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?
A how-to for making your own pesto and pizza dough to use now or freeze for later use. Both recipes can be made in small batches or multiplied for larger quantities.
A simple infusion of late summer peaches and basil. The flavors complement each other nicely. This is a great way to extend two wonderful summer flavors a few months longer.
This is a simple, pectin-free recipe that gives your usual strawberry jam a much needed herbal kick. I give this recipe to all of my friends who are new to jam making and canning.
Refrigerator pickles are quite literally the easiest thing you can ever make. Ever. Period. (Recipes for pickled eggplant with basil and pickled figs.)
Basil brightens up boysenberry jam... perfect on a thick slice of sourdough with goat cheese
Fresh local peaches combine with spicy habanero peppers and floral basil for a unique twist on the traditional jam.
Fresh basil recipes like basil olive oil recipe and how to freeze fresh basil to use later.
Strawberry jam, dressed up for a night out on the town: mint, basil & kick-up-your-heels habañero. Punkberry, indeed.
How to propagate mint and basil roots from stem cuttings.
Another great way to use the upcoming tomato crop. I used the leaves from my pineapple basil plant to add a different spin on this fantastic savory sweet jam. Great for burgers, sandwiches, and eggs.