Gettin' fresh … in Northern Nevada

Salt Preserved Basil

I hate to waste anything.   This isn’t a new quality in my life since I started the CSA subscription.   I was pushing hoarder status a couple of years ago simply because I couldn’t stand to let anyone throw away things I thought were still useful.    No, I don’t mean their garbage.   I just mean you don’t have to buy new stuff when the old stuff you already have is good enough.   I really hate to waste food.

Anyway … I had some basil that was starting to stack up on me from the CSA boxes and I didn’t really have a plan to cook with it.   So, I wanted to find a way to keep it longer.    My good friend, Google, led me to this website and a post about three ways to preserve basil.   Freezing, drying and salt preserving.

Hmmm?   I had not thought about the whole salt routine before now.   Let’s give it a try!    How hard is it?   Not very hard.   Clean, dry jar, big canister of salt, add basil, put the lid on it and store in the refrigerator.   Done.    What to see pictures?

Did you know that ‘regular’ or canning salt just means that it does not have iodine added to it?    Somewhere along the line, the government decided that we don’t get enough iodine in our regular diets so now they sneak it into salt and bread.   I think that’s weird.

I tried to do layers but that salt is just too smart and goes to the bottom no matter what.    Good thing to note here is that you can still use the salt when all of the basil is gone.   They say it doesn’t even take on basil flavor.   Again, weird.

Have you ever tried this?    I was thinking that the freezer method might be a good idea too but I’m not sure what the texture will end up like for the basil.    And, my freezer is starting to fill up with all of the fruit that I have bagged up lately.


15 responses

  1. Melissa

    What a cool idea! Thanks so much for sharing this.

    September 27, 2012 at 2:41 pm

    • I’m curious to see how it pans out a month or so from now. ???

      September 27, 2012 at 3:26 pm

      • Melissa

        You’ll have to let us know!

        September 27, 2012 at 5:31 pm

  2. Usually I turn extra basil into pesto and freeze that. Sometimes I dry it. I have never heard of salt preserving herbs–how interesting!

    September 27, 2012 at 8:26 pm

    • I think I will freeze some in pesto cubes next time. I just thought this was too interesting to pass up on trying!

      September 27, 2012 at 10:09 pm

  3. This looks super cool! Thanks for sharing and linking up 🙂 Looking forward to seeing the results…

    September 27, 2012 at 9:15 pm

  4. Never tried it, but will now…very cool…

    September 28, 2012 at 3:47 am

  5. Nice! I may have to try this too.

    September 30, 2012 at 8:51 pm

  6. Really interesting way of preserving. I’m always looking for new ways of preserving my bounty! Hows it looking so far? I agree about the iodized salt!!!! Weirdness!

    October 2, 2012 at 5:15 pm

    • It looks a little sticky (like the salt is sticking to the basil) but I haven’t messed with it to see if it will just fall away …

      October 2, 2012 at 9:07 pm

      • Hmm interesting! I guess the salt is drawing moisture from the leaves (making the salt damp). I wonder if it will end up drying the leaves. Cant wait to hear what happens!

        October 2, 2012 at 2:13 pm

      • I figure a little bit of salt won’t hurt whatever I cook with basil so it’s all good. LOL

        October 2, 2012 at 2:15 pm

      • Oh yeah for sure! Saves you time of having to season it even 🙂

        October 2, 2012 at 4:24 pm

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