Fresh basil is a real culinary treasure. Unfortunately, in cooler months access to it can be limited, and bought in winter does not match this summer in terms of taste and aroma. That is why it is worth reaching for the most effective way of preserving herbs, i.e. freezing.
Basil is not only tasty, but also healthy. Contains vitamin C, carotene, routine and valuable essential oils. Unfortunately, Drying makes it lose most of its characteristic aroma. Freezing is a better alternative. It retains the taste, color and nutritional value. In addition, it does not require much preparation or specialized equipment. Unlike drying, freezing stops the most valuable in basil leaves. Thanks to this, in the middle of winter you can add green, fragrant basil to the dish and recall summer flavors. Even when snow outside the window.
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There are several homemade basil freezing methods. Choosing the right way depends on what you want to use it later.
Freezing leaves “dry”. Ideal for cooking
This is one of the simplest and most universal methods. Take the leaves off the stems, rinse them thoroughly and dry them with a paper towel. Moisture is the greatest enemy of freezing – wet leaves break down and lose their form. Spread dry leaves on a tray lined with baking paper and put in the freezer for an hour. Then transfer them to a string bag, removing as much air as possible. In order for the leaves to retain intensely green color, it is worth closing them earlier (immersed in boiling water for a few seconds, and then in ice water).
Basil cubes with olive oil. Ready for sauces and pan dishes
Mix fresh leaves with olive oil (about 3-4 tablespoons per glass of leaves), and then pour the paste to silicone ice molds. After freezing the ankle, transfer to a tight container or bag. This is a great base for an express sauce. Just throw the cube into the pan and add tomato puree or cream.
Herbal cubes for drinks
You can also freeze chopped basil in water. Just add it to boiled water (optionally with a slice of lemon) and freeze in the cubes. Such cubes will diversify homemade lemonade or cocktails. This is not only a refreshing, but also a very effective solution.
Pesto for supply. A quick way to get an aromatic dinner
If you make homemade pesto, freeze its excess in small containers, e.g. after children’s mousses. The top of each portion sprinkle with olive oil, it will protect the paste from oxidation. You can store pesto (without the addition of cheese) in the freezer for up to 6 months.
Although the freezing process seems simple, It’s easy to make a few mistakeswhich will affect the quality of the herbs:
- Never freeze wet leaves – they will stick into the block and lose their structure,
- Use tight packaging – preferably stringed bags or special freezing containers,
- Mark the packaging – the name of the herb and the date of freezing. After a few weeks, it is difficult to distinguish between frozen herbs by eye,
- Do not freeze herbs for the second time – thawed basil is not suitable for freezing.
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The storage time depends on the method:
- Loze leaves – up to 6 months.
- Basil in Oliwa – 3-4 months.
- Pesto without cheese – up to 6 months.
- Cubes with water – about 3 months.
Remember that the longer the basil stays in the freezer and the more often you open the packaging, the faster it loses taste and aroma.
Freezing basil is a great way to enjoy its taste throughout the year. Especially in winter, when fresh herbs are difficult to access or expensive. Choose a method that suits your cooking style the most, and make stocks while the season lasts. Thanks to this, your dishes will not lose their aroma, and the kitchen will smell in the summer even in December.
