Basil

Basil…….“also known as Saint Joseph’s Wort, is an herb belonging to the mint family.”

Harvested

(rough estimate due to natural conditions {weather, pests etc})

July & Augustbasil

Benefits of Basil

  • basil contains (E)-beta-caryophyllene (BCP), which may be useful in treating arthritis and inflammatory bowel diseases.
  • basil is rich in antioxidants
  • “basil restricts the growth of numerous bacteria, including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa. This could mean that adding fresh basil to a salad not only adds flavor, it also helps reduce the number of harmful bacteria on the plate.”

….to read more about the possible benefits please visit Medical News Today

Storage Tips

  • Refrigerator? No!   Do…. trim the bottom leaves of, cut the bottom stems for a fresh cut and place in a glass of water. Leave it on the counter, fresh Basil is sensitive to cold and should not be put in the refrigerator. It should last 1-2 weeks 
  • Freeze basil whole leaves in these 3 steps:
    • Blanch: Remove the basil leaves from the stem and blanch them in boiling water for 2 seconds.
    • Ice bath: Transfer the leaves to an ice bath.
    • Dry & freeze: Dry completely and store in a freezer-safe container, separating the layers with wax or parchment paper.
  • Puree and freeze fresh basil in these 3 steps:

    • Prep: Remove the basil leaves from the stem, then wash and dry completely.
    • Puree: Use a food processor to puree the fresh basil leaves with olive oil. Use 1 tablespoon of olive oil per 1 cup of basil.
    • Freeze: Freeze the pureed basil in an ice cube tray, then store in a large resealable plastic bag or freezer-safe container.

  • Oven dry basil in these 3 easy steps:

    • Prep: Remove the basil leaves from the stem, then wash and dry completely.
    • Dry: Set your oven to the lowest temperature. Place the basil leaves on a parchment-lined baking sheet, then place it on the upper rack of the oven. Bake for 2-4 hours, until the leaves are crumbly.
    • Crumble & store: Remove the basil from the oven and cool. Crumble the basil leaves and store in airtight containers.

Recipe links

Basil Pesto

Summer Squash & Basil Pasta

Beans with Swiss Chard stems & Basil