Right now I have too much basil and too much parsley, and come December I'll be wishing I had both fresh. The next best thing to fresh is basil balls and parsley patties. Harvest and wash the herbs, and pat dry. With a sharp knife (and patience) or a mini-food processor cut the herbs up fine. To the basil add a dollop of vegetable oil (not olive, because for some reason it doesn't freeze well). To the parsley, just enough water to make a slurry. On a piece of waxed paper, drop tablespoonfuls of the herbs and place in the freezer until they are fairly solid. Then transfer to a freezer container, labeling one Basil Balls and the other Parsley Patties. When using either one, you don't have to compensate in the recipe for the oil or water, since the amounts are minimal. If your recipe calls for less than a tablespoon of either, just break off as much as you need. The flavor is almost that of fresh herbs, although the color is darker (but not unappetizing).
From the subject line I wondered if you were going vegan Thanks for the instructions. Gonna write them down and also send them to my oldest daughter, even with only one Basil plant she is always having to figure out ways to store the excess.
My youngest son is a vegan so I'll pass your info on to him. I'm sure he'll love both the basil balls and the parsey patties.
Toni, nope, not vegan, but we do eat a lot of vegetables! When you grow your own, the vegetables just taste better, and there is almost no waste. Eileen, if your son likes the basil balls and parsley patties, he can do the same with oregano and marjoram, using water or oil, as he prefers.
Great idea. I just found a recipe for basil oil yesterday. You use the blooms. I think it would be good for dipping or on hot biscuits. Basil flowers 2 TBSP. olive oil Heat gently Remove flowers use in salads
