Difference between revisions of "Freeze Basil"
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| − | {{fa}}Basil is a rich source of nutrients and adds amazing flavor and scent to a number of dishes, from Caprese Salad to Chicken Parmesan.<ref>http://www.nutrition-and-you.com/basil-herb.html</ref> Freezing fresh basil allows you to keep it on hand for your favorite recipes all year round. To freeze basil, blanch the leaves, flash freeze them separately, then combine and freeze them long-term in an airtight, freezer-safe container. If you don't need to preserve individual leaves, you can also freeze basil without blanching and flash freezing it, or you can freeze basil in puréed form. | + | {{fa}}Basil is a rich source of nutrients and adds amazing flavor and scent to a number of dishes, from Caprese Salad to Chicken Parmesan.<ref name="rf1">http://www.nutrition-and-you.com/basil-herb.html</ref> Freezing fresh basil allows you to keep it on hand for your favorite recipes all year round. To freeze basil, blanch the leaves, flash freeze them separately, then combine and freeze them long-term in an airtight, freezer-safe container. If you don't need to preserve individual leaves, you can also freeze basil without blanching and flash freezing it, or you can freeze basil in puréed form. |
[[Category:Preserving Herbs]] | [[Category:Preserving Herbs]] | ||
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#Place 1- 2 handfuls of basil in your food processor. Fill up the food processor bowl, but don’t pack the leaves too tightly. | #Place 1- 2 handfuls of basil in your food processor. Fill up the food processor bowl, but don’t pack the leaves too tightly. | ||
#Use the “pulse” setting to chop the basil. This will result in coarsely chopped leaves; if you want to make a paste, use the manufacturer's suggested setting on your food processor. This should only take a few seconds. The more finely you want to chop the basil, the longer you should process it. | #Use the “pulse” setting to chop the basil. This will result in coarsely chopped leaves; if you want to make a paste, use the manufacturer's suggested setting on your food processor. This should only take a few seconds. The more finely you want to chop the basil, the longer you should process it. | ||
| − | #Drizzle olive oil over the basil while you are chopping it. Olive oil prevents the basil from turning dark or even black when it is frozen and gives it a richer flavor. You should use about 2-3 tablespoons of olive oil for each batch of basil. Using olive oil is optional. If you'd like to skip it but still freeze the basil in ice cube trays, you can add enough water to form a slush in the processor instead.<ref>http://www.organicgardening.com/cook/tips-preserving-basil</ref><ref>http://www.kalynskitchen.com/2006/06/how-to-freeze-fresh-basil-weekend-herb.html</ref> | + | #Drizzle olive oil over the basil while you are chopping it. Olive oil prevents the basil from turning dark or even black when it is frozen and gives it a richer flavor. You should use about 2-3 tablespoons of olive oil for each batch of basil. Using olive oil is optional. If you'd like to skip it but still freeze the basil in ice cube trays, you can add enough water to form a slush in the processor instead.<ref name="rf2">http://www.organicgardening.com/cook/tips-preserving-basil</ref><ref name="rf3">http://www.kalynskitchen.com/2006/06/how-to-freeze-fresh-basil-weekend-herb.html</ref> |
#Spoon the chopped basil into freezer containers or ice cube trays. If you use ice trays, you can transfer the basil cubes to larger containers after freezing them for 12 hours. | #Spoon the chopped basil into freezer containers or ice cube trays. If you use ice trays, you can transfer the basil cubes to larger containers after freezing them for 12 hours. | ||
#Use your frozen basil. You can leave them in the freezer for months and take them out and use them for recipes whenever you like, especially in the winter months. They'll separate from each other easily so you won't have to pull them apart. If you're putting them into a heated dish, then just throw in the frozen leaves and wait for them to thaw -- you won't have to thaw them on your own. | #Use your frozen basil. You can leave them in the freezer for months and take them out and use them for recipes whenever you like, especially in the winter months. They'll separate from each other easily so you won't have to pull them apart. If you're putting them into a heated dish, then just throw in the frozen leaves and wait for them to thaw -- you won't have to thaw them on your own. | ||
#*If you have too much frozen basil, give it away to your friends -- they'll love you for it. | #*If you have too much frozen basil, give it away to your friends -- they'll love you for it. | ||
=== Freezing Fresh Basil === | === Freezing Fresh Basil === | ||
| − | #Remove all of the leaves from the stems. You can clip or pinch the leaves away from the stems.<ref>http://mamaldiane.com/freezing-fresh-basil-whole-leaf/</ref> | + | #Remove all of the leaves from the stems. You can clip or pinch the leaves away from the stems.<ref name="rf4">http://mamaldiane.com/freezing-fresh-basil-whole-leaf/</ref> |
#Thoroughly rinse the leaves in cold water. Use a salad spinner to do the job done more effectively. If you don't have one, washing the leaves in a bowl of water and using paper towels to dry them will work too. | #Thoroughly rinse the leaves in cold water. Use a salad spinner to do the job done more effectively. If you don't have one, washing the leaves in a bowl of water and using paper towels to dry them will work too. | ||
#Place some ice in a bowl of cold water. | #Place some ice in a bowl of cold water. | ||
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=== Quickly Freezing Fresh Basil === | === Quickly Freezing Fresh Basil === | ||
| − | #Clip the leaves from the stems.<ref | + | #Clip the leaves from the stems.<ref name="rf2" /> |
#Rinse the leaves thoroughly. | #Rinse the leaves thoroughly. | ||
#Spread them on a surface and air dry them for at least 30 minutes. You can just use the counter, a cookie sheet, or a plate. You can use a paper towel to pat them dry to speed up the process. | #Spread them on a surface and air dry them for at least 30 minutes. You can just use the counter, a cookie sheet, or a plate. You can use a paper towel to pat them dry to speed up the process. | ||
