Preserving Basil

[LAC]

Has anyone tried this way before?

http://www.susiej.com/harvesting-and-preserving-basil/

[Scott M]

Might try this, we have 3 huge basil plants every year, my wife makes pesto and puts into ice cube trays and freezes ,then puts the cubes into baggies, that works great.I will have to get some sea salt and try it out.

[LAC]

Originally Posted by Scott M

Might try this, we have 3 huge basil plants every year, my wife makes pesto and puts into ice cube trays and freezes ,then puts the cubes into baggies, that works great.I will have to get some sea salt and try it out.

Please report back..........

[tracerracer]

I haven't, looks interesting.............. This is the way I do it with olive oil
http://www.thekitchn.com/freeze-herb...ive-oil-173648
.......... Once frozen, I vacuum pack and they WILL hold beautifully until I have another crop of 'fresh'

I also run my garlic and onions (separately) through my food processor towards the end of my 'chopping' I add a little olive oil (helps bind it) use a couple different 'cookie scoops' to portion out on a jelly roll pan and freeze .............. Once again, vacuum pack .............. LOVE this......... just pop it out and use

[RozieDozie]

I've frozen it in ice cubes, but never tried the olive oil or salt. Both look interesting and I'll give them both a 'go'.

Freezing in ice cubes can make it dark and not so appealing; looks like the salt and olive oil help retain color.

Thanks, ladies.

[LuvsToPlant]

I just place my basil leaves in zip-lock freezer bags...

When I take them out...they look "dried"
...but are soft and pliable and very tasty.

[tracerracer]

Originally Posted by LuvsToPlant

I just place my basil leaves in zip-lock freezer bags...

When I take them out...they look "dried"
...but are soft and pliable and very tasty.

Good to know, thanks ............... One thing about 'my' way......... My kitchen (and I) are COVERED with (what ever herb I'm doin') I'm not 'exactly' sure HOW that happens, maybe it's just an isolated phenomenon

[Flowerluver]

Thanks for the ideas. I know what I'll be doing today.
I also like to dryherbs with a dehydrator. They retain color and flavor, and stored in airtight jars away from light,last all winter.

[pepperhead212]

Sorry I missed this before. I just posted my experience with salt-layering herbs on another thread about Sage. As I stated there, it did not work as well with basil; though it was still good, it turned almost black (as the author of the cookbook where I first saw the method stated it would). Now, I just grow basil year round, instead of trying to save it!

[Flowerluver]

So far the basil frozen in olive oil works great. Nice green color, easy to toss into what's cooking. This will be my preferred way to save from now on.