Last of the Basil

Stephanie Rukowicz

The basil in my yard was looking great until the last week in October, and with colder weather on the way, I knew it was best to harvest the remainder of my basil and preserve accordingly. Last year, there was more basil than I could preserve at my community garden. I made several batches of pesto to freeze, then spent three days using my low-end dehydrator to dry a total of two quarts to use over the winter. 2015 was the first year I dried basil and wow, what a taste difference I found from the store bought version! I attempted the microwave version, but found I was easily distracted from a process that needed to be watched closely. If I had a nicer dehydrator, I'm sure the process would have gone much more quickly.

My basil harvest, end of season 2016.

This year, someone beat me to the end-of-season basil harvest so I just had a couple bunches from my yard.

I also had some spinach to use up so I decided to make a double batch of pesto. I make a vegan version (no cheese), and like to cut the richness of basil with another green. Here I used spinach, but my favorites are basil with arugula and basil with broccoli rabe leaves.

Recipe adapted from La Dolche Vegan! by Sarah Kramer, p. 177

For 1 lb of dry pasta use:

1.5 c fresh basil, packed (I use leaves, flowers and tender stems)

1.5 c spinach (or kale, arugula, broccoli rabe leaves)

1/2 c walnuts (I use raw, but toast walnuts for more flavor. I've also used cashew or almond, you can soak first for more creaminess)

2 large or 4 small to medium garlic cloves

1/4 c nutritional yeast (optional)

1/4 tsp salt

1/2 tsp ground black pepper

1/4 c olive oil

Add ingredients to blender in order listed. Know your blender--if you don't have a Ninja or Vitamix you may want to chop garlic instead of adding whole cloves. Add water slowly (1 to 4 T) if needed to desired creaminess. Makes approximately 1c, enough for 1 lb pasta and some fresh tomatoes - sliced or diced.

I think next year I will try the recipe for basil dipping oil that Michele posted a while back. Infused olive oil can be pricey, but it is so delicious. I would love to master my own version.

Drying Herbs for the Winter

Megan Bucknum

How to Keep a Bit of Summer Always in Your Kitchen

Recently, I have been looking at the group of herbs in my community garden and realized that I was a bit overzealous in my planting and,unless I plan on eating salads consisting only of herbs, I am never going to use all of these before our Philly frost date of mid-late October.  Instead, I have been cutting these and bringing them back to my apartment, where I have them hanging to dry, in small bunches hanging upside down.  When they are fully dry, and feel dry and  a bit crumbly (about 2-3 weeks), I am going to crush and create different spice blends to give as holiday gifts.

While my project has been a bit of trial and error (like most projects of mine), I wanted to share some tips and tricks that I found from in case you would like to this with some of the herbs in your garden.

The general rule of thumb is to try and remove any excess water from your herbs before you start the drying process.  This can be done by using towels to remove any water, as well as removing any of the dead foliage on the plant.  Next, gather small bundles of the herb and hang upside down in a dry, warm place out of the sun.  Smaller bundles allow for greater air circulation and hanging upside down allows the oils within the plant to flow from the stem to the leaf.  Some high moisture herbs -- like mint and basil -- require rapid drying or they will mold.  To keep some of the green leaf coloring, it is best to cover the bunch with a paper bag.  In a few weeks, check the herbs and if they feel dry, then start using them.  

Some recommendations said to keep them on the stem until right before use, but if you are going to use as a gift or do not have an area that you can keep them hanging, then crush them.  

Check out this website, where I found a lot of these tips as well as explanations of many different drying techniques.

Drying herbs with your microwave

 



Michele K Koskinen

Gardeners are often frugal types that love to preserve for the winter the bounty of the summer. Drying herbs has been around forever. Historically, you would harvest the herbs and hang them in bunches to dry. The problem however, all herbs do not air dry the same way. When I began drying herbs I often ended up with brown tasteless leaves and not until I started tray drying in the oven did it change. I also found the type of herb being tried makes a difference. Some are better at air bunch drying than others. Dried herbs do not always retain their aroma, but will retain the taste for up to a year. I dry basil, oregano (several types), tarragon, thyme, mint, marjorum, parsley and lemon balm for cooking and a variety of flowers for crafts.  The method I use.........the microwave. I have found it easy and the herbs retain their color and taste on a consistant basis.

The trick to drying successfully in the microwave is to carefully monitor the process. (DO NOT USE RECYCLED CONTENT PAPER PLATES OR TOWELS AS THEY OFTEN WILL SPARK.)
Take the cut, washed and dried fresh herbs and place the stems of small leaf herbs (oregano, tyme, marjorum) on a paper towel or paper plate. Cover with a paper towel and hit high for 30 seconds. Check and continue the 10 sec check routinely until dried. Do not over dry. For large leaf herbs such as basil, sage or mint, bay you may want to remove the leaf from the stem and dry the whole leaf.

Let cool and the use one of two methods to remove the leaves. 1. Roll the stems with your palms to remove the leaves onto a cut piece of wax paper. Use the wax paper as a funnel to put into a jar. OR 2. Slide your fingers down the stem and the leaves will fall again onto the wax paper. Whole leaves can be put into a jar whole or crushed.

MARJORUM FROM LAST SUMMER

There are many resources on drying herbs and flowers. I got started with the Rodale Herb Book after finding it at a yard sale years ago. Today the websites for advice are numerous. Type in dried herbs or microwave dried herbs, and up comes hundreds of sites. Have fun.