BASIL
Basil is a wonderful herb. The farm grows a few different kinds of basil including your typical pesto basil, lemon basil, sweet basil, and thai basil. Basil hates cold weather, so make sure to stock up during the summer.
How to Dry Herbs
1) Use scissors to cut sprigs off plants. Make sure to never cut an herb plant at the base, this will kill the plant. Only cut sprigs from around the outside of the plant.
2) Place each type of herb in its own paper sack and label the bag.
3) Store paper bags in dry spot in your kitchen (I use a cupboard where I store all my herbs and spices. Leave for at least 2 weeks, or until dry.
4) Use a food processor to finely chop the herbs. I usually de-stem them first. You can also grind the herbs with a mortar and pestle. Once herbs are dried, store in a glass jar with sealed lid. Plastic herb containers work, too.
Basil (and/or Mint) Oil: makes about 2 cups
from Ruffage
1 bunch parsley (1.5 cups, yellow leaves removed, stems included)
1 tsp salt
2 cups neutral oil
Directions:
Roughly chop the parsley. Put herbs into a blender with the salt and half the oil. Blend until fairly smooth, then add the rest of the oil and blend.