July 9, 2014
The basil crop is ready and lush; planted under row covers, it allows water and sunlight in and bugs out. Beside making pesto and using it fresh in everything from potato salad to desserts (a future post), I like to freeze the leaves, unwashed (because once wet, forget it) and just damp wiped with paper towels and placed in sandwich size freezer bags as shown. Date and freeze. Use directly from the freezer in soups, stews, sauces and frittata. Not suitable for salads because when defrosted, the leaves are limp.