Comments on: Basil Salt

By: roni

roni — Mon, 31 Dec 2012 18:51:04 +0000

Shirly – bottle it and let it sit, mine has been getting stronger and stronger. Not sure the “science” behind it but I just used mine the other day and the basil smell knocked me over, it was way more potent then when I first baked it and amazing on my popcorn. :)

Remember you are also on basil overload, at least your nose is. Give it a chance. I still use mine and am actually sad it’s almost gone. :(

By: shirley coleman

shirley coleman — Mon, 31 Dec 2012 18:47:40 +0000

Followed instructions and even used more basil however there was no smell or taste of basil. The basil was fresh ans had a strong basil smell before I made this. What could have been the problem ?

By: Paulina

Paulina — Tue, 18 Sep 2012 18:27:52 +0000

I’ve put basil and salt on my homemade sweet potato fries and it’s amazing. I’ve never thought of this but it sounds like it would complement it perfectly.

By: LDL

LDL — Tue, 21 Aug 2012 14:55:22 +0000

Agreed, parchment is the way to go for the best preparation of this salt!
My garden is filled with Basil that I remove at the end of the Summer to make Pesto and freeze the leaves to crumble into soups, etc. for the winter.
I think that the Basil Salt will give me other opportunities to extend my Basil until I plant a fresh crop next Summer!

By: Katie

Katie — Mon, 20 Aug 2012 20:47:32 +0000

FYI – I made this using parchment paper. No sticking and easy to clean up :)

By: roni

roni — Fri, 17 Aug 2012 12:48:12 +0000

Sandy – I’m guessing it’s going last a long time. Salt is a preservative and the basil is dried in the oven.

By: Hally

Hally — Fri, 17 Aug 2012 01:53:03 +0000

ooohhh…what about Lavendar Salt?

By: Sandy Smith

Sandy Smith — Thu, 16 Aug 2012 20:12:07 +0000

I wonder how long it keeps

By: Lori

Lori — Thu, 16 Aug 2012 00:51:25 +0000

Oh this is a must make! Love basil! I can’t wait to try it!

By: Jackie

Jackie — Wed, 15 Aug 2012 01:26:00 +0000

$&@? Auto correct!

By: Jackie

Jackie — Wed, 15 Aug 2012 01:24:41 +0000

What a cool idea. I’m totally gonna try this. Will also fo it with rosemary, thyme, and cilantro as I’ve got allof the, growing in the green and have way too much. Thanks Roni!

By: roni

roni — Wed, 15 Aug 2012 01:17:35 +0000

I actually think just straight on the cookie sheet would be best but parchment is worth a try. As for the garlic, I think it may be a good add in once it’s finished but my fear of replacing the salt with garlic powder is that it will burn/brown in the oven but again, it’s worth a try!

By: Mo

Mo — Wed, 15 Aug 2012 01:12:21 +0000

Would parchment paper be better than the foil? Also, what do you think about trying it with garlic powder instead of the salt?
Mo