The Food: Basilico (Basil)

About Basil
Ocimum Basilicum or Sweet Basil is the most widely grown, and actually a member of the mint family. While the plant may have similar qualities to the mint plant (grows easily, almost like weeds); similar size leaf and plant size (about the size of a large thumb, although I have seen leaves as big as one's palm or hand; hinted taste of mint but more like clove; it is a great herb and almost synonmous with Italian cooking.  In fact, Italian or not, I don't know of any garden that does not or would not have this herb which can easily be grown indoors as well.

Preserving Basil for the Winter
As easy as it is to grow basil, its not as easy to preserve it.  As with most herbs, fresh is best, and they lose most of their flavor/qualities if dried.  The best ways to preserve basil are:

Dried: Lightly "toasting it" in the oven, not high heat until its dry, but you do want the moisture out of it so it will crumble easily when chopped up with a knife.  You can store it in tupperware or even in glass mason jars.  Again, be sure its dry but not brown or cooked either.  If its not fully dry, it WILL mold.

Frozen: Carefully rinse each leaf, and completely dry off, lay flat on paper towels, change the paper towels if you need to, allow some extra time so there is no water on the leaves.

Pesto:  Chop while fresh, or in a food processor blend in with extra virgin olive oil. Put in an air-tight jar, but be sure to put a layer or two of olive oil so its completely submerged.  This will keep for a short time, in the refridgerator (not the coldest part as the oil will solidify), and in the freezer for a few months.  

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