I have around 20 plants of basil and it's time to harvest them. Actually it was time to harvest them a week ago, it's a bit cold now so I'm worried that my basil will have a different taste than if I had them harvested last week. Anyways,
What's the best method to store them? I've heard of the following methods:
2. Popping them right in the freezer once they're dry after being washed
3. Putting a layer of kosher salt (why kosher?) in a container, adding a layer of basil leafs, adding another layer of salt, and then another layer of leafs, and repeating the process until the container is full (where is this kept? In the freezer or fridge?).
I've already made a batch of pesto, so I think I'm going to go with #2, but I'm worried that the leaves will turn black or once thawed, wilt and lose their texture.
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