Quick Answer
Basil is best kept at room temperature when fresh. Refrigeration can damage the leaves and alter the flavor. However, basil can be refrigerated for short periods if properly stored.
Should You Refrigerate Fresh Basil?
When basil is freshly picked, it is best to keep it at room temperature. The cold temperature of the refrigerator can damage the leaves and alter the flavor. Below 55°F, basil may become susceptible to chilling injury that causes the leaves to turn black, wilt, and develop a wilted texture.[1]
Additionally, the cool temperature inhibits the production of essential oils that give basil its distinctive aroma and taste. Storing basil in the refrigerator can result in loss of flavor within a couple of days.[2]
For best quality and flavor, fresh picked basil should be kept at room temperature in a cup of water out of direct sunlight.
Short Term Refrigeration
Although refrigeration can degrade fresh basil, it may be stored in the refrigerator for short periods of 1-2 days if properly handled. Here are some tips for maintaining basil in the fridge:[3]
– Leave the basil untrimmed and do not remove the stems. The intact stems help slow moisture loss.
– Loosely wrap the basil in a damp paper towel and place inside a resealable plastic bag with excess air pushed out. The moisture and enclosed environment help protect the leaves.
– Store the basil in the warmest area of the refrigerator, such as the door shelves. The back of the fridge near the cooling vents will expose basil to cold air and accelerate damage.
– Check basil daily and remove any leaves that show signs of blackening or wilting. Wash and pat dry any remaining leaves before use.
– Use refrigerated basil as soon as possible, within 1-2 days at most. Basil that has been refrigerated will lose flavor over time.
Freezing Basil
For long-term storage, freezing is a better option than refrigeration. Properly frozen basil can maintain its flavor for several months.[4] Here are some tips for freezing basil:
– Only freeze very fresh, robust basil. Discard any wilted or damaged leaves first.
– Wash and dry basil thoroughly. Leave stems attached.
– Place whole basil leaves or chopped basil in a single layer on a baking sheet and freeze solid, then transfer to freezer bags. This prevents the leaves from freezing together in a clump.
– Alternatively, puree chopped basil with olive oil in ice cube trays, then pop out the cubes into freezer bags once frozen. The oil helps retain color and flavor.
– Frozen basil is best used for cooking in sauces, soups etc. It will turn black if used fresh after thawing.
– Always freeze in airtight containers or bags, pressing out excess air. Frozen basil can keep for 4-6 months at 0°F.
How Does Refrigeration Damage Basil?
There are a few reasons why refrigeration can degrade the quality of fresh basil:
Chilling Injury
Basil is a cold-sensitive plant that can suffer chill damage at temperatures below 55°F.[1] The cold causes pitting and accelerated decay in the leaves. This effect is seen in other chilling sensitive plants like tomatoes, eggplant and cucumbers.
Long storage below optimal temperatures triggers the degradation of cell structure. Leaves start to wilt and turn black due to oxidization and cell breakdown.
Moisture Loss
The low humidity environment of the refrigerator accelerates moisture loss from basil leaves. This causes the leaves to dry out, wilt and lose their texture much faster than at room temperature storage.
Reduced Essential Oils
The production of flavor providing essential oils in basil is inhibited at cool temperatures. Storing basil in the refrigerator can result in a gradual loss of the distinctive basil aromas and taste over time.[2]
Physical Damage
The cold, dry nature of refrigerator air can physically damage and crack delicate basil leaves. Any bruising or breakage of leaves also accelerates deterioration.
| Refrigeration Temperature | Effects on Basil |
|---|---|
| Below 55°F | Chilling injury – Pitting, blackening, wilting |
| 32°F – 40°F | Lower moisture retention |
| 40°F and below | Reduced essential oil production |
How to Store Basil
Here are some tips for storing fresh basil correctly to retain its flavor and texture:
At Room Temperature
– Trim basil stems and place in a cup or vase of fresh water. Change the water daily.
– Keep on the kitchen counter out of direct sunlight. Aim for room temperatures around 65°F – 75°F.
– Basil stored this way can last up to a week with proper care and water changeouts.
Refrigeration (short term only)
– Leave stems attached and wrap leaves in a damp paper towel.
– Place inside a resealable plastic bag with air pressed out.
– Use refrigerated basil within 1-2 days and check for deterioration.
Freezer Storage
– Blanch leaves in boiling water for 5 seconds then immerse in ice water. Pat dry thoroughly with paper towels.
– Place single layer of leaves on baking sheet and freeze solid. Then transfer to airtight freezer bag or container.
– Alternatively, puree with olive oil in ice cube trays before freezing.
– Frozen basil keeps 4-6 months at 0°F. Use frozen basil only for cooking, not as fresh garnish.
Drying
– Harvest basil just before flowering for peak flavor.
– Hang upside bouquet bundles or place single layers on dehydrator trays.
– Dry at 110°F until crispy and brittle.
– Store dried basil in airtight containers up to 1 year.
Infused Oil
– Pack clean basil leaves into a clean glass jar. Completely cover with olive oil.
– Infuse for 2-3 weeks out of direct sunlight, gently shaking jar every few days.
– Strain oil through cheesecloth into sterilized bottle. Keeps 2 months refrigerated.
Vinegar
– Bruise 1 cup packed basil leaves and add to 2 cups white wine vinegar.
– Steep for 2-3 weeks, strain through cheesecloth into sterilized bottle.
– Keeps 1 year refrigerated. Use for salad dressings, marinades, etc.
Signs of Basil Going Bad
Look out for these visible signs that indicate your basil has deteriorated and should be discarded:
– Wilting, limp or drooping leaves
– Leaves that are slimy or mushy
– Black or brown discoloration
– Dry, cracked or brittle leaves
– Moldy spots or mildew growth
– Foul, fermented smell
– Loss of original green color, oxidized dull brownish hue
– Dry, woody stems
Basil that is past its prime will also lose its distinct aroma and flavor. Always rely on sight, smell and taste – not just use-by dates – to gauge freshness and quality. Discard basil at the first signs of spoilage.
Frequently Asked Questions
Can you freeze basil without blanching?
Blanching is recommended but not absolutely necessary for freezing basil. The short blanch in boiling water helps set the color and stop enzyme action which can lead to off-flavors during frozen storage. However, you can freeze basil leaves without blanching – just ensure leaves are thoroughly dry before freezing.
How long does basil last in the refrigerator?
Fresh picked basil will only last 1-2 days maximum when refrigerated before deteriorating. Refrigeration is not ideal for basil. For short term storage, maximize shelf life by leaving stems on, wrapping in damp towels and keeping in warmer fridge area.
Why does my basil turn black in the fridge?
The cold temperature of the refrigerator can injure basil leaves and cause them to blacken, wilt and deteriorate. Basil is prone to chill damage below 55°F. Keep refrigerated storage very brief, wrapped in towels and monitored daily for any decay.
Can basil be frozen then thawed and used fresh?
No, frozen basil turns black and loses texture so it cannot be used as fresh after thawing. Use frozen basil only for cooking in sauces, soups etc. Do not thaw and use as garnish or topping.
What does basil look like when it goes bad?
Old basil shows wilting, black spots, mushy or slimy leaves and brown discoloration. It develops a foul, fermented odor and moldy patches. Basil also deteriorates in flavor, losing its distinctive aroma.
Conclusion
For best quality, fresh picked basil is ideally kept at room temperature out of sunlight. Refrigeration can quickly degrade basil, causing chill damage, wilting, accelerated decay and loss of flavor. However, basil may be refrigerated very short term if properly handled. For longer freezing, blanching and freezing leaves in ice cube trays retains flavor for a few months. Always inspect basil and discard at the first signs of spoilage. Proper storage helps preserve the signature scent, taste and texture of fresh basil.
