The frost is coming – save your basil! And yes, I really do this. This is a great way to preserve that fresh basil flavor, though you’ll still have to add it to a cooked dish; this will certainly never pass for fresh in a salad.
- Harvest your fresh basil and rinse it well, discarding the thick stems and any bad leaves
- Chop them to your preference – I do a roughly fine chop, leaving some larger chunks
- Place the chopped basil in the wells of an ice cube tray
- Fill with filtered water
- When frozen solid, remove from tray and freeze in a container or freezer bag, removing as much air as possible
Throughout the winter months, add a cube or two during the final minutes of homemade sauces (tomato or otherwise) and soups to add fresh basil flavor.
Easiest thing ever. Really. Preserve whatever you can from your garden before it’s gone.
I also do this with fresh parsley, though most of that goes to my homemade chimchurri sauce, which I also freeze some of.
Rosemary frozen in olive oil instead of water comes in very, very handy through the winter. I dry some of my rosemary but freeze the rest, for use in some of my lamb recipes.
Really. Preserve whatever you can from your garden before it’s gone.