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!
Fresh Basil Aioli. Bright, fresh basil in a garlick-y mayonnaise, made from scratch.
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.
Growing basil and scallions is possible even in a small kitchen, without great light.
Quick basil infused oil (in German and English)
a crash course in making and freezing basil pesto/pisto to cheer up dreary February.
nectarines and lemon basil - an awesome pairing!
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.