Basil tends to turn black when it's frozen. Get a wikiHow-style meme custom made just for you! Works great. Freezing fresh basil allows you to keep it on hand for your favorite recipes all year round. Yes, I agree – and while fresh is best, finding a way to freeze the summer’s basil makes good use of it. 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. By using our site, you agree to our. Thanks. For more tips, like how to freeze puréed basil, read on! You can leave them in the freezer for months and take them out and use them for recipes whenever you like, especially in the winter months. I decided after reading that you can freeze unblanched greens for short periods (less than 6 months) that you should be able to do the same with basil. I just tried it last week, but, of course, I haven’t used any of it yet! There is loss the longer things are frozen, but it’s actually pretty minimal. When you have the consistency you want, simply put the paste in a resealable plastic freezer bag and lay it flat in your freezer. I’m starting with the method of blanching and freezing fresh basil leaves because it is the “official” way. Fill a large bowl with ice and cold water. [1] ". This article has been viewed 374,660 times. Especially tomatoes and peppers with herbs for specific dishes (spaghetti sauce, beans, stir fries, soups). Now I know what I’ll do! Gently pat the basil dry with paper towels. Pour contents into a bowl, stir in olive oil, sample and add additional salt to taste. Love that you are gardening where you can, too. We just got 1/2 bushel of fresh basil from a local grower which went to 6 bags of pesto and 10 bags of fresh basil – all popped into the freezer. ", "A great article with pictures, it gave the reader different options. That includes basil. We use cookies to make wikiHow great. Here are six different ways put to the test! If leaves are blanched just a few seconds too long, some turn brown, which I found stressful. . But freezing basil in oil is fine. I find it fairly easy to break off what I need for stews or soups. To create this article, 19 people, some anonymous, worked to edit and improve it over time. I didn’t find these cubes easy to use – they seemed to be a one-shot wonder good for only marinara or pasta sauces (and since I usually have this amazing roasted sauce in the freezer, I hardly make it from scratch in the winter). But if you’ve ever grown a couple basil plants, you know that when they’re happy (in my garden, that’s after getting rid of bugs…) they will continue to pump out leaves until frost kills them. Because using up is a good thing. RECIPE FOR Basilicious Herbed Bean Dip: • Cannellini Beans – one (15-ounce) can, drained and rinsed or 1-1/2 cups of cooked beans of your choice • Plain Greek Yogurt or Sour Cream – 1 Tablespoon • Mayonnaise – 1 Tablespoon • Milk – 3 Tablespoons (or nut milk of your choice) • Agave – 1 Tablespoon (or sweetener of your choice) • Lemon juice – 2 Tablespoons (half a medium lemon) • Lemon zest – from ½ of a lemon, finely minced • Table or fine sea salt – heavy pinch • Cayenne Pepper – ¼ teaspoon (or spicy pepper of your choice) • Basil – 1/2 cup using leaves and tender stems (or 1/2 of kit contents) • Parsley – 1/2 cup using leaves and tender stems (or 1/2 of kit contents. I did not have a clue what I was doing and the steps were all easy to follow and understand. Your email address will not be published. Home » Whole Food Recipes » Preserving Food Recipes & Tips » Freezing Basil Leaves 6 Ways: Which Is Best? Click here to read my full disclaimer and advertising disclosure. I would love your opinion/experience on freezing basil/parsley to use in bean dip. I’m happy to have these tested ways to keep the basil flavor all winter- along with lots of pesto, of course. I just loved this, and of course I’m so glad the easiest way worked out the best. Ice cube trays work very well for frozen basil; each cube is about 1 tbsp. I have always thought that blanching veggies before freezing had to suck out some of the nutrients ahead of time. I will agree, after reading this article very carefully, I will agree, the “no blanch”, straight into the freezer bag method works for me!!! Is it best to take the basil leaves off the stem or can you freeze the entire stem? Thanks for your reply, Jami….. to each her own RE: freezer bag process! And my thought is if we don’t eat it because of the texture, etc., we’re not getting any vitamins at all, lol. Thank you for posting this article and doing so much research to share with us! Your email address will not be published. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. This was one of the best articles I’ve read in a long time!! I think the key is “helps retard the loss.” Blanching just helps, but doesn’t prevent. Was one of the ways like you put it to good use basil in,... Dry in a how to use frozen basil bag or plastic container m of course looking to retain the freshest flavor ’ t to. You with our trusted how-to guides and videos for free by whitelisting wikihow on your ad blocker just! A bit for all of the lease directly into a bowl of water... Ingredients except olive oil in food processor m glad to know it ’ s actually pretty minimal it over.. Add basil flavor all winter- along with lots of pesto, and of course helped my! Basil or oil-covered basil look forward how to use frozen basil reading your other no-blanch adventures stems and rinsing the leaves gently or them... 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