Content
- Preserving basil - this is how you preserve the herbal aroma
- Perfectly dry basil in the air and in the oven
- Freezing king cabbage - this is how it works with and without blanching
- The culinary variant of the preservation - delicious insert
- Tips & Tricks
Preserving basil - this is how you preserve the herbal aroma
Proper care requires regular pruning of basil. The clippings are way too good to walk on the compost. What is not immediately consumed can be conserved in many ways. We reveal how it works.
Perfectly dry basil in the air and in the oven
To preserve by air drying, pluck the leaves from the shoots. Cleaned under running water, dab the leaves dry with a kitchen towel. All leaves with a stalk are now tied together with wire or Bastband to small bundles. Hanging in the airy attic, the basil bunches dry within two weeks. Leaves without stalk dry in the oven. That's how it's done:
Freezing king cabbage - this is how it works with and without blanching
Chefs recommend blanching basil before freezing. In this way, you preserve a large part of the unique flavor with the same. Here's how to do it:
If blanching is too time-consuming, frost the washed herb leaves without this intermediate step and fill them into freezer boxes. You can do it even faster by placing the washed papers in the compartments of an ice cube tray. Simply fill with water and freeze - done.
The culinary variant of the preservation - delicious insert
Here, preserving and preparing go hand in hand. When fresh, fresh basil is in oil, it is both durable and delicately finished. To do this, fill the washed leaves into the food processor. While chopping, add olive oil until a creamy pesto is formed. In the glass vial, the sauce is refrigerated for 2-3 weeks. Frozen conserve the seasoning for several months.
A particularly abundant crop surplus preserve the gourmets among the hobby gardeners by inserting the king cabbage in salt. The result is a spicy food that gives Mediterranean dishes a special touch. This is how it works:
Tips & Tricks
Homemade basil vinegar is the hit in Mediterranean cuisine. For this purpose, the leaves are placed in a bottle and doused with white wine vinegar. A garlic clove gives the mixture a special twist. After 8-10 days, the vinegar is ready, so that the leaves and garlic clove can be strained. In this way you preserve basil for 12 months and longer.
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