Basil is one of the very useful spicy plants. It is used both in fresh and dried form. Aromatic grass is used not only in cooking, but also for the preparation of various home-made natural cosmetics and healing broths. Harvesting basil for the winter can be different. To some extent, it depends on its variety. How to prepare basil for the winter? This will be discussed in this article.
Such a different basil. Harvesting for the winter is partially dependent on the variety of spicy herbs
There are several varieties of plants:
- Mexican. Tall plant (up to 50 cm) with purple flowers, with a taste of cinnamon.
- Small-leaved. Sweet basil with almost no tart aftertaste. The leaves are small and narrow.
- Thai. It was named due to its special popularity in oriental cuisine. It has silver leaves and a rich aniseed smell.
- Lemon. A feature in similarity in taste with a variety of yellow citrus fruits. It goes well with fish.
- Bush. Externally, the plant looks like a magnificent "hat" with small leaves.
- Purple. Another name is regan. This basil has reddish-purple leaves. Most popular in Caucasian cuisine. The plant is low and thermophilic.
All types of plants are suitable for drying. Purple basil retains its flavor best as a frozen product . They try to keep lemon and shrubbery as fresh as possible, by placing the cut stems in cool water and covering the greens with a plastic bag.
Basil: harvesting for the winter by salting
Sort through the green mass by removing large stems. You can fill the leaves both in whole and in cut form. It is better to use the “dry” method than the solution pouring method. To do this, simply sprinkle the greens with salt and arrange them in jars, tamping a little.
Basil: harvesting for the winter by freezing
Blanch the leaves for several seconds before placing them in the refrigerator, then dip them in cold water. After drying, lay in sachets and freeze. Often cut leaves are harvested by placing together with water in ice tins. The cubes are then poured into a bag and stored in a freezer.
Basil: harvesting for the winter by drying
Piquant seasoning can be prepared by gradually evaporating moisture from green leaves. To do this, use one of the options:
- Drying in the open air. Spread greens (remove large stems first) with a thin layer on paper or cloth and place in a place with good air circulation. Do not dry in open sunlight. Place trays of harvested herbs in shady places.
- Use of enclosed spaces in the hot season. You can tie the basil in bunches and hang in the attic, where under the roof itself the air temperature is quite high. Remove the dried leaves from the stems and put them in paper bags for storage.
- A convenient option for processing green raw materials is the use of an electric dryer. Unlike ovens and microwave ovens, in it basil herb is obtained the desired degree of processing. The leaves do not dry out, which protects them from fragility and brittleness.