The basil grown from Franchi seed has done so beautifully this summer. It's mostly planted around the base of potted tomatoes, and I've been pinching off the emerging flowerheads for a few weeks now, so I decided it was time to do some harvesting for winter storage.
Since we have a warm, north facing courtyard it extends the season, and last year we had basil well in to May. They need a good chop though so I cut all the tall stems to about half their length.
So to prepare to freeze: Pick off all the leaves and wash and dry using a lettuce spinner.
Process with some olive oil in a food processor, so that all the chopped basil is coated in oil.
Freeze quickly in small portions. I used an ice-cube tray this time, and wrapped it in plastic. I also filled a few small freezer bags and stashed them in the side of the freezer door for when I want a slightly larger quantity.
Mmm, smells like summer.