Preserving Basil - An Easy Tutorial

In the morning hours, before the heat of the day, cut some of your basil and wash it lightly. Let it dry briefly. You'll need coarse salt (Kosher salt is coarse salt) and an airtight container. The prettier the container, the better. Why have ugly if you can have pretty? Why have unsightly, when you can have cute?

I have, many times, said to my youngest son, "If you were ugly, I'd have spanked you more often, and you might be better behaved today."

He is the youngest, and you parents know how tired you are by then. And he is achingly cute (my oldest boy is terribly handsome, and my daughters are stinking gorgeous, and why all my adverbs are pejorative I will never know) and he does behave shockingly from time to time.

And I'm shallow like that. I err to all that visually appeals. Back to basil...

start with a layer of coarse salt, and lay your basil leaves on it. Try not to let them touch, but you don't have to be obsessive about that. It is okay if they touch a little bit, sometimes. You just can't stack 'em, one on top of the other.

Cover your layer of basil leaves with a layer of coarse salt.

Continue until you have something like this. Your basil will keep this way, at near-full-aromatic-state, for about six months!

Keep it in a cool, dark a pantry. Don't keep it on your windowsill. Do as I say, don't do as I do. I am erring to the visually appealing, here, and also obnoxiously showing off my rosemary infused olive oil, in the used-to-be lemonade bottle.

Speaking of cute, of achingly adorable, of over-the-top sweetie-pie-ness, it is time to slip in yet another braggadocious Grandson Photo:

Poppy and I are preparing Little Britches for his first football season. He'll be a Volunteer, through and through, for yeay verily, he hath a goodly heritage.

Yeay, verily. Verily, yeay.

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