When it comes to planting basil, I can never shake the feeling that I don’t have enough. It grows so easily and adds such beauty to the garden that I just keep planting more. And, well, you can probably guess what happens next, right?
Absolutely, I’m already overflowing with basil! There’s only so much pesto a person can whip up.
Do you plant basil alongside your tomatoes? Research suggests this is a great combination, as they can benefit from shared nutrients in the soil. Basil (Ocimum basilicum) can help tomato plants (Solanum lycopersicum) fend off pests and diseases while also enhancing their growth rate and flavor. Whether basil actually makes tomatoes sweeter seems to depend on personal preference!
I’m always looking for ways to use basil in my cooking. Besides infusing olive oil for year-round use, I also make basil vinegar for vinaigrettes and other salad dressings. This preserved basil is a bit different, offering another way to enjoy that delightful basil aroma and flavor during the late fall and winter months.
Preserving basil in olive oil is an excellent method to extend the fresh basil goodness well beyond the growing season. Plus, it’s incredibly simple to do—so simple that I’m almost embarrassed to share the process. But I’ll get over that in no time!
You can use this preserved basil in any dish that calls for salt, basil, and oil. It’s fantastic in vinaigrettes, soups, and stews, and it adds a lovely touch to grilled vegetables!
