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)