subject: basil
why? I have so much basil in my yard. I cannot use it fast enough. I love basil. I recently read you can "blanch" your basil in order to retain the color and flavor for your recipes. Otherwise your basil will start to turn brown. I gave it a try: The before: basil cut straight from the garden. The After: the blanched basil. I put it in boiling water for 15 seconds (I know seems counter intuitive) and then I put it in ice water to stop the cooking process. Look at how bright green it has become!
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