First time I’ve heard of this ..... :-) Basil is one of my very favorite herbs & the only way I knew to preserve it prior to seeing this method was to make pesto. I love pesto, but sometimes you just want ‘basil’. A jar of this would make a unique homemade gift, too (always looking for ideas!).
https://melissaknorris.com/howtopreservebasilinsalt/
Excerpt (introduction to article):
How to Preserve Fresh Basil in Salt
Salt has been used for centuries to dry and preserve foods. It pulls out the moisture from herb leaves and preserves the original flavor. Salt also inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.
This preservation method works best on certain moist and tender herbs that are hard to dry. Herbs like basil and cilantro, that either mold before they are dry, or that dry to a flavorless leaf that does not resemble the freshness you are looking for.
In all cases, start this project with freshly picked herbs that have been cleaned and thoroughly dried. Store your finished herbal mixture in a clean glass container with a tight fitting lid. When using, always use a fresh, clean spoon to reduce introducing contaminates into your herbed salt.
What kind of salt?
I recommend either sea salt or kosher salt, but canning & pickling salt will work too. These are considered food grade and are courser than regular table salt. Using table salt is acceptable, but it should not contain iodine, which will darken the herb leaves.
Here’s the best answer I could find from the Penn State Extension office:
“Table salt is used for baking, cooking and normal table use. However, it is not recommended for canning recipes because the calcium silicate may cause clouding or settle to the bottom of jar. Furthermore, the iodide may discolor some foods. Neither of these effects makes the food harmful to eat. However, the visual quality of the product is adversely affected.
Canning and pickling salts do not contain potassium iodide, dextrose or calcium silicate and thus can be used for cooking, baking, canning, pickling as well as for the table. Because anti-caking agents are not added, it may form lumps in humid weather or if exposed to moisture and should be stored in an air-tight container or re-sealable plastic bag. Kosher salt is usually pure salt and thus is also appropriate for pickling and canning. However, check the label to make sure it does not contain additives.”
http://extension.psu.edu/food/preservation/faq/canning-and-pickling-salt
Pinging the ‘Basil Queen’ for her comments.
I’ve done this before with Lemon peel, Rose petals and Lavender in SUGAR to use in tea or as a topping for sugar cookies, but I’ve not seen this preservation for basil.
Looks like a smart idea!
I’ve not heard of this method to preserve basil. I usually take the leaves, stack them, chiffonade them, put bunches into a quart ziploc freezer bag, add at least a quarter cup olive oil, more if you need to so all is coated. Squish everything around so all the basil is coated. Flatten, close and freeze. So easy to break off what you need for a pasta dish, pizza or anything else. I make pesto too and freeze the same way.