When basil starts to blossom, it's close to the end of its lifespan. There are not many ways of preserving basil that keep its taste. If you simply dry it, you end up with pretty tasteless stuff. But if you dry it this way, in salt, you will keep much of the taste and will be able to enjoy it for a long time.
You will need kosher salt, a lot of cleaned basil leaves,
a cardboard box (don't use plastic - you need it to breathe), and a roll of paper towels.
Begin by placing a double layer of paper towel in the bottom of the box. Sprinkle about a tablespoon or so of kosher salt evenly over the towel.
Spread a layer of basil leaves over the salt-sprinkled towel. It's best if they don't overlap - that will cause them to stick together.
Then sprinkle another tablespoon or so of kosher salt over the leaves.
Like so.
Cover that layer of leaves with another paper towel and repeat the process. You can do as many layers of leaves, salt, and paper towels as the box will hold.
Here I have six or seven layers of salted leaves.
Now, place something heavy that evenly covers all of the paper towel. I use magazines (Vanity Fair is especially good for this since it is somewhat heavy).
Put the box in an out of the way place and check on it in about six weeks.
The leaves should be dry and somewhat brittle. Store them in a jar along with some of those moisture absorbing dessicant packets that you find in various products, like vitamins, etc. The leaves may have some residual moisture and the packets will keep them from spoiling.
An added bonus - You can save the salt, which now has a wonderful basil infusion.
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