How to Preserve the Basil Harvest

As a tomato lover, I plant an abundance of basil in our garden each year to pair with our fresh tomatoes. I can never seem to get enough of that flavor combination.  The earthy, juicy tomatoes with tender basil leaves that add just the right counterpoint to the tomatoes.  Pass me a pinch of sea salt and I could sit down to a plate of nothing but that simple combination all year long.

Of course, we live in New Hampshire.  So, our growing season is painfully short.  By the time the heirloom tomatoes have come into their own in the garden, the first leaves of fall are sure to follow.  When the temperature turns a bit cooler as it has this week, I start to think of preserving the harvest so that I can enjoy my beloved flavors during our long winter.

I learned many years ago that cherry tomatoes could be easily frozen so that I could use them to make soups and sauces long after the garden has been put away.  On a wintry New England day, that fresh flavor of the summer garden goes a long way to lift our spirits and remind us that the next year’s garden is one day closer.

For several seasons, I attempted to preserve our fresh basil with the same purpose.  I dried the leaves, I blanched them and froze them, and I froze them in a small bit of water.  I was never happy with the results.  Then I decided to attempt a new method and was astounded by how well it preserved the flavor and color of the basil no matter how many months had passed since the day that I had harvested it from our summer garden.

Luckily, this method of preservation was the simplest of all those I attempted.  No drying, no blanching, no special equipment needed.  Simply harvest the fresh basil, wash the leaves, allow them to dry, and then slice the tender leaves into thin ribbons before adding them to an ice cube tray with enough olive oil to cover.  Freeze the tiny cubes of oil solid before turning them out and transferring them to a freezer bag for long term storage.

The frozen cubes of olive oil and basil can easily be added to any dish that would benefit from their flavor and color.  I add them to spaghetti sauce, pasta dishes, and soups all winter long.  You will be amazed at how much delicious fresh flavor they add with so little effort.

I purchased an inexpensive smaller sized ice cube tray with a silicone bottom that I use when freezing basil this way.  I like the smaller sized cubes as they are easier to store and allow me to add smaller sized cubes of the olive oil and basil to dishes.  The smaller cubes also freeze in less time, allowing me to process more of the fresh basil in a day’s time.  The flexible silicone bottom in each compartment makes it a breeze to push out the frozen cubes.

If you have garden fresh tomatoes and basil in your garden, I hope that you will give this simple preservation method a try.  You’ll be rewarded with the delicious flavor and color of homegrown basil and tomatoes all winter long while you dream of planting next year’s garden.

If you’d like to learn more about the inexpensive silicone ice cube tray I use when making this recipe, you can find it right here:

Freezing basil is only half of the story of how I use the freezer to easily preserve our summer harvest. Cherry tomatoes or other smaller varieties can easily be frozen whole and transformed into the most delicious sauces, soups, and pasta dishes on the coldest winter day. You can learn all about that simple technique (and get a delicious slow roasted tomato sauce recipe) right here:

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How to Freeze Basil

Jennifer from 1840 Farm

Author: Jennifer from 1840 Farm

Ingredients

• Basil
• Olive Oil
• Ice Cube Tray

Instructions

• Harvest basil from your garden or farmer’s market at its prime. Gently wash the leaves and dry them on a paper towel or clean tea towel.
• Place the leaves on a cutting board, stacking several of them on top of one another. Roll them together in a cigar-like fashion. Rolling them makes the task of slicing them into thin ribbons much easier. Slice into thin ribbons.
• Fill the cavity of a mini ice cube mold half full with the basil ribbons. Pour enough olive oil over the basil to fill each cavity two thirds full. Carefully transfer the tray top the freezer and allow to freeze completely. As the oil freezes, it will turn white or off-white in color.
• After the basil and oil cubes are frozen solid, turn them out of the tray. Transfer the cubes to a freezer bag for long-term storage. W
• hen needed, simply add a cube or several to the dish. As the frozen oil melts, the basil will warm and release the fresh flavor and scent of the basil along with adding a beautiful dose of bright green color.

Notes

I purchased an inexpensive smaller sized ice cube tray with a silicone bottom that I use when freezing basil this way.  I like the smaller sized cubes as they are easier to store and allow me to add smaller sized cubes of the olive oil and basil to dishes.  The smaller cubes also freeze in less time, allowing me to process more of the fresh basil in a day’s time.  The flexible silicone bottom in each compartment makes it a breeze to push out the frozen cubes.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!