Freezing basil for the winter at home. Harvesting basil for the winter

Basil is one of the most piquant spices with an amazing taste and aroma, which has a lot of useful components for the body. In summer, the leaves are used fresh: they are added to salads, first and second courses. Basil is stored for a short time, but can be stored for the winter using simple tricks.

How to save basil for the winter

Basil is used throughout the summer, picking off the leaves as needed. If a mass collection is needed, it can be done twice. In the first half of summer, before flowering, most of the leaves are carefully cut off, with the exception of the 2-3 lowest tiers. The second collection is carried out at the end of the growing season. However, one should be aware that if the basil is allowed to bloom, the quality of the product deteriorates slightly. If you cut off the tops as the inflorescences appear, the plant will bush, and more tender leaves will form. Both crops can be harvested for the winter, there are several ways.

Basil blooms very beautifully, but if you do not need seeds, it is better to pick off the flowers as they appear.

Freeze

It makes sense to freeze only the leaves: when thawed, they are suitable for salads without cooking, preserving both aroma and flavor well. appearance. The leaves are plucked from the stems, washed with water, dried and put in a plastic bag. You should not cut them: in this case, the loss of aromatic substances will be too great.

When frozen, not only the aroma and taste of spices are almost completely preserved, but also the entire set of vitamins and others. useful substances. If space in the freezer allows, whole sprigs can also be frozen.

Sometimes the leaves are frozen not in a bag, but in the form of ice cubes.

Some lovers still grind the leaves and freeze this mass by mixing it with sunflower oil. This recipe is from the category of "taste and color ...".

Drying

Drying is the easiest way to harvest basil. The greatest amount of useful and aromatic substances is preserved when dried in the shade at room temperature. With a lack of time, ovens or electric dryers are used. Dry and hotel leaves, and whole twigs, depending on the time of harvest.

It is possible to dry basil on a baking sheet in the oven quickly, but at high temperatures, the loss of volatile aromatic substances will also be higher.

I myself, since we use a lot of greens, do not cut off the first crop completely, but take the leaves as needed. At the end of the season, I cut off all the whole plants near the ground (with and without seeds, as it happens) and hang them upside down on horizontally stretched ropes. After a week, the leaves dry up so that they are easily sniffed from the branches.

After drying them on paper, I put them in tightly closed glass jars (sometimes I grind, but it’s better to do this before use). I don’t consider the advice about storing leaves in linen bags truly true: this way their aroma disappears faster. I dry the stems and also store them: they can be dipped into the soup for flavor 10 minutes before they are ready, and then thrown away.

Video: which of the ways to harvest greens for the winter is easier

Drying, freezing and salting basil leaves - conventional ways preservation of vitamin spice for the winter. Depending on the method, it is convenient to use prepared greens in salads, soups or second courses.

step by step recipe with photo

Basil is a bright, spicy green that, by the way, will emphasize the taste of dishes created from tomatoes or with their addition. However, in winter it is very difficult to find such fresh herbs, so it is best to prepare frozen basil in the summer while you can. Whole bunches of the plant are not frozen, since its leaves after defrosting become dark, blackened, lose their appearance, aroma and shape. Therefore, the basil is pre-ground with a small amount of water and frozen in an ice-maker or other small containers. Neither salt nor oil is added, so that in the event of some force majeure, the salty liquid does not leak inside the equipment and spoil it.

Compound

1 large bunch of basil
50 ml cold water

Freezing process

1. We will purchase or pick fresh basil stems - it is advisable to use the green variety, as it has a less intense aroma and a more delicate taste. We will wash the plants in water, tear off the leaves from the stems, and remove the stems themselves, we will no longer need them in the recipe.

2. Put them in the capacity of the chopper or food processor. Next, pour 50 ml of cold water: filtered or boiled chilled. It is imperative to add water, since when crushed, the mass of greens will stick to the walls of the bowl and it will not be possible to chop it qualitatively.

3. Close the container with a lid and grind the basil leaves for about 2-3 minutes, periodically gently scraping off the adhering mass from the walls of the bowl and chopping again until it turns into almost puree.

4. Put the spicy mass in molds to create ice, pour the remaining juice into the same place. Place the molds in the freezer for about 1 hour. By the way, the maximum shelf life of the frozen product is 6 months, but it must be packed very tightly in double bags or containers, as the rest of the products in the freezer can take on the bright aroma of basil.

Basil is a kind of plant that is loved by many for its unique aroma that gives food an unforgettable taste. There are plenty of various oils and vitamins in this bush. Unfortunately, few can afford to use it "from the bush" year-round. A reasonable question arises: how to prepare basil for the winter in order to preserve vitamins?

This miracle herb can be dried, frozen, and even canned. In our article, we will talk about the nuances of collecting and storing both leaves and flowers, so that harvesting basil for the winter at home becomes your favorite pastime. And we will answer important questions.

From this article you will learn

When to harvest basil for drying for the winter

By month:
We start harvesting spices in the summer. By the third decade of July (by the first decade of August, for sure), young plants are ready for the first cut. We take a ruler (so as not to be mistaken). 15 -20 cm? - we collect. We cut off the topmost leaves and are not afraid to tear the tops (the bush will only be happy and will give even more greenery).

In September, we are waiting for the moment of ovary buds until they begin to bloom. At this time, the shoots are simply filled with vitamins and the smell is at its peak, so we will only prepare lushly overgrown leaves. We do not touch the flowers. We'll come for them when they open.

Weather and more:

Not a cloud in the sky for a couple of days? It's time for the garden.
Woke up, had breakfast. So the spice woke up and "refreshed itself". This is where you collect it. 10 o'clock is the time.
We will cut so that several pairs of leaves remain on the bush. Closer to winter, we will pick up the remnants of fresh foliage.

How to dry properly

Have you stocked up on raw materials? Preparing greens for drying:

we sort out and cut off the eaten leaves and twigs by someone.
wash the leaves under running cold water.
picturesquely scattered on a fleecy towel to dry the stems. It will dry for about an hour.

Drying types:

on open air;
in the oven;
in an air grill or electric dryer;
in a refrigerator.

It is important to decide on the method.

The drying process can be accelerated. We will spend less time in the oven, but there are subtleties:

twigs and foliage are not dried together (time difference);
optimum drying temperature from 40 to 50 degrees;
be sure to make a gap between the door and the oven itself (just insert a folded towel, or better, an oven mitt).

Remember? We preheat the oven to 40 degrees, and at this time we place the leaves on baking sheets in one layer. If we dry the branches, then we cut them into 5 centimeters. Put in the oven. Did you forget about the gap? That's right. We are waiting for 2-3 hours (if foliage) or 4 (if twigs), turn off the oven, close the gap. We enjoy subtle notes of basil in the apartment for another 8-10 hours. We take out, crush and pour into jars.

Type of drying in the refrigerator. All the vitamins and substances we need remain unchanged and the aroma is richer. Why? Under the influence of cold, the processes of "dying" of plants slow down, and water comes out through the surface. Cooking is only suitable for leaves. We need clean sheets of paper. Lay out the leaves on them (you already know how). It must be placed on the bottom shelf. One "but". Drying time 2-3 weeks.

Do you have an electric dryer? In it, you can also dry the basil to the desired state. The dryer saves effort and time of preparations like no one else. Only a drying cabinet is better, but we work with what we have.

We find the parameter "grass", turn it on. No such option? We exhibit temperature regime just like in the oven. We distribute the raw materials on the grates, close them, change the levels every hour. Time depends on the amount of greens on one pallet. On average - 4-6 hours.

The air grill is not quite suitable for such work, but you can experiment. All in your hands.

Remember, you are also flowers collected? Decoctions and infusions will certainly come in handy in winter with various respiratory diseases as an immune support. Yes, and teas from such flowers are tasty and light.

You need to collect fully opened flowers, at the very beginning of flowering (the petals, like sponges, absorb all sorts of usefulness at this time). We dry in the open air, observing the shady mode and the need for ventilation, as in the case of leaves. Ready flowers are stored in closed jars.

Where and how to store dried basil herbs

Why should spices be stored in jars?

The answer is simple:

twigs, leaves and flowers will be kept dry;
no insects will start in them;
the fragrance will not “fade out”, but this is what they were striving for.

You can use tightly closed paper bags to preserve rich notes. Canvas bags will not be able to retain the smell (it will disappear very quickly).
Foliage, stems and flowers are not stored in the same container.

How to freeze basil for the winter

Is it possible to freeze basil for the winter in the freezer? Yes, freezing perfect option for those who like to store fresh basil. And the aroma, and the look, and freshness will please the eye while cooking. Frozen product saves beneficial features on high.
When harvesting with the help of a refrigerator, little time is spent. The shelf life in frozen form is up to one year, and after all, we need everything that we have prepared to be stored for a long time.

So, we learned how to dry basil, now we are learning how to freeze! As with drying, freezing options are possible.

We wash the whole leaves, wait for the excess moisture to go away, laying them out on paper or paper towels. Dried up? We put it in bags (cellophane), in containers with lids and “hello freezer”. Forget about the weed until the right moment.
Cubes are an interesting freezing option. This is a ready made salad dressing. Cooking is easy and eating is delicious.

The recipe is simple:

We tear the foliage, cut it, finely chop it with a blender (at your discretion);
fill the ice molds with mass;
pour olive oil into each cube to the brim;
put in the freezer.

Another option for cubes.

finely chop the foliage in a blender or combine;
add a little water (keep the color);
sprinkle with olive oil;
lay out the forms;
freeze.

What is the benefit of freezing? Takes a minimum of your time. Makes it possible to use almost fresh product. What is inconvenient? Takes up a lot of space in the fridge.

Winter preparations and salting

An equally important way of harvesting basil for the winter is salting. Salt is usually in jars, like other herbs.

Step by step you can salt in this way:

Wash and dry greenery with paper towels for 10 minutes;
we prepare jars as well as for any types of canning;
lay a layer 3 cm thick;
tamp until it gives juice;
cover the whole layer with salt. You don't need much;
layer by layer we fill the jar. Don't forget the layer of salt;
roll up the lid;
do not forget that banks need sterilization.

A bright accent can be the use of green and purple basil alternately in layers.

It can be stored in the basement, underground, cellar and in the refrigerator at a temperature not exceeding 2 degrees. In such a simple way, all the benefits of the plant go to man.

When you have mastered the basic methods of harvesting the storage of spices, you can try other wonderful basil blanks. We present some.

Basil winter pasta

Many people choose this pasta for salads, risotto, seafood and vegetable dishes and sauces. Pesto sauce is especially good with such pasta.

What do you need:

green basil, variety - any. 4 medium beams;
olive or any other unrefined oil of your choice;
salt to taste.

Actions:

prepare the leaves (wash, dry);
put them and other ingredients in a blender;
grind minutes 3. maximum speed;
pasta is ready.

Storage options:

freeze in ice cube trays. Transfer to containers or bags. Remove to freezer.
Arrange in small jars or containers. Squeeze a little. Spill a small amount of oil (to restrict air access), close tightly with dry lids. Store in the refrigerator, but not longer than 2-3 months.

Bonus: Try baking buttered garlic bread in foil with as much pasta as you like and some cloves. Bon appetit!

Basil Nut Seasoning

Most delicious sauce pesto can not do without such a spice!

What do you need:

vegetable oil (preferably olive) - 5-6 tbsp. spoons;
basil leaves (color and variety are unimportant) - 2 bunches;
garlic - 5-6 cloves;
walnuts - 12 pcs.

What to do:

chop nuts and garlic in any way;
cut basil in a blender;
mix thoroughly with oil;
you can salt a little;
put into small jars;
sterilize.

This simple preparation will make you feel like a high-class chef!

Preparing for the winter is a fascinating process. Simple and complex at the same time. Do not be afraid to experiment, bring fresh ideas to proven recipes and everything will work out!

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Among the many spicy plants, basil occupies a special place, and in literal translation, the name of the plant is translated as “royal smell”. Depending on the variety of horticultural crops, the content of essential oils and phytoncides, appearance, severity of taste and aroma may differ. Growing greens is not so difficult, and in order to preserve valuable properties, you should be aware of the features and rules for preparing basil for storage for the winter.

The main difference between all varieties of basil is the color of the plant, height and taste. Today there are more than 150 varieties of culture. In addition to its culinary uses as a condiment, basil greens are often used as medicine, which has anti-inflammatory and analgesic effects.

According to the degree of coloring of the grass, it is customary to distinguish the green species and purple, they served as the basis for further selection. The plant has been known for over 2,500 years and is believed to have originated in Iran and India. The plant was brought to Europe in the 16th century, and in our country it began to be used only in the 18th century.

Green types of basil are distinguished by their sweetness and delicate aroma. Their color can be of various scales, ranging from light to rich dark green. The most famous varieties include:

Genoese - has a pronounced anise smell, is considered an indispensable ingredient for making pesto sauce;
Evenol - from large leaves comes the smell of lemon, pepper and clove aroma, often used for soups and marinades;
Broad-leaved - thanks to the aroma of pepper and due to the content of essential oils, it gives a special taste to salads, it is often used in marinades.

Purple varieties have a sharp taste and smell, they contain 2 times more oils than green varieties. Basil is ideal for salads, soups, meat and fish, and sauces, but it is never used with mushrooms. Due to its rich color, purple basil is often used to decorate flower beds.

According to the taste characteristics, the variety of plant varieties is amazing. Representatives of the basil can have the following shades:

clove;
peppery;
citric;
mint and menthol;
vanilla and a number of others.

According to the criterion of growth, it is customary to distinguish undersized, medium and tall varieties. The height of the bushes, depending on the characteristics, can vary from 30 centimeters to 85 centimeters. They may differ according to the criterion of return of green mass.

Regardless of the variety, when grown in the Russian regions, the plant gains the largest amount of essential oils in the spring, during the period of active green growth.

Preparing the main ingredient

Collecting basil is carried out in the form of individual leaves or twigs. This must be done carefully, avoiding injury to the roots. Fresh leaves are used for freezing, they are plucked raw until flowering. For recipes that involve chopping, the method of collection is not critical, and twigs can be used. To obtain good quality blanks, it is important to exclude the ingress of rotten and defective greens.

The collected basil is washed under warm running water and spread on a dry towel to evaporate moisture. It is required to sort out raw materials, remove excess debris, foreign objects, coarsened stems and leaves with obvious signs of damage.

Drying basil for the winter

Harvesting basil by drying is quite simple, and for this there is no need to use special tools. The advantage of this method is the maximum preservation of healing properties and taste, while the aroma of dry seasoning in its properties is slightly inferior to freshly cut greens.

In home drying conditions, it is often necessary to process raw materials as quickly as possible, therefore, an oven or electrical household appliances are preferred to natural drying. Regardless of the method chosen, it is important to know about the basic rules of the process.

in a natural way

drying herbs on a flat surface;
pre-collection of the plant in bunches and hanging.

The first option is more often used in cases where seasoning is made for culinary purposes. Its essence lies in the fact that pre-prepared greens are laid out on a flat surface and dried in the natural conditions of the room.

The second option is used to obtain medicinal raw materials or to obtain an ingredient for cosmetics. It involves the formation of bundles from branches by tying them at the base, for their further hanging in the room. It is recommended to form them from 6-7 pieces. The perfect place for this method of drying is the attic.

It is important that there is good air circulation in the place of drying, and there is no direct sunlight.

Too much moisture will cause the grass to smell like moldy hay, and too much light will darken the product. If there is insufficient ventilation, the greens will begin to rot and deteriorate, it will be impossible to obtain high-quality material. Periodically, the process should be controlled; to prevent rotting of raw materials and uniform drying, it is required to periodically turn the raw materials over.

In the oven

Drying in the oven must be done carefully, as you can easily overdry the grass. The advantage of this method is speed, but the usefulness of the final product, compared with natural drying, is less.

the sheet is removed from the oven;
the stove is heated to 40 C;
lay out leaves in a thin layer on a baking sheet;
greens are placed on a sheet in the oven, the door is left ajar;
basil is kept for 1 hour, the product is periodically stirred;
the oven is turned off, the greens are left in the oven with the door open overnight.

The readiness of dry basil and the degree of its drying are checked by touch and visually. Properly harvested basil crumbles easily and is amenable to grinding.

In an electric dryer

leaves are placed on a pallet;
form an even small layer;
provide a temperature regime of 40 C.

During the process, the degree of drying of greens in an electric dryer is controlled. Some people use the microwave to get dry seasoning, turning on the technique for this at full power for a few minutes. The average time to get the finished ingredient at 700 W mode will be 3 minutes.

Freeze

Fresh herbs are frozen, mainly for later use in teas or as cosmetic product. The blanched method and puree are more often used to prepare raw materials for culinary purposes, in the preparation of first and second courses.

fresh leaves

The easiest way is to freeze fresh herbs, the disadvantage is the need to provide storage space in the freezer. The process is organized using ordinary plastic or special bags for freezing, often using the method of forming “tubes” or ordinary plastic containers.

Special products made of polyethylene for freezing suggest the presence of clamps that simplify the process. When laying out the greens in bags for further storage, it is necessary to carefully remove the air inside. This trick will allow you to better preserve the grass and save space in the freezer.

It is not recommended to place a large amount of greenery in a bag; in the future, it will be difficult to use the blank, since the plant cannot be re-frozen.

For storage in the form of bundles, the greens are wrapped in plastic wrap and rolled into rolls, which are placed in the freezer. When using containers, the seasoning is crushed with a knife, laid out in containers that are sent for storage at sub-zero temperatures.

In order to prepare fresh leaves, use clean washed and sorted basil leaves, water and molds. The advantage of this method is the ability to preserve the vitamins and beneficial properties of the plant as much as possible.

The process looks like this:

crushed basil leaves;
greens are added to a container of water;
the liquid is mixed and poured into molds;
containers are placed in the freezer.

The degree of crushing of the leaves can be different, the freezing time depends on the volume of raw materials. On average, seasoned water freezes within an hour. It is required, before removing the containers, to check the degree of ice formation. Next, the cubes are removed from the molds and stored in plastic bags in the freezer.

Freezing in blanched form

One of the most common problems associated with freezing is the loss of color from the leaves of the plant. This can be avoided by applying heat. Basil is blanched for 3 seconds, that is, treated with boiling water. It is impossible to influence delicate greens for a long time, since such actions will lead to its boiling. Next, the plant is placed on a sheet of parchment and sent to the freezer. After complete freezing, the raw materials are laid out in bags and sent for storage in a refrigerator.

Freezing basil puree

It is convenient to freeze basil in the consistency of puree, as this results in concentrated raw materials and the possibility of portioned storage. To do this, the greens are processed, placed for 10 minutes in cold water and carefully grind in a blender. The resulting mixture is placed in ice containers, which can withstand a certain time in the freezer.

With olive oil

Freezing with olive oil will help preserve the harvest. Such processing of raw materials implies its further use in recipes for the preparation of various sauces in which oil and basil act as ingredients.

The process looks like this:

basil is processed, thoroughly washed and sorted;
crushed with a blender;
add olive oil;
poured into molds;
frozen in a refrigerator.

The method in oil involves a complete freeze to the state of formation of cubes. They are stored after being removed from the molds in a regular plastic bag in a freezer.

Basil pickling

Harvesting by the salting method does not involve temperature effects, this allows you to save maximum amount minerals and nutrients. Only jars and metal lids are processed by sterilization. For cooking take:

basil - 400 grams;
salt - 200 grams.

Basil leaves are laid out, successively alternating layers with salt. Salted greens are stored in a refrigerator, under rolled up lids. Such an ingredient is used in dishes in compliance with the rule - salted basil is first placed and only then, if necessary, salt is added.

cooking pasta

This recipe allows you to save basil and makes it possible to use it in soups and main dishes. The following proportions are used:

basil - 400 grams;
salt - 2 teaspoons;
olive oil - 100 milliliters.

Processed basil is crushed, mixed with oil and salt. The resulting paste is laid out in containers and removed for storage in the refrigerator.

canning

The method of preserving basil allows you to get a product that can be stored for several months in the refrigerator without loss of quality. For simple recipe use salt, sugar, vinegar and basil. The secret is that the greens are kept in boiling water for 1 minute, then ground with a meat grinder and the main ingredients are added to the hot mixture. Banks are sterilized in the standard way and rolled up under the lid.

You can preserve greens using the following recipe:

salt - 50 grams;
greens - 50 grams;

This amount of ingredients is calculated on a capacity of 250 grams. Basil and salt are placed in layers in sterilized jars up to the neck level and then poured to the brim with olive oil. The jar is closed and removed for storage in the refrigerator.

Basil is often used in the preparation of canned tomatoes. The bottom line is that the fruits pierced with a fork are placed in sterilized jars, laying layers of basil. The marinade is prepared as follows:

water - 2 liters;
salt - 100 grams;
granulated sugar - 200 grams;
apple cider vinegar - 100 grams.

The marinade is prepared from the listed ingredients to a boil and poured into jars. Next, the solution is drained, boiled and poured into jars again, after which the containers are rolled up with lids.

Rules for storing basil in winter

Store basil should be subject to the allowable period, which depends on the type of preparation. The longest shelf life of a frozen product. There are the following rules:

frozen - up to 2 years;
dried - up to 1 year;
canned - up to 1 year;
salted - from 3 to 4 months.

Properly prepared basil can be stored for at least a year. After opening, the jars are stored in the refrigerator. To avoid spoilage, the product is consumed immediately after opening the container, therefore, when preparing blanks, large containers should not be used. Containers from 250 to 500 grams are considered optimal. In the case of defrosting, the product is not re-frozen, since the taste and external qualities are greatly lost.

Dried basil is stored in linen bags in a dark place or in an airtight container. It is recommended not to keep the seasoning together with other herbs, to prevent the absorption of foreign odors. Under proper storage conditions, greens can be stored for more than a year, but over time, the aroma and useful qualities plants are decreasing.

Do not store greens in places with high levels of humidity, as this increases the risk of mold due to water absorption. Periodically, the quality of the product should be checked to prevent the appearance of rot; in the presence of such a problem, seasoning for culinary purposes is not used.

Fresh herbs all year round - it's real! Try freezing basil for the winter: this flavorful food supplement will brighten up your winter menu. We offer 4 recipes for all occasions.

Method 1 - whole leaves

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

How to freeze whole leaves:

Freshly harvested leaves should be thoroughly washed. Many housewives recommend soaking the basil for a short time so that the water draws out the maximum of impurities from it. One hour of "bathing" is enough. Miss Clean magazine recommends changing the rinsing water 2-3 times.
Now the branches need to dry. Spread them out on a tray in an even layer, turning occasionally. Dry at elevated temperatures do not, otherwise the basil will become brittle and will be suitable only for further drying for seasoning.
Dried basil sometimes looks a little limp, but that's okay. Just fold into bags and tie tightly.
Fragile basil leaves are best frozen in containers, placing them loosely. So they will not break, they will look beautiful in a salad.
If you prefer bags, take two layers so that the bright aroma of greens does not affect neighboring products in the chamber. Also, this measure will protect the basil itself from the penetration of foreign odors.
Be prepared that the greens will darken a little during storage. But if you did everything right, then it will remain just as fragrant and healthy.

Advice
Basil cuttings should not be lignified! Use only soft grassy parts, or do without these parts at all. Cut the leaves off the main branch with scissors. By the way, it is also more convenient to chop the leaves with scissors.

Method 2 - chopped basil

If you do not want to cook for a long time, then take care of the green seasoning in advance: just cut the basil leaves before storing it in the freezer.

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

Advice
A day after placing the basil in the freezer, remove the bag and shake it slightly and return it to its place. Then the greens will not crumple.

Method 3 - with olive oil

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

Basil puree with butter is ideal for dressing salads, as a fragrant dressing for soups, for stir-frying, for mashed potatoes, meat and fish dishes, and even for marinade.

How to cook, recipe:

Rinse the leaves, dry them on a waffle towel or using a manual centrifuge.
Grind with a blender to the state of gruel.
For a glass of greens, add about 1 tbsp. l. vegetable oil.
Puree the mixture again for a few seconds, or just stir with a spoon.
Divide into serving tins for ice or baking.
Send for storage, wrapped in two packages.

Advice
Use silicone molds - it is most convenient to squeeze out portions of greens from them. 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 workpiece every time, a day after being placed in the chamber, take out the basil, release the portions and pack them in separate bags.

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, basil dressing can be salted.

Recipe:

Melt the butter over low heat so that it does not boil.
Rinse, dry and chop the basil leaves in any convenient way.
Mix with oil and spread in ice cube containers or use small plastic containers.

You can prepare supplements from both purple and green types of basil. Both are very fragrant and vitamin.

Finally

These were the four simple ways prepare delicious basil greens, but the ideas of the housewives are not limited to this. Some people freeze crushed leaves in water to make ice cubes. Another recipe uses meat broth instead of water. A popular method with preliminary 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 just send a cube of greens to the dish. To dress a salad with whole leaves, a long defrosting is also not required.

Remember that the longer the basil is stored, the less vitamins remain in it. Try to use the blanks before spring, and soon a new crop of early greens will appear.