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kmom246 wrote: I had success last year freezing basil for cooking using this method:
Wash & pat dry whole leaves (everything is dusty here in the high desert)
Put in a little baggie with just a touch of really good olive oil - fill rest of bag with air.
Shake baggie with basil leaves until they are lightly coated in oil
Remove leaves and put in zip log bags - press out the air & freeze
The original "shaking baggie" will usually be able to handle several batches of basil without adding more oil
To use, I just broke off little pieces and added it to whatever - eggs, sauces, etc. Have to add while it is still frozen. I tried using it thawed, but it just was mush.
