Preserving basil

[Kim A]

Apart from making a batch of pesto, anyone got any good ideas/methods etc for preserving a load of lovely basil that we've grown - I don't like the flavour of dried, so that method's out. I know it can be frozen, but best method? Thanks!

[nickmo]

Hi Kim A -

Make a basil jelly - fruit pectin, grape juice, basil, water and sugar - just make like a grape or apple jelly; strain before bottling....

Make a basil oil - infuse fresh leaves layered with a sprinkle of salt in a really good olive oil - use sterile jars and leave for a month before use. Don't add extra salt to a dish when using this as it already has the seasoning - use in salad dressings, marinades etc. And be carful not to 'over handle' the leaves as they will bruise and spoil.

Make a basil infused vinegar - use a good cider or wine vinegar and warm it, bruise the basil, add warm vinegar to a sterilised bottle and add the basil. Cap and leave for 2 weeks shaking it every day. Strain - repeat the process if a stronger flavour required, re-bottle and use to flavour pastas, salads etc. Don't forget to label it either.....

[Alibobs]

I read somewhere earlier this summer about a recipe for basil ice cream, to serve with strawberries

[nickmo]

Basil ice cream recipe then:

2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
Special equipment: an instant-read thermometer; an ice cream maker

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175�F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Recipe from the Epicurious site...

You can make ice cream with several differnt herbs - have a shot at 'lavender and mint' for another one.

[nickmo]

Aorry - KimA - to freeze, simply pick best leaves, remove stem, lay on greaseproof paper in freezer and leave for 2 hrs. Remove, place in freezer bags and crush to store. Or mist with an oilve oil, pour into ice cube trays and freeze like that - remove to bags if desired.

Or make basil butter - butter, basil, lemon juice, a bit or grated parmesan and some parsly. Mix well, roll and firm in fridge. Can be frozen too in discs.

Or make a Basil Cream Cheese Spread with light cream cheese, parmesan, salt & pepper, bit of oilve oil and some pine nuts. Mix and top fresh crusty bread......

[lia*]

kim,

you can freeze it. clean the leaves from any sand or dirt and put it in a container or ziploc and freeze. i do this with all my extra herbs.

lia*

[Kim A]

Thank you all for fab suggestions!
Basil oil I've done before, but Nick, the basil jelly sounds great as does the vinegar - I've just finished bottling some balckberry vinegar, so basil flavour would make a good addition to the store cupboard. Alibobs, i made a basil and strawbery icecream earlier this summer, and a basil and lime pannacotta, which were both great, so intend to do this again next year. Other ideas and freezing info also v v v v useful. Big ta's to all!