What To Do With Extra Basil? From Pesto to Potpourri and Beyond!
Don’t let that bountiful basil harvest go to waste! There are numerous ways to preserve and enjoy your extra basil, from freezing and drying for later culinary adventures to creating flavorful infused oils and vinegars, and even exploring its aromatic potential in non-food applications. The best approach depends on personal preference and how you intend to use the preserved basil in the future; however, quick freezing and pesto creation are the most versatile starting points.
The Basil Bounty: An Introduction
Basil, with its fragrant leaves and distinctive flavor, is a culinary staple in countless cuisines. Whether you’ve nurtured a thriving herb garden or simply snagged a particularly generous bunch from the farmer’s market, you’ve likely faced the delightful dilemma of what to do with an abundance of basil. Fortunately, there’s a world of possibilities beyond simply adding it to your next pasta dish. This article explores the best methods for preserving and utilizing your extra basil, ensuring its vibrant flavor and aroma can be enjoyed long after the growing season ends.
The Benefits of Preserving Basil
Why bother preserving basil when you can simply buy it at the grocery store? The answer lies in flavor, freshness, and cost savings. Store-bought basil often lacks the intensity and vibrancy of homegrown or locally sourced varieties. Preserving your own ensures you have access to peak-season flavor year-round. Furthermore, preserving basil can be significantly more economical than repeatedly purchasing small quantities from the supermarket, especially if you’re growing it yourself! Finally, it enables you to try new recipes and techniques that add complexity and enjoyment to the herb.
Preservation Methods: A Deep Dive
Several methods exist for preserving basil, each with its own advantages and disadvantages. The ideal method depends on your intended use for the preserved basil.
- Freezing: One of the easiest and most effective ways to preserve basil’s flavor.
- Whole Leaf Freezing: Wash and dry basil leaves thoroughly. Arrange them in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer the frozen leaves to an airtight container or freezer bag.
- Basil Puree Freezing: Blend fresh basil leaves with a small amount of water or olive oil to create a puree. Pour the puree into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag. These frozen cubes are perfect for adding to soups, sauces, and stews.
- Drying: A traditional method that concentrates basil’s flavor, but can result in a less vibrant color and texture.
- Air Drying: Tie bunches of basil stems together and hang them upside down in a cool, dry, well-ventilated area. Avoid direct sunlight, which can fade the color and diminish the flavor.
- Oven Drying: Spread basil leaves in a single layer on a baking sheet and dry in a very low oven (170°F or lower) for several hours, or until crisp. Watch carefully to prevent burning.
- Dehydrator Drying: Use a food dehydrator according to the manufacturer’s instructions. This is often the most effective method for preserving color and flavor when drying.
- Infused Oils and Vinegars: Capture the essence of basil in flavorful infusions.
- Basil-Infused Oil: Gently heat olive oil in a saucepan with fresh basil leaves. Simmer for a few minutes, then remove from heat and let cool. Strain the oil and store in a sterilized jar. Use it for drizzling, dipping, and sautéing.
- Basil-Infused Vinegar: Combine fresh basil leaves with vinegar (white wine vinegar or apple cider vinegar works well) in a sterilized jar. Seal the jar and let it infuse for several weeks, shaking occasionally. Strain the vinegar before using.
- Pesto: Turning your extra basil into pesto is an amazing option for creating a flavorful spread that can be frozen for months. Consider experimenting with other nuts in place of pine nuts or adding other leafy greens (spinach or kale) to boost the nutritional value of your pesto.
Beyond the Kitchen: Creative Uses for Basil
Basil isn’t just for eating! Its aromatic properties make it a versatile ingredient for other uses as well.
- Potpourri: Dried basil leaves can be added to potpourri blends to add a fresh, herbal scent.
- Herbal Bath: Add a handful of fresh or dried basil leaves to a warm bath for a relaxing and fragrant experience. Basil is believed to have soothing and anti-inflammatory properties.
- Insect Repellent: Basil contains compounds that naturally repel insects. Place pots of basil near doorways and windows to deter flies and mosquitoes.
Common Mistakes to Avoid
Preserving basil successfully requires attention to detail. Here are some common pitfalls to avoid:
- Using Damaged or Diseased Leaves: Only use healthy, unblemished leaves for preserving. Damaged or diseased leaves can spoil quickly and affect the flavor of the entire batch.
- Insufficient Drying: If drying basil, ensure it is completely dry before storing it. Any residual moisture can lead to mold growth.
- Improper Storage: Store preserved basil in airtight containers in a cool, dark place to prevent oxidation and loss of flavor.
- Overheating During Drying: Drying basil at too high a temperature can scorch the leaves and ruin the flavor. Low and slow is key.
Basil Preservation Methods Comparison
| Method | Pros | Cons | Best For | Storage |
|---|---|---|---|---|
| Freezing | Retains flavor and color well, easy and quick. | Can alter texture slightly. | Adding to soups, sauces, stews; making pesto. | Freezer-safe bags or containers |
| Drying | Long shelf life, concentrated flavor. | Can lose color and some flavor intensity, texture becomes brittle. | Seasoning dishes, adding to potpourri. | Airtight containers in a cool, dark place |
| Infused Oils/Vinegars | Adds flavor to oils and vinegars, versatile. | Requires time for infusion, potential for botulism if improperly stored. | Drizzling, dipping, salad dressings. | Sterilized jars in a cool, dark place |
| Pesto | Great for long-term storage; versatile; intense basil flavor. | Can be labor-intensive to prepare; requires proper freezing technique. | Pasta dishes, sandwiches, spreading on bread, topping grilled meats. | Freezer-safe containers or bags. |
Frequently Asked Questions (FAQs)
Is it better to freeze or dry basil?
The best method depends on your intended use. Freezing is generally better for retaining the fresh, vibrant flavor of basil, making it ideal for sauces, soups, and stews. Drying concentrates the flavor, but can result in a less vibrant taste and a more brittle texture. Dried basil is best used as a seasoning.
How long does frozen basil last?
Frozen basil, when properly stored in an airtight container or freezer bag, can last for up to 6-12 months without significant loss of flavor.
How long does dried basil last?
Dried basil, stored in an airtight container in a cool, dark place, can last for up to 1-2 years. However, the flavor will gradually diminish over time.
Can I freeze whole basil leaves?
Yes, you can freeze whole basil leaves. Wash and dry them thoroughly, then arrange them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer bag. This prevents them from clumping together.
How do I prevent basil from turning black when frozen?
Blanching the leaves in boiling water for a few seconds before freezing can help preserve the color. Also, coating the leaves with a thin layer of olive oil before freezing can help prevent oxidation.
What’s the best way to dry basil at home?
Air drying or using a food dehydrator are both good options. For air drying, hang bunches of basil upside down in a cool, dry, well-ventilated area. For a dehydrator, follow the manufacturer’s instructions.
How do I make basil-infused oil safely?
To make basil-infused oil safely, it’s crucial to prevent the growth of botulism. Use fresh, clean basil and heat the oil and basil together gently. Store the finished oil in the refrigerator. Never store garlic-infused oils at room temperature.
What type of vinegar is best for basil-infused vinegar?
White wine vinegar and apple cider vinegar are both excellent choices for basil-infused vinegar. They have a relatively neutral flavor that allows the basil’s aroma to shine through.
Can I use dried basil to make pesto?
While you can use dried basil to make pesto, it’s not recommended. The flavor and texture will be significantly different from pesto made with fresh basil.
How do I store pesto to prevent it from turning brown?
To prevent pesto from turning brown, add a thin layer of olive oil on top before storing it in the refrigerator or freezer. This creates a barrier that prevents oxidation.
What other herbs can I combine with basil for preservation?
Basil pairs well with other Mediterranean herbs like oregano, thyme, and rosemary. You can dry or freeze these herbs together for a flavorful herb blend.
Is basil good for anything besides cooking?
Yes! Basil has anti-inflammatory and antimicrobial properties. It can be used in aromatherapy, added to bathwater for relaxation, and even used as a natural insect repellent.