Sweet Basil leaves are fleshier than my ‘Spicy Globe’ variety but can still be dried. It just takes longer. Some folks say they’ve lost some of the flavor but I’d still take my homegrown dried over what you buy in the store.
You can freeze the leaves as well.
Chop them up, stuff them in ice-cube trays and top the leaves off with water. Freeze them, pop them outta the trays, place them in a freezer baggie and they’re great for cooking!
Tags: Herbs, sweet basil
