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Anna G. Larson, Published June 10 2013

Tuesday Tip: Freezing basil

FARGO – My basil plants are still seedlings, but I know that soon I’ll have an abundance of leafy greens.

A blog called “The Bitten Word,” written by a foodie couple in Washington, D.C., breaks down how to successfully freeze basil for later use. The method works well for freezing mint, too. Use the frozen basil cubes to flavor future sauces and soups.

Freezing basil


• Food processor

• Kitchen shears

• Olive oil

• Basil plants


1. Using a pair of kitchen shears, remove the top six or so inches off the plant, leaving some stems with leaves. Remove the leaves from the stems, and discard the stems.

2. Wash and dry the leaves.

3. Fill the basin of a food processor with the basil leaves. Pulse until the leaves are finely chopped.

4. Add a tablespoon of olive oil to the leaves. Continue pulsing. (If needed, add more oil until the basil is well coated.)

5. Using a spoon, fill ice cube trays with the oil and basil mixture. Freeze overnight.

6. Remove the herb blocks from the ice cube trays, and transfer them to a resealable plastic bag.