Conference turris::cooks

    Dry it.  I just stick the leaves on a cookie sheet and put it in
    the oven.  Since the oven is gas, the heat from the pilot flame
    is enough to dry the herbs without scorching them.  In an
    electric oven you might try heating it up to about 100, turning
    it off, and putting the herbs in.  One caution on drying chives,
    you've got to chop them before drying and, once chopped and drying,
    they'll stink up the whole house so put them in, open the windows,
    and *leave*.

    The alternative to drying them is to freeze them in a bit of water
    in the ice-cube tray, and put the cubes in bags.  This gives you
    more of the fresh herb taste than drying, but does take up freezer
    space.
    
    I use fresh basil in lots of recipes.  Some examples are
     - on top of roasts, along with marjoram and thyme (instead of salty
    stuff)
     - in soups, especially minestroni (works better in the winter)
     - in any tomato dish, like what we call GLOP which is a variety
    of american chop suey with everything but the kitchen sink in it.
     - in sauces like cheese sauce or white sauce, which usually end
    up being green sauces in our house.  Or red sauces, if I've used
    Dark Opal Basil (a red leaved variety).
    
    --Louise

    Add when sauteing or stir-frying vegetables. I also sometimes put
    just a bit into oil-vinegar type salad dressings.

    they dry even better for about a minute on high in the microwave...
    this is especially good for parsley because it stays nice and green.
    
    If you have a large bed of basil, transplant some of it in pots
    and put it in strategic places in your yard, like around a pool
    if
    you have one, because basil is a natural mosquito repellant...they
    cant stand the smell of it.....
    
    Rick

re: .1
Funny you should mention drying, because that's what I did last night with a
bunch of it, only I usually let it air dry before putting it in the oven,
because I think it's a little gentler a method.  You can also freeze them
whole, which I did last summer -- I spread them out on a cookie sheet in
the freezer until they froze and then put them into a plastic bag.  When
they thaw, they're not really pretty, but it's okay in stews and soups.

(btw:  does parsley dry well?  The stuff in the stores doesn't usually have
much taste, but I also started some of it drying last night and am wondering
how well it'll turn out.)

I also have some Dark Opal Basil growing, between 2 rows of Dusty Miller
(for contrast), but that's a story for the gardening notesfile.  I want to
see how people react to purple pesto!

    Make a truncated version of pesto (just the basil and olive oil)
    and freeze it.
    
    In December, remove it from the freezer, thaw it out, complete making
    the pesto, and give it to your very dearest friends as holiday
    presents.  You will be universally loved and admired for your act of
    generosity.                   
    
    					andrew

    I saute fresh basil & thyme in butter along with finely minced garlic
    and/or onion to use as filling for cheese bread.
    
    I make a half wheat, half white basic two loaf recipe combined with
    a cup or so of finely grated cheddar, swiss, or jack cheese [or
    combination thereof]  After the first rising I roll out the dough
    to a rectangle 16 x 9 [? actually the size of my bread board so
    I AM guessing] about 3/8" thick.  Spread the filling and roll up
    long edge jelly-roll fashion.  with sharp knife, split the roll
    lengthwise.
    
    With cut edges facing up lift and twist two pieces on to cookie
    sheet so that the bread looks braided. Allow to rise second time,
    usually 45-60 min. and bake

    Fix up some spaghetti noodles add some butter fresh grated Romano
    Cheese and finely chopped sweet basil. Mix and enjoy with some garlic
    bread.
    
    Steve
    
    P.S.  You might try adding some fresh grated Paramsian cheese also.

    I know its just out of season but for next year try roasting corn
    on the cob with fresh basil leaves. On a piece of tin foil lay 
    down 3 leaves along with some chunks of butter. Place the corn on
    top then place 3 more leaves and a few more chunks of butter on
    top of the ear and wrap it all up. Place in a hot oven (375 or
    there abouts) for 25 min. to 1/2 hr. Remove, spin a couple of times
    to coat with the melted butter in the foil, open and enjoy.  
                                                     Chris

Most roadside farm stands around Mass will most likely have a little left until
tonite's frost hits.  And there is always Idylwilde Farms in Acton, Ma.

    Does "not dried" equate to fresh?
    
    Shaw's markets sell containers of herbs (cilantro, oregano, basil, etc)
    in the produce department...
    
    Edd

    I have seen jars of chopped basil for sale, contents of the jar were
    chopped basil in liquid.  I think that would also qualify as "not dried."
    
    ed

    The oriental markets in Worcester usually carry bunches of fresh basil.

    I guess I should have explained that I want to use fresh basil for
    making pesto.  The local supermarket carries fresh basil, but they
    looked pretty dead and it cost $1.49 for a bunch of wimpy-looking basil. 
    Bread and Circus carries much fresher basil, but they charge $1.95 for
    a bunch.  To make pesto, I usually get two bunches.  At $4.00 for the
    basil alone, it's almost cheaper for me to purchase pre-made pesto, but
    alas, I prefer to make my own 'fresh' batch.  So the question is where
    can I purchase fresh basil CHEAP?  I work in Nashua and live in
    Wayland, Mass.  Am willing to travel to buy a truckload of fresh basil!
    Thanks for all the previous responses.

    In my experience the basil at the oriental markets come in larger
    bunches, is fresher, and is less expensive than that found in the
    supermarket.
    
    When you add in the cost of pine nuts, there is no such thing as cheap
    pesto.

    Basil will grow really well in a sunny window during the winter.  Give
    it lots of sun and lots of water, and you'll end up with LOTS of pesto.
    
    BTW, I use walnuts rather than pine nuts -- and it's yummy!
    
    Cara
    

    I dont know if its stil there after the frost.. but I made up a huge
    batch of pesto withthe basil from a garden in Stow.. on Rt 117 on the
    north side just after the rest home between the center and OGO.
    
    There is a sandwich board type sign /\ with ORGANICLY GROWN Basil,
    Peppers, etc. for $1 you take a gallon size baggy and pick your own
    leaves and stuff as many as you can in the bag... thats LOTS.  Well 4
    bags of leaves yielded almost too much pesto... but yummy.
    
    Yup I use walnuts too.. Its the Parm cheese that gets expensive.
    
    Bob

    I'd try Wilson Farms in Lexington, their produce is terrific, and
    they usually give you a healthy bunch for you $$'s.

    > Well, 4 bags of leaves yielded almost too much pesto...
    
    	Impossible!
    					andrew

    Well I guess you are right... its freezer space that I run short of..
    Stopped at Indian head farm in Berlin on Friday $2 a pound.. but they
    leave the stems in.  Dried these for future use.. along with chives and
    mint.

How long can you keep pesto for if you make it like this in 10 gallon 
drums?

Sheridan
:^)

    Thanks for all the replies.  I especially like the suggestion to use
    walnuts instead of pine nuts.  That'll be tried out in my next batch.
    From the pesto freak.

	Rep .22

>>>
How long can you keep pesto for if you make it like this in 10 gallon 
drums?
>>>



	about a week and half for some people I know!!!   ;-)


	-mike

    Pesto freezes well.

    
    You mean I could get 1.49 a bunch for the fresh Basil I
    still have growing in my garden? 
    
     

    Would you *really* give up your garden fresh basil for a buck and a
    half?
    
    Edd (who goes thru the same process every year with his thai peppers,
    "but if I sell them, I won't have 'em!!")

    
    Edd - 
    
    I don't use it.  I just love to grow it.  Right now, some of it
    is 3.5 ft high.  I would gladly give it away, knowing someone
    was getting enjoyment out of it.
    
    Would you like some?
    
    Lynne

    Absolutely!!!!
    
    Edd

    How do you dry it?
    

    The easiest way is to tie a bunch together and hang it upside down in a
    warm, dry area.  Alternative methods are:
    
    - pack whole leaves in Kosher salt in a jar
    - freeze whole or minced leaves in plastic bags
    - puree leaves in olive oil, and store in jars in the refrigerator
      (make sure there is a layer of olive oil covering the puree)

    See note 84.24 for Pesto Bruschetta.