On a chilly day last September, I was struck by a display at the farmers' market - wild and vibrant stalks of fresh basil. I was curious, so I struck up a conversation with the lady behind the extravagant display. She passed on the amazing revelation that fresh basil could be frozen, without it turning black, as had so often happened in the past with my experiments with that delicious herb. The secret?
Pinch off the leaves while they are bone-dry, and toss into a plastic container, then freeze. She insisted that they would stay green as the day you picked them. You know what? She was right.
I froze some basil leaves, then roughly tore them on a pasta dish. 20 minutes later, they were still aromatic and green. Thirty minutes later, a little blackening, but still green, and that heavenly scent was still there. So there you have it - fresh basil from the depths of your freezer!
The top photo shows the frozen, dry, basil, and the bottom, the torn frozen basil gracing a pasta dish.
Isn't it amazing?