Store Fresh Basil

Basil leaves are renowned for their medicinal properties as well as for their culinary properties. Basil is a rich source of nutrients and is a great addition to a variety of dishes.

Whether harvesting your own homegrown basil or wanting to store market or store bought fresh basil, knowing how to best store it will ensure that it remains in top condition for longer. Since basil has a high water content and is delicate, it cannot be dried like many other herbs, as it will turn black and lose its flamboyance (flavor). It will also turn black if chopped or bruised and exposed to air. Fortunately, freezing basil is an ideal option.

Steps

  1. Store in water away from direct sunlight. If you don't want to freeze the basil, whether it's homegrown or purchased, you can keep it fresh for up to two weeks by placing the branches in a vase and keeping them on the counter out of the sun. This method is ideal when you're likely to be using it frequently for cooking throughout the following week or so.
    • It's recommended that you keep the basil close to your cooking preparation area to make it easier to remember to make use of it.
  2. Prepare the basil for freezing. Clean and dry the basil:
    • First, remove all leaves from the stems. If you're going to try out the second freezing method, then you will probably want to leave some of the buds intact. The stems should be discarded.
    • Rinse the leaves thoroughly, taking care not to bruise them.
    • Finally, remove excess water from the leaves by using a salad spinner or laying them out on towels to dry.
  3. Freeze the basil by starting a pesto sauce. Place 1 or 2 handfuls of the basil in your food processor, then chop or purée the basil leaves with extra virgin olive oil and a bit of salt. Coating the basil pieces with oil protects them from air so they can maintain their color and flavor. Pour the purée into small air-tight containers and add some extra olive oil on top. After defrosting the purée, re-process adding your favorite pesto ingredients.
  4. Freeze the basil as is. This method takes a little more time, but is still an easy way to freeze basil. This method keeps whole individual leaves or plant buds intact to use as garnish.
    • Put prepared leaves and buds on trays in the freezer for about one to two hours.
    • Once they are frozen, put them into airtight containers. Do not overcrowd them; otherwise they will lose their shape.
    • After defrosting for use, you can julienne the leaves or use them whole as garnish on pasta dishes or soups.
  5. Freeze the basil using a milk carton. This method is the easiest of all the freezing methods.
    • Simply pack the leaves into a cleaned out milk carton with the top cut down.
    • Seal the top closed.
    • Use quart (950ml) sized cartons and then put the sealed carton inside a Ziploc baggy to make it air-tight.
    • When you want to use the basil for cooking, cut off a slice of the carton and re-store the remainder as it was. The frozen leaves are great to use in sauces.
  6. Hopefully you will try one (or all) of these easy ways to freeze basil. By taking time to Store Fresh Basil in Olive Oil after a fall harvest or an indoor harvest, you can enjoy the fresh basil flavors throughout the year. Happy cooking!



Tips

  • Use frozen basil within 3 months of freezing.
  • You can use a finer setting on your food processor if you want to make a basil paste that you can freeze and use for pesto. When you have the consistency you want, simply put the paste in a resealable plastic freezer bag and lay it flat in your freezer. You can break off any size of frozen basil when you want to make pesto.
  • Learn how to grow basil properly, before harvesting. If you're growing basil yourself (either indoors or out), then hopefully you've been harvesting and pruning all during its growth season. Pruning helps to keep the plants fuller and prevents them from going to seed, which diminishes the leaf flavors.
  • This method is suitable for all basil varieties, including common basil, purple basil etc.
  • Be sure to thoroughly coat the basil leaves while you are chopping them in the food processor. The oil will help the basil retain flavor and moisture, as well as keep the leaves from turning dark.
  • Ice cube trays work very well for frozen basil; each cube is about 1 tbsp. (15 ml) so it takes the guesswork out of your recipes when you are making sauces and soups. (If the recipe calls for 3 tbsp. (45 ml) of basil, simply toss 3 cubes into the pot.)
  • Freeze whole or hand-chopped basil leaves quickly by placing them in water in ice cube trays. The leaves will turn dark after they freeze, but they will still be flavorful.
  • Plan on using about 3 tbsp. (45 ml) of olive oil for each full batch of basil in your food processor.

Things You'll Need

  • Basil
  • Jar or vase for water method
  • Colander for washing
  • Herb scissors for trimming
  • Salad spinner or towels to dry
  • Knife or food processor to puree/chop for first method of freezing
  • Tray/freezer container for second method of freezing
  • Milk carton (if using)

Related Articles

Sources and Citations

  • Christine Ingram, Cooking ingredients, p. 413, (2005), ISBN 1-84477-441-4 – research source.

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