Copied By: LEHEY_GREG @ESSG
   SENT: 87-09-24  12:58
   FROM: DAMORE_ANGELO @MTL
     TO: LEHEY_GREG @ESSG
SUBJECT: COSIG:SWEET BASIL READY TO HARVEST
In Reply to: 87-09-24  10:34  FROM LEHEY_GREG
         COSIG:SWEET BASIL READY TO HARVEST

Suzanne,

  My mom told me that she puts the leaves on waxed paper by levels
  in the freezer. I will be trying this myself this year. What my
  Dad did is he actually planted some Basil in a big pot. He gave
  me this pot and said that I can bring it in during the winter
  so I can have fresh basil all year.

Hope this helps,

Angelo D'Amore

------------------------ FORWARD  ATTACHMENT -------------------------
   SENT: 87-09-24  10:34
   FROM: LEHEY_GREG
     TO: LEHEY_GREG.COSIG @ESSG
SUBJECT: COSIG:SWEET BASIL READY TO HARVEST

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 87-09-22  00:17
   FROM: MUSANTE_SUZANNE @MILW
     TO: LEHEY_GREG @ESSG
SUBJECT: COSIG:SWEET BASIL READY TO HARVEST
GREETINGS TO ALL,
MY SWEET BASIL IS READY TO HARVEST.  I AM LOOKING FOR WAYS TO PRESERVE
THIS FOR LATER USE.  ANY TRICKS OR RECIPES YOU MAY HAVE FOR FREEZING,
DRYING, OR STORING IN AN OIL OR OTHER BASE WOULD BE APPRECIATED.  I HAVE
THE COLLECTION OF PESTO RECIPES.

THANKS

SUZANNE
Copied By: LEHEY_GREG @ESSG
   SENT: 87-09-24  16:11
   FROM: RODGERS_PAT @TSII
     TO: LEHEY_GREG @ESSG
SUBJECT: COSIG:SWEET BASIL READY TO HARVEST
In Reply to: 87-09-24  10:34  FROM LEHEY_GREG
         COSIG:SWEET BASIL READY TO HARVEST

I just bring in the plants (without roots) and lay them out in a dry place
out of the sunlight until dry (at least 2 weeks).  Then I crumble the leaves
off their stems and store in a glass jar (to keep the smell confined).
I use this stock to replenish my little sweet basil spice jar in the kitchen.

Don't be tempted to speed the drying process in the oven or sun--you
drive off the taste, too.
Copied By: LEHEY_GREG @ESSG
   SENT: 87-09-24  17:51
   FROM: JOHNSTON_NEIL @MKT
     TO: LEHEY_GREG @ESSG
     CC. LEHEY_GREG.COSIG @ESSG
SUBJECT: COSIG:Storing Basil
In Reply to: 87-09-24  10:34  FROM LEHEY_GREG
         COSIG:SWEET BASIL READY TO HARVEST

Hi All,

   Basil will keep for months (my record - 4) if you clean it and store it
in a jar of olive oil in the fridge.

Regards,
Neil Johnston
Copied By: LEHEY_GREG @ESSG
   SENT: 87-09-25  01:42
   FROM: DEMONTE_JODY @SANFRAN
     TO: LEHEY_GREG.COSIG @ESSG
SUBJECT: COSIG:SWEET BASIL READY TO HARVEST
In Reply to: 87-09-24  10:34  FROM LEHEY_GREG
         COSIG:SWEET BASIL READY TO HARVEST

Hi,

In one of my very italian italian cookbooks, their method to preserve
fresh basil leaves is to layer the leaves on top of one another with
salt in between, place in a plastic bag and freeze for up to two months.

I love pesto!
Cheers, Jody
Copied By: LEHEY_GREG @ESSG
   SENT: 87-09-28  23:41
   FROM: FISHMAN_FRED @EASY
     TO: LEHEY_GREG @ESSG
SUBJECT: COSIG:SWEET BASIL READY TO HARVEST
In Reply to: 87-09-24  10:34  FROM LEHEY_GREG
         COSIG:SWEET BASIL READY TO HARVEST

Suzanne,

I saw suggestions already sent for preserving in oil or freezing with salt,
both of which work quite well.  You can also go ahead and make pesto and re-
frigerate that or freeze for longer periods, with a thin film of olive oil
over the surface to keep it from turning brown.  Some people prefer to omit
the cheese until right before serving.  If your freezer is full and you just
can't eat any more fresh basil, make basil vinegar.  Quickly wash and dry
unblemished basil sprigs (they must be dry for this to work) and pack a few
into each jar.  Bring vinegar to a boil and fill jars.  Cork and put away in
a dark, cool place for at least a few weeks or indefinitely.  You may add
other herbs or tiny cloves of garlic along with the basil.  Tarragon is
great for this.

Of course, as a last resort, you can simply dry your basil.  Wash, pat dry,
tie together in bunches, and hang upside down in a dark place with good air
circulation until completely dry.  Hanging the herbs upside down helps to
get the essential oils into the leaves where you want them, not in the use-
less stems.  When completely dry, crumble and store in airtight jars.

These also make nice gifts when appropriately packaged.

Have fun with it!

Fred