Preservation of the tangy taste of basil–that’s what I’m after. I’m going to freeze a few leaves and see where that takes me. Any suggestions? My first attempt consists of laying the leaves out on a sheet of waxed paper, freezing them singly and then popping them into a freezer-proof plastic bag.
So, here’s step one:
Basil bound for the freezer
on its little boat of waxed paper.
Tags: basil