The process of preserving Ocimum basilicum at sub-zero temperatures is a method to maintain the herb’s flavor and aroma for extended periods. This technique involves preparing the leaves and storing them in a way that minimizes freezer burn and preserves the essential oils.
Maintaining a supply of usable basil throughout the year allows for consistent flavor profiles in culinary applications. Furthermore, it reduces waste by preventing spoilage of surplus harvests. The practice has roots in traditional food preservation methods, adapting to modern freezing technology for improved effectiveness.