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I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out the leaves and dry them before freezing? Sounds tedious!
Because they are blanched, they will never be as good as fresh.
I'd squish the water out of them and freeze them packed in ice cube trays and store the resulting cubes in ziplock type bags
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