Harvesting Basil -

This year we seem to have a bumper crop of wonderful, pungent basil.  It is such a delightful herb.  Just the scent of it brings smiles.  The spicy smell reminds me of shopping in a good kitchen supply store - the small kind with nooks and crannies to explore.  Add the heady aroma of freshly brewed coffee...  ahhhh...

To preserve freshly harvested basil, I like to freeze it to enjoy in the chilly winter months.

First I remove the leaves from the stems and gently rinse them in a colander. 

Put the washed leaves into a food processor, taking care not to pack it tightly.  Process on pulse a few times until the leaves are chopped into pieces.  Don't process too long or you will have to change plans and make pesto...

Stuff ice cube trays with the chopped basil.  Don't pack too tightly.  You want to leave room to top each cube in the tray with water to cover the basil.

Pop into the freezer overnight.  The next day, remove the cubes, put into zip lock bags and place in the freezer.

Add the cubes, one or two at a time to flavor soups, stews and sauces.  Just like having fresh basil!

One bonus - I kept the freshly cut stems of basil sitting in a vase of water for a few days in the kitchen until I was ready to prep them.  When I pulled them out of the water I found that they rooted in the water.  So I will try planting them out in the garden to see if they will take hold.  If they do, we will probably have basil to share with just about everyone we know!