Anonymous
Unregistered
During my daily fix of NYT, I saw this. I usually don't read this section in detail. But I've had this experience.
http://www.nytimes.com/2009/03/19/garden/19fixx.html?_r=1&ref=style
Does anyone know how to freeze leaves? I have a ton of Thai basil and I have just thrown them into my freezer in a bottle. I'd love to know if there is a better way.
Anonymous
Unregistered
if they are relatively drier leaves (like kaffir lime leaves), they freeze very well as they are and maintain their flavour and shape.
if they are leaves with more moisture, i'd blanch them quickly, squeeze and pat them dry and then freeze them (like basil and spinach). or simply puree the basil without blanching and freeze in ice cube trays. then take out the "cubes" and put it in a container or a freezer bag.
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