Out the back of the Chantal shop it’s a bit like a rabbit’s warren - twists and turns- little rooms tucked away, one off the other.
When basil season rolls around, crates of the fragrant herb arrive from the back laneway, and start getting washed and processed in produce.
The herbaceous fragrance wafts and weaves its way through every room. You can hear staff exclaim as it hits their noses. It’s really very wonderful.
Basil is an excellent source of vitamin K and manganese; also high in copper, vitamin A, vitamin C; and has smaller amounts of calcium, iron, folate, magnesium and omega-3 fatty acids.
It is best picked and used fresh. But we know that isn’t always possible, so we’ve got an easy basil storing solution for the months it isn’t in season. Buy it in summer when it’s cheap and plentiful and you’ll be enjoying delicious pastas, pizza and sauces all year round.
BASIL FREEZING METHOD:
Simply wash and gently pat dry your basil, then chop it however fine you like.
Pack the chopped basil into ice cube trays, top with water, and place in the freezer. Done!
Add the frozen basil cubes to your food at the end of cooking. It retains its vibrant green colour which is a bonus of preserving it this way.
Let us know in the comments any other successful ways you have preserved basil.