table of contents
- harvest
- preparation
- Freeze the basil
- frequently asked Questions
basil, also known as royal herb, is a popular culinary herb and an indispensable part of Italian dishes. We'll show you step by step how to freeze fresh basil.
In a nutshell
- Wash and dry before freezing
- Blanch it beforehand if possible, improves shelf life
- Freeze immediately after harvest, whole leaves or finely chopped
- Freeze in ice cube trays mixed in portions with oil or water
harvest
Before freezing, however, there is the Harvesting the basil. This should be done at a time when the herb has already fully developed its aroma. Usually this is the case in the early morning, preferably on sunny, warm days. The leaves of plants that are about to bloom are particularly aromatic.
- pluck off individual leaflets
- optionally cut off whole branches
- leave at least two leaves standing
- Rinse under running water
- then pat dry
It is very important not to chop the basil at this point, otherwise it will quickly lose its aroma and become bitter. It is best to leave the papers whole. You should also sort out brown or spotted basil leaves and dry twigs.
Tip: You can also easily spin dry larger quantities of washed basil in the salad spinner.
preparation
Before you freeze the basil, it is best to blanch it first, i.e. H. Swirl through boiling water for a few seconds. This kills harmful microorganisms, improves the shelf life and preserves the typical aroma. When brewing, do the following:
- Boil water in the pot
- Prepare a bowl with cold, lightly salted water and ice cubes
- Add the basil leaves to the boiling water for two to three seconds
- get it out with a slotted spoon
- Immediately add to the ice water
- Drain in a colander
- dry carefully
This step is not absolutely necessary for freezing basil. If you have to go quickly, you can freeze the basil leaves without first blanching them.
Freeze the basil
Now the prepared basil can be frozen. You have various options for doing this. You can:
- Freeze the whole basil leaves
- Chop up immediately before freezing
- as pesto (d. H. mixed with oil)
- freeze in portions (e.g. B. in ice cube tray)
To prevent the basil leaves from sticking to each other when freezing, you should pre-freeze them flat on a board or tray. Then fill the leaves in an airtight freezer bag or freezer can. Basil cubes are particularly useful, as you mix finely chopped basil with water or oil and freeze in ice cube trays. So you always have ready-made portions of the culinary herb at hand. The basil, frozen in various ways, can be kept for up to 12 months.
Tip: Do not leave basil too long, process it immediately after harvesting. The longer you leave the herb, the more it loses its aroma - even if it is stored in the refrigerator.
frequently asked Questions
Basil can also be dried very well, for example in the oven, in the air or in a dehydrator. You can also soak it in vinegar or oil, for which olive oil or sunflower oil or white wine vinegar are particularly suitable. Even preserving with salt works well, mixing about 1 part finely chopped basil with 2 parts sea or rock salt. The basil salt can be kept for about a year. Last but not least, the herb can of course also be preserved as a pesto.
Fresh basil soaked in olive or sunflower oil can be kept for around four to six months. Make sure that the leaves, which have been washed off and dried carefully, are completely covered with the oil. In addition, you should only pickle healthy, green cabbage. The jars used for this should be able to be sealed airtight. Glasses such as those used for preserving are therefore particularly suitable.
Thai basil is a subspecies of the well-known shrub basil, but tastes much more intense and more anise-like. However, you can freeze this herb just like normal basil and make it durable.