I have had success in freezing parsley, chives and oregano. We are able to buy bags of frozen basil here, so I think you could freeze that too. All you do is rinse the leaves off, shake/pat them dry and put them into a little bag or container in the freezer. Frozen herbs are the next best thing to fresh ones. There is really a world of difference in taste.
Windowsill herb gardens look chic in magazines, but that is a fantasy. I had tried for years to get beautiful robust herbs to grow under apartment conditions, but they always died by midwinter. I blamed the light conditions, a possible gas leak from the stove, and of course myself before reading that most of the herbs used in European cooking need to live outdoors and virtually CANNOT be grown inside. Some of them are adapted to Mediterranean (mild) winters, and some are annuals that come back again in the Spring, but very few will tolerate living all year at the same temperature.
Basil is an annual, I don't know if there are any longer-living varieties. Try your best with the plant, and if it seems to be dying off, thank it for its services and make yourself a bowl of pesto.
For specific recipies, try www.epicurious.com They have a searchable recipe database where you can put in an ingredient and it gives you back all the different things you can make with it. You can futher specify that you want it to be a soup, vegetarian, Greek, or whatever.
Windowsill herb gardens look chic in magazines, but that is a fantasy. I had tried for years to get beautiful robust herbs to grow under apartment conditions, but they always died by midwinter. I blamed the light conditions, a possible gas leak from the stove, and of course myself before reading that most of the herbs used in European cooking need to live outdoors and virtually CANNOT be grown inside. Some of them are adapted to Mediterranean (mild) winters, and some are annuals that come back again in the Spring, but very few will tolerate living all year at the same temperature.
Basil is an annual, I don't know if there are any longer-living varieties. Try your best with the plant, and if it seems to be dying off, thank it for its services and make yourself a bowl of pesto.
For specific recipies, try www.epicurious.com They have a searchable recipe database where you can put in an ingredient and it gives you back all the different things you can make with it. You can futher specify that you want it to be a soup, vegetarian, Greek, or whatever.
