I’ll have fresh basil flavored all year so I don’t consider it a waste at all. Keep in the refrigerator until needed. I have been doing this for about 5 yrs now with no issues. I can preserve my basil and use it year round without worrying about freezer burn! Also the salt used for preservation, could be put aside for convenience and then repurposed to feed animals such as those salt licks people put out for deer and other critters. And even if you don’t die, the side effects can be serious and last for several years. Melissa, where can I purchase the 10 pound of the “Real Salt” with minerals. Because infused olive oils at home can harbor botulism. When it comes to preparing food and cooking, it’s important to be light with the salt and the herbs and non-salted seasonings are always healthier. Stephanie Blume Shelle graciously agreed to write us up a post on how to preserve fresh herbs in salt, not one way, but 3!! Consider using it in spaghetti sauce, stuffed fish, soup, savory baking, bread or rubs. Makes downloading the recipe for offline use much more functional. Definately trying this ! I wasn’t sure. I was skeptical. My mom is an old-time cook and preserver and recently she dehydrated a bunch of jalapenos then ground them to powder and added the salt. Your email address will not be published. PreparednessMama is Shelle Wells – busy mom, wife, preparedness enthusiast and blogger. Thanks for this article! Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. So, whether you are going to freeze a whole jar, or ice cube trays, the method is the same for freezing basil in olive oil and salt: Or — you can always skip this, and preserve your basil in salt and pull out the leaves as you go, without all the fuss. Going by the instructions, the salt is NOT preserving the herbs, the refrigerator is… even the one where you air dry it before jarring it. The consensus? You wouldn’t even know you were serving it! I haven’t tried it and that’s why I came to this blog. That is not the case with this ‘preservation’ method. Use a ratio of 1 part herbs to 4 parts salt for the grind and dry method. 1. It was the first year that I was happy with the Christmas gifts I gave to my family members. Let me know, thanks. This preservation method works best on certain moist and tender herbs that are hard to dry. In heaven ya'll. As an added bonus, the salt will become flavored over time and can be used in cooking too. Try putting straight basil leaves in the fridge and they’ll mold within weeks. There are no canning recommendations. Regarding preserving basil, in the video you said 1/4 c salt to 1 c basil chopped. Hi Margarita, here’s the link for the salt https://amzn.to/2S3zxSt *affiliate link, thank you! My basil salt is good for 12 months! I’m a little confused. I’m so excited to try these myself. Just continue to add more basil leaves as your harvest fills out. This will lead to botulism. Is this safe? This will create a distinctly herb smelling salt that will take on the color of your herb. And trust me, salt will harm you. I flash boil the basil before I blend it with oil, salt and pepper. If you do the one with more basil than salt ratio it must be stored in the fridge, if you’re doing more salt to basil then you can do the cookie sheet one and store on counter top. Shelle recently traded her garden in the Pacific Northwest for one in Central Texas, where she's learning a whole new way of gardening. However, the visual quality of the product is adversely affected. Your email address will not be published. But, the experts recommended, you can preserve basil in olive oil and salt, IF you freeze it and keep it frozen. The salt absorbs the excess moisture preventing mold through osmosis. Here’s the best answer I could find from the Penn State Extension office: “Table salt is used for baking, cooking and normal table use. Hi, Melissa, can the same process be done with sugar for those herbs like lemon balm that you might want to use in a sweet recipe? You may think you’re being frugal and clever with this method, but this is not worth the risk! Sprinkle with salt. Alternating layers of fresh herb leaves and salt. Seriously, where has this been all my life? Dannie, It will last for one year. I might use the same salt over and over to see how strong I can get it , Can I do the layering method on oregano sage tyme. I have a question about the first method: Do you need to completely cover each layer of herbs with salt before you put in another layer? Process until they are completely incorporated. I am going to preserve my rosemary and basil. Wash fresh basil leaves, removing traces of dirt. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. Thank you! These three methods are so east you will never need to buy herbed salt again! Since this is “preserving”, and this method has been used for centuries, WHY must the finished product be refrigerated?? Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. This is fantastic! A very old Italian told me to steam the leaves in a canning jar and cover with oil and they will be like eating fresh ones. 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