True they do taste better than store bought. I also like to take my fresh basil, fine chop it and fill up a quart ziploc freezer bag, loosely full. I add olive oil about 1/3 cup. Close up bag and squish everything good so all the basil is oil coated. Then open the bag a bit, press the air out and seal and freeze flat. If I make pizza or pasta and want some “fresh basil” I just open the bag, break off what I want and seal up again. Works great.
Sounds really good. I do freeze some of my herbs, and also dry them. Punch holes in paper plates and put the herbs on them and tape a plate with air holes on top.
Put on top of the refrigerator to dry out. Then crumble them and store in spice jars.
Thanks for the idea.