I tried a new way of freezing basil this year, and it was so easy, I ended up doing all of my basil using this method. Basically, just pulse fresh basil and olive oil in a food processor (1/4 cup olive oil to 2 cups packed basil leaves) until the basil is finely chopped, then freeze in a thin layer in a ziploc bag.

To use, just break off as large a piece as you need. Basil prepared and frozen this way does not turn black, and the flavor remains like fresh.

Golden glow (Rudbeckia laciniata hortensia)

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Neat tip! Mine is still going to town in the garden. I’ll have to harvest some and try your method. Thanks!


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