You can salt away some herbs to preserve them for future use. Use pure granulated or pickling salt, not iodized table salt. This method is most popular for basil, but it can be used for other herb leaves too.
To salt herbs down, follow these step-by-step procedures:
1. Have ready pickling salt, paper towels, and jars or other containers with tight-fitting lids, and labels.
2. Choose perfect, fresh basil or other herb leaves. Wash and drain, then pat them completely dry with paper towels.
3. Pour a layer of salt into the container and arrange a layer of leaves on top.
4. Pour in another layer of salt, then add a layer of leaves. Repeat until the container is full, ending with a layer of salt. Press down firmly.
5. Cover the container tightly, label, and store
it in a dark, cool, dry place. Use salted herbs just as you would fresh herbs, but be sure to rinse thoroughly to remove the salt before adding them to food.

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