Admin
Quote: ElenaMK
Tatiana, can you please tell me if it is possible without garlic?

You can do without garlic - that's what I'm doing now: only basil and olive oil
Admin
Quote: ElenaMK

And another girl's question! What to do with purple basil? Thank you in advance!

If the taste of red basil suits you, do with it what you do with green - freeze, dry, pour in oil
ElenaMK
Thank you so much! This year I have grown a good harvest of herbs! I'll try all sorts of recipes!
ElenaMK
Can you tell me how to freeze mint for the winter for cocktails? I think it is possible with water like that?
NataliaVoronezh
I also made such a basil, only purple for now, but I also plan to make green! Admin, thank you very much for this idea!
Admin
Quote: Natalia Voronezh

I also made such a basil, only purple for now, but I also plan to make green! Admin, thank you very much for this idea!

Natasha, FOR HEALTH!
Chionodox
Tatyana, look. I did dill in olive oil. Now stands in the refrigerator, waiting for its turn

Basil in olive oil
Admin

She twisted her neck, but saw a good jar, beautiful and tasty Now it is useful for everything

Olya, WELL DONE!
Chionodox
Tatyana, well, that's why some of my pictures turn over ?. I can’t do anything.


Added Thursday, 30 Jun 2016, 10:36 AM

Quote: Admin
Nice jar, beautiful and tasty
As many as two!
variety
Can you then periodically refill the jar with new portions of basil and oil? I got a quarter can, I put it in the freezer and I think to gradually add more of this mixture to it. Nothing will happen if you put other layers on the already frozen mixture? Will spoilage processes begin in an already frozen layer, because warmer basil and oil will be laid on it?
Chionodox
Admin, but I didn’t put my dill into the freezer. Do I need to go into the freezer? Will it just stand in the fridge?
Admin
Quote: Chionodoxa

Tatyana, well, that's why some of my pictures turn over ?. I can’t do anything.

Several manipulations - and you're done, get and sign

Basil in olive oil

With olive oil, it will stand well only in the zero chamber of the refrigerator. The oil will harden, become grains and become a preservative.
I keep the herb-greens like this Or put it in the freezer
Chionodox
Tanya! Thank you dear! What a beautiful picture now! And it looks so good! And on the lid now you can see that there is a small larva of the Colorado potato beetle. I got into the dill. Then I looked at each blade of grass for the presence of living creatures. And I just have zero. So I'm calm
Kokoschka
Admin, Tanya accidentally saw the recipe, I will definitely do it! Thank you!
Admin

Lily, a good preparation will be.
I still have a jar
Kokoschka
Great !!!
Chionodox
Finally, I have returned to you! It's good to rest! But I really missed the site. I brought a basilica from Feodosia. Painfully it is fragrant there! Well, I started a couple of jars in olive oil. I just forgot to add garlic.

Basil in olive oil Basil in olive oil Basil in olive oil

And I also tried to make cilantro in the same way. I don’t know what will come of it
Admin

Olya, well done!
And you don't need garlic, it's better without it

And I love green bvzilik more
Chionodox
Admin, Tatyana, I will have to make green then for comparison. Did you make cilantro in oil?
Admin

Olya, I can't stand cilantro in any form
But, you can try and do a little on trial
Chionodox
Tatyana, well, I made a jar. Now I'll see what happens. I will unsubscribe later about the results. Maybe someone will do it
Admin

Yeah, Olya, thanks - it will be interesting to know about the result.
Although, under olive oil in the refrigerator, such blanks stand well
Chionodox
Tatyana, I opened a jar of dill in olive oil. Well. The result pleased me. Now I add it to salads every time. Well, fresh dill! And that's it! It is a pity that there are only two cans. Run out quickly.
Admin

Olya, to your health!
And in winter I cook dill with parsley in oil. If there are leftovers that want to wither, then immediately into oil - it helps a lot, and not only in salads
In all soups when cooking, meat when stewing, and so on ..
Marinuly
Admin, Thank you! I love basil, especially green. in the country, we have been planting it for two years in a row, but we just could not save it. I tried to dry it - not that, I also did it in oil, only it didn't stand for a long time, it deteriorated, but I didn't think to put it in the freezer.This year I will be happy
Admin
Marina, to your health!

In the refrigerator in olive oil, I also stand for a long time, up to a year, until I use it.
Condition: basil leaves should be washed and well dried from moisture (laid out on a towel and kept on the table), and garlic should not be added, it spoils the workpiece, pour it all over with olive oil. And I store it in chamber zero in the refrigerator
Marinuly
Admin, I did not dry them to the end, probably because of that, and I did not add garlic. I can already imagine how long I will have a basilica Thanks again!
White
Now I'm confused - add garlic or not? Last year I made it in a bucket of garlic, this year I want to pour it into small jars. It's easier for me to use it in winter - I don't have to run into the cellar often.
Admin

Vika, do as you taste and like
I started making basil in oil, but without garlic. It seemed to me that garlic taste changes over time and not for the better.
Garlic can always be added fresh to the finished dish.
Mila Sweetheart
Girls, please explain, what is the difference between purple and green basil? In addition to the color, of course, I somehow did not betray the meaning before. Always purple for some reason caught my eye and took it. I bought 2 bundles on the market the other day. And just got the recipe. I would like to try.
Admin

For me, green is preferable, it tastes and smells different from red - so it seems to me

For yourself, you can cook in two versions (green and red) and then understand whether they differ or not
Marinuly
Green can be different, with smoothly rounded leaves - more fragrant and delicate, and with sharp edges spicy and less aromatic. Red is also fragrant with flowing leaves, but slightly less green, with sharp edges, straight spicy-spicy. Something like this ... I don't know if she explained it clearly
Admin
Quote: Marinuly
I don't know if I explained clearly

It is clear In any case, we rely on our taste and scent, and we choose that one.

I used both colors and it was fine for me, but when I tried my homemade green basil in Tuscany, I stopped only at the green basil, so much it pleased me with the smell. perfectly felt and gave us its smell and fresh foliage
Marinuly
Admin, Tatyana, I also noticed that basil (we grow green with smooth leaves) from the garden is kept fresh for much longer., and the aroma is divine. I specially go to the garden to smell it
Mila Sweetheart
Thank you girls for clarification. I will look for green next time. I have purple with sharp leaves
Admin
Quote: Marinuly
I specially go to the garden to smell it

Oh, at the market I am drowning my nose in bunches of fresh green basil, the sellers are laughing, okay, they know me, and they don't drive me
Bast1nda
I brought a bunch of green, this year just a harvest. I was blissed out in the car - aromischeeeeeee)))))
Now I will cut it into butter. I decided without garlic. More precisely, I will make a small-small container with garlic, for testing, the rest without garlic.
Tatyana, thanks for the recipe - I love green basil, it is like perfume for me.No wonder, it contains oils, which are added to the perfume.
Admin
Quote: Bast1nda
I decided without garlic. More precisely, I will make a small-small container with garlic, for testing, the rest without garlic.

Natasha, do without garlic right away. Garlic can give an unpleasant green flavor over time.
And then, garlic can always be added when cooking, the taste will be better
Vinokurova
Quote: Bast1nda
I love green basil

Quote: Admin
Garlic can give an unpleasant green flavor over time.
And here I agree ...
This recipe is in my line ... along with barbecue sauce
julia_bb
Admin, Tatyana, how I saw your recipe with basil in time! I grew up a little in the garden, but no one else eats it, and it's a pity to dry it. Tomorrow I'll chop it into a jar. Thank you
I am also a fan of exactly green basil, and with pasta and pizza and caprese salad
Admin

Can you imagine KILOGRAMS of green basil! No? Tomorrow I'll take a picture and show you!
The market fulfilled my request and brought me a kilogram of basil!
Silyavka
Quote: Admin
Can you imagine KILOGRAMS of green basil!
I can imagine, and not only green, I plant at least three varieties of basil every year, if I find more, I buy different sachets, although this year it sprouted very badly. And I can also imagine when I collect a huge armful and all this needs to be washed and reworked. From the beginning I enjoy the smell, and then ...............
Vinokurova
Quote: Admin
Tomorrow I'll take a picture and show you!
Be sure to show it !. show so that everyone knows)))
Chionodox
Admin, de the promised kilogram of basil?
Anna Makl
I froze two jars without garlic. This weekend I would also like to find basil on the market. There is no green anywhere (((
mamusi
Quote: Admin
Olive oil does not freeze too much, but becomes white flakes, but does not freeze like a liquid
Tanya, and my spices are like a stone in the freezer. And with garlic shoots, and parsley, and basil. I take it out ~ don't pick it out. Freeze. Wait ... to thaw out, you don't want to defrost the mixture in vain. That's how who does it !?
Admin

In the freezer - yes, it freezes to a stone. But, after thawing, it becomes quite normal.

I store herbs like basil and other spices in olive oil and in the zero compartment of the refrigerator. It seizes in flakes, but does not freeze.
The promised basil is in the fridge, a whole bag today I want to do it
Silyavka
Quote: mamusi
That's how who does it !?
Pour into iceboxes, when freeze, pour into bags.
mamusi
Quote: Silyavka
Pour into iceboxes, when freeze, pour into bags
This idea is not new, I do this and do it in small 150g baths.
It's just that when I need to scoop up a little, I'm alone, I needed a small bowl of cottage cheese with a cucumber and herbs to make myself ~ I climb into the freezer ... and it starts.
I'll find a way out ~ not small. I just keep some not in the freezer, but in the refrigerator. I use one, take out the other. But Tanya in the First message says ~ FREEZER! So I was surprised ...
Maybe I have a different oil? Or the freezer is OTHER ... And I have one, or all of them? That's why I wrote ~ to clarify.

Thank you girls for your answers.

I salt and keep with salt and oil just in the refrigerator. It's often more convenient for me.
Admin
Quote: mamusi
But Tanya in the First message says ~ FREEZER! So I was surprised ...

But, I have recipes for herbs just in olive oil and in the refrigerator, they stand quietly in the zero chamber, do not freeze, you can freely take with a fork, spoon - which I do when you need a few sprigs of basil-rosemary-fennel-thyme for cooking, and so on Further...

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