As cooler temperatures roll in here in southern Maine, I'm planning to do a final harvest of my basil plants to make space for some garlic in my raised beds. I've got three very lush basil plants (two Genovese and one Thai), but I haven't been able to use up all the basil. I'm looking for tips on the best ways to preserve or use this abundance of basil after my last harvest. Should I just take the leaves or pull out the whole plants? This is my first year gardening, so any advice would be greatly appreciated!
3 Answers
You could try hanging the stalks to dry if you have space. It’s worked for me in the past, plus you can always make pesto with what you haven’t dried!
Last weekend, I pulled up my basil plants, removed all the leaves, and blended them with olive oil and salt to make a basil paste. I froze that in ice trays, and trust me, it’s perfect for making pasta sauces later!
That sounds so good! I did something similar, and it's a game changer for quick meals.
I found that making pesto works better for long-term storage than just freezing leaves. If you’ve got tomatoes too, consider cooking them down with the basil to make a sauce that you can freeze. It’s super versatile!
I agree! Pesto freezes beautifully, and I often use it on pizzas all winter.
I did that last year and it turned out great – just remember to store it properly!