On Fri, 23 Jun 2006 06:45:33 -0400, The Cook wrote:

> On 22 Jun 2006 21:59:01 -0500, "Bob Terwilliger"
<snip>
> >Why thank you! It certainly does force me to be creative sometimes: What do
> >you do with three bunches of basil that are all going wilt within a day or
> >two?
>
> (snip)
> You can make basil vinegar. Use white wine vinegar.
> Basil jelly. Use a recipe for mint jelly and substitute basil.
> Hang the bunches so air circulates and dry it.
> Pack it in layers in Kosher salt. Not as good as fresh but closer
> than dried.

How long does it keep in salt?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.