| Author | Content |
venice62
Indianapolis, IN
(Zone 5b)
August 15, 2009
11:54 AM Post #6949365
| My basil needs cutting. I read that it is best to cut it in the evening. However, I need to dry it because I really can't use that much fresh basil. What is the best way to dry it that you have tried? Also, I don't have a hydrater. 
Click the image for an enlarged view.
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Texasroses
Marlin, TX
August 15, 2009
12:44 PM Post #6949538
| Wow, your basil is gorgeous! I dry my basil by cutting about a 6" stem, tieing two or three of the stems together and hanging them out of direct sunlight where they get good air circulation. We're in a humid climate, so it usually takes 8-10 days for the leaves to get crisp. I then put the whole leaves in a lidded jar and crush the leaves when I need to use them.
Freezing basil is an alternative to drying. I put basil leaves in a small food processor (also can be chopped fine by hand) and chop them up, then add just enough vegetable oil to make a slurry. I put the mixture in ice cube trays and freeze it, then transfer to freezer bags or a plastic container. A "basil ball" can be dropped frozen into soups, sauces, or when steaming vegetables.
Individual basil leaves can be placed on a cookie sheet, frozen and then put into a freezer container. The leaves will turn black but taste the same. If you blanch the leaves by dipping them briefly (30 seconds or so) in boiling water, they will retain their color better. |
venice62
Indianapolis, IN
(Zone 5b)
August 15, 2009
12:56 PM Post #6949568
| Thanks! After the hail it looked pretty bad and a couple of plants just didn't make it. So I am lucky that a couple got going ok.
We are pretty humid up here! Dew comes in the morning so I don't know if I could keep it completely dry if I put it in a covered alcove I have. Also, I don't think it gets that much air circulation there. That would be the only place I have that is out of the sunlight.
I suppose drying it inside would take forever.
Have you ever tried the oven method? Heat oven, turn it off, and put the basil it?
This message was edited Aug 15, 2009 12:27 PM |
Texasroses
Marlin, TX
August 15, 2009
03:49 PM Post #6950054
| I always dry basil inside, and you can, too. Just make sure that there is some air circulation--not a stiff breeze, but if you wet your finger and hold it up, one side feels a little cooler. That's air circulation!
I have not tried the oven method. Basil is fairly delicate, and loses some flavor if dried quickly. I prefer the "natural" method of hanging herbs inside the house, out of sunlight, but with some air circulation.
If you visit us on our website which is rgf-tx.com and request under "contact us" the July newsletter, we will send you the newsletter which has a picture of an herb dryer and instructions on making it. It is simply a hanging dryer that will accomodate six to eight bunches of herbs. Our website is secure and we aren't selling anything--just sharing the joy and pain of a small farm in Central Texas. Most days it's joyful, sometimes it's painful . . . |
venice62
Indianapolis, IN
(Zone 5b)
August 15, 2009
04:43 PM Post #6950219
| Texasroses -- Thanks for the tips. Do you hang your basil? Can I put it in my bedroom that has regular temperature? Does it need to be dark where you put it? I usually keep my herbs in presciption plastic bottles and in a cupboard. I figured they would be ok because I don't have anything else that might be better. |
adapa
North Conway, NH
August 18, 2009
12:06 AM Post #6959502
| I just hang it in my basement. Then I bring a bunch up & brake the leaves off just before using. it's really dead on simple. the bunch does take up some space in the kitchen but I rather have the leaves intact until just before use. |
Jim41
Delhi, LA
August 18, 2009
12:15 AM Post #6959519
| Venice, go take a look at TexasRoses web site. It is great.
I still love ya Texas. Tell your hubby I said hi. |
Dorkasaurus
Albuquerque, NM
(Zone 7a)
August 18, 2009
03:10 AM Post #6959736
| I prefer freezing or storing submerged in olive oil over dried... I just think basil doesn't retain it's flavor very well when dried. |
venice62
Indianapolis, IN
(Zone 5b)
August 18, 2009
08:26 AM Post #6960199
| How do I find TexasRoses' website? By the way, I don't have a basement. |
jjconcepts
Milford, CT
(Zone 6a)
August 18, 2009
09:01 AM Post #6960273
| What I do, with great success- as grandma taught me - is to take a paper lunch bag - tie or rubber band the top closed some herbs hanging from the top . poke a few holes in the bag - place somewhere cool and dry. when they are dry just pull off the leaves. . There are some people that put them in the oven on low and the door open with a fan..I just bought a food dehydrator and it works wonders... you can leave them in the sun if it is dry enough outside.. but i have always used and will always reccomend the paper bag dryer.
-joe- |
Jim41
Delhi, LA
August 18, 2009
12:12 PM Post #6960941
| The web site is given in her post to you. rgf-tx.com |
venice62
Indianapolis, IN
(Zone 5b)
August 18, 2009
02:14 PM Post #6961332
| The reason why I am so dense is because of the weather. lol Really I don't do well in this heat and humidity. I get so hot and drippy that it takes me quite a while to cool down.
Jim, I know I should not complain because your weather down there must be next to unbearable. I haven't been over to the new slug thread for a while. But glad to see you up and at least typing away. I am sure your doctor said you should not be doing everything you were doing. Hey, by the way, how did Jo's cinnamon pickles turn out? I have never heard of them! Maybe they are sort of like cinnamon apples. Are the pickles red? I wish we could see them. She probably is canning something else by now. |
Jim41
Delhi, LA
August 18, 2009
10:14 PM Post #6962909
| Still working on the cinnamon pickles. Takes several days to do them. They taste a lot like spiced apple rings. They are just a lot of trouble. She's been putting up pear butter. What that is I don't know. Tastes good. She is going to put up pear preserves. My personal favorite. She's got five gallons of muscadines to put up for jelly. Womans breaking me buying jars and sugar. I'm glad you made this post because I'm going to raise some basil next year and was wondering how to store it. |
venice62
Indianapolis, IN
(Zone 5b)
August 18, 2009
10:42 PM Post #6963011
| Ok, I learned something else. I didn't know what muscadines were, a super grape, grows well in a hot climate. They must make great jelly!
How can spiced pickles be more trouble than spiced apple rings? My mother used to can spiced whole crab apples. They were cute but I didn't care for them. I have not even heard of pear butter or preserves. I tried making jelly from my lemon balm last year. What a mess!
I am wondering if Jo enters some of her things she has canned in a County Fair or other. I think she would be someone who would get blue ribbons!
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Jim41
Delhi, LA
August 19, 2009
01:19 AM Post #6963522
| Muscadines originally grew wild. Now they have domesticated them. The wild ones were really tart but now they have bred a lot of that out. They do make good jelly, wine and even make a good pie.
I don't know how you make spiced apples but there are a lot of steps in making the spice pickles.
Over size cukes peeled and sliced, then you cut out the center where the seeds are.
Soak them in ice water, then alum water for several days.
Soak them in vinegar, mixed with red hots, cinnamon sticks and red food color. This is boiled and poured over them.
Then every day for four or five days, you have to drain off the concoction and reheat it, add more red hots and pour back over it.
Then you have to bring the whole mess to a boil and put it in jars and seal it.
Then water bath it.
Probably some sugar mixed in there somewhere.
I'm just the canner man. Handle the pouring off and pouring on and putting the lids on the jars.
She never has entered anything at the fair.
Pear butter is a new one for her. Really don't know what all is envolved except the pears have to be chopped really fine. She says they are easy to do. I'll take her word for it. Think she is putting it up to give to our senior group for christmas.
Pear preserves are really good except they have so much sugar in them I can only sample. The pears are peeled and sliced off the core. That is a chore because canning pears are hard. They really have a delicious taste and the syrup on them take up that good pear flavor and is delicious. |
venice62
Indianapolis, IN
(Zone 5b)
August 19, 2009
08:32 AM Post #6964073
| Good golly! I had absolutely no idea that there were so many steps in making those cinnamon pickles and that it took so many days!!!! So amazing Jo has so much patience and stamina to do that! And to do all the other canning she does! Her recipes are certainly creative! |
Jim41
Delhi, LA
August 19, 2009
01:24 PM Post #6965099
| She's a work-a-holic. Can't stand to sit. Had 26 pts. of the spiced pickles. |
venice62
Indianapolis, IN
(Zone 5b)
August 19, 2009
01:57 PM Post #6965184
| Oh my gosh! That is a lot! |
Jim41
Delhi, LA
August 19, 2009
02:23 PM Post #6965268
| She had already put up about twenty. Put up 30 half pints of pear butter. 36 qts. or fig preserves. 3 gal. of sweet pickles. 24 qts. of dill pickles. 64 qts. of purple hull peas in the freezer. 8 qts. of butter beans in freezer. Pile of okra for frying and boiling. 20 gal. zip lock bags of roasting corn. 36 qts. of grape jelly. 24 qts. of picante sauce. I think that is all so far. Still got five gallons of muskadines to cook down for jelly and pears for preserves. Makes me tired to think about it. Course you understand that the kids are going to pack most of this home with them. |
venice62
Indianapolis, IN
(Zone 5b)
August 19, 2009
02:28 PM Post #6965288
| Where do you store all of those jars? You must have some sturdy shelves. How many kids do you have? |
Jim41
Delhi, LA
August 19, 2009
02:32 PM Post #6965296
| Just two kids. I don't know where she's putting them right now. We have a pretty big house and if push comes to shove, I have a forty by thirty storage building. Use to be a country grocery store. |
venice62
Indianapolis, IN
(Zone 5b)
August 19, 2009
02:47 PM Post #6965351
| And I just bet she could nearly fill up that storage building all the way. lol Did you use to sell all of your canned things in that country store? By the way, you sure have lucky kids!!!! Very lucky!!! |
Gymgirl
SE Houston (Hobby), TX
(Zone 9a)
August 19, 2009
06:13 PM Post #6965974
| Ok, I'm jumping in now, since I grew Basil that looks like that pic above for the 1st time this past Spring. It's all dried up now and there are only the brown seed pods standing. Sooooooooooo. Is the seed a little black thing inside those pods? I expected more than just one seed per pod, but if that's it, I guess not.
Finally, when do I replant the seeds for the next season, and do Basil really like the heat? Thanks!
Linda |
Jim41
Delhi, LA
August 19, 2009
10:52 PM Post #6967049
| No you can't sell things you home can. To many health laws. The store was running when we bought the house and we ran it for about four years. If we hadn't lived right next to it it would have been ok. Couldn't get up early enough and close late enough. They thought because I lived by it I ought to be willing to open up anytime. Usually the ones that did this, never bought anything from us. Just used us, when they forgot something at town. Want to guess who hollered the loudest when we closed down?
Don't know anything about Basil, Gymgirl. Go over to "More Basil" thread and ask Dave. He'll know the answer. |
Texasroses
Marlin, TX
August 20, 2009
08:12 AM Post #6967859
| Gymgirl,
The little black things are the seed. A basil plant puts out a lot of seed pods. When the pods turn about the color of a paper bag, you can harvest them easily. I just put the long stem of pods in a plastic bag and store it in a cool, dry place until planting time.
I start my basil indoors in January and have nicely sized plants to put out in March. Basil is a heat lover, and if the soil or air is too cool, it will just sit there until conditions are more to its liking. I don't know what kind of basil you are growing, but my personal favorite is Genovese. There are lots of basils (globe, cinnamon, African, etc.) so you can experiment and enjoy! |
venice62
Indianapolis, IN
(Zone 5b)
August 20, 2009
10:25 AM Post #6968232
| So the little white things that look like seeds are not ready to pick yet? You have to wait until they turn brown? I thought you were suppose to not let basil go to seed. |
Texasroses
Marlin, TX
August 20, 2009
02:02 PM Post #6968998
| Venice,
If you want to continue harvesting basil leaves, you don't let basil go to seed (the plant thinks it has completed its life cycle, done its duty, and is ready to rest). If you want to save seed to plant next season, let one plant flower, go to seed, and harvest the little black seeds that are inside the brownish spikes that are spent flowers. I have let my African basil go to seed at this point, and am waiting to harvest the seed within a week or two.
Aren't Jim and Jo something special? |
venice62
Indianapolis, IN
(Zone 5b)
August 20, 2009
02:42 PM Post #6969148
| For sure!!!! Amazing! |
Gymgirl
SE Houston (Hobby), TX
(Zone 9a)
August 20, 2009
03:15 PM Post #6969239
| Thanks Texasroses. Now. How do I stop a basil plant from "going to seed?" |
Texasroses
Marlin, TX
August 20, 2009
05:04 PM Post #6969560
| Gymgirl,
I usually just point my finger at the plant and sternly say, "no!"
Seriously, as soon as you see the little pointy start of a blossom, just pinch it off. The basil wants to set flowers so it can set seed, so you have to be vigilant and do a lot of pinching. |
venice62
Indianapolis, IN
(Zone 5b)
August 20, 2009
05:35 PM Post #6969684
| Texasroses -- Talking about seeds. Do you know about annual dalia seeds? I have deadheaded these annual flowers but I don't know what what I have left are seeds. My camera won't take a good photo of something that small. Do you know what these seeds look like? |
Jim41
Delhi, LA
August 20, 2009
08:29 PM Post #6970254
| Thank you for the flowers Texas and Venice. I think you guys are pretty special. Surprizeing how many friends I've made on Dave's since June.
I want to plant some Basil for next year, Texas. What is the best all around Basil for cooking? Where to order seed? |
venice62
Indianapolis, IN
(Zone 5b)
August 25, 2009
01:29 PM Post #6986929
| I have hung my basil to dry but it is turning really dark. Why???? |
Texasroses
Marlin, TX
August 25, 2009
03:19 PM Post #6987257
| Jim, I get my basil seed from Pinetree Seeds (superseeds.com) and I get Genovese if I can. Almost any basil is good for cooking. I usually put in three plants in the small herb garden and have basil coming out my ears (very decorative, and I have been complimented on my head foliage!).
Venice,
Your basil is turning dark because it is drying. Perfectly natural and doesn't affect the flavor. When your leaves are quite dry, store them whole in jars or plastic bags out of sunlight, and rub them into small bits just before you use them. Whole leaves keep their flavor better than small bits, since there is less surface area exposed to air.
I haven't the foggiest idea about Dahlia seeds. Try posting on the beginner gardening forum--those folks know almost all kinds of flowers. I'm a rose person, myself (as if you couldn't guess.) Sorry I can't help on this one. |
Gymgirl
SE Houston (Hobby), TX
(Zone 9a)
August 25, 2009
03:24 PM Post #6987276
| Ok.
I wanted to grow basil 'cause it is such a wonderful smell in the garden, and I have. Now, all you basil lovers here please go post some recipes specifically using basil. Start a thread in the RECIPES FORM called "Cooking With Basil From Your Garden".
Thank you, in advance, for sharing!
Linda
Never mind. I'll start that thread for ya'll.  |
Gymgirl
SE Houston (Hobby), TX
(Zone 9a)
August 25, 2009
03:27 PM Post #6987288
| Venice,
May I have permission to use you pic for the new thread? |
venice62
Indianapolis, IN
(Zone 5b)
August 25, 2009
05:19 PM Post #6987616
| Gymgirl -- Sure you can use that photo. No problem. It is Sweet Basil but I think there are other varieties that have a better taste. I was lucky to get that because last year Lowe's was all out of it.
Next time I want to grow something other than from the seeds I have saved, I will order them. I doubt if I will need more basil than what I have from these 2 plants! However, if I decide to get some basil seeds I would want to get this one.
Magical Michael - O. basilicum 'Magical Michael'
Award-winning hybrid with an uncommon degree of uniformity, and nice flavor for culinary use.
I save my herbs in prescription amber plastic bottles in a large baggie on a lower kitchen cabinet.
|
Gymgirl
SE Houston (Hobby), TX
(Zone 9a)
August 25, 2009
05:47 PM Post #6987744
| Thanks Venice62! I'll be sure to list your credits. |
Jim41
Delhi, LA
August 25, 2009
10:49 PM Post #6988838
| Thanks Texas. I'm in the process of ordering seed and I'll see if I can find it. Don't have that catalog yet. Just Johnnys Selected Seed. |
tucsonjill
Tucson, AZ
(Zone 9a)
August 25, 2009
10:53 PM Post #6988861
| I know this thread has wandered off-topic, but I thought I'd throw in another alternative for basil preservation, and that's drying it in a microwave. I put it on double-layer paper plates and microwave it (I think I usually do 30 seconds at a shot) until it's dry and crispy. Works well; might not have the same flavor as cool dark drying, but if you're in a time pinch or your climate is just not cooperating, it's an alternative that's pretty easy. |
Lynnie6868
(Zone 5b)
September 01, 2009
12:15 PM Post #7013004
| I have just picked the basil off the plant & used it...right now I have African basil and I have deemed it too pretty to eat :) I just go out & smell it. Guess I'll bring it in before frost. 
Click the image for an enlarged view.
|
venice62
Indianapolis, IN
(Zone 5b)
September 01, 2009
12:18 PM Post #7013018
| Wow!!!! Great blossoms! I had no idea they would do that. Haven't you even tasted a little leaf? How does your smell? I have that sweet basil and I think there must be a better one. |
Lynnie6868
(Zone 5b)
September 01, 2009
12:22 PM Post #7013036
| Venice I'm chomping one now to refresh my memory...it's as good as it looks...smells fantastic and tastes yummy. Now let's hope Dave doesn't come along & tell me I'm not supposed to eat it lol |
Jim41
Delhi, LA
September 01, 2009
12:27 PM Post #7013053
| I'm looking for Genovese Basil. My sweetheart, TexasRoses, says that is the best. Any one got any seed? Haven't been able to find a plant. Did buy some sweet basil just so Venice and I would be on the same page. Doing good, too. |
venice62
Indianapolis, IN
(Zone 5b)
September 01, 2009
04:51 PM Post #7014035
| I think the Sweet Basil has a stronger and more tart taste. I think the Genovese may be little more refined flavor and a sweet smell. And then there is that African basil, not many leaves but a beautiful plant. |
venice62
Indianapolis, IN
(Zone 5b)
September 01, 2009
04:58 PM Post #7014066
| Jim, why don't you just go over to Lowe's and buy some Genovese seeds. Then stick them in with your tomatoes. When they get big enough, transplant them. ??? |
Lynnie6868
(Zone 5b)
September 01, 2009
05:00 PM Post #7014072
| In defense of my African basil, I was away a lot & it didn't get watered, and I never cut it back or stopped it from flowering, maybe if I did the leaves would be bigger. I don't know. |
venice62
Indianapolis, IN
(Zone 5b)
September 01, 2009
05:04 PM Post #7014089
| Lynnie, then they wouldn't have been so pretty! |
Lynnie6868
(Zone 5b)
September 01, 2009
05:43 PM Post #7014299
| They're on my front stoop so that's what i was going for...nibbling on them was just a bonus lol |
Jim41
Delhi, LA
September 01, 2009
11:16 PM Post #7015822
| Thanks girls, I think I'll start some of both. What's a few more potted plants when you already have a hundred. |
Lynnie6868
(Zone 5b)
September 02, 2009
06:03 AM Post #7016400
| Hi Jim I hope you're feeling better! Have a good day. |
venice62
Indianapolis, IN
(Zone 5b)
September 02, 2009
09:25 AM Post #7016751
| In my other closed off bedroom, I am drying basil and a lot of marigolds. What a smell!!! |
venice62
Indianapolis, IN
(Zone 5b)
September 02, 2009
09:37 AM Post #7016787
| Lynnie, by the way, what state do you live in? |
Lynnie6868
(Zone 5b)
September 02, 2009
06:49 PM Post #7018648
| MA |
venice62
Indianapolis, IN
(Zone 5b)
September 02, 2009
07:06 PM Post #7018702
| That's right. I forgot. |
Lynnie6868
(Zone 5b)
September 02, 2009
07:19 PM Post #7018739
| I thought I had told you before, but as Moon said, it does get confusing! lol |
Gymgirl
SE Houston (Hobby), TX
(Zone 9a)
September 14, 2009
11:10 AM Post #7062802
| I broke down last week and bought three brand new basil plants, 'cause they smell so good! I've learned here they like HOT weather, and we're coming into our fall season. I have them growing inside near a sunny window. Can I expect them to live through our winter for planting out next spring, or an I sadly mistaken. They STILL smell good!
Thanks! |
Lynnie6868
(Zone 5b)
September 14, 2009
12:36 PM Post #7063124
| Gymgirl I don't know if they can stay outside in your zone...I know here they can't.
I just bought some plants too! :) |
locakelly
Phoenix, AZ
(Zone 9a)
September 14, 2009
04:03 PM Post #7063821
| Gymgirl - I can keep Basil outside all winter unless we get a frost, which is pretty rare. If it looks like it's going to be cold enough to do harm, I usually harvest what I can, cover the plant and hope for the best - lol. They are so easy to start from seed that I always have one type or another growing.
Jim41 - I believe I still have some Genovese Basil seeds left that I purchased this year from Botanical Interests. I'll check when I get home from work and will send you out some if you like. Lemme know! The Genovese has a subtler taste that I really like.
Kelly |
Jim41
Delhi, LA
September 14, 2009
11:38 PM Post #7065572
| Thanks locakelly, but TexasRoses sent me some Genovese Basil seed. Got it this week. I appreciate your thoughtfulness. Some nice folks on Dave's. |
locakelly
Phoenix, AZ
(Zone 9a)
September 14, 2009
11:50 PM Post #7065620
| Anytime Jim. If you ever need some just let me know! |
Jim41
Delhi, LA
September 14, 2009
11:58 PM Post #7065647
| Thanks a heap. I don't know what you grow but if I can help you let me know. About the only thing I have in the seed line is cow horn okra and a running green bean (got no idea what variety). A friend gave the bean seed to me, some his grandmother had saved for the last 50 years. |
locakelly
Phoenix, AZ
(Zone 9a)
September 15, 2009
11:57 AM Post #7066952
| I grow pretty much everything except brussel sprouts (yuck!), artichokes and asparagus - lol. Oh and celery - doesn't like the desert heat.
How do those green beans taste? Looks like you have an unknown heirloom variety on your hands. Hang onto that seed and save you some more. |
Jim41
Delhi, LA
September 15, 2009
01:38 PM Post #7067284
| I like the taste. Don't really know how to explain it, just not that green taste some green beans have. Maybe just a tad of a nutty taste. They produce good, although they don't just flood you with beans at one time. At least mine didn't. When I started watering my squash, they put on new folige and bloomed and made again. Talked to the man who gave them to me and he said with the rains we have gotten in the last few weeks, his came back and produced for the third time. Hate I pulled mine up. If you are interested in some seed, D-mail me your address. By the way, when mine rebloomed and made the second time the temps were 100* and extremely dry. They just got the benefit of the water I was putting on the squash. Surprised the heck out of me. |
locakelly
Phoenix, AZ
(Zone 9a)
September 15, 2009
01:40 PM Post #7067294
| Sounds like my kind of veggie! If it can handle 100+ it's a keeper in my book!
Sending you d-mail. |
Jim41
Delhi, LA
September 15, 2009
05:52 PM Post #7068082
| Just keep it wet and it will make. How I don't know. Never had a green bean before that would handle heat. |
