Herbal Harvest: Basil and More...comments (5) September 30th, 2016
It's that time to gather in the last basil harvest--as well as any other tender herbs--because they will go with the first frost. There are a few things that I do with an abundance of basil. First off, I make pesto and I enjoy it on pasta, pizza, sandwiches and tomatoes. http://www.vegetablegardener.com/item/6194/basic-pesto-recipe
I must say that basil is one of my favorite herbs, therefore I grow it in large quantity. 'Genoa Green' or similar cultivars are the ones I cultivate the most of. Every year, I always grow 'Mrs. Burns' Lemon Basil', a few opal basil varieties, some cultivar of 'Thai' basil, and I truly love the aesthetics of 'African Blue' basil in the garden and arrangements although I do not use it culinarily.
I posted a video/recipe for making your own aromatic herbal pastes in my last blog. Of course , I do dry some basil so that I have it for winter tomato sauces and soups. If you want to dry basil, here's a link http://www.vegetablegardener.com/item/3759/video-how-to-dry-herbs
Every season, I prepare numerous herbal vinegars. One of the ones that I particularly enjoy is a basil vinegar created with a combination of basils--it is wonderfully flavored and since i include opal basil in the combination, it is a lovely shade of lavender. http://www.vegetablegardener.com/item/15513/how-to-make-an-herbal-vinegar
Get out there and harvest the tender annual and perennial herbs and preserve them for the cold weather ahead! Don't let them go to waste when there are so many ways to preserve them. Dry some, make aromatic herbal pastes or herbal vinegars--don't forget herbal syrups, tinctures and shrubs!
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posted in: basil, pesto, aromatic herbal pastes, herb vinegars