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 Post subject: Basil leaves
PostPosted: Sat Dec 04, 2010 11:47 am 
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Can you freeze them?


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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 11:48 am 
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penny dreadful wrote:
Can you freeze them?


no, but you can make them into pesto and freeze that!

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 11:51 am 
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i've frozen them. if you're going to cook with them after defrosting them, it should be fine. they won't be useful in a salad or on a sandwich or anything.

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 2:45 pm 
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Yeah, I've frozen them and they turn kind of blackish, but are still flavorful, so I agree that they're good for cooking, but not for anything that calls for fresh basil. I've mostly used it in soups, sauces, etc.


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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 5:43 pm 
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This question confuses me. Why would you have basil leaves left over? I swear I go through at least three full bunches every week.

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 6:03 pm 
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You can put them in water and freeze them and then they won't turn black but...why?

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 6:06 pm 
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oh! the water thing just reminded me that my professor who grows all her own food said that you can blanch basil leaves very quickly and they will keep much longer in the fridge without turning black. i haven't tried it myself since it's always just pesto, pesto, pesto whenever I have basil.

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 6:16 pm 
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Blanch basil? That sounds really weird, wouldn't it just totally wilt into nothingness? I guess maybe like how spinach is blanched before it's frozen?

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 6:22 pm 
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IsaChandra wrote:
Blanch basil? That sounds really weird, wouldn't it just totally wilt into nothingness? I guess maybe like how spinach is blanched before it's frozen?


yeah, it does sound weird. i think she said to blanch it for 10 or 15 seconds. even that sounds like a long time for basil. if i ever try it i will report back.

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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 8:27 pm 
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You could dry them to save them for longer instead of freezing perhaps.


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 Post subject: Re: Basil leaves
PostPosted: Sat Dec 04, 2010 8:42 pm 
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If you freeze raw produce, there are some sort of enzymes in it that will break it down even in the freezer. The purpose of blanching before freezing is to kill the enzymes so your frozen food lasts longer. I don't know how this applies to herbs though, cause they are so delicate. I've usually heard to freeze fresh herbs in ice cube trays with water.
Why freeze? Cause when you grow a ton of it in your garden and a frost is approaching, it's nice to save some of those lovely herbs for the bitter winter days ahead.

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 Post subject: Re: Basil leaves
PostPosted: Sun Dec 05, 2010 11:00 am 
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IsaChandra wrote:
You can put them in water and freeze them and then they won't turn black but...why?


When I did it, it was because I was working on a farm, and we'd have bunches and bunches of herbs that didn't sell at the farmers market.


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 Post subject: Re: Basil leaves
PostPosted: Sun Dec 05, 2010 11:08 am 
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I blend it with olive oil and then freeze it. I eat basil with everything during the summer, but with the farm, our plants, and our neighbors giant basil bushes, we always have way more than we can use.

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