Monthly Archives: July 2016

How to Freeze Basil Without Oil

How to Freeze Basil Without Oil

It happens every summer- you plant a basil plant or two and before you know it, you are overrun with fresh basil, burnt out on eating it and have no idea how to preserve it for the winter. Most tip articles recommend using olive oil but I’m not comfortable using that much oil at the end of my meal when I typically add basil.

So I tested out using just water and it worked! Now I used about 3-4 cups of loosely packed, fresh basil leaves and about 1/4 cup of water, so plan on using 1 tablespoon of water per one cup of basil leaves. (I have not tested this out with any other herbs yet, so I don’t know how this method works on other plants.)

How to Freeze Basil Without Oil


How to Freeze Basil Without Oil

Start by pruning your basil plants to promote growth. If you have an outdoor plant, I recommend doing this outside only because of all the little bugs that may call your plant home will scatter and you don’t want them in your kitchen. Give your trimmings a good inspection before bringing them in to the house in case any bugs stuck around (I don’t spray my plants with anything other than a little soap mixed with water to keep the bugs at bay. It does a good job with caterpillars and ants but not so much with grasshoppers.)

Back in the kitchen, give your basil a good rinse. I like to submerge mine and swish it around to get all dirt off. I’ll do this a couple of times. Then pluck off the leaves. (Do this with intent. You will be using these herbs in the future, don’t accidentally spoil your meal in 3 months with ill-intent today.)

Fill your food processor with the leaves and water (ratio 1 cup of loosely packed leaves to 1 tablespoon water) and pulse until you have everything chopped and mixed. Spoon the mixture into ice cube trays. (I do about 2-3 teaspoons per cube.) Freeze until firm and use like you would fresh in sauces and soups.

I’ve been told you can freeze whole leaves in freezer bags but have not tried it yet.

I hope this method helps another basil lover who wants fresh basil taste year-round!

Until next time, blessed be.


Using Fresh Herbs

Using Fresh Herbs

I love my herb garden even though it’s not as big or full of as much variety as I’d like. I keep everything in pots so I can easily bring them indoors when the weather is too harsh for them. I used to have dozens of plants but having moved around so much, I now only have basil, rosemary and thyme. These guys play a huge role in my daily cooking and despite their small numbers, produce a lot of leaves. The tips I offer today help me prevent herbal burn out or waste.

Add herbs to your salads

Add fresh herbs to any salad for a punch of flavor. I just tear up basil leaves and strip thyme & rosemary stems after rinsing them. Pop them right into your dinner salad, pasta salad or even potato salad for that extra bite of flavor. (This can be done with any herbs you love or edible flowers.)

Make an herbal tea

Pour hot water over your herbs and let steep to brew a delicious (and often healing) tea. 

Add to any slow-cooked or prepackaged meal

Adding fresh herbs and/or a squeeze of fresh lemon or lime juice to any slow-cooked or prepackaged meal at the end will add a pop of flavor and freshness lost from slow-cooking or processing. I even like to sprinkle them over a store bought roasted chicken when I bring it home and then pop it in the oven to stay warm. I feel like it gives new life to a potentially dull bird.

Dips, dips and more dips

Pesto is an obvious choice for using up a lot of basil, but go one step further! Any time you make a meat dish, potatoes or roasted vegetable, grab a handful of your favorite herb or herbs, toss them into a blender or processor, and pulse while adding in some olive oil, salt & pepper and anything else you want. Personally I like to use either lemon infused oil or garlic infused oil, but use what you like and have on hand. Once it tastes perfect, drizzle over your food or set on the table for everyone to drizzle themselves. Leftovers can be tossed in with hot pasta for a delicious but easy meal.

Freeze or dry the extras

If you aren’t going to use up all your herbs before they turn, either freeze them with a bit of oil or dry them in a dehydrator or in your oven then store in an airtight container. Once winter hits and you can’t locate fresh herbs, you will be grateful for your stockpile! Take it up a step by drying your leaves whole then add them to a grinder. When you go use them, you will grind them up, releasing a lot of flavor in the process that pre-ground herbs can lose.

I hope you like my tips and put them to use in your own kitchen!

Until next time, blessed be everyone!