I read that you could freeze basil. I made a small lasagna a few weeks ago and saved the rest of the basil for when I was planning to make it again. So,the basil is in the freezer and I went to take a peek at it since I'm making lasagna this weekend. I noticed that the color is a good bit darker then it was originally. I also realized I'm not really sure how to thaw it.
In our new cookbook, it gets a springy new 'do.
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