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The Watercooler
Using FRESH basil..........anyone?
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<blockquote data-quote="GoingNorth" data-source="post: 364124" data-attributes="member: 1963"><p>You should add chopped or shredded fresh basil leaves at the end of the cooking time. Otherwise it turns black and you actually lose a lot of the flavor. Basil can also be shredded and put up in olive oil. It'll keep the herb fresh and green, and it keeps forever so long as you make sure the basil is covered with the oil. </p><p></p><p>The oil can also be used on it's own in salad dressings and the like.</p><p></p><p>Enjoy! I LOVE basil and used to grow several varieties of it. Actually, Opal Basil is more commonly used in Asian dishes that the usual "Italian" basil we grow here.</p><p></p><p>I used to grow it, but was never able to find started plants. We used to have to start that in a cold frame from seed and put it out once the ground was warm enough (Basil is NOT cold hardy at all)</p></blockquote><p></p>
[QUOTE="GoingNorth, post: 364124, member: 1963"] You should add chopped or shredded fresh basil leaves at the end of the cooking time. Otherwise it turns black and you actually lose a lot of the flavor. Basil can also be shredded and put up in olive oil. It'll keep the herb fresh and green, and it keeps forever so long as you make sure the basil is covered with the oil. The oil can also be used on it's own in salad dressings and the like. Enjoy! I LOVE basil and used to grow several varieties of it. Actually, Opal Basil is more commonly used in Asian dishes that the usual "Italian" basil we grow here. I used to grow it, but was never able to find started plants. We used to have to start that in a cold frame from seed and put it out once the ground was warm enough (Basil is NOT cold hardy at all) [/QUOTE]
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Using FRESH basil..........anyone?
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