One of the many simple pleasures I get from my kitchen garden is being able to snip off a sprig or two of aromatic basil to toss into a tomato salad, or onto a homemade pizza.
Invariably, I plant and grow more basil than I can use. Not wanting my homegrown herbs to go to waste, earlier in the year I began the process of drying a bunch to ensure my harvests last much longer. Dried basil holds a stronger, and more savoury flavor compared to fresh basil leaves, and can be added to so many Italian-inspired dishes.
