Fresh Basil: Harvesting, freezing, etc.

ELLY: I found info on the web regarding freezing basil. I have posted that info below...plus info for others on drying basil. (Obviously you already know how to dry it.)


HARVESTING:
The best time to harvest basil, and all herbs for that matter, is early morning after the morning dew has evaporated, but before the heat of the sun has dried the plants, pulling the essential oils away. Clip the stems low on the plant, but be sure to leave several inches of stem on each plant for further growth and harvesting.

TO AIR DRY:
Place 5 to 6 branches in bundles together secured with a rubber band (so that the tension remains as the stems dry and shrink). Be sure to place in a well-ventilated, dark, dry area, because sunlight robs the plants of their fragrance, color and essential oils.

KEEPING BASIL FRESH:
Basil will keep in a glass of water in your kitchen for about a week after harvesting. Simply clip off leaves and use it as you need. DO NOT REFRIGERATE it, because it will wither and die quickly in the refrigerator.

FREEZING BASIL:
My favorite way is to freeze a mixture of basil in a pesto type emulsion 2 cups of fresh basil and 1/2 cup of olive oil chopped together in the food processor and then frozen in ice cube trays. After they are frozen, pop out the cubes and store in the freezer in a plastic bag. That way when I am cooking I can put a cube in whatever dish I am preparing. The basil does darken up but the flavor and taste is preserved wonderfully.