How I Freeze Fresh Basil for Winter

Freezing basil is one of those little things my mom has done for years, and now I do the same every summer when the garden starts producing more than we can use.

The method is incredibly simple, but the biggest thing is making sure the basil is really dry before it goes into the freezer. Any extra moisture turns into ice, so I take my time with that part.

I freeze the leaves as-is in freezer-safe containers, loosely rather than packing them down. Then all winter I can take out exactly what I need for sauces, soups, pasta + anything else I’m cooking.

A few things I’ve learned along the way:

• Wash the basil thoroughly. (Those little bugs are good at hiding!)

• Let it dry completely - the drier, the better.

• A salad spinner is a game changer in removing excess moisture.

• Store the leaves loosely rather than packing them tightly.

• Once you take out what you need, return the container to the freezer immediately. Do not let anything thaw.

• Frozen basil won’t look exactly like fresh basil once thawed - that’s completely normal.

• This method is used for cooking only.

Want the full method?

I put the complete process - washing, drying, storing + how I use it throughout the winter into one easy guide below.