"Kswck" > wrote:

>I was introduced to it last year. It is great used fresh.
>This year I overbought it and have a couple of large plants with regular
>sized leaves and 3 even larger plants with dinner plate sized leaves.
>I tried freezing it, but upon defrosting, the leaves were limp, water logged
>and really dark green. Although they had the right smell, the consistency
>was that of 'for use only in stews/soups'.
>Last year I tried drying them at about 115 degrees, but was unhappy with the
>results-they browned, looked like dead leaves and were useless.
>All the net searches I found deal with growing and cooking with the fresh
>stuff.
>I wish to preserve and store it.
>
>Any suggestions?
>

I salt some of my basil leaves. The flavor is still good and the
texture is good. Try a few and see if it works. I usually use Kosher
salt, but most any kind should work.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.