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Old 09-03-2005, 02:35 PM   #21
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Hi there. I usually strip the leaves off my mint and then dry it. Would you folks recommend trying to dry it on the stem first and then just crumbling the leaves?

Oh, and my method us usually putting the leaves on a cookie sheet in the oven that I have just turned off.
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Old 09-03-2005, 03:12 PM   #22
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Someone mentioned basil paste, how do you make that? also, when you freeze basil, do you strip the leaves off the stem?
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Old 09-03-2005, 04:41 PM   #23
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Maybe AB didn't flip the filters. I've only seen it once and I could be confusing it with something else.
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Old 09-03-2005, 05:09 PM   #24
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I remember him flipping them halfway through, although I doubt it would make much difference if you flipped or did not flip.

To flip or not to flip, that is the question
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Old 09-03-2005, 06:33 PM   #25
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Quote:
Originally Posted by jkath
A very light sprinkling of dried mint is a great addition to a batch of brownies!
I was just about to try this! I'm making thin mint brownies for a bbq tonight, and thought about sprinkling some chopped mint ontop of the frosting, to go with the peppermint patties inside. I've never done it before so glad to know it might turn out OK before I ruin a batch!
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Old 09-04-2005, 05:13 PM   #26
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One great way to preserve mint is in ice cubes...it stays very fresh that way.

The way I make my basil paste is to put it in the food processer with a bit of salt.
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Old 09-05-2005, 04:58 AM   #27
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I decided to experiment and threw some sage in the blender with olive oil and garlic and made a paste to freeze. I'll do it a couple more times before our first frost hits. The problem is that I only have the freezer on top of my fridge (I've always had a little, separate chest freezer, but sold it when we went on the road). Right now there is enough pesto and tomato sauce to feed a third world nation if someone else donated all the pasta! lol! I've been providing three households with tomatoes and cukes. And my garden is very small!! But I've given up on drying herbs. More trouble than it is worth. Over the holidays, when I'm buying dried rubbed sage, I'll be kicking my own butt (now there's a sight!).
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Old 09-05-2005, 09:05 AM   #28
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I hope you're double-jointed, Clair!
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Old 10-11-2005, 05:31 AM   #29
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Actually, I think my cheeks may just get low enough for this to not be much of a feat! Ain't middle age wonderful?!!
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Old 10-11-2005, 01:32 PM   #30
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Just amke sure that you FREEZE any paste made with olive oil and fresh herbs, garlic peppers, etc.

Otherwise you've got botulism issues
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