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?
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.
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