I planted some basil then forgot about it. Now it is huge and starting to flower. Is it to big/old to use? Should I cut off the flowers or leave them? Also, I used to have a recipe for basil jelly but I lost it. Does anyone here know of one?

-- Bonnie (stichart@plix.com), July 05, 2001

Answers

I don't think basil ever gets too big to use. You can pick off the flowers and the plant will grow more stalks from the bottom, and you will have more basil. I dehydrate mine (the leaves that is). I take the bulb out of the oven and put in a 100 watt bulb in it's place. Fold up a paper towel and stick in the door so it doesn't shut completely...this leaves a way for the moisutre to escape, put the leaves on cookie sheets and let it dry. Then I curmble it up and use it all winter, give a Christmas gifts in decorative bottles, etc. Yumm! Don't forget to replace the bulb with the oven bulb tho, it will not stand the heat of the oven when you start using it again, this I know lol. :)tang

-- tang (tang@mtaonline.net), July 05, 2001.

I work at an organic, hydroponic herb farm (Mariposa Farms, IA), and when we trim the Basil, we do so down to the lowest buds coming out of the stem--this encourages branching, producing a fuller plant. Also, many plants die after being allowed to flower--if you wish to continue to harvest from the plant, I'd suggest not letting it get to that point if possible. The Basil is still quite usable--store it at about 50 degrees for best shelf life, or dry it for storing Since I get free herbs, I'd love to see a jelly recipe to experiment with :)

-- Brendan K Callahan (sleeping@netins.net), July 05, 2001.

We have a big huge patch of the purple ruffled variety that is naturilized, and wild green basil all through a 2 acre pasture. If you don't find basil attractive than make sure and cut the flowers because this is your seed head, and the reason for the purple ruffled field of basil here :) I pick basil leaves from even 6 foot tall plants in the fall, just pick them from the tender shoots. Actually for the best flavor the larger leaves are the strongest. My family is not pesto lovers, here in the woods its a pest plant that even the goats won't eat! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), July 05, 2001.

If you are looking for a recipe for basil jelly you might try making it this way: A few years ago someone gave me the most delicious mint jelly but it was red(?) I found out later that she had used a crabapple or apple jelly base for the mint jelly. You might try the same for basil jelly all I know is that as mint jelly it was the best I had ever eaten!

-- Jan Sears (jcsears@magma.ca), July 06, 2001.

Vicki, How wonderful to have a field of purple ruffles basil that self-sowed; I've never heard of it doing that, but maybe in Texas you don't have cold enough winters to kill the seed. However, are you sure it isn't perilla which looks a lot like basil and self-sows like crazy? There's also a green variety. It has a lemony taste rather than the usual basil taste. I made that mistake when I lived in Georgia and thought basil was growing wild all over the place.

-- Katherine (KyKatherine@Yahoo.com), July 06, 2001.

It's basil, kind of wish it was something else, though I have given tons of starts to folks. With the mild winters we have to be very careful of anything that seeds like basil does, or it can quickly become a pest. I have volunteer plants coming up from anything that sets seed, mostly since everything goes out to the chickens! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), July 06, 2001.

I was going thru some recipes and found a couple for basil jelly. Hope they are useful. BASIL JELLY 1 1/2 cup white grape juice 1/2 cup water 3 1/2 cup sugar 2 tablespoon fresh basil leaves; chopped 6 drop yellow food coloring 1 pkg liquid pectin (3-oz)

water, sugar, chopped basil leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 4 half pints. Yield: 16 servings --------------------- BASIL OR MINT JELLY 2 c. water 1 c. vinegar 1 c. basil leaves or mint leaves Few drops green food coloring 6 1/2 c. sugar 1 bottle liquid fruit pectin

Combine first 5 ingredients; heat to a boil. Add fruit pectin; heat to full, rolling boil and boil 1 minute. Remove leaves. Pour into hot sterilized glasses. Seal immediately. Makes 12 (6 ounce) glasses.

-- Carolyn (sweetbabydill@aol.com), July 09, 2001.

http://recipes.alastra.com/preserving/ This site has basil jelly recipes, plus a lot of other good recipes :) tang

-- tang (tang@mtaonline.net), July 11, 2001.

Here's what I like to do with my basil:

Pick it, pack it in the food processor and chop it up, portion it into ice cube trays and freeze it, pop it out and bag it. Store in freezer.

-- LBD (lavenderbluedilly@hotmail.com), July 15, 2001.