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Storing Basil – This technique will keep it fresh longer

Storing Basil - This technique will keep it fresh longer

The harvest cannot always be delayed if flowering is to be prevented. We have found out how to keep basil fresh for a long time.

don’t store at room temperature

Freshly-harvested basil gives up particularly quickly when stored at room temperature. If the preparation is foreseeable within a few days, the refrigerator can be used for storage. That’s how it’s done:

  • wash the leaves under running water
  • Cut off the ends of the stems with scissors
  • Wrap loosely in cling film or a damp kitchen towel

This way you can keep king cabbage fresh for 3-4 days.

Store basil in the freezer

If you want to preserve freshly harvested basil for 6 to 12 months, the focus is on the freezer. After washing, let the leaves dry for 30 minutes before spreading them out on a baking sheet or plate. Pre-frozen in the quick-freeze compartment and immediately poured into freezer bags, store the aromatic leaves in the freezer to save space.

Tips for keeping fresh in vinegar and oil

The unique aroma can be preserved much longer than the freshness in the leaves. Pickled in vinegar or oil, the inimitable basil taste is not lost. This is how the plan works:

  • Harvest basil and wash under running water
  • Cut off the leaf stalks with clean scissors
  • Fill a bottle or jar halfway with white wine vinegar
  • Stuff a clove of garlic and two handfuls of basil leaves in it
  • Fill the jar with vinegar to just below the rim
  • Store tightly closed in a dark place for 8-10 days and strain

Olive oil is even faster. The prepared leaves go into the food processor, where they are finely chopped. During the process, add 7-8 tablespoons of olive oil. You can keep the basil oil fresh in the glass jar in the fridge. Alternatively, pour into ice cube trays to freeze.

Tips 

Basil enters into a surprising partnership with sea salt. Mix the fresh, finely chopped herbs with the salt and dry everything in the oven at 50 degrees (122F). Repeated turning prevents the herb salt from clumping. The result is a basil salt that gives your dishes an inimitable touch.

I studied horticulture at the University of Guelph and in my free time I plant everything that has roots on a piece of land. The topic of self-sufficiency and seasonal nutrition is particularly close to my heart. Favorite fruit: quince, corner, and blueberry Favorite vegetables: peas, tomatoes, and garlic