Freezing Basil

Freezing basil is really simple.

You can grow it indoors, but some people aren't very 'green fingered' and so buy fresh growing herbs at the supermarket.

I bought this specimen - it was marked down and I couldn't resist the bargain!


This basil plant was on offer at the supermarket.

As you can see, it was a bit past its best.

I wasn't going to use it quickly, so I decided the best bet would be to freeze it.

The first step to freezing herbs is to cut the stems off the plant.

I took this down to the bottom of the stalks using a pair of kitchen scissors.

I use it mainly for pesto or tomato soup and sauces. It's always chopped or processed, so the stalks don't matter.

The basil plant was very small and I only got around 25g (1 ounce) off it.

I split it into two small plastic bags.

Each will be enough to make a pesto or add to tomatoes.


Before freezing, squeeze the air out as much as possible then tie the bags.

Be careful not to crush it - when I defrost it, I can normally find one or two leaves to garnish if I want to.

When you use it, you can either add it straight from the freezer or allow it to defrost.

I use a large poly box to keep my frozen herbs in - label them before you put them in as they look very similar when they're frozen.

You can use this basil straight from the freezer in soups or pesto.

More Basil pages which will be useful to you

› Freezing Basil

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