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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Supergreen or nestie who froze basil and parsley
Hi there,
tonight I will making some freezing for the winter. I am making some pesto frozen cubes as well as some shreded parsley but I was wondering if there are any other way to save basil. I would like to freeze the leaves but I am not sure how since every time I end up with a green frozen lump.
TIA
Re: Supergreen or nestie who froze basil and parsley
? Can I dry them over time in a dark place? Wouldn't the basil turn "crumbly" for lack of words? (Like the inside of a tea bag)
How do you do it?
TIA
I wouldn't worry too much if they crumble. When you buy dried basil, it's already crumbled up. Whole leaves will hold their flavor better though.
Just spread the leaves out on a tray a put them in a cool oven (~150 to 200 degrees) for 20 minutes. You can air-dry other herbs, but I wouldn't for basil because it has a higher moisture content.
To air dry, hang bunches of herbs in a warm airy place.
Or you can use a dehydrator, if you have one of those.
I do this too, works great.
This. But be sure that the basil is completely dry before you bag it. I made the mistake of assuming that because it felt dry and crumbly after a day that it was truely dry. If it has any moisture at all it will become mush when bagged.
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This works well. The baggie goes back in the freezer of course.
ETA: I don't blanch it before I freeze it. You don't cook pesto before freezing it, right? I don't use frozen basil when it's a big component of the dish though, like tomato basil mozzarella sandwiches. I use it mostly in soups. I freeze basil itself pretty infrequently, I don't use it that much. I either make pesto or dry it.
For drying herbs, I've found that using the oven reduces their flavor, I think because some of the oils cook out. I have a string across the top of my pantry just below the ceiling. I use a rubber band to tie the herbs into a bundle at the base of their stalks, and use a clothespin to hook the rubber band to the string. It takes about 2 weeks for herbs to dry, but I think they have better flavor this way. I do this anytime I have extra basil I've run out of time to make pesto with, it works great. Dried basil is great in soups or on garlic bread.
What do you want to be able to do with the basil? That would affect how you store it.
I process mine with a touch of olive oil (as much as it needs to stick together a little), and freeze in ice cube trays. It's ready to throw into a saute pan with some garlic, or into pasta sauce.