Remove the basil from the boiling water and immediately place in the ice bath.

On average a well maintained basil plant will produce about 4-8 cups of basil in a single growing season. After the leaves are dry, place them in a single layer on a flat pan or cookie sheet. Freeze whole basil leaves by using the method described below and your herbs will keep their aromatic oomph for up to six months. 8. Place in freezer for 24-36 hours, until fully frozen.

If desired, slice or break apart the frozen basil before using.

Gently wash the leaves.

Transfer the frozen basil to freezer bags and use them as needed. You simply unwrap and cut off a chunk. Spoon the puree into ice cube trays to freeze. Yes, I agree – and while fresh is best, finding a way to freeze the summer’s basil makes good use of it. Required fields are marked *. In the morning take them out, called the baking paper a bit for all of the lease directly into A freezer bag.
to Freeze and Eat All Year! Freeze until firm and place in labeled freezer bags (or use. Then discard the stems. Also, if preferring a plant based dip / spread, replace the yogurt and mayonaise with equal amounts of fresh avocado. I will admit, I was blown away when I took a look at the many different ways. 5. Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Hard to peel leaves off paper, not easy to access leaves for recipes (have to take roll out, unroll and peel off leaves…), and some of the leaves actually turned brown in spots.

If you're planning to use your basil in heated dishes, add your frozen basil directly to the pot. Now I know what I’ll do! Check on the basil after about thirty minutes. Dry the leaves thoroughly and then flash freeze and transfer to freezer bags as described in option 1. I love it, my family loves it so its a win-win! Pull out the amount of leaves desired as you're ready to use them. If you prefer freezing basil as whole leaves, you’ll need: Here’s how to freeze basil without losing. I was actually surprised to learn that this was another of my least favorite methods since it seemed to be so popular. Maybe it is because I am also supremely lazy when it comes to finding the easiest methods! Transferring to freezer baggie was hard since they start to thaw within seconds on tray and are very wilted. 4. Oil should only be added to basil if it will be frozen. Broth works really well for soups and stews, Water works well for everything.

AND – Drum role please… –  Jamie over at “An Oregon Cottage” can even tell you about 22 ways to preserve fresh basil. It’s true that the leaves will turn brown as you cook with them, but that’s what fresh leaves do, too, so that’s not a negative for me. PS: totally agree re: no-blanch method, I quit doing that years ago when discovered we didn’t like blanched frozen veg, so: why?!

3. Here are three different ways to freeze it for year-round use.

I would love your opinion/experience on freezing basil/parsley to use in bean dip. 6. Each cube will hold about a half cup of basil. It’s much faster though to use a. Now you can collect the leaves and place them in a freezer-safe container. I have a big food processor, but my favorite way to evenly chop basil for preserving is to use my.

Bear in mind that basil leaves bruise easily, so be sure to use a very gentle touch. Place coarsely chopped garlic in food processing and process until finely minced.
Don’t own a food processor?

Before freezing basil, make sure to clean it. Dip the colander with leaves into the boiling water for just 3-5 seconds. To freeze whole basil leaves, lay the clean, dry basil out in a single layer in a baking sheet or tray.

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