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freezing basil for use in smoothies/soups

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I have always frozen basil chopped in olive oil but for whatever reason

olive oil is no longer on the list of things that taste good to me.

Has anyone used any other oil successfully to mix with basil for

freezing? Of course this year the shortage of water for the garden

means a reduced amount of basil so I'm not really willing to play around

with it and risk losing much of it, but I sure do love to have it

available in the " off " season, so anxious to get this right.

SJ

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