my local Sainsbury's in UK sells all manner of dried herbs and spices, just like any normal shop. But Schwartz only do the normal basil, dried. what i want is Thai holy basil. i've wasted so much of fresh holy basil from a shop in peterborough its unreal. so i asked the chinese shop owners have they an idea on how to make it dry, so it keep longer without going off.
didnt have a clue.
so i thought about doing it myself. seeing as uk has had some pretty foul weather as of yet, i thought of using a hot frying pan and chop up the 3 bundles of basil which i paid £3 for. took 2 days to dry the stuff and 2 weeks for it to go mouldy.
so how the hell to Schwartz keep their spices intact without going off?
is there a Thai equivalent which is sold in Tesco Lotus in Thailand which i might be able to find here in UK?
£3 for 3 bundles of Basil i'm only going to use a few times a week is a bit expensive and a complete waste