Preserving Basil in Salt

[@maryjemisonMaryjay1936]

Grandmother Rose you are so Smart thank you 🙏 for sharing 💁‍♀️

[@GrammaRosesHomestead]

Oh thank you!

[@DaSarcasticNorthernman]

Gramma Rose, thank you so much for this idea! I use basil almost every meal, so I decided to plant some this year. I live in northern Minnesota, and wasnt sure how they would do, so I overbundantly planted, and now have 70~80 thriving plants! This process will greatly help me for preservation beyond drying them.

[@GrammaRosesHomestead]

You are definitely having a bumper crop! I'm glad this helped you out.

[@jacquicherry1721]

Adam, If you will use just enough grape seed oil to cover your basil in a wide mouth quart or wide mouth pint jar, or a jelly jar(they’re ok to freeze)you will be able to scoop out what you need when still frozen. And the leaves should be a vibrant green! Then, you can add olive oil and whatever else you need to cook with it, when ready. I never freeze the cheese and nuts in my “pesto” for later use. It takes up too much room in the freezer, unnecessarily. It’s easy to add the cheese and nuts later. I also freeze minced garlic and cilantro in the same way. That way, I can scoop out as much of each as I want, when needed. 😊 I hope this is a help and a blessing to you. 😊 Jacqui

[@megshawskitchen]

I really just enjoyed listening to you speak so softly its soothing to hear. Such an interesting idea using the salt method. I usually freeze my Basil within 2 hours of getting them home. I like you salt idea

[@GrammaRosesHomestead]

Oh thank you!

[@Maggie-Gardener-Maker]

Hi Gramma Rose, I feel odd calling you grammarose because I think we are probably about the same age and after I watched your three part introduction videos I see we have so much in common. I'm known to my grandkids as grammamaggie. I use walnuts in my pesto, that's my favorite nut to use in pesto. When I saw the title of the video I thought it was salt brine preserving like I do but I saw it isn't. I've never seen this method, thanks for sharing. I do a lot of salt brine preserving and thought I'd share with you. I especially like to have turmeric, carrots, and green beans preserved in salt brine because they stay crisp and retain the color and flavor of fresh. The only downside is I have to rinse and soak them in fresh water to remove a lot of the salt before eating. If I cook with them then I just don't add salt to the pot. You can also salt brine mustard greens so it seems we could do the same with basil or any plant leaf. I use the brine proportions from the book Wild Fermentation by Sandor Katz for his Sour Pickles. I started fermenting vegetables several years ago when I started making kombucha and gingerade for the health benefits of Lactobacillus fermentation. If you are interested you can find more about the book Wild Fermentation at www.wildfermentation.com I use Mortons Kosher Pickling Salt for all my salt brines.

[@GrammaRosesHomestead]

Thank you! So informative!

[@sleeplessinthecarolinas8118]

Thanks for sharing this preservation method!

[@GrammaRosesHomestead]

You bet!

[@SaphsContainerGarden]

Great video! And giving these as gifts is a great idea!! 😄👍🏼

[@kimcarpenter6897]

I love this I have a lot of herbs so this helps me a lot!!!! You are so cute and I was watching your video yesterday while you were showing around your garden and my husband got a kick out of your rooster crowing.

[@GrammaRosesHomestead]

I'm so glad!

[@SouthernBlessedHomestead]

I like fresh basil better than dried. I am interested in how this turns out. I might try a small jar as well. Thanks for sharing. Have not heard of doing this. love the idea. Thank you for sharing. love and prayers.............Patti

[@GrammaRosesHomestead]

Experiments are always good and sometimes they turn out really well! PS I want some of that salsa!!!

[@ArGroomer]

Thanks Elizabeth I'll check this out. My mom always did whole cucumbers but I bet this is the same concept .

[@albanymtnlife]

I recently tried rye toast with spinach and artichoke dip spread on, and topped with fresh basil. It was a nice pop of flavor... Pizza and pesto sounds nice too!

[@GrammaRosesHomestead]

That sounds delicious!

[@flyingpigpreserve8562]

Grandma Rose Thank You for Sharing. Very Interesting. God Bless and Peace Be With You

[@GrammaRosesHomestead]

You're welcome!

[@LauraMichelGreenRaven]

Perfect timing. I do not have much basil but what I do have needs pruning. I think that pizza usually has fresh mozzarella not processed, shredded. I know I am having some kind of pizza for dinner. Lol. Laura

[@GrammaRosesHomestead]

Sounds great!

[@nativetexan6628]

I can't wait for this video to get to the point!!!!

[@sajmt1414]

Great idea. I'm going to try this.

[@GrammaRosesHomestead]

Please do!

[@backtobasicscanningfoodpre1378]

This is such an awesome idea! Thank you so much for sharing!

[@GrammaRosesHomestead]

You are so welcome!

[@maryzanwarren6514]

does it mold from the moisture in the leqves whete they touch other leqves?

[@joansmith8745]

How long will they last this way? TY

[@wallstreethomestead5979]

Thank you for this. Have never heard of this method.

[@GrammaRosesHomestead]

Happy to help

[@NinjaChickens]

Thank you Gramma Rose! Let us know how it turns out and how you like it!!

[@GrammaRosesHomestead]

Will do!!

[@thegrowinggardener]

That's so strange! I'm very curious to see how you like the finished product. I've known a little of salt preserving (that they used to use it for meat) but I always assumed that whatever it preserved would end up dry and extremely salty...

[@thegrowinggardener]

Please give is an update video on a taste test whenever you use it!

[@GrammaRosesHomestead]

Out of curiosity, I checked to see if there were any other videos on KZbin about salt-preserving herbs and did find a few. One of them was Sunset Magazine, so this method must not be too "out there". I'll definitely post an update later in the winter when I do a taste test.

[@jacquicherry1721]

If you will use just enough grape seed oil to cover your basil in a wide mouth quart or wide mouth pint jar, or a jelly jar(they’re ok to freeze)you will be able to scoop out what you need when still frozen. And the leaves should be a vibrant green! Then, you can add olive oil and whatever else you need to cook with it, when ready. I never freeze the cheese and nuts in my “pesto” for later use. It takes up too much room in the freezer, unnecessarily. It’s easy to add the cheese and nuts later. I also freeze minced garlic and cilantro in the same way. That way, I can scoop out as much of each as I want, when needed. 😊 I hope this is a help and a blessing to you. 😊 Jacqui

[@GrammaRosesHomestead]

Thanks for the tip!

[@ArGroomer]

Do you know how to do salt pickles? If so could you share a recipe or maybe do a video. When I was a kid my mom made them. They were so good. She has been gone for many years & people nowadays never heard of salt pickles.

[@GrammaRosesHomestead]

Are you talking about salt brine to make sour pickles? If so, that's the very first pickles I attempted, and they turned out great. Jess at Roots and Refuge Farm just released a video about making them July 23. Otherwise, I've never heard of salt pickles.

[@ArGroomer]

No they are not sour pickles. They are just salty pickles. Thanks anyway...

[@elizabethcope1502]

K look for salt cucumbers not pickles. Old type recipe. I remembered Euell Gibbons made something similar. I find a Russian recipe. Just put in "salt cucumbers" in search. Hope this helps you find one close to Mom's recipe. God bless.

[@elizabethcope1502]

@@GrammaRosesHomestead She is referring to salt cucumbers. You never put vinegar in them. God bless.

[@elizabethcope1502]

Simple salt cukes: 2 tsp of salt dissolved in 2 cups boiling water. Cool water. Peel & slice 2-3 cukes. Pack cukes in jar. Pour salted water over slices to brim. Put in fridge overnight. You can add sprig of dill or other herbs. The other method is a long term 30 to 60 days to develop flavors & crisp cukes. I found Russian Simple Salt recipe. I have ate the overnight ones. The Russian looks intriguing. I am going to make it this year. God bless.

[@deborahwagner9033]

good morning

[@GrammaRosesHomestead]

Morning

[@nativetexan6628]

OMG!!!! SALT!!!! SALT! SEA SALT, IODIZED SALT, mf----- salt! Oh and canning salt!!! I've been canning for 50 years and have never even heard of canning salt??? I can't focus anymore!!! I cannot believe you made a 1 hour video out of a 5 minute video. Someone please just give me the gist of this if you can get through this tedious video.