Cooking and Harvesting Basil

By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

Although pesto and tomato sauce are classic uses for basil in the kitchen, there’s no need to stop there.

Sweet basil has a rich, spicy, mildly peppery flavor, with a trace of mint and clove. Leaves can be crushed, chopped, or minced and added to a variety of recipes, or whole leaves can be tossed into salads. Sprigs, especially those with flowers, make an attractive, edible garnish.

For a winter treat, or much-appreciated gift, basil vinegars can be created by steeping leaves in wine vinegars. When properly stored, out of direct light or extremes of temperature, the colors and flavors will remain intact for many months. Basil may also be stored as a frozen paste. When storing pesto in this fashion, it is best to omit the garlic, since garlic may develop a bitter taste after a couple of months in the freezer. Garlic may be added to the thawed pesto, which is then used as usual.

Although fresh basil is far better than dried, you may want to preserve part of your harvest for drying.

Pinch whole leaves off cut stems and place in a well-ventilated area, away from sunlight. Dry leaves when outdoor humidity is low, or in an air-conditioned space where air is artificially lower in moisture. Leaves that do not dry within 2 or 3 days lose color and flavor.

A gas oven with a pilot light may be used to speed drying, but too much heat can volatilize a lot of the flavor. When the leaves are thoroughly dry (crispy), they should be stored whole in tightly closed glass jars, away from light. Dried leaves can be crushed into dishes as needed, and they make a wonderful addition to natural potpourris and sachets.