8 Reviews of Preserved Basil

From: Bergy

On Sep 3, 2003

Mirjam this is excellent -I didn't grow any basil this year and it galls me to throw out remains unused when I buy it - I will do this with cilantro too. I made it in the ice cube trays but onlu did 1/2 full so I had smaller amounts. I made scrambled eggs used a lump of basil, your sundried tomatoes and a bit of Feta cheese - This was a breakfast in heaven Thanks Mirj for yet another great recipe

From: Jeanette Steyn

On Aug 29, 2003

Brilliant idea!!! Can do the same with Parsely,coridaner or cilantro.

From: Zurie

On Jan 5, 2006

I was so pleased to come across this recipe! It's the kind which makes you wonder: "Why didn't I think of that??" Well, I didn't. It's summer in South Africa now (Jan 2006), I have "basil for Africa", as we often say of a glut of things, and I've recently found out that my darling husband is not nearly as enchanted by pesto with pasta as I am!! In desperation I typed in "basil" in Zaar's search, and found your gem, Mirj. A gem, because basil is so fragile and impossible to preserve. I've just made 1 batch (will do more) and it filled exactly 12 little round "ice holes". I would advise cooks not to use the shallow ice cube trays, and also, I did press in the leaves when I measured, and it takes a lot of basil leaves to make up 2 cups. (Well, I picked a LOT anyway!) Oh, one more tip: I think one defrosted cube added to a vinaigrette (salad) dressing in deep midwinter will be great.

From: Little Bee

On Oct 17, 2003

I think your brilliant! I have a garden full of Basil and now I know how to preserve that fresh summer flavor in the cold winter months! Thanks

From: Charishma Ramchandani

On Sep 15, 2003

Wonderful tip, easy to fix and it uses only 2 ingredients that are easily available, i.e., if you grow basil in your garden, like we do. I did this using fresh corriander leaves. I'm thinking of trying mint leaves and parsley next. What a brilliant way to add flavour to soups! Thank you very much for sharing!!

From: DrGaellon

On Dec 21, 2008

This is a BAD IDEA. Storing any low-acid food in oil, frozen or not, runs the risk of developing botulism. Leaves of herbs are less likely to carry botulism spores, but it is still possible. THIS IS A FOOD SAFETY NO-NO.

From: Ingy

On Sep 22, 2008

This is such an easy way to preserve the fresh, summer flavor of basil! Like the other reviewers...why haven't I been doing this all along? Thanks so much for ensuring I never waste fresh basil again!

From: billybolo

On Aug 13, 2009

Great way to preserve basil.