Canning corn is a wonderful way to enjoy the summer’s bounty all year round. In this article, I’ll show you exactly how to do it in a few easy steps.
12.08.2023 - 22:45 / savvygardening.com / Tara Nolan
Basil is one of my favorite summer herbs, but I find it painful to have to buy basil to use in winter recipes when I grow it all summer. That’s why I freeze fresh herbs, so I can enjoy that fresh flavor if I don’t have an indoor herb plant at hand for my recipe. In this article, I’m going to share advice on how to freeze basil a few different ways.
Frozen basil can be used in a variety of different recipes, from pasta dishes, soups, and stews, to stir fries and casseroles.
Before getting started, check out our helpful archive of articles that talk about basil varieties to try, basil-growing tips, and troubleshooting basil problems.
Preparing basil to freezeWhen you bring your basil indoors, give it a good rinse to remove any insects or soil. I find my salad spinner works well to wring out any excess water. Otherwise, you can use a colander and lay the basil out on half a clean tea towel. Fold the other side over to pat dry. Or, use a paper towel.
Before freezing leaves, you may want to remove them from the stems. I find some columnar basil stems to be a bit woody, so I painstakingly pull off all the leaves that I’m going to use when I’m harvesting from that type of variety.
You can also chop your leaves to make them smaller, depending on their size. Mammoth basil, for example, has very big leaves. The chiffonade technique involves stacking leaves and then slicing them with a sharp knife to form thin strips.
How to freeze basil into cubesOne of the easiest ways to preserve basil leaves is to freeze them into ice cube trays. You can use plastic or silicone trays. Pack the leaves into each cube and then slowly fill them with cold water. If you want them in pieces, finely slice them, as mentioned above, or use the food
Canning corn is a wonderful way to enjoy the summer’s bounty all year round. In this article, I’ll show you exactly how to do it in a few easy steps.
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Header image: A researcher in a spacesuit on “Mars” outside the Mars Society Desert Research Station in Utah. David Howells/Corbis Historical via Getty Images
Canning squash is a simple process that allows you to enjoy your homegrown bounty all year round.
Around here we’re not fans of the f-word. No, not that f-word. We’re talking about FALL. In our minds that cooler weather is still a long way off, so we’ve decided to celebrate the dog days of summer by talking about plants that really put on a show in August. When much of the garden is looking tired and bedraggled, these plants add a colorful punch to the scene. Some unexpected perennials and shrubs dominate our lists and for those who have been demanding it—Peter is back with his take on the end of summer. In true Peter fashion though, he’ll be discussing ice cream and…the solar system? Well, his segment will be entertaining, that’s for sure.
Even if you’re short of space, you can grow herbs in pots and get a sufficient harvest. Most cooking herbs like parsley, thyme, oregano, cilantro, mint, sage, rosemary, marjoram, chives, and fennel are easier to grow than other edible plants.
Even the most well-planned border can look a bit shabby or even colorless by mid to late summer. Gaps can occur for many reasons, such as long summer heat waves, extended periods of drought, or—as is my case this year—an unexplained overpopulation of rabbits. There is one more common reason: It’s easy for us gardeners to fall into the trap of buying perennials that bloom earlier in the summer, as that is when most of us visit garden centers, and we are more tempted into buying plants already in bloom rather than something that doesn’t bloom until later.
Repotting aloe vera is very simple, even for beginners. In this post, I’m going to explain everything you need to know about replanting your aloe vera, with step-by-step instructions.