Now back at my place, and checking on my basil in my little garden, I saw the first golden leaf beside the bush. First an inhaling of that wonderful scent, and then snipping away to fill a bowlful of those gorgeous, fragrant leaves. It rained last night, but by afternoon the leaves were dry - perfect for freezing.
This is a trick I learned some time ago - that if you clip basil when it's perfectly dry and place in a clean, dry, freezer container and stick in your freezer, the basil will stay green and fragrant - and that is such a treat in February! As I'm not familiar with the frost date in St. Paul, I decided to stash that beautiful basil while it was on my mind. Just remember, it has to be completely dry before clipping. Simply snip off the very dry leaves and layer in the container, discarding the stems.
One year ago: Little peach and nectarine galettes
Two years ago: Buttery Cabbage Slices(steaks)
Three years ago: Poached apricots with cardamom and cinnamon cream
Four years ago: Lemon muffins and the last of the tomatoes