Can you freeze holy basil

Scoop the resulting mixture into ice cube trays and freeze. Transfer the finished cubes to freezer bags and use as needed. One cube is usually the equivalent of about two tablespoons of fresh basil. Measure your ice cube tray to figure out how much yours holds.

If you want bigger cubes, use a two-inch cube ice cube tray. Each cube will hold about a half cup of basil. It's also a great size for freezing leftover broth, wine, and buttermilk. Dry some of the basil from your garden, so you won't have to buy dried basil at the grocery store. You can use a dehydrator or a low-temp oven to dry it quickly, but if you aren't in a hurry, just hang small bunches of basil upside down in a warm, dry room and allow it to air-dry. It might take a couple of weeks, but if you already have lots of fresh basil at your disposal, it'll probably be a while before you even need it.

Store your dried basil in an air-tight container in your pantry. Be sure to label it. All of those little jars of home-dried herbs start to look the same after a while. Dried basil right from your garden, tied with a cute ribbon, makes a thoughtful gift for friends. Actively scan device characteristics for identification.

Use precise geolocation data. Select personalised content. Freeze and then when you want a hit of Thai basil in your cooking, grab a cube and pop it into a pan. The best way to defrost Thai basil is to take it out of the freezer the night before you plan to use it. Place it in the refrigerator until it thaws, then it will be good to use.

Many recipes allow you to use Thai basil straight from frozen, so check your recipe beforehand as you might be able to save yourself some time. Just be mindful that the texture, colour, and overall flavour of the basil will deteriorate the more times you freeze and refreeze it, so try and only take out of the freezer the right amount each time. Thai basil freezes extremely well. Some people report that the leaves occasionally turn brown if left in the freezer for too long, but blanching it beforehand will help to prevent this.

Pesto can be frozen in an ice cube tray. Spoon portions of pesto into an ice cube tray. Seal the pesto with a thin layer of olive oil then freeze. When frozen solid, you can pop the cubes out into a bag to keep the pesto stored in the freezer. Save my name, email, and website in this browser for the next time I comment. You can easily rinse herbs by running them under cool water. Or you can swish them around in a bowl of water.

If you have a salad spinner, you can dry the leaves that way, too. Have ready boiling water and a bowl of cold water. Blanch the leaves in boiling water for seconds. Yes, seconds. Use a strainer or slotted spoon to remove them and place in the cold water for several seconds to cool down and stop the cooking. Remove the leaves from the cold water bath and dry well on paper towel. You can use it to dry the leaves.

Once dry, place layers of basil leaves, separated by parchment paper, in a freezer bag. Place flat in the freezer. Wash and dry basil leaves. Place them in a food processor and puree with a bit of oil. Then transfer the pureed leaves to ice cube trays and freeze until solid. Pop frozen basil cubes out of the tray and place in a plastic bag. The basil work best for soups and stews. Add it during the last bit of cooking time. You can also tear or coarsely chop basil leaves, place them in an ice cube tray and cover with water and freeze and store the same way.

Wash and dry leaves well. Arrange them on a baking sheet and place in the oven on its lowest setting. Bake until thoroughly dry so you can crumble the leaves. Once crumbled, store in an airtight container. Use in soups and stews and as an ingredient in homemade vinaigrette. This is probably one of the best ways to make use of fresh basil. Having garden-fresh pesto on hand in the freezer can lighten up the doldrums of winter.

With the machine running, add about 6 tablespoons olive oil or more as needed until the mixture is smooth, but still somewhat paste-like.