I’ll be posting a series of different methods to preserve fresh basil. The first in the series is the French Method or packing basil in salt. The advantage to preserving basil in salt is the oil does not evaporate from the leaves and the basil retain most of flavor and texture.
The size of the container and the amount of salt depends on the amount of basil leaves.
Pick, clean and dry a bunch of unblemished basil leaves. Lay about ¼ inch of kosher salt in the bottom of a container. Place a layer of leaves on the salt and continue with another layer of salt. Every couple of layers, gently shake the container and gently press the top layer so the salt fills the crevices between the layers. Continue layering until the container is full.
Store the container in a cool dry spot. The basil should keep for up to 9 months.
Second in the series for uses for basil, making a basil infused vinegar, has now been posted.