Pick and Store Basil

Cut the basil above the growing nodes to keep it bushy. (Photo by Charlotte Ekker Wiggins)

Cut the basil above the growing nodes to keep it bushy. (Photo by Charlotte Ekker Wiggins)

Pick and Store Basil

Of all of the summer herbs, basil has to be one of the US favorites, I see it offered for sale at most farmer’s markets and growing in friends gardens.

I love the herb myself so I have my own supply growing where it can do double duty, potted in with my tomato plants. Basil plants (Ocimum basilicum) can help tomato plants overcome insects and disease and can improve tomato growth rate and flavor.

Basil is wonderful both fresh in salads and added to a variety of recipes from soups to breads.

I don’t necessarily remember to keep my growing basil pinched so that it grows bushy but that’s one way to extend the life of the herbs.

Plant basil with tomatoes to enhance tomatoes. (Photo by Charlotte Ekker Wiggins)

Plant basil with tomatoes to enhance tomatoes. (Photo by Charlotte Ekker Wiggins)

Pinch off the basil above the growing nodes to encourage more bushy growth.

Once cut, wash with spray water and place in vase with water and allow to dry.

Once cut, keep basil in water in a vase. (Photo by Charlotte Ekker Wiggins)

Once cut, keep basil in water in a vase. (Photo by Charlotte Ekker Wiggins)

Pop the cuts into a plastic bag and place the vase with basil in a plastic bag into the refrigerator.

Once covered with plastic, store in refrigerator to keep fresh. (Photo by Charlotte Ekker Wggins)

Once covered with plastic, store in refrigerator to keep fresh. (Photo by Charlotte Ekker Wggins)

The basil will remain fresh and accessible for your use.

Charlotte

Leftover Waffle Egg Omelet

Egg omelet right out of the waffle iron and ready to eat. I freeze half for another meal.

Egg omelet right out of the waffle iron and ready to eat. I freeze half for another meal.

Leftover Waffle Egg Omelet

One of these days I should make this with fresh ingredients but this is one of my go-to recipes when I have leftovers to use, especially vegetables. I have yet to make these the same way twice in a row so know this is very flexible and easy to do, I would add this to your collection of basic recipes if you don't already have it.

This serving was made with four egg yolks with 2 tablespoons of water added since I used the egg whites in another recipe. You can also use regular eggs with a yolk and egg white, I just had the yolks available from another project.

Then I minced a few cherry tomatoes that had seen better days and drained the juice off before adding to the eggs. If you add the juice it makes the mixture too runny.

I also added a dash of minced yellow onions, cut up fresh cilantro and some fresh rosemary sprigs from a rosemary plant growing in one of my bay windows. Fresh herbs make everything taste better!

Eggs can have a lot of things added included old cherry tomatoes and fresh herbs.

Eggs can have a lot of things added included old cherry tomatoes and fresh herbs.

You can add grated cheese if you have some, or leftover additional protein like baked chicken or salmon but I didn't have any available.

You can mix all of the ingredients in the same container, then add seasonings. I like garlic salt and a dash of regular salt. Other options are black pepper, chili seasoning and cumin.

Here's the egg omelet mixture ready to use, add something green to brighten up the mixture.

Here's the egg omelet mixture ready to use, add something green to brighten up the mixture.

Spray the waffle iron with non-stick cooking spray on both sides, heat it to the recommended temperature and pour the mixture in to cook.

Let the mixture stand in the waffle iron for a few seconds before removing so you don't tear it.

Cooking in my mother's old waffle iron almost ready to remove. Let it sit for a few seconds first.

Cooking in my mother's old waffle iron almost ready to remove. Let it sit for a few seconds first.

You can also make these and freeze them for breakfast, I used to do that when I was going to an office every day to work.

For those of you who like a specific recipe, here it is:

Leftover Waffle Egg Omelet Recipe

3 eggs

Cut up vegetables to taste: a dash each (that's about 1/8th of a cup) of yellow or red onions; green peppers; tomatoes; broccoli.

Optional: another dash of shredded cheese, a medium cheddar would be nice

Added protein: baked chicken, salmon, leftover sausage or bacon*

*you can add these in the mixture or sprinkle on the mixture once it's in the waffle iron to make sure it's evenly spread through the eggs

Seasonings to taste: salt/pepper/garlic salt

Non-stick cooking spray

I frankly don't add additional protein unless I have something that has no future in my cooking except to be added to these eggs. Or I need the container for something else. I can get pretty attached to a particular container!

To freeze, cut up into quarters and place on a small cookie sheet in freezer for about an hour, then store in a freezer bag for later use.

Have you made these before?

Charlotte