You can freeze it, although when you defrost it the texture won’t be the same. You can also dry it, or use it to make pesto which also can be frozen. I find the latter the best way to preserve flavor, and drying the easiest. Here’s a website that takes you through all the options: She comes out in favor of chopping the fresh leaves and freezing them in ice cubes.

puree it with plenty of olive oil, and freeze in cubes. You can add other flavors if you like to make a pesto….like minced garlic, black or red pepper, oregano, sun dried tomatoes, pine nuts, lemon juice, whatever. But if you don’t freeze immediately, or don’t use enough olive oil, it will brown and be kinda ugly. Lemon juice also helps curb the browning.

Can you freeze basil your growing in your garden when winter comes?

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