45 minutes ago
Tuesday, October 6, 2009
It just takes one overnight frost to kill my beloved herbs in the garden, but I was smart this year.
Instead of waiting for the quick death of my basil plant, I froze it before Mother Nature could get to it.
It was simple.
I harvested all the leaves and pulsed them in a food processor.
I added just a little olive oil to bind.
Put a tablespoon of this basil compound into plastic ice cube tray compartments.
Freeze until hardened, then you can store them in a ziploc freezer bag.
Now I can have a taste of summer for my winter stews and sauces whenever I want!
Hurry up and do it!