How To Preserve Basil After Cutting: A Comprehensive Guide
Basil is best preserved by either placing it in water like cut flowers for short-term storage or drying or freezing it for longer-term use. The best method depends on how quickly you plan to use the basil and what qualities you wish to retain.
The Aromatic Allure of Basil: A Primer
Basil, scientifically known as Ocimum basilicum, is more than just a fragrant herb; it’s a culinary cornerstone. Its vibrant green leaves add a distinctive, peppery-sweet flavor to countless dishes, from classic Italian pesto to refreshing Vietnamese pho. However, basil’s delicate nature means it wilts quickly after being harvested, making proper preservation essential for maximizing its shelf life and enjoying its deliciousness throughout the year. Whether you’ve grown your own bounty or purchased a bunch from the store, knowing how to preserve basil effectively is a skill every cook should possess.
Benefits of Properly Preserving Basil
Why bother with preserving basil? The advantages extend far beyond simply avoiding waste:
- Extends Availability: Enjoy the taste of summer basil even in the depths of winter.
- Reduces Food Waste: Prevents perfectly good basil from ending up in the compost bin.
- Saves Money: Eliminates the need to repeatedly purchase fresh basil.
- Preserves Flavor: Retains basil’s characteristic aroma and taste for future use.
- Convenience: Having preserved basil on hand makes it easy to add a burst of flavor to any meal.
Methods for Preserving Basil: A Detailed Guide
There are several effective methods for preserving basil, each with its own pros and cons.
Water Method (Short-Term): Treat basil like cut flowers.
- Trim the stems at a 45-degree angle.
- Place the basil in a glass of water, ensuring the leaves are above the waterline.
- Cover loosely with a plastic bag (optional).
- Change the water every 1-2 days.
- Store at room temperature, away from direct sunlight.
Refrigeration Method (Short-Term):
- Slightly dampen a paper towel.
- Wrap the basil loosely in the damp paper towel.
- Place the wrapped basil in a resealable plastic bag or container.
- Store in the refrigerator for up to a week.
Drying Method (Long-Term):
- Air Drying: Tie bunches of basil together and hang them upside down in a cool, dry, and well-ventilated area. This can take several weeks.
- Oven Drying: Spread basil leaves in a single layer on a baking sheet. Bake at the lowest oven setting (ideally below 170°F) for 2-4 hours, or until the leaves are completely dry and brittle. Watch carefully to prevent burning.
- Dehydrator: Dehydrate basil leaves according to the manufacturer’s instructions.
Freezing Method (Long-Term):
- Freezing Whole Leaves: Wash and dry basil leaves thoroughly. Spread them in a single layer on a baking sheet and freeze until solid. Transfer the frozen leaves to a freezer bag or container.
- Freezing as Pesto: Prepare pesto according to your favorite recipe. Freeze in ice cube trays or small containers for easy portioning.
- Freezing in Olive Oil: Chop basil leaves and pack them into ice cube trays. Cover with olive oil and freeze.
Comparing Preservation Methods
| Method | Shelf Life | Flavor Retention | Ease of Use | Best For |
|---|---|---|---|---|
| Water Method | 5-7 days | Good | Easy | Short-term storage for immediate use |
| Refrigeration | Up to 1 week | Fair | Easy | Short-term storage |
| Drying | 6-12 months | Reduced | Moderate | Long-term storage, use in soups and stews |
| Freezing | Up to 1 year | Excellent | Moderate | Long-term storage, use in sauces and pestos |
Common Mistakes to Avoid
Preserving basil seems straightforward, but some common errors can significantly impact the quality of your preserved herb.
- Drying at too high a temperature: This can scorch the leaves and diminish their flavor.
- Not drying basil completely: Moisture promotes mold growth, rendering the basil unusable.
- Freezing basil without blanching: Blanching helps preserve the color and flavor of the basil. While not always done, it improves quality.
- Improper storage: Using airtight containers is crucial for preventing freezer burn and moisture absorption.
- Overcrowding leaves during drying: Leaves need ample airflow to dry effectively.
Frequently Asked Questions (FAQs)
Why does my basil turn black when I refrigerate it?
Basil blackens due to chilling injury or oxidation. Keeping the basil in a slightly humid environment (damp paper towel inside a bag) and minimizing exposure to air can help prevent this. Also, avoid storing basil near fruits that emit ethylene gas, such as apples or bananas, which can accelerate browning.
Is dried basil as flavorful as fresh basil?
Dried basil has a more concentrated flavor than fresh basil, but it loses some of its brightness and complexity during the drying process. When using dried basil, use about one-third of the amount you would use of fresh basil.
Can I dry basil in the microwave?
Yes, you can dry basil in the microwave, but it requires careful attention to prevent burning. Place a single layer of basil leaves between paper towels and microwave in short intervals (15-30 seconds), checking frequently, until the leaves are dry and crisp. This method is not recommended for large quantities of basil.
How can I prevent freezer burn when freezing basil?
Ensure the basil is completely dry before freezing to prevent ice crystal formation. Pack the basil tightly in freezer bags or containers, removing as much air as possible. For added protection, wrap the container in plastic wrap or foil.
What’s the best way to store dried basil?
Store dried basil in an airtight container in a cool, dark, and dry place. Exposure to light, heat, and moisture can degrade the flavor and aroma.
How long does dried basil last?
Dried basil typically lasts for 6-12 months if stored properly. After that, the flavor will begin to diminish, though it will still be safe to use.
Is it necessary to blanch basil before freezing?
Blanching is not strictly necessary, but it helps preserve the color and flavor of the basil. To blanch basil, briefly submerge it in boiling water for a few seconds, then immediately transfer it to an ice bath.
Can I freeze basil stems?
While you can freeze basil stems, they don’t retain much flavor and are best used for flavoring stocks or soups rather than as a primary ingredient.
How do I use basil frozen in olive oil?
Simply thaw the olive oil cubes and use the basil-infused oil in your favorite recipes. This is an excellent way to add a burst of basil flavor to pasta dishes, sauces, and dressings.
Can I regrow basil from cuttings in water?
Yes, you can! Place basil stems with leaves in a glass of water, ensuring that the leaves are above the waterline. Roots should begin to form within a week or two. Once the roots are a few inches long, you can plant the cuttings in soil.
What are some alternative herbs that can be substituted for basil?
If you don’t have basil on hand, consider using oregano, marjoram, or thyme as a substitute. However, remember that each herb has a distinct flavor profile, so adjust the amount accordingly. Italian seasoning, which often contains basil, can also be used.
Why is my pesto turning brown, even after freezing?
Pesto can turn brown due to oxidation. To minimize browning, add a layer of olive oil on top of the pesto before freezing. You can also add a squeeze of lemon juice, as the acidity helps prevent oxidation.