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 Post subject: Storing Thai Basil?
PostPosted: Sun Aug 04, 2013 11:53 pm 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
All,

My MIL has about 40 bushy Thai basil plants which are going to seed and need harvesting. Any suggestions on ways to store/preserve Thai basil? I've never seen it dried, which suggests to me that it doesn't really work dried. We discussed puree with vegetable oil and freeze. Any other ideas?

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 Post subject: Re: Storing Thai Basil?
PostPosted: Mon Aug 05, 2013 12:06 am 
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Joined: Sun Dec 21, 2008 11:18 am
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When I have an excess of basil, I usually make pesto and freeze it in ice cube trays so I can pull out small amounts to use as needed. It's a nice problem to have!


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 Post subject: Re: Storing Thai Basil?
PostPosted: Mon Aug 05, 2013 3:21 am 
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I once made a Thai-style pesto that was quite good. I think it was from the Blue Ginger Cookbook. It froze very well. I have an itsy bitsy Thai basil plant that is good for garnishes.

Mary


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 Post subject: Re: Storing Thai Basil?
PostPosted: Mon Aug 05, 2013 8:30 am 
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Curry paste? Seems to me it's an ingredient in oat of them. Otherwise I'd go with the purée and freeze, as it gives the most flexibility later. Our local Italian grocer says he purées regular basil and freezes in a little water rather than oil to preserve the best flavour for use through the winter months, but I haven't tried it yet to be able to vouch for it.

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 Post subject: Re: Storing Thai Basil?
PostPosted: Mon Aug 05, 2013 5:22 pm 
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Before I started growing them hydroponically, I had to save a lot of basil every season, since there was no way I could be out of it! Here is how I did it:
Image

I would fill those popsicles with basil paste, made of just basil and oil. After making a lot of this, I figured out that a loosely packed cup of basil leaves made between 3 and 4 tb paste. I would put an entire one of those popsicles in a Thai curry, made with 2 cans coconut milk. For things I needed a smaller amount in, I would just swish it in the sauce until I had just enough, then put it back in the mold, and then back into the freezer.

I never put garlic in the paste, as it eventually gets an off flavor, even in the freezer, IMO. If I wanted pesto, I'd just add the other ingredients when I made it.

Salt layering is another idea, maybe not for regular basil, but Thai basil is a little less moist, so it may work.

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 Post subject: Re: Storing Thai Basil?
PostPosted: Mon Aug 05, 2013 8:10 pm 
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Dave,

Thanks! I thought you'd know, if anyone ...

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