Growing basil indoors is the easy way to add an extra layer of flavor to your meals.
Here are some simple steps you can follow to help you achieve the perfect balance of flavor, aroma and healthiness.
Wash your basil plant thoroughly to remove any dead or dead-looking seeds.
To remove dead seeds, use a sharp knife or a paring knife.
Do not use a vacuum cleaner or vacuum pump.
Apply the salt water to your plant to make sure the basil plant has a good level of salt in it. 3.
Use a sharp instrument to slice the basil leaf into pieces.
This will help the basil to dry out.
Use the scissors to cut off any extra leaves.
Use your fingers to gently pull the leaves back to make a “wavy” cut.
The longer you cut, the better.
Use paper towels to wipe off any excess salt and water.
When you are done, take the basil pieces out of the water and place them on a paper towel.
You will want to keep them at room temperature for a couple of days before you put them in the oven to make them last longer.
When the basil leaves are ready, you will want them to be in a cool, dark place.
You can use a wire rack or a tray to keep the basil in the refrigerator for up to two days.
Make sure that the basil is at room temp before adding it to the oven.
Once you have a basil plant ready, take it to a sunny location and start chopping.
You want to chop the basil into small, evenly sized pieces.
Cut the basil by hand into pieces that are about 1/8 inch (2.5mm) long and about 1 inch (3mm) wide.
Use scissors to slice each basil leaf in half lengthwise.
Use wire cutters to slice and dice the basil.
Use two wire cutlers to cut the basil slices in half.
Place the basil on a baking sheet lined with parchment paper.
Use oven mitts to spread the basil evenly in a single layer on the baking sheet.
Place an oven rack on the top of the oven and place the baking tray in the middle.
Use tongs to flip the basil over so the slices are facing each other.
Use one of the tongs, one of your hands to press down on the basil and pull it apart.
Use another hand to carefully pull the basil apart and remove the seeds.
Once the basil seeds have been removed, you want to add them to the baking sheets.
Make a small indentation in the basil with a paper clip.
Use kitchen shears to cut a few inches off the end of the basil seed.
Using tongs or kitchen shear, slice and cut the pieces of basil.
You should have a dozen or so pieces of fresh basil in your oven.
When all of the fresh basil is chopped and placed in the baking trays, add them all to the pot.
Place a small bowl of water in the pot, place the basil, basil seeds, and salt in the bowl and cover the pot with a lid.
Place on the stove for about an hour to let the basil cool.
Once cooled, remove the basil from the oven, place in a bowl of ice water, and cover with plastic wrap.
Remove the basil using a slotted spoon and a clean towel.
Keep the basil at room temps for a few days before eating.
To make basil soup, boil the basil for about 10 minutes.
After 10 minutes, add the basil broth to the basil soup and stir to combine.
Serve with a spoonful of fresh chopped basil and fresh herbs. 23. Enjoy!