|All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb|
Basil can be preserved two ways - dry and in oil. I prefer the oil method.
Remove the basil leaves from the stalks, wash them, dry them with a cloth and leave for a few minutes stretched out to dry. To keep the basil in oil take a glass jar with a wide opening and fill it completely with dry basil leaves, spreading and overlapping them well. Add olive oil, pressing the leaves so that they remain under the thread of the oil. Close the jar and keep in the refrigerator. Basil kept in oil retains much of its fragrance. Use basil to make savory sauces and on baked fish.
Celery is not just for salads but great to spice up foods. Celery leaves from our garden are worthwhile leaves with intense flavor that fall somewhere in the scent category between cilantro and parsley.
Place the dry celery in a zip-lock bag and freeze.
Celery is excellent with zucchini and potatoes, baccala', chicken soup and a must in bird stuffing.