How to Freeze Fresh Basil: 5 Easy Methods

Flash freezing is the single best way to lock in basil’s garden-fresh flavor without turning your leaves into a dark & mushy mess.

By freezing each leaf individually on a baking sheet before transferring them to long-term storage, you protect their delicate cellular structure.

Step 1: Complete Washing & Drying

• Wash basil leaves under cool running water to remove dust & soil.
• Pat them completely dry using a soft paper towel or salad spinner -any leftover moisture turns into damaging ice crystals.

Step 2: Single-Layer Tray Setup

• Use a tray & baking sheet with parchment paper.
• Arrange leaves in a single layer & making sure no two leaves touch each other.

Step 3: Quick Freezer Solidification

• Set your tray flat in your freezer for 1 – 2 hours until leaves feel firm & crisp to the touch.

Step 4: Airtight Storage Bagging

• Transfer frozen leaves into an airtight Ziploc freezer bag or glass container.
• Gently remove excess air before sealing tightly & returning to freezer.

Method 2: 4 Easy Steps of Freezing Basil in Olive Oil Cubes

Freezing fresh basil in olive oil is a clever culinary trick that preserves both vibrant flavor & rich aroma of your harvest.

Because oil acts as a natural barrier against air exposure, this method prevents leaf oxidation & stops your herbs from turning black in the freezer.

Here are 4 steps to freeze Basil in olive oil cubes:

Step 1: Chopping & Prepping

1. Finely chop your clean & dry basil leaves or give them a quick pulse in a food processor.
2. Keeping the pieces small helps them blend evenly with the oil.

Step 2: Filling the Ice Tray

1. Pack chopped basil into the compartments of a clean ice cube tray & filling each well about two-thirds full with herbs.

Step 3: Submerging in Virgin Olive Oil

1. Pour high-quality virgin olive oil over leaves until they are completely submerged.
2. Ensuring no leaves float to top keeps them fully protected from freezer burn.

Step 4: Freezing & Portion Storing

1. Leave tray in freezer until solid (about 4 – 6 hours).
2. Take frozen cubes out & transfer them in freezer bag for cooking later.

The 3-Second Blanching Technique

Blanching is the secret step professional chefs use to keep basil bright green &  full of fresh aroma for months.

Without a quick heat shock, natural enzymes in leaves react with cold air & turning your basil dark, limp & bitter.

Blanching deactivates these enzymes instantly – locking in both flavor & color.

4 steps for blanching basil for freezing.

Step 1: Ice Bath Preparation

• Make a bowl with cold water & ice cubes.
• Having this ready before you heat water is to stop cooking process immediately.

Step 2: Flash Boiling Heat Shock

• Bring a pot of water to a rolling boil.
• Using tongs or a strainer – submerge basil leaves in boiling water for just 3 – 5 seconds.
• Do not leave them in any longer, or the leaves will cook through.

Step 3: Immediate Ice Plunge

• Transfer blanched leaves into an ice bath.
• Wait for 30 seconds to cool them down completely & preserve green hue.

Step 4: Thorough Drying & Wrapping

• Remove the leaves & pat them thoroughly dry with paper towels.
• Once dry store them flat in an airtight freezer bag or roll them tightly into a small log wrapped in plastic wrap before freezing.

Method 4: Puréeing & Portioning Basil Paste

Puréeing basil leaves into a rich paste is one of the quickest ways to preserve your harvest for instant cooking.

By blending leaves with a splash of olive oil – you break down the tough plant fibers into a smooth flavor base that melts seamlessly into hot dishes without needing to thaw first.

Step 1: Blending with Olive Oil

• Add dry basil leaves to a food processor or blender.
• Add 1 – 2 tablespoons of virgin olive oil – per cup of fresh leaves to help them process smoothly.

Step 2: Achieving the Right Consistency

• Pulse the mixture until the leaves are completely broken down into a coarse or smooth paste & depending on your preference.
• Avoid over-processing to prevent heating the leaves.

Step 3: Tray & Mold Portioning

• Spoon basil paste into ice cube trays, silicone molds & small freezer-safe mini pots.
• Lightly press top of each portion flat.

Step 4: Top Sealing & Freezing

• Drizzle a thin layer of olive oil over top of each portion to seal out oxygen.
• Freeze until solid then pop paste blocks out & store them in an airtight freezer bag for up to 12 months.

Method 5: Vacuum & Ziploc Storage Secrets

Proper packaging is final & most critical line of defense when preserving garden-fresh basil.

Even if you use best flash-freezing or blanching techniques – improper storage will quickly ruin your harvest.

Air exposure & ambient humidity are primary causes of freezer burn, oxidation & severe discoloration.

By mastering vacuum sealing & heavy-duty Ziploc bag storage – you create an airtight barrier that preserves delicate essential oils, vibrant green color & intense aroma of your basil leaves for 8 to 12 months.

5 steps of freezing basil in Ziploc bags:

Step 1: Pre-Freezing Individual Leaves

• Never place fresh, loose & damp basil directly into a freezer bag without pre-treating it first.
• Always ensure your basil leaves have been thoroughly flash-frozen on a baking sheet, blanched & dried.
• Pre-freezing ensures leaves remain completely separate inside bag, allowing you to grab exact single-serving portions whenever you cook rather than fighting with a single frozen clump.

Step 2: Heavy-Duty Bag Protection

• Transfer your prepared leaves & frozen oil cubes into a thick & food-grade freezer bag rather than standard thin sandwich bags.
• Arrange whole leaves completely flat in a single layer.
• Laying bag flat prevents delicate & brittle frozen leaves from snapping or crumbling into dust under the weight of other frozen foods in your freezer.

Step 3: Eliminating Trapped Oxygen (Straw Method)

• Oxidation is a silent killer of frozen herbs.
• If you own a vacuum sealer – use the “Pulse” or “Gentle” setting to draw out trapped air without crushing delicate leaves into a pulp.
• Apply the straw technique: zip the bag almost completely shut & leave a tiny opening at one corner – insert a clean drinking straw & gently suck out all remaining air until plastic shrinks.
• Pull the straw out & instantly press the seal completely shut.

Step 4: Secondary Light & Temperature Shield

• Temperature fluctuations inside your freezer cause condensation cycles, leading to ice crystal formation inside bag.
• Wrap your Ziploc bags in a layer of heavy-duty aluminum foil or place them inside a dark & solid freezer container.
• This extra barrier protects leaves from ambient light & heat spikes whenever freezer door is opened.

Step 5: Labeling & Deep-Freezer Placement

• Use a permanent waterproof marker to label the bag with preservation method & exact date of freezing.
• Store the bags flat in the deepest & coldest part of your freezer – strictly away from door shelves where temperature drops occur daily.
• For optimal flavor & aroma – use your stored basil within 10 to 12 months.

Frequently Asked Questions