On Sun, 17 Aug 2014 13:03:31 -0700 (PDT), ImStillMags
> wrote:

>I have a big pot of basil on the deck. I've already cut it back once and made a big batch of pesto and froze some and still have a bit in the fridge.
>
>Yesterday I cut it back again because it was huge and starting to go to flower. I cut it back pretty far but it will still put out again.. So I decided to do the ice cube tray thing.
>
>I did two batches, one with just water and one with olive oil.
>Sometimes you don't necessarily want basil with olive oil in a dish, drink or soup so I decided to do both kinds.
>
>I put the leaves in the cuisinart and pulsed them with water and did one tray of cubes.
>Then I put the rest of the leaves in the cuisinart and pulsed them with olive oil and did one tray of cubes.
>
>Just a few minutes ago I took them out of the freezer and popped them out of their trays and double bagged each batch to have available for future use.
>
>Boy, that aroma. Nothing like fresh basil. I keep saying they should make a perfume.

I think that the aroma is one of the reasons that I grow herbs. I
love trailing my hands over herbs and catch the scent that is
released.
Janet US