You can use this method with any herb - rosemary, oregano, chives, marjoram, thyme, tarragon, summer savory, sage, parsley – and it would be fun to experiment with a combination of herbs. And a great kitchen gift for any basil lover!
Alternately layer even measures of unblemished fresh basil, bits of leaves, and blossoms with sea salt in a jar with a tight-fitting lid. Start and end with a salt layer about ¼ inch thick, then make the remaining layers even (evenness isn’t crucial).
Cover tightly and ignore until the leaves have dried – usually a few weeks.
Then stir the jar, mixing the dried leaves with the salt. They will have darkened, but they’re quite delicious.
ADDENDUM: 8/10/2012
I found that during the drying process the lid should be removed from the jar occasionally because the salt does absorb moisture from the basil. When the basil has dried, maybe a week or two, you should vigorously shake the jar (with the lid on) to break up any clumps. I've found that the salt actually absorbs the basil flavor and is quite good. I also followed the recipe using rosemary and I liked the results very much.
I found that during the drying process the lid should be removed from the jar occasionally because the salt does absorb moisture from the basil. When the basil has dried, maybe a week or two, you should vigorously shake the jar (with the lid on) to break up any clumps. I've found that the salt actually absorbs the basil flavor and is quite good. I also followed the recipe using rosemary and I liked the results very much.
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