Another great way store all that fresh basil. Make a big batch which can easily be frozen for future use. You can store in the fridge for up to a week or freeze in ice cube trays topped with olive oil.
Basil gets much love for a reason. This fragrant herb comes in different varieties and its culinary impact spans the globe. You’ll find me adding a few leaves into Cameroonian staples like this Mushroom Pepper Soup or spreading a spoonful of pesto over some focaccia. Hope you’ll be making your basil last a lot longer with these tips.
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