🚀 go-pugleaf

Robert Frederking wrote:
> 
> The responses I got indicated that you can (1) freeze the leaves whole,
> in water, in oil, or chopped up, (2) freeze the plants whole (!) if you
> have a big enough freezer, (3) make pesto and freeze it, (4) dry out the
> plants and crush the leaves and save them, or even (5) store them
> between layers of salt.
> 
> Frozen pesto seems to be best if you make it without the cheese, and
> either freeze it in ice cube trays or in thin layers in freezer bags.
> 
> So basically it seems like anything involving freezing, drying, or
> salting will work.No.  Drying basil doesn't work at all.  It's tasteless.  Forget it.  
Salting it doesn't work either:  the leaves get slimy as the salt draws 
the moisture from the fresh leaves.  Stick with making cheeseless pesto 
and freezing it in usable portions.