ciao and welcome to 200th week herbal blogging!!
this week we are hosted by our Haalo of
this is an idea of kalyn,
and from now on hold by haalo.
thank's both of you!
if you would like to join, please read here
this has been a very full week, the work as guiding is keeping my very busy.
tuesday I had a high school class of 34 german students.
it was very fun, even if they weren't equipped adequately...
ok for the ray-ban sun glasses
ok for the very very tight jeans
ok for the coca cola and the sigarettes
(well, I wasn't very happy of this either)
but..the shoes! :))))
no boots, no trekking shoes, not even real gymnastic shoes.
so instead of doing a very cool path over the nearest peaks of the mountain Monte Baldo,
I took them for a walk on a green lawn full of cows :))))
anyway, after that we (the teachers michael and daniele) left half of the class
at the bar and took the other half (with wrong shoes and all) to do some real trekking.
but the best thing of it all is that the kids (if they here me :))) were very very interested
in knowing, learning and understanding.
A great group, I do hope they will be back!
conserving basil.
of course you can put the leaves in the freezer, but a very easy and perfumed way to conserve the basil is put under salt or oil.
and now when the summer slowly are fading away
and it is time to put away all our perfumed herbs, this is a good way to do it. :)
read all about ocimum basilicum here
with salt:
alternate leaves and salt.
store in a cool, dry and dark place for 6 months
with oil:
pute the leaves in a littel glass jar and cover with
extravergin olive oil.
(ore other if you prefer)
store in a cool, dark and dry place for 6 months.
just in time to seed our new basil for the next year. :)
the salt and the oil that remains are super to use for seasoning vegetables
salads, and use in marinates.
have a nice week and I leave you with some photos of a incredible trekking
made yesterday!
from 68mt to 2200mt, and then back down to 1000mt.
very hard, very tough, very fantastic. :)
with salt:
alternate leaves and salt.
store in a cool, dry and dark place for 6 months
with oil:
pute the leaves in a littel glass jar and cover with
extravergin olive oil.
(ore other if you prefer)
store in a cool, dark and dry place for 6 months.
just in time to seed our new basil for the next year. :)
the salt and the oil that remains are super to use for seasoning vegetables
salads, and use in marinates.
have a nice week and I leave you with some photos of a incredible trekking
made yesterday!
from 68mt to 2200mt, and then back down to 1000mt.
very hard, very tough, very fantastic. :)
Great photos of your touring/hiking expeditions.
ReplyDeleteVery interesting preservation tips about basil. Obviously the one that is stored in olive oil, will wilt and the leaf will become soft but what about the one layered in salt? Does it retain its crispy freshness?
Great photos of your trekking lessons.
ReplyDeleteThanks for the tips about preserving basil. I would prefer the one in the olive oil.