Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Dried basil is less full-bodied when it is dried, but it doesn't lose its distinctive delicious taste. Keeping the dried leaves whole instead of crushing them retains more of the flavor.
A bumper crop of basil left me with more than I knew what to do with. Here's a simple way to preserve the basil leaves, along with a simple syrup recipe to get all the flavor out of the stems!
The easiest preserving you'll do all summer. Plus a link to the infamous Blue Leather: fruit roll ups made with leftover vinegar-soaked blueberries & basil.
