Tuesday, 09 September 2014 21:43

    Seasons of mist and too much basil

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    As the glut of homegrown fruit and vegetables reaches its' peak, here is a good way to preserve fresh basil leaves in the fridge for a week or two. Pick the fresh basil leaves and layer in an empty jam jar, with a sprinkling of coarse sea salt between the leaves and some very good olive or rapeseed oil to cover. The basil will retain a vibrant green colour and the oil a lovely flavour, both can be used in pesto or salads.   

    Read 23979 times Last modified on Sunday, 14 September 2014 10:32

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