What to do with a bumper basil crop? (Kitchen - Jams/Jellies)

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Thinking of new things to do with basil, and I came across a reference to basil jelly in the FAQ archives. What do you use the jelly for?

-- DavidL from Mass. (owlhouse2@cs.com), September 13, 2001

Answers

Response to What to do with a bumper basi crop?

Hi David,, can't answer your question from experience,,,but, would love to have some of your fresh Basil mailed to me in envelope,,will pay you for it,,I use Basil in a lot of my cooking,,(store bought) Hope you find anwwers,,,Take Care,,,

-- Patsy, MT (cozyhollow-gal@care2.com), September 13, 2001.

Response to What to do with a bumper basi crop?

When I have a lot of basil, I make a whole lotta pesto! Yummmmm.....

-- Earthmama (earthmama48@yahoo.com), September 13, 2001.

Basil, garlic and olive oil in the food processor, put on pasta!

-- Rose Marie Wild (wintersongfarm@yahoo.com), September 13, 2001.

Hi and well done with the basil. Here in New Zealand it only has a short season so we freeze it for a rainy day. Does very well left as whole leaves and then when ready to use take straight from the freezer and crumble. Karen

-- Karen Holmes (gnkholmes@hotmail.com), September 13, 2001.

David, basil jelly is great on cornbread with chili.

-- trendlespin@msn.com (trendlespin@msn.com), September 13, 2001.


I make pesto and freeze it in small containers about 1/2 cup. It freezes very well. If you would like my recipe I would be glad to either send it to you or post it. I made some last week!!

-- Jenny Pipes (Auntjenny6@aol.com), September 13, 2001.

Basil jelly can be used just like any jelly--on toast, peanut butter sandwiches, etc.

-- Katherine (KyKatherine@Yahoo.com), September 13, 2001.

David, people used to make a lot more herb jellies than they do now. The only commonly seen herb jelly is mint jelly, which people eat with lamb. However, herb jellies of all types are great as a condiment with the main course. Also, I use herb jellies in stir- fry. Just add a bit and it sweetens and adds that herb's flavor. I think basil jelly would also be great on italian bread with melted garlic butter (it's a good thing I just ate or I'd be off cooking this now!!).

-- Sheryl in Me (radams@sacoriver.net), September 14, 2001.

Thanks all - I'm off to the kitchen!

-- DavidL from Mass. (owlhouse2@cs.com), September 14, 2001.

I had a long wait today so I took some books I wanted to re-read with me and read about metheglins, which are honey-based wines where the flavor comes from various herbs or spices. They seem fairly easy to make if you're into such things. The book I was reading is called Country Wines and is by Pattie Vargas and Rich Gulling and is a Garden Way book. I got it through Pine Tree Seeds, which has a good and often inexpensive book list.

-- Sheryl in Me (radams@sacoriver.net), September 14, 2001.


One of the best ways I have found to dry my herbs is to take the mesh bags onions, etc come in- place whatever herb or spice I want to dry into it -(make sure herb is clean and DRY before you do this)and place it in the refrigerator for whatever time it takes to give the herb to dry - usually about one to two weeks.

-- kat (katnip364@aol.com), September 18, 2001.

Dried basil is an excellent addition to homemade pasta recipes. Pesto is a standard here. Also consider using some as a wand and dipped into water and splashed on hot stones in a sauna...wow. I've got to get building on one of my own.....

-- Anne (HealthyTouch101@wildmail.com), September 18, 2001.

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