I am trying to preserve a pound of basil via blanch and freeze. I didn't think I did the blanching too long, maybe 8 seconds. I also didn't do an ice bath, but instead, very cold water.
The harvest is old plants, but the plants weren't allowed to bud. Did I make a grave error going to 8 seconds? Or not using the ice? Or maybe I need to cleanse my pallete and taste again, but they seem ever so bland.