Preserving basil

We need some space in the tunnel so the basil had to come out.  There were two types of basil – the regular stuff and holy basil.  I set about preserving some of their summer flavour for the dark days ahead.

Holy Basil!

Very fragrant in a different way, holy basil smells a little like a slightly out of date body cream – weird I know but finding it really hard to describe!  Luckily it doesn’t taste like gone off cosmetics and is actually delicious thrown into a curry (especially coconut based) at the very end.  It’s no more difficult to grow than basil but does go to seed quite a bit sooner.  And it also goes very well with tomatoes.

Basil is not one of those herbs you dry – it retains no flavour this way (lack of oils).  I usually freeze basil pesto without the cheese and it works so thought why not just whizz up the basil with some oil and freeze?  It’s not space consuming and this method means you have little nuggets of intense basil oil to add to a dish.

For the regular basil blitz 2 handfuls of basil with 100ml olive oil and transfer to ice-cube trays.  For holy basil use rapeseed oil instead (not too mediterranean incase it’s for curry).

I put these in the freezer for a few hours, then emptied them out to store in a freezer bag and popped them back in the freezer for later use.

If anyone has a more eloquent description for the flavour of holy basil please share!!

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