Wednesday, July 31, 2013

It's drying time again

It will probably take about two weeks or even longer to dry the bunches of basil hanging in our kitchen. And even after cutting some of the herb, there is still quite a bit left for pesto.


barbara@sparrowavenue said...

I had heard that basil (and parsley) can be chopped and frozen. Have you ever done this?

AnnaVallance said...

Yes, I always freeze a bucket of parsley for winter use but basil needs to be dried for my taste.