This post should really be titled, “Preserving the Last of the Summer.” I know the summer is over when it’s time for the last of the basil to be harvested. Sigh.
Last summer, I chopped it up and froze it in ice cubes. This is actually pretty awesome because during the winter, whenever I made soup or spaghetti sauce, I’d just toss a couple basil cubes in and it was like a burst of summer flavour. This summer, I’m freezing some of it in olive oil (I saw it on Pinterest). I figure it can still be used in soups and sauces, but also in stir fries and such. We’ll see. They sure look pretty anyway.
Related articles
- Pesto Party (dreambles.com)
- Freezing Herbs in Oil or Chicken Broth (janetshouse.typepad.com)
- Fresh Basil Pesto (and How to Save it For Later) (seattlefoodshed.wordpress.com)
Brilliant!
It works really well – and is so easy!
It does look much better done in olive oil! Can’t wait to try it. Thanks!
Yes, the olive oil ones are much prettier, aren’t they?
What a great idea! I’ve heard you can do the same thing with herbs mixed into butter. I’ve been doing up full-on pesto and freezing ice cubes of it – nothing like fresh basil bursts in the middle of a snowstorm!
True – often, those little bursts of basil are the only thing that gets me through January!
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