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A good tip appeared in our local newspaper and I thought I would pass it along.
Garden herbs are reaching their peak flavor now. Some are evergreens, such as, parsley, rosemary, and thyme; but others, such as basil, is an annual, needing to be preserved before they wither or the first frost.
According to the newspaper item, “. . . basil tends to lose flavor when dried . . . the best way of preserving the fresh taste of basil is to freeze it in ice cube trays by making a slurry of fresh basil leaves and water in the blender or food processor and pouring it into the ice cube trays. Once frozen, pop out the dark green ice cubes and store them in freezer bags. In the dead of winter, you can add summer’s fresh taste of basil to an Italian recipe by simply adding a cube to the hot dish and letting it melt into the other ingredients just before serving. With this method it is possible to smell and taste summer in your January meals.”