Fresh herbs year round in northern climate

[skilletlicker]

In honor of Maybelle, who passed away this morning, basil is nearly indestructible if given half-█████ attention. I've been eating off the same plant goin' on five years. If the leaves grow up into the lights, which I admit are too close, then it's past time to prune or harvest.

When flowers develop or the bottom stalk gets a big around as a finger (any finger really) then it's time to replant a cutting. All that means is harvest the basil plant but reserve the top ~5or 6 inches. Trim leaves or stems from the bottom half and poke the trimmed stem down into your aquaponic growing medium. It has never rarely failed for me.

 

[taxlady]

I use defrosted dill without cooking it, but not as garnish. I use it when I make gravad laks, which also doesn't get cooked. I imagine that most frozen herbs would also be fine in salad dressings.

Ginny, what is your preferred method for freezing basil?

 

[GinnyPNW]

Honestly, I just harvest & pop it into a Rubbermaid freezer container. I've got several like this, for basil alone! I've heard that you can layer it with salt and it will stay like fresh, but I've never tried.

 

[pepperhead212]

I used to (before the hydroponics) grow a LOT of basil and Thai basil outside, and preserve it by freezing. That is an herb that simply does not dry well! But instead of making a pesto, as I don't always want garlic (though I can't remember when I haven't) - I would just rinse, and spin dry the leaves, and stuff them into the food processor, and pulse it, drizzling a neutral oil in, just enough to liquefy the mixture. Then I would freeze it in popsicle containers, that I got in dollar stores - 1/4 c per container. When I needed them, I would just swish them through a sauce, until enough of the flavor had been released - it didn't take much, as I found that 1 loosely packed cup of basil (an often used amount in Thai recipes) reduced down to 3 tb. Here are some of those popsicle containers I used for Thai basil, and I dug them out for tomato paste.
Popsicle molds, maybe for freezing tomato paste. by pepperhead212, on Flickr

Salt layering has been suggested for basil; in fact, the CB I learned this method was in an Italian book, and the author said that it works, though the leaves get dark, and moister than other herbs. I used to use it when I first grew red epazote, as well as curry leaves, and sage. Works great for all, resulting in fresh tasting herbs, not like dried. Here's the epazote:
Salt layering red epazote. by pepperhead212, on Flickr

 

[GotGarlic]

I used to (before the hydroponics) grow a LOT of basil and Thai basil outside, and preserve it by freezing. That is an herb that simply does not dry well! But instead of making a pesto, as I don't always want garlic (though I can't remember when I haven't[emoji38]) - I would just rinse, and spin dry the leaves, and stuff them into the food processor, and pulse it, drizzling a neutral oil in, just enough to liquefy the mixture. Then I would freeze it in popsicle containers, that I got in dollar stores - 1/4 c per container. When I needed them, I would just swish them through a sauce, until enough of the flavor had been released - it didn't take much, as I found that 1 loosely packed cup of basil (an often used amount in Thai recipes) reduced down to 3 tb. Here are some of those popsicle containers I used for Thai basil, and I dug them out for tomato paste.
Popsicle molds, maybe for freezing tomato paste. by pepperhead212, on Flickr

Salt layering has been suggested for basil; in fact, the CB I learned this method was in an Italian book, and the author said that it works, though the leaves get dark, and moister than other herbs. I used to use it when I first grew red epazote, as well as curry leaves, and sage. Works great for all, resulting in fresh tasting herbs, not like dried. Here's the epazote:
Salt layering red epazote. by pepperhead212, on Flickr

I use the same procedure to freeze basil except that I use water instead of oil because I don't usually want to add oil to my recipe when I use it. Do you find it advantageous to use oil?

Also, I freeze it in ice-cube trays, so the cubes are 2 tbsp each, a very handy size. After they're frozen, I move them to freezer bags to prevent sublimation [emoji38]