Ketchikan resident shares tricks for keeping basil fresh

Posted: Wednesday, September 03, 2008


M.D., of Ketchikan, responded to T.M.'s request from Ketchikan on how to keep fresh basil from the market, hope these help.

Method 1:

Cut fresh and place in glass with enough water to cover the lower inch or two of the stems. Cover with a plastic bag and secure by placing a rubber bend around the glass. Keep in the refrigerator and change the water every other day.

Method 2:

Wash the basil and wrap it loosely in a slightly damp paper towel. Put in a plastic bag and seal. Store in the refrigerator.

These methods also work well for storing other leafy herbs and parsley. They should keep for at least a week.


K.D., of Juneau, said she got this recipe a couple years ago off the Internet. Since her children liked them so much it has a permenant home in her "recipe box." This is healthy and a great back to school treat for the kids. Thank you for sharing your recipe with our readers, K.D. Please keep them coming.

Trail mix cookies

1 cup shortening or margarine, softened

1 cup packed brown sugar

½ cup honey

2 eggs

1⅓ cups all-purpose flour

v½ cup wheat germ

1 teaspoon baking soda

½ teaspoon salt

1½ cups rolled oats

¾ cup dried cranberries

¾ cup chopped dried apricots

1 cup slivered almonds

¾ cup sunflower seeds

⅓ cup flax seeds

¼ cup sesame seeds

¾ cup chocolate chips

1. Preheat oven to 375 degrees. Grease cookie sheet. In a mixing bowl, cream together shortening, brown sugar, honey and eggs.

2. In another bowl, combine flour, wheat germ, baking soda and salt. Add to the creamed mixture gradually and beat until blended.

3. Stir in the oats, fruits, nuts, seeds and chocolate chips. Mix well.

4. Drop dough by heaping tablespoons about 2-inches apart onto greased cookie sheet. Place in oven and bake for 10 to 15 minutes or until golden.

5. Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

Yields five dozen cookies.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a semimonthly feature in Neighbors that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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