Quote:
Originally Posted by imp
Oakley, the frozen leaves do not turn sort of black using your method?
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They did for me when I tried it several years back. I'd like to know what the secret is- perhaps variety of basil? Are they very fresh or leaves that already flowered, which to me are a little more sturdy. I have a friend that swears by this too. She said she has a two year supply. Mine turned black within a day in the freezer.
- Lisa
Edit : I don't remember blanching. Maybe that is key.