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.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)