Basil Salt
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Anybody out there still have basil in their garden?

Leanna planted a special variety of basil this year, African blue basil. It was very prolific! One of our interns told me about a recipe for basil salt in a recent edition of Food Network Magazine. I loved this idea so much and wanted to share it here. It takes no time at all, and is a great way to preserve a taste of summer as we head into the cold months.

It’s as easy as this:

Take ½ cup kosher salt and ½ cup packed basil leaves and pulse them together in a food processor, then spread on a baking sheet and bake at 225 degrees until dry, about 30 to 40 minutes (give it a toss halfway through). Let cool and pulse again to make a fine powder. I’ve used it in salad dressings and omelets, and am certain it would complement just about any savory dish. Also makes a unique and simple gift!

What other ways do you like to preserve herbs?

(PS – the winner of last week’s Meat Challenge is Jennifer! 🙂 Bravo for taking an unconventional piece of meat and turning it into something delicious! Please email me at brie@polyfaceyum.com so I can get your gift to you.)

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.
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9 Responses to Basil Salt

  1. Susie Styer says:

    love this idea, I think I will try it with rosemary today!!

  2. madpotter55 says:

    Boy do I have thyme……well actually I’d like a bit more time but I love this idea!

  3. cyndi lewis says:

    I like to dry my herbs but am thinking of branching into vinegars and oils as well.

  4. Love it! Great idea. I do actually have some left in the garden. I love basil and I usually make a pesto or some bruchetta but I didn’t get around to it yet. This sounds like an easy and handy way to keep it around!

  5. Suzy says:

    What a great idea! Definitely going to try it…

  6. Kevin Druff says:

    Holy cow, Brie — To call African Blue Basil prolific is the understatement of my summer! I cut the dang thing in half twice and it’s still monstrous. Better yet, it’s a perennial so it will come back year after year!

    I might have to try making some basil salt w/ it!

  7. Leilani says:

    Fantastic idea! Basil is one herb I can never get enough of.