tag:blogger.com,1999:blog-2280543990010685358.post2015642795803961626..comments2008-10-17T07:16:23.483-04:00Juliahttp://www.blogger.com/profile/18207184256646710317noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2280543990010685358.post-79428937620676554592008-10-17T07:16:00.000-04:002008-10-17T07:16:00.000-04:00MyMyMichl, That's a great idea to preserve basil throughout the summer. You probably get better yields for this. Why won't you use the food processor?Juliahttp://www.blogger.com/profile/18207184256646710317noreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-67873424594183384962008-10-17T01:01:00.000-04:002008-10-17T01:01:00.000-04:00Several times in the summer season we harvest basil and make a pesto without nuts or cheese. Simply pick, wash and spin dry the fragrant green leaves, load some peeled garlic cloves into a blender, not a processor, and puree the leaves with a pinch of salt and as much EVOO as it takes to make it pourable. It freezes perfectly, makes a great addition to pasta, or even mixed with mayonnaise and spread on bread for a killer tomato sandwich.MyMyMichlhttp://www.blogger.com/profile/00421373833440693096noreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-18128277552675178902008-09-09T15:25:00.000-04:002008-09-09T15:25:00.000-04:00Psychgrad, In case you don't already know, basil is an annual and will die off after 6 months (or so) no matter how hard you work to keep it alive. You still have a few months left, but I don't want you to be disappointed.<BR/><BR/>Bernz, hee hee. Thankfully I'm getting the left half.Juliahttp://www.blogger.com/profile/18207184256646710317noreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-13344415762749790842008-09-09T15:20:00.000-04:002008-09-09T15:20:00.000-04:00Which half of the lamb are you getting?Bernzhttp://www.blogger.com/profile/16451988884915833897noreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-40491759670626440432008-09-08T09:40:00.000-04:002008-09-08T09:40:00.000-04:00Thanks for the tips. I'm going to try to keep my basil plant going (it's an indoor plant) over the winter. Also - thanks for the link. I'm loving having access to homemade pesto at any time.Psychgradhttp://www.blogger.com/profile/02160883537054763513noreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-8114546308278969402008-09-07T09:33:00.000-04:002008-09-07T09:33:00.000-04:00Lydia, Glad to hear all the woodland animals left your herbs alone!<BR/><BR/>WANF, Tarragon Vinegar is a great suggestion, too. Thanks.Juliahttp://www.blogger.com/profile/18207184256646710317noreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-52591933930781558352008-09-06T14:52:00.000-04:002008-09-06T14:52:00.000-04:00man, i get so depressed when the garden time is over. i have to dry out my herbs this year! thank for the reminder. also, some other suggestions are making some tarragon vinegar or mint sauce (what the Brits use with their lamb). Now you've got me thinking!We Are Never Fullhttp://www.weareneverfull.comnoreply@blogger.comtag:blogger.com,1999:blog-2280543990010685358.post-2294832317214554482008-09-06T08:39:00.000-04:002008-09-06T08:39:00.000-04:00Great post! It reminds me that it's time to get out my drying screen and get some of the sage, thyme, tarragon and rosemary started on drying for the winter. And now I know what I can do with my mint, too -- thanks for the ideas.Lydia (The Perfect Pantry)http://www.blogger.com/profile/18005372315838352874noreply@blogger.com