tag:blogger.com,1999:blog-21318605.post1914320019215747991..comments2024-03-19T00:54:49.043-05:00Comments on In My Kitchen Garden: Garden Journal 6/20/09:Harvesting the First Green & Purple Basil of the Season (And the Best Ways to Store Your Fresh Basil)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-21318605.post-2595416803653312242009-06-22T16:14:43.581-05:002009-06-22T16:14:43.581-05:00Oh man am I harvesting basil already.
I've ma...Oh man am I harvesting basil already.<br /><br />I've made a batch of pesto, added it to some salads and pizza (FAVORITE ALERT), put it in wraps and soup and made <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1891987" rel="nofollow"> a nice little dip with goat cheese.</a> Super good.<br /><br />I usually just grab it fresh from the garden, but if I have to have it inside, I'll put it in a glass of water and leave it on the counter.FinnyKnitshttps://www.blogger.com/profile/08813175777047535103noreply@blogger.comtag:blogger.com,1999:blog-21318605.post-11602682125162112442009-06-22T14:38:09.650-05:002009-06-22T14:38:09.650-05:00Check out the new issue of Cooking Light - they ha...Check out the new issue of Cooking Light - they have an entire feature on basil recipes, including one for lemonade that I'll have to try when my herbs catch up with yours!Going Green Mamahttp://going-green-mama.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-21318605.post-79080563952747142712009-06-22T11:30:53.836-05:002009-06-22T11:30:53.836-05:00My favorite way to store my basil is in a glass of...My favorite way to store my basil is in a glass of water on the kitchen counter. It stays fresh for a long time, even longer if it roots which it often does if left long enough. If I put mine in the fridge it rots very quickly whether it is wet or not.Daphnehttp://daphnesdandelions.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-21318605.post-14265111266496461152009-06-21T19:54:33.572-05:002009-06-21T19:54:33.572-05:00Hi Susan,,
Yep, its summer, I just picked my firs...Hi Susan,,<br /><br />Yep, its summer, I just picked my first basil yesterday and held some ripe tomatoes, I made your summer in a bowl, OMG it was soooo good....<br /><br />Yum.. enjoy your summer<br /><br />Sharon from Western MichiganAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21318605.post-72058412519983963342009-06-21T19:36:31.934-05:002009-06-21T19:36:31.934-05:00My favorite way to use basil is to make pesto. I ...My favorite way to use basil is to make pesto. I freeze a bunch every year. Use less than typical amount of olive oil and then freeze small-ish amounts in cupcake papers in cupcake tins. When frozen put in freezer bag.<br /><br />My second favorite way to eat basil is also my favorite way to use zucchini...fry bacon, remove bacon and fry slices of zucchini in the bacon grease. When the zucchini is browned add in garlic, parmesan cheese and lots of basil. Cook one more minute. Put zucchini mixture and bacon over pasta with a bit of pasta water.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21318605.post-35375302747750000272009-06-21T16:15:29.394-05:002009-06-21T16:15:29.394-05:00I must have bad seeds. My basils - purple and gree...I must have bad seeds. My basils - purple and green - didn't come up. Maybe there's still time...Daisyhttps://www.blogger.com/profile/11647906900944224234noreply@blogger.comtag:blogger.com,1999:blog-21318605.post-22249753362591545232009-06-21T10:56:29.505-05:002009-06-21T10:56:29.505-05:00I usually try to infuse olive oil with it because ...I usually try to infuse olive oil with it because my honey is such a picky eater. He doesn't like anything 'green' on his food, but seems to love the oils! <br /><br />I gave a bunch of herbs to his mother and grandmother this year, and they kept them for months in those green veggie bags you see advertised all over. I haven't really tried them, but they swear by them!Karahttps://www.blogger.com/profile/01682763324612928053noreply@blogger.comtag:blogger.com,1999:blog-21318605.post-75961959650427342662009-06-21T08:22:17.646-05:002009-06-21T08:22:17.646-05:00I like to make a simple pesto (a blenderful of bas...I like to make a simple pesto (a blenderful of basil leaves, a couple cloves of garlic and enough olive oil to bring it all together), and the store this in ziplock bags in the freezer. They store nice and flat, and you can just break off a piece of frozen pesto and use it wherever you want the taste of fresh basil. I use it to make a very quick and easy basil balsamic vinaigrette.Jeannine from Pittsburghhttps://www.blogger.com/profile/01530097754090425013noreply@blogger.comtag:blogger.com,1999:blog-21318605.post-17620615460609010272009-06-21T07:03:26.848-05:002009-06-21T07:03:26.848-05:00Your customer gave you great advice for keeping yo...Your customer gave you great advice for keeping your basil! You should definitely try cutting the basil and leaving it in a glass of water on the counter. I'm a market gardener, and for a year I tried all sorts of tricks to bring fresh, unwilted basil to market. Putting the cut stems in a container of water is the most effective way I've found to keep it fresh. For the first 12 hours after cutting, it might look a little wilted, but then it will perk up again and look fantastic. I've kept cut basil on my counter for over 3 weeks! I just add more water to the container periodically. The cut stems often produce more roots, and I've transplanted these successfully.Katenoreply@blogger.comtag:blogger.com,1999:blog-21318605.post-86162931780784924962009-06-21T06:17:13.398-05:002009-06-21T06:17:13.398-05:00I've planted thai basil as well as the traditi...I've planted thai basil as well as the traditional green basil - and started harvesting both this past week. The thai basil seems to have stood up to the onslaught of rain lately better than the traditional kind... the traditional is looking a bit wind-blown. But both are delicious, and have entirely different flavors. I think I'd like the thai basil better in cooked dishes with the traditional reserved for the raw garnishes and sauces of summer.Anonymousnoreply@blogger.com