drying basil leaves

[Guest guest]

Listmates,

I bought some organic basil leaves at a Whole Foods Market a couple of

days ago, and now I need some advice. I do not have a dehydrator, and

would like to dry some of these leaves for later use. How would be

the best way to dry these leaves. Should I put them out in the sun,

in a very slow oven, in a crockpot without water. Could someone

please advise.

Thanks,

Myra

[Guest guest]

Hmmm..... You might try spreading the basil leaves out on a tray, on parchment

or brown paper. Then just turnyour oven on the lowest setting.... let it heat up

to temp, then turn it off.... and put the tray in, and leave the door open

slightly. Every so often, turn the oven back on for just a couple of minutes,

then back off again.

Here's what I like to do with a surplus of fresh basil, though.....

Pick all the leaves off the main stems, then get a piece of saran wrap... just

a square of it.... kind of bunch the leaves together as if you were going to

roll up a burrito..... roll the saran wrap over the bunch of leaves and cram

with your fingers so you end up with almost a " cigar " of the leaves, wrapped in

the saran wrap. Bunch them together as tightly as you can. It's a little

awkward.... and it would be better if I could SHOW you... but my description

will have to do. Really pack it in.... as tight as you can... tucking the ends

in with the plastic wrap, and rolling the excess wrap over the whole thing

Anyway, you end up with a fat " cigar " type log of basil, that is about the size

and shape of a bratwurst or something like that. Put that wrapped bundle in a

ziplock and stick it in the freezer. Voila!

Whenever I want some basil, I take out my frozen log.... and use a very sharp

knife on a cutting board and shave off very thin slices of the frozen leaves

from the end. DO NOT THAW THE BASIL LOG OUT!! Keep it frozen.... just cut off

the bit that you need, immediately re-wrap and put back in the freezer. The part

that you sliced off will already be thawing and getting sort of soggy, but you

can then mince it up well... and add to whatever you're cooking.

It ends up tasting just like fresh. I've kept logs/cigars of basil for up to a

year.... still good!

I forgot to get any basil plants in the ground this year so I'm crying right now

that I won't have any over the winter.

Patti

drying basil leaves

Listmates,

I bought some organic basil leaves at a Whole Foods Market a couple of

days ago, and now I need some advice. I do not have a dehydrator, and

would like to dry some of these leaves for later use. How would be

the best way to dry these leaves. Should I put them out in the sun,

in a very slow oven, in a crockpot without water. Could someone

please advise.

Thanks,

Myra