Choose only fresh basil leaves. Rinse the leaves carefully in clean cool water and shake gently to remove as much water as possible. Lay the leaves out on clean kitchen towels to dry. Once the leaves are dry loosely pack them in plastic bags and freeze at least 24 hours.

Working quickly remove the bags of frozen basil from the freezer and open slightly to vent. Place the bags of basil on the counter and with the palm of your hand "smash it". This will break the leaves eliminating the need to chop them later for recipes. It also reduces the space necessary for storage by about 75%. Quickly return the bags of basil to the freezer until you need them for cooking. Basil will last the winter in your freezer - until you can grow your own again or the Farmer's Market on the Square returns for another season.