Freezing Basil and Other Herbs

[Guest guest]

Freezing Basil and Other Herbs

 

As for basil, it’s a little tricky. While it’s not uncommon to find dried

basil in the grocery store, it’s commonly agreed among chefs and other culinary

experts that dried basil just isn’t the way to go. To preserve basil’s unique

summery flavor, it’s best to puree fresh leaves in oil and then freeze it. The

process is rather simple but a little more time consuming than drying. To make

this worthwhile, be sure to have several cups of fresh basil leaves to start

with as it yields small quantities of puree. Again to start, gently (very

gently as it bruises easily) wash the basil and shake off the water. Remove the

leaves from the stems and roughly chop. Place in a blender with a tablespoon or

two of extra virgin olive oil and pulse. If a puree doesn’t begin to form, add

a little more oil, about a teaspoon at a time until a smooth puree comes

together. You don’t want to add any more oil than necessary so as to keep the

basil flavor as potent as possible.

To freeze, I like to fill an empty ice cube tray with the puree so I have

individual cubes that are just the right size for tossing into the soup or sauce

pot. You can also freeze the puree in one air-tight container and thaw it as

you need each time. If you are using the ice cube tray method, wait until basil

cubes are solid and then remove from tray and immediately place in a ziplock

freezer bag and return to the freezer. Ta-da! Instant summery basil flavor in

the middle of winter!

 

 

 

 

[Guest guest]

This is a great tip I have frozen sweet basil in my freezer now thanks to you.

The tomatoes we are growing are starting to flower, just wonder if you have

any preserving tips for tomatoes as i think we are going to have lots this year.

Thanks so much

Fitzy

 

 

 

D M <deranged_millionaire

 

Wednesday, 11 June, 2008 5:16:17 AM

Freezing Basil and Other

Herbs

 

 

Freezing Basil and Other Herbs

 

As for basil, it’s a little tricky. While it’s not uncommon to find dried

basil in the grocery store, it’s commonly agreed among chefs and other

culinary experts that dried basil just isn’t the way to go. To preserve

basil’s unique summery flavor, it’s best to puree fresh leaves in oil and

then freeze it. The process is rather simple but a little more time consuming

than drying. To make this worthwhile, be sure to have several cups of fresh

basil leaves to start with as it yields small quantities of puree. Again to

start, gently (very gently as it bruises easily) wash the basil and shake off

the water. Remove the leaves from the stems and roughly chop. Place in a

blender with a tablespoon or two of extra virgin olive oil and pulse. If a

puree doesn’t begin to form, add a little more oil, about a teaspoon at a time

until a smooth puree comes together. You don’t want to add any more oil than

necessary so as to keep the basil

flavor as potent as possible.

To freeze, I like to fill an empty ice cube tray with the puree so I have

individual cubes that are just the right size for tossing into the soup or sauce

pot. You can also freeze the puree in one air-tight container and thaw it as

you need each time. If you are using the ice cube tray method, wait until basil

cubes are solid and then remove from tray and immediately place in a ziplock

freezer bag and return to the freezer. Ta-da! Instant summery basil flavor in

the middle of winter!