Thursday, November 6, 2008

Herb Pods

Yea, I need to come up with a new name for them, Herb Pods sounds both unappetizing and illegal. But since I'm not really marketing them it will work for now. This is my new favorite thing to do with all the basil I grow. I use basil a lot in cooking, doesn't everyone? And I'm a complete snob for fresh basil, dried, you might as well sprinkle grass clippings on your food. So, I wanted to find a way of preserving the basil before first frost.

Here's what I did; I picked all the basil that was left and de-stemmed it. I also pick a lot of oregano and de-stemmed that as well. I peeled a whole head of garlic. All of that went into the blender with about 1/3 cup olive oil and I pureed it into a thick liquid. It had a milkshake consistency. Then I poured it into ice cube trays and froze the mixture. When it was solid, I popped them out and put them into individual sandwich bags and back into the freezer.

Now, when making spaghetti sauce with my unseasoned tomato sauce, I just pop one of the herb pods into the sauce and it is all seasoned in one shot with the fresh basil flavor. I've also used them in a friend's recipe for a lentil rice casserole. It would work anywhere a recipe calls for fresh basil, oregano and garlic. Next year I intend to make more. Maybe with different mixtures; some that would be just basil for example.

I'd show you a picture but they really don't look like much.


Kathy said...

Couldn't find an email address. Just wanted to say hi to a fellow upstater. Have one sister in Sackets Harbor and another in Adams. The sister in Adams has also lived in Watertown and Parishville.

Patti Major said...

Cool! I wonder if I know your sister in Adams. That's where I am and this isn't all that big a town.

chubmoma said...

Thanks for the tip for preserving fresh basil. I have been drying it, but like the flavor and taste of fresh much better. I will try your tip next year.