Preserving Basil

As the cool autumn weather sets in, the time for preserving the garden's bounty begins! I have made several cuttings from my basil and mint plant, to provide fresh herbs indoors all winter (and some welcome scented greenery!).

To preserve the summer's basil, I clean the leaves, pat dry, and sort onto sizes. I like to basil in a bit of olive oil - the small leaves as is and the larger leaved minced. It really could not be easier - add enough oil to coat the leaves, spoon into a plastic bag and freeze flat into a "pancake". Some prefer to use ice cube trays to freeze the mixture, and then slip the frozen cubes into a bag. When you are making a pasta sauce and require basil, simply pop a piece of frozen "cake" into your saucepan. You can also pop a piece into a skillet for sauteing chicken or fish! Just don't forget to account for the oil.

BE SURE TO FREEZE, AND NOT REFRIGERATE!

NOTE: For those with concerns about preserving in oil and botulism - those concerns are very valid when the items will be stored in a cupboard or even in a refrigerator - but I only store in the freezer, which is below the threshold for growth. It is VERY important to keep on top of safe techniques for food storage, as the idea behind home preserving is to keep ourselves and our families healthy! The USDA publishes guidelines for canning and preserving on its website every year, with safe and delicious recipes.