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Post by finallyinseattle on Nov 17, 2018 14:35:48 GMT -5
I love the idea of having fresh basil year-round. I've been growing it in planters during the growing season, but I've never grown enough to make pesto without picking the plants clean. For all the pesto makers out there - what model(s) / # of plants allow you to make a batch every so often?
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Shawn
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Post by Shawn on Nov 17, 2018 14:45:42 GMT -5
I wish I can answer that. What I will say is that I will pick basil from the plants when it gets too bog or needs a trim. I place those in a freezer container and put in the freezer. Also being I never have more then 2, 3 tops Basil plants growing in a harvest and using it in cooking almost daily I have not a clue.
Yes I know I rambled on there LOL... With that said, someone should chime in soon.
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MaryL
AGA Farmer
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Post by MaryL on Nov 17, 2018 15:02:44 GMT -5
Pesto is tough because I agree you always end up needing so much plant material to make a little bit. I don’t make pesto often, I usually use the stems bit by bit like Shawn does. But I do make pesto when I’ve neglected the plants and they’re suddenly out of control and need a few good whacks. I’d say go with a 7 or 9 hole machine since you want more plants for pesto making. Having said that, the water basins and decks are the same size so the 9 hole is more crowded. Personally I never use all the holes, so unless the extra wattage in the Bounty is worth it to you, I’d spend less and get the 7 hole. I usually only plant 4 - 5 plants because they ultimately get really crowded. But there’s no reason you can’t plant all 7 and just toss some when they get too crowded. Or, keep them all if your usual use of basil plants is to make pesto, because then you’d be able to better maintain all 7 plants (unlike me) because you’d be chopping them more often than I do. I hope that helps.  |
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Post by drbanks on Nov 17, 2018 15:38:57 GMT -5
It is a difficult question. If you're growing basil for things other than Pesto, one plant will probably give you so much more basil than you could ever imagine using that it almost becomes a chore just to keep it from taking over your entire living space, but on the other hand, making Pesto just takes so much basil, it's hard for me to imagine sharing a living space with enough plants to make it worthwhile.
Even though I hate going outside, hate being outside and for that matter, am not crazy about digging around in dirt, it almost makes me wonder if this wouldn't be done better with outside "dirt" plants.
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Happy
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Post by Happy on Nov 17, 2018 17:32:28 GMT -5
I place those in a freezer container and put in the freezer. Shawn, What kind of freezer container do you use/recommend? Baggie, Tupperware...? Do you add water? If so, how much? |
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Shawn
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Post by Shawn on Nov 17, 2018 19:21:24 GMT -5
I place those in a freezer container and put in the freezer. Shawn, What kind of freezer container do you use/recommend? Baggie, Tupperware...? Do you add water? If so, how much? I do not add water at all. Just snip and put in the container. I use the Ball Freezer Jars in 16 and 8 oz, these are plastic. As well as the Bernardin Freezer Jars, also plastic in 32 oz. These are hard to find now. Good Alternatives to the above are the Ziploc Rounds with Twist lids, here and here. Here is a picture of cilantro and oregano right from the freezer:
I just take out what I need and crumble it in my hands and add to a dish/meal. If you leave them to defrost they will get wet and soft so best to throw in when frozen.
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Post by finallyinseattle on Nov 23, 2018 19:54:09 GMT -5
Thanks all for your responses!
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Post by aerogrower on Dec 10, 2018 17:50:19 GMT -5
Shawn, What kind of freezer container do you use/recommend? Baggie, Tupperware...? Do you add water? If so, how much? I do not add water at all. Just snip and put in the container. I use the Ball Freezer Jars in 16 and 8 oz, these are plastic. As well as the Bernardin Freezer Jars, also plastic in 32 oz. These are hard to find now. Good Alternatives to the above are the Ziploc Rounds with Twist lids, here and here. Here is a picture of cilantro and oregano right from the freezer:
I just take out what I need and crumble it in my hands and add to a dish/meal. If you leave them to defrost they will get wet and soft so best to throw in when frozen.
Those look pretty green still. Do you notice a difference in flavor? |
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Shawn
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Post by Shawn on Dec 10, 2018 18:16:07 GMT -5
Welcome, no i do not. Taste fresh.
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Post by joe645 on Mar 15, 2019 21:09:35 GMT -5
I found that old store bought spice containers work quite well. Take off label and make your own.
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ASFx
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Post by ASFx on Mar 15, 2019 23:33:23 GMT -5
One thing I love doing with extra herbs is making frozen herb oil or butter. Finely dice up your herbs (fresh or dry is fine), then mix it with some olive oil or butter. Then put it in some ice cube trays and freeze it. Once the cubes are frozen, you can remove them and put them in a freezer baggie. Then when you're cooking, take out some frozen herb cubes and toss them in your food.
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