My basil, thyme and rosemary grew awesomely this summer, but what to do now that it's getting cold?
The thyme is actually pretty hardy, so I will leave that out all winter and cut it back once it warms up again. The rosemary may or may not survive the winter, and I know the basil won't...so I started freezing what was out there.
I do have a few stalks of dried basil, but it's just not the same...those dry, shrivelled, brown leaves in my food? No thanks.
I stripped a bunch of basil leaves, chopped them in the food processor coarsely, and popped about a tablespoon in each compartment of an ice cube tray. I filled them up half way with water (until the leaves were just barely covered) and put them in the freezer.
Once those were set, I put a little more water on top to completely cover, and finished the freezing process. Otherwise, the leaves float to the top and a bunch of them will be exposed and discolour. See what I did there?
I popped the cubes into a couple of freezer bags, labelled, of course (because, no matter how well you think you're going to remember, you won't), and when I need a tablespoon of fresh basil, I throw a cube into the pot and I'm good to go!