[Liz]

epicurious.com does this Basil Salt. Salt is a preservative,
keeps the basil flavor going til the real thing comes up.

BASIL SALT

ING •3 cups fresh, washed basil •1/2 cup kosher or coarse sea salt •2 gar/cl

METHOD Blender/pulse all ing. Spread on sheetpan; dry out 3-5 days.
(A food dehydrator helps.) When fully dry, blender/pulse; pulverize into
fine crumb. Decant into shaker.

[MightyMama]

Oooh. I absolutely HAVE to do that.