Drying and preserving basil

Simple air drying produces tasty basil for use all winter. Rinse the leaves in cool water and gently pat dry in paper towels. Tie a handful of stems firmly into a bundle and hang in a dry place where the temperature doesn't get above 80 degrees. After two to four weeks, the herbs should be dry and crumbly.

To oven-dry, place leaves on a cookie sheet and put into a 180 degree oven for three to four hours, leaving the door ajar. In the microwave, heat the herbs on a paper towel or paper plate for 30 second intervals, turning or mixing as needed until dried.

Once basil is dried, store it in an airtight container in a dark cupboard. Keep the leaves whole, if possible, to preserve the oils, and crush or grind only when using them. Only keep dried basil a year or so, discarding the previous season’s harvest when the new one is ready.

To retain just-picked flavor, freeze basil in water or olive oil. To start, put a handful of washed leaves in a food processor or blender with enough water or oil to make a slurry. When processed, pour into ice cube trays, make sure each cube has enough liquid to cover the chopped leaves, and freeze. Turn out the cubes and store them in a labeled freezer container.

To make basil-flavored vinegars, simply fill a jar with washed leaves and pour cold vinegar over them (use white vinegar to show off the beautiful pink color of opal basil). Tighten the lid and set in a warm pantry or on a sunny windowsill for 3-4 weeks. Then strain the vinegar into decorative bottles and add a sprig or two of fresh basil for a garnish.

To grow basil indoors in winter, find a spot that receives a few hours of sun each day or use fluorescent lights. Basil plants grown from seed this way will not get very large or sturdy, but if you clip them regularly and plant seeds every two weeks, you will have fresh herbs to add to soups, pasta or pesto all winter.