What To Do With Too Much Fresh Basil?
The best solutions involve preserving its vibrant flavor through drying, freezing (often as pesto or infused oil), or creating delicious culinary creations, so you can enjoy your bounty long after the growing season ends. These approaches will help you avoid waste and make the most of your fresh basil.
A Basil Bounty: From Garden to Gourmet
Basil, with its intoxicating aroma and distinctive flavor, is a culinary staple, especially during the summer months when gardens overflow with its vibrant green leaves. However, a prolific harvest can quickly lead to the question: What to do with all this basil before it wilts away? The good news is, there are numerous ways to preserve and utilize this versatile herb, ensuring its deliciousness endures well beyond its peak season.
The Benefits of Preserving Your Basil
Preserving your fresh basil isn’t just about avoiding waste; it’s about unlocking a world of culinary possibilities throughout the year.
- Year-Round Flavor: Enjoy the taste of summer sunshine even in the depths of winter.
- Cost Savings: Avoid buying expensive, less flavorful dried basil from the grocery store.
- Convenience: Have readily available basil on hand for quick meals and impromptu cooking adventures.
- Creative Culinary Exploration: Experiment with different preservation methods and basil-infused creations.
Preservation Methods: A Step-by-Step Guide
Here are several effective methods for preserving your fresh basil:
1. Drying:
- Air Drying:
- Hang bunches of basil upside down in a cool, dark, and well-ventilated area.
- Allow 1-3 weeks for the leaves to completely dry.
- Crumble the dried leaves and store them in an airtight container.
- Oven Drying:
- Preheat your oven to the lowest possible temperature (ideally below 170°F).
- Spread basil leaves in a single layer on a baking sheet.
- Dry for 2-4 hours, or until the leaves are brittle.
- Crumble and store in an airtight container.
- Dehydrator:
- Follow your dehydrator’s instructions for drying herbs.
- Typically, drying basil takes 4-8 hours.
- Store in an airtight container.
2. Freezing:
- Whole Leaves:
- Wash and thoroughly dry the basil leaves.
- Flash freeze the leaves on a baking sheet lined with parchment paper.
- Transfer the frozen leaves to a freezer-safe bag or container.
- Pesto:
- Blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil into a pesto.
- Portion the pesto into ice cube trays and freeze.
- Transfer the frozen pesto cubes to a freezer-safe bag or container.
- Basil-Infused Oil:
- Blend fresh basil with olive oil until smooth.
- Pour the mixture into ice cube trays and freeze.
- Transfer the frozen cubes to a freezer-safe bag or container.
3. Infusing:
- Basil-Infused Vinegar: Add fresh basil sprigs to white wine vinegar or apple cider vinegar. Allow to steep for several weeks, then strain and store.
- Basil-Infused Olive Oil: Gently heat olive oil with fresh basil leaves over low heat. Allow to cool, then strain and store in a dark glass bottle.
Common Mistakes to Avoid
- Drying basil in direct sunlight: This can cause the leaves to lose their color and flavor.
- Not thoroughly drying basil before storing: Moisture can lead to mold growth.
- Over-drying basil in the oven: This can result in burnt and bitter leaves.
- Using low-quality olive oil for basil-infused oil: This can affect the flavor of the final product.
Culinary Creations: Beyond Basic Pesto
Basil’s versatility extends far beyond classic pesto. Consider these exciting culinary applications:
- Basil Lemonade: Infuse simple syrup with fresh basil for a refreshing summer drink.
- Basil Butter: Combine softened butter with finely chopped basil and a pinch of salt.
- Basil-Infused Ice Cream: Add fresh basil leaves to your ice cream base for a unique and herbaceous flavor.
- Basil Tomato Sauce: Enhance your homemade tomato sauce with fresh basil.
- Basil Cocktails: Muddle fresh basil into cocktails for a vibrant and aromatic twist.
Comparing Preservation Methods
| Method | Advantages | Disadvantages | Best For |
|---|---|---|---|
| Air Drying | Simple, requires no special equipment, retains some flavor. | Can be time-consuming, requires specific environmental conditions, flavor degrades. | Dried herbs, adding to soups and stews. |
| Oven Drying | Faster than air drying, readily available equipment. | Requires close monitoring, can easily burn the leaves. | Dried herbs. |
| Dehydrating | Consistent results, retains more flavor than oven drying. | Requires a dehydrator. | Dried herbs. |
| Freezing | Retains most of the fresh basil flavor, versatile. | Can alter the texture of whole leaves, requires freezer space. | Pesto, basil-infused oil, adding to sauces. |
| Infusing | Creates unique and flavorful products. | Requires time for steeping, the flavor is subtler. | Vinegars, oils, adding a subtle basil flavor to dishes. |
Frequently Asked Questions
Can I dry basil in the microwave?
While technically possible, microwaving basil for drying is not recommended. It’s difficult to control the temperature, and the leaves can easily burn or become brittle and flavorless. Opt for air drying, oven drying, or using a dehydrator for superior results.
How long does dried basil last?
Dried basil, when stored properly in an airtight container in a cool, dark place, can last for up to one year. However, its flavor will gradually diminish over time, so it’s best to use it within 6-12 months for optimal taste.
How long does frozen pesto last?
Frozen pesto can last for 8-12 months in the freezer. For best quality, use it within 6 months. Ensure it’s stored in an airtight container to prevent freezer burn.
Can I freeze fresh basil without blanching it?
Yes, you can freeze fresh basil without blanching. Blanching helps preserve the color of vegetables, but it’s not necessary for basil. Freezing basil directly retains more of its flavor.
What’s the best type of basil for drying?
Any type of basil can be dried, but Genovese basil is often preferred due to its strong flavor and aroma. Other good options include sweet basil, lemon basil, and Thai basil.
How do I prevent my basil from turning black after freezing?
To minimize discoloration, try blanching the basil leaves briefly in boiling water for a few seconds before freezing. You can also coat the leaves with a small amount of olive oil before freezing.
Can I use dried basil in place of fresh basil?
Yes, but remember that dried basil has a more concentrated flavor than fresh basil. As a general rule, use about one-third of the amount of dried basil as you would fresh basil in a recipe.
How do I make basil-infused olive oil without the basil turning brown?
Use low heat and avoid overheating the oil. Steep the basil leaves for a shorter amount of time (a few hours) and remove them before they start to discolor. Store the oil in a dark glass bottle in a cool, dark place.
What are some creative ways to use basil beyond cooking?
Basil can be used to make homemade teas, added to bathwater for a soothing and aromatic experience, or used as a natural insect repellent.
Can I propagate basil cuttings to grow more plants?
Yes, basil is easily propagated from cuttings. Place a 4-6 inch cutting in water, and roots will develop within a week or two. Then, plant the rooted cutting in soil.
What’s the best way to store fresh basil to keep it fresh longer?
Treat it like cut flowers! Trim the stems and place the basil in a glass of water. Cover loosely with a plastic bag and refrigerate. Change the water every 1-2 days. This can keep your basil fresh for up to a week.
My pesto turned brown in the freezer. Is it still safe to eat?
Yes, pesto that has turned brown in the freezer is still safe to eat, although the color may be unappealing. The browning is caused by oxidation. You can try adding a layer of olive oil on top of the pesto before freezing to help prevent browning.