Top 5 ways to freeze fresh basil for the winter

Method 1 - whole leaves

Basil from the market or your own garden can be stored frozen for up to a year, just before the new harvest.

How to freeze whole leaves:

1. Freshly picked leaves should be washed thoroughly. Many housewives recommend soaking basil for a short time so that the water draws out as much contaminants as possible. One hour of “bathing” is enough. Miss Clean magazine recommends changing the rinsing water 2-3 times.
2. Now the branches need to be dried. Place them on a tray in an even layer, turning them over periodically. You should not dry it at elevated temperatures, otherwise the basil will become fragile and will only be suitable for further drying for seasoning.
3. Dried basil sometimes looks a little limp, but that's okay. Just put them in bags and tie them tightly.
4. It is better to freeze fragile basil leaves in containers, placing them loosely. This way they won’t break and will look beautiful in the salad.
5. If you prefer bags, take two layers so that the bright aroma of greens does not affect the neighboring products in the chamber. This measure will also protect the basil itself from the penetration of foreign odors.
6. Be prepared that the greens will darken a little during storage. But if you did everything correctly, then it will remain just as fragrant and healthy.

Advice Basil cuttings should not be woody! Use only soft herbaceous ones, or do without these parts altogether. Cut leaves from the main branch using scissors. By the way, it is also more convenient to chop leaves with scissors.

Method 2 - chopped basil

If you don’t want to spend a lot of time cooking, then take care of the green seasoning in advance: just chop the basil leaves before storing it in the freezer.

1. Prepare the greens as in the first method. Make sure the basil is completely dry.
2. Cut the leaves in any convenient way, but do not overly chop them.
3. Distribute into small bags, tie them as tightly as possible so that less air remains.

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Tip A day after placing the basil in the freezer, take out the bag, shake it slightly and return it to its place. Then the greens will not become crumpled.

Storage conditions and periods

You can keep frozen basil fresh for up to 1 year; if the method involved the use of oil, then this period is reduced. Even with careful observance of all storage standards, the spice is suitable for food for no more than one year, since in the future the herb completely loses its beneficial properties.

Attention! It is not recommended to keep frozen basil together with meat or seafood, as there is a possibility of odors being transferred.

Freezing basil for the winter, fresh or processed, is a simple process. There are many options for harvesting this spicy plant, so it’s easy to choose a method that suits you. It is impossible to single out a certain method as “the best”, since certain types of preparations are better suited to certain dishes.

The main condition that will allow you to get maximum benefit and pleasure from basil stored for the winter is compliance with the storage standards for the spice. Only in this case will frozen greens retain their original taste characteristics and beneficial properties. In particular, you should not allow frozen grass to thaw and then re-freeze it. This will completely destroy all the beneficial substances in the plant and reduce its taste.

Video: How to freeze GREENS FOR THE WINTER? 3 WAYS to freeze greens. Quick, easy and simple!

How to freeze GREENS FOR THE WINTER? 3 WAYS to freeze greens. Quick, easy and simple!

Video: HOW I FREEZE BASIL FOR THE WINTER

HOW I FREEZE BASIL FOR THE WINTER

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Method 3 - with olive oil

Some housewives complain that basil frozen whole becomes ugly and loses its shape. There is a simple way out - make a puree from it with the addition of butter. Among the vegetable groups, the most popular are olive, sunflower and corn. Try not to use oils that are sensitive to low temperatures.

Basil puree with oil is ideal for dressing salads, as a flavorful dressing for soup, for frying, for mashed potatoes, meat and fish dishes, and even for marinade.

How to cook, recipe:

1. Rinse the leaves, dry them on a waffle towel or using a hand centrifuge.
2. Grind with a blender to a paste.
3. Add about 1 tbsp per glass of greens. l. vegetable oil.
4. Puree the mixture again for a few seconds, or simply stir with a spoon.
5. Distribute into portioned ice or baking trays.
6. Send for storage wrapped in two bags.

Tip: Use silicone molds - they are the most convenient for squeezing out portions of greens. From metal and plastic, you will have to pick up the freeze with a knife.

A little trick: in order not to remove the form with the preparation every time, a day after placing it in the chamber, take out the basil, free the portions and pack them in separate bags.

How to freeze basil for the winter

There are several ways to prepare basil for winter storage. When choosing, be guided by the amount of free space in the freezer and personal preferences.

Fresh

One of the easiest ways to freeze:

1. Place the washed and dried leaves in a single layer on parchment paper. The leaves should not touch each other.
2. Place the parchment in the freezer for 40 minutes so that the greens freeze a little.
3. Transfer it into portioned bags, remove the air from them and place in the freezer for long-term storage.

Blanched

The blanched plant is not only stored for a long time, but also retains its appearance:

1. Sort the basil leaves and wash them carefully.
2. Prepare a container of boiling water. Place each basil leaf in boiling water for 10 seconds, no more. If you keep the foliage in hot water longer, it will simply cook.
3. After boiling water, the leaves are immediately dipped into a container of cold water. If desired, add ice cubes to it.
4. Remove the leaves from the cold water and place them on a paper towel to dry. Turn over periodically.
5. Spread the dried herbs in a thin layer on parchment, tray or board.
6. Place the product in the freezer before freezing. After this, transfer into portioned bags.

As a puree

Another way to prepare basil in portions for storage:

1. Rinse the leaves under cold running water. Afterwards, place the basil in a container with water at room temperature for 30 minutes - this will help the plant absorb moisture.
2. Then the basil is laid out on a towel to dry. To speed up the process, gently blot the foliage with a paper towel.
3. Place the greens in a blender jar, filling it no more than halfway. Add 2-3 tbsp. l. olive oil – it will give the spice a richer taste and prevent it from darkening.
4. Grind the basil until a thick, homogeneous mass is formed.
5. Transfer the resulting mixture into ice-freezing molds and place in the freezer. After a day, remove the frozen cubes, place them in sealed bags and place them in the freezer for further storage.

In oil

Another preparation method:

1. Wash and dry the basil.
2. Cut the greens into large pieces.
3. Place crushed leaves in ice cube trays or small containers.
4. Pour oil over the greens so that it completely covers them. Place the basil in the freezer.

For this method, sunflower and olive oil or melted butter are suitable.

In the broth

The principle is the same as when freezing basil in oil. Any broth is suitable for pouring:

• vegetable;
• beef;
• chicken;
• pork.

Method 4 - with butter

Butter is also used as a dressing. Take a product with animal fats, as spreads and mixtures with vegetable oils do not melt well and affect the taste of the products. By the way, you can add salt to the basil dressing.

Recipe:

1. Melt the butter over low heat until it boils.
2. Wash, dry and chop the basil leaves in any convenient way.
3. Mix with butter and pour into ice cube trays or use small plastic containers.

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You can prepare supplements from both purple and green types of basil. Both are very aromatic and full of vitamins.

When to collect basil for freezing, selection and preparation of raw materials

The two main types of basil are most common:

• Violet.

Has more essential oils. Due to this, it is more fragrant and has a pronounced taste. Housewives use it for soups, salads, sauces and meat dishes.

• Green.

It has a sweeter taste and a slightly less pronounced aroma. With his participation, pesto sauce, marinades and soups are prepared.

When is it recommended to harvest basil for freezing for the winter? Regardless of the variety and type of plant, it is harvested at the same time. In central Russia, basil is harvested for freezing for the winter from late April to early June. It is during this period of time that basil gains maximum nutrients and aroma. If you were unable to collect it during this period, do not grieve.

It can be harvested in summer, but it is important that it does not bloom.

Harvesting for freezing for the winter is done with a sharp knife or scissors. Cut only high-quality crops, without spots, yellowed leaves or defects. The harvested crop is washed with cold water to wash away dust and small insects. Then let the greens dry using a towel.

Finally

These were the four easiest ways to prepare delicious basil, but the housewives’ ideas don’t stop there. Some people freeze crushed leaves in water to make ice cubes. Another recipe uses meat broth instead of water. A popular method is pre-blanching. To do this, the basil is peeled and lightly doused with boiling water.

Thawing basil is as easy as freezing recipes. If you are cooking on the stove, then simply add a cube of greens to the dish. To dress a salad with whole leaves, long defrosting is also not required.

Remember that the longer basil is stored, the less vitamins it contains. Try to use the preparations before spring, and soon a new harvest of early greens will appear.

Can basil be frozen?

The quality of industrially frozen greens raises questions, because there is no guarantee that the products have not been defrosted and re-frozen. To be sure of quality, it is better to prepare basil at home.

Advantages and disadvantages of this harvesting method

Freezing basil has several benefits:

• allows you to eat greens even in winter;
• preserves almost all the taste and nutritional properties of the plant;
• does not require much effort and time.

The only drawback of this harvesting method is the free space. If you have a small freezer, you may not have much room to store basil. Then it makes sense to dry it.