On Mon, 31 Jul 2017 09:30:39 -0600, U.S. Janet B. >
wrote:

>On Mon, 31 Jul 2017 10:38:19 -0400, Gary > wrote:
>
>>"U.S. Janet B." wrote:
>>>
>>> I think IMO only, that frozen basil beats the pants off dried basil.
>>> Give it a spin in your food processor or blender and make a slurry
>>> with either water or olive oil. Freeze in ice cube trays. Package in
>>> small quantities and store the small bags in a larger hard sided
>>> container. Good for 6 or so months.
>>
>>I will try your way. I'm always willing to learn here.
>
>just try a little bit to see. It is a tried and true accepted method.
>You always have your fallback dried.
>Janet US

Janet US is right, freezing fresh herbs works a treat.
Here's how I do it.

http://www.kokoscornerblog.com/mycor...il-leaves.html
or
http://tinyurl.com/8l6vyw6

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry