On Sat, 05 Aug 2017 20:29:19 +1000, Bruce >
wrote:

>On Sat, 05 Aug 2017 07:27:55 -0300, wrote:
>
>>On Fri, 04 Aug 2017 21:33:57 -0700, koko > wrote:
>>
>>>On Mon, 31 Jul 2017 09:30:39 -0600, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Mon, 31 Jul 2017 10:38:19 -0400, Gary > wrote:
>>>>
>>>>>"U.S. Janet B." wrote:
>>>>>>
>>>>>> I think IMO only, that frozen basil beats the pants off dried basil.
>>>>>> Give it a spin in your food processor or blender and make a slurry
>>>>>> with either water or olive oil. Freeze in ice cube trays. Package in
>>>>>> small quantities and store the small bags in a larger hard sided
>>>>>> container. Good for 6 or so months.
>>>>>
>>>>>I will try your way. I'm always willing to learn here.
>>>>
>>>>just try a little bit to see. It is a tried and true accepted method.
>>>>You always have your fallback dried.
>>>>Janet US
>>>
>>>Janet US is right, freezing fresh herbs works a treat.
>>>Here's how I do it.
>>>
>>>http://www.kokoscornerblog.com/mycor...il-leaves.html
>>>or
>>>http://tinyurl.com/8l6vyw6
>>>
>>>koko
>>
>>There does not seem to be a way of freezing/drying/preserving mint
>>(English Mint, not the crazy Jalapeno Mints etc) so that it will taste
>>the same in mid-winter. Just have to use lots of it in summer I find.
>
>Can't you grow it indoors?

That's about the one thing I haven't tried but admit I am trying to
decrease the amount of indoor plants I have to care for at this point