I just bunched up the oregano to dry it, but decided to be more creative with the basil. Here's a bunch of it all washed and ready to go. I picked out the nice, intact leaves and froze them on a cookie sheet.
I've never frozen basil before, but I'm told this is the way to go. I'll likely also do the ice cube thing like I do with my cilantro, but not this batch. Instead, I decided to infuse some olive oil. I can't wait to come up with all sorts of fun stuff to do with a basil-infused oil. I just took what was left after freezing and gave it a quick rough chop, threw it in a mason jar, covered with oil and... time to wait. I'll be sure to report on how it worked.
After my herb preserving, I ran to the store to stock up on bread, mozzarella and goat cheese. With fresh tomatoes and basil in the house, I can keep myself happy for days with these simple items!