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By summer's end, whatever basil is still in my garden, I usually cut the branches off the main stem, and stuff them in a ziplock freezer bag, squeezing out as much air as possible, then toss it in the freezer. Then during the winter, I pick from it to toss in pasta sauces just before serving so the leaves can rehydrate. It's not "fresh" basil per se, but still 100x better...and fresher tasting than those nasty dried flakes from a shaker.
Thanks for that idea - I usually have a crap-ton of basil going when the first frost hits.
I have a vacuum sealer, so I'm going to try vacuum sealing it.
I've also kept it going for weeks in a vase like cut flowers - it'll sprout roots and keep going as long as it has water and sunshine.