This has been a great year for growing and saving herbs. We have loads of Genovese basil, lemon basil, thyme, chives, parsley, mint, lavender, rosemary, and sage. Since you may also be experiencing this, we decided to go through each herb and give some advice on how to use or store each! We will start with basil, a very easy to grow and use plant.
There are many types of basil you can grow. We grow two types: Genovese basil and lemon basil. We primarily use Genovese basil in our kitchen, but we love to brush up against the lemon basil which gives off a powerful citrus scent!
You can harvest these delicious and aromatic plants at various stages: as microgreens after they first sprout, during their growing cycle, or after they bloom and flower for a more spicy flavor. You can also cook with the seeds!
In the kitchen you can use basil just about anywhere from sauces to pizza. You can even use it to make teas! In a previous post we used our Genovese basil in making pesto for pizza, and it was delicious. If you don't have time to use it fresh, you can dry your basil to use for later.
Dry basil by hanging it upside down, in the microwave, oven, or dehydrator. When it’s been dehydrated, you can then crush the leaves and store in an air-tight container for at least one year. I hope you find this post inter interesting!
~Everbearing Farm
Comentarios