Basil - preparation for the winter: 6 interesting and simple ways

• sprigs are thoroughly rinsed under running water and laid out on a clean, dry towel for drying;
• dried basil leaves are separated from the twigs and stacked in piles into sealed containers or plastic bags;
• the container is removed in the freezer for a long time.

This method allows you to save a rich green color and destroy pathogenic flora on the surface of the leaves.

Nevertheless, the taste and benefits are fully preserved:

• basil is washed;
• leaves fall into boiled water and blanch for a few seconds;
• blashirovaniyu basil is dipped in a bowl of cold water, then laid out on a clean, dry towel or cloth to remove excess moisture;
• Dried spiciness is put in bags or containers and frozen.

Not everyone uses this method because they do not know how to store basil for the winter in ice cubes.

In fact, everything is very simple, but such cubes will perfectly serve as a finishing touch to salads, sauces and soups:

• washed and sprigs of plants are placed in a mill for chopping ice (some of these are in some blenders) and the greens are cut down as little as possible. You can chop basil and do it yourself with a kitchen knife;
• The resulting green mass is placed in ice molds and poured with olive oil (olive oil with basil combines especially well!), melted creamy, vegetable or just water, and then sent to freezer;
• when the cubes “grab”, they are removed from the mold and put into the bag for long-term storage in the freezer cabinet.

There are two ways - how to dry basil:

• harvest before flowering (in this case, the plant is more delicate and fragrant);
• wash and separate the leaves from the stalks;
• we spread out on a flat surface with a thin layer (it is possible to chop). It is important to dry in a well-ventilated area away from the open sun;
• after a few days, we check the state of the greenery: it should break, but not crumble into dust;
• dried greens closed in dry glass jars with a tight lid and remove in a dark, dry place.

Salt itself is a natural preservative, and this can be used when preparing greens for the future:

• clean and dry basil shred or use whole leaves;
• we put in clean, dry jars in layers, alternating each layer with coarse salt;
• we fill the jar closely and at the end we press the greens to give juice;
• close and clean the cellar or pantry.

Basil can be ground into a vitamin paste, and this can be done at home:

• the greens are washed and processed from the twigs and the affected parts, slightly dried;
• the leaves are folded into a blender, a little salt and olive oil are added there (about 2 tablespoons per bunch of greens);
• All this is ground to homogeneous mass and preserved in glass jars.