Don’t Let Good Basil Go Bad

basil wants to flower

Do you see the top of the basil, where tiny leaves are bunching up? Click on the picture to expand it. There you go. They look scrunchy and spiky. Yep, it’s time to make pesto. Tonight.

You see, basil has a primal need to procreate. As soon as it creates flowers, its mission on this earth is done. It will stop growing, and will soon go to seed and die. But you can prevent that easily, by paying a little attention to your plant and enjoying more Italian food.

Basil loves the heat. It loves the sun. Like other green leafy plants, it will bolt soon… but unlike other green leafies, simply cutting off the bolting part will keep the plant going. It will just create offshoots and try again. So you cut again. Do this all the way until frost, and you’ll soon have all the pesto you want.

How to do this: Some people cut the basil all the way back, leaving just one or two leaves to catch the sun. I like to search down the stem, below the top foliage. Part way down the stalk, you’ll see a large leaf on each side. At the joint of each of those leaves, some other tiny leaves will be trying to grow. Cut the stalk just above that new growth. Now you have a stalk of basil to cook with, and two little offshoots that will just keep on growing and try to make basil babies of their own.

Uses for fresh basil: Chop or grind into pizza or pasta sauce. Grind up for pesto, adding garlic, olive oil, maybe some Parmesan or pine nuts. Use fresh on top of tomatoes, pizzas, or salads. Mix squished blueberries, a little blueberry jam, some balsamic vinegar, and minced basil for a Blueberry Basil Balsamic Vinaigrette. (We had that last night.)

Mozzarella salad, using basil and homemade cheese
Mozzarella salad, using basil and homemade cheese

Preserving basil: First of all, do not put it in the fridge! Basil can wilt and blacken at temperatures of 45 degrees or below. Your fridge is in the 30s. To preserve it best, stick it in a glass of water on your countertop, bouquet-style. If you put that glass in the sun, you may find the basil eventually grows roots. Plant it or eat it… your choice.

Freezing basil: You can chop up the leaves and freeze them individually in ice cube trays. Choose a liquid such as water, vegetable or chicken broth, or olive oil. Pack the chopped leaves in the trays, then pour in enough liquid to fill in the gaps. Freeze. When the cubes are frozen, dump them into a freezer bag. Take them out later and drop them directly into soups, or thaw them to use in sauces.

Basic pesto: Recipes for pesto can differ. Some have Parmesan, some have pine nuts. I often don’t have those onhand. I always do have garlic and olive oil, though. To make my basic pesto, I grind up the leaves then mix them with pressed garlic and just enough olive oil to make a liquidy mush. I pack this mixture in flexible ice cube trays I buy at the Dollar Store, freeze, then empty the cubes into freezer bags. The flexible trays really help with the pesto, since oil doesn’t freeze as solid as a water-based liquid will.

Over 100 years, and still going strong!

I use this to grind mass amounts of basil for pesto, too. I really need a food processor.

What is your favorite way to use basil? Give me original recipes or pictures, and I’ll write up a basil post!

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