Fresh basil is a very popular herb to use in cooking, but it can be tricky to store it properly so that it stays fresh. There are a few different methods you can use to extend the life of fresh basil and keep it from wilting or molding before you get a chance to use it.
Storing Basil in the Refrigerator
One of the most common ways to store fresh basil is in the refrigerator. To do this, first gently rinse the basil under cool water and pat it dry with a paper towel or clean kitchen cloth. Cut off any thin or dead stems, then wrap the remaining basil leaves and top stems in a slightly damp paper towel. Place the wrapped basil in a resealable plastic bag, squeezing out as much air as possible before sealing the bag. Store in the refrigerator crisper drawer. This will keep basil fresh for 3-4 days. Check daily and replace the paper towel if it’s become dried out.
Some tips for storing basil in the fridge:
- Don’t crowd the leaves in the bag. Give them a bit of space.
- Use a high-quality plastic bag as lower quality bags may leak ethylene gas that can prematurely wilt the basil.
- Open the bag daily to allow oxygen flow and prevent sogginess.
- If the basil starts to wilt, refresh it by trimming the stems and changing the damp paper towel.
Freezing Basil
Freezing is one of the simplest long-term methods for storing fresh basil. To freeze basil, wash and dry the leaves thoroughly. Remove any thick stems, then place whole leaves or chopped basil in a single layer on a baking sheet. Freeze until solid, then transfer to freezer bags or airtight containers. Frozen basil will keep for up to 6 months.
Some tips for freezing basil:
- Freeze basil as soon as possible after harvesting or purchasing for best flavor and texture.
- When freezing chopped or ground basil, add a bit of olive oil to help maintain flavor and color.
- For convenience, freeze basil in ice cube trays with a bit of water. Once frozen, pop out the cubes and store in bags.
- Label bags with the date and type of basil. Basil can lose its distinctive flavor over long storage.
Drying Basil
Drying is a shelf-stable way to preserve basil for future use. To dry basil, wash and pat leaves dry. Remove any thick stems then arrange leaves in a single layer on a drying rack or baking sheet. Place in a warm, well-ventilated area out of direct sunlight and allow to dry for 1-2 weeks until crisp. Once fully dried, you can crumble or grind the leaves and store in an airtight container.
Some tips for drying basil:
- Dry basil quickly at 95-100°F to retain best flavor.
- Check dried basil daily and remove any leaves that mold.
- Store dried basil in glass jars in a cool, dark place. For longest shelf life, store in refrigerator.
- For best flavor, use dried basil within 6 months.
Storing Basil in Oil
Fresh basil can also be stored by submerging in oil. To do this, gently rinse basil and pat very dry with towels or paper towels. Remove any thick stems then place whole leaves in a sterilized glass jar or bottle. Cover completely with extra virgin olive oil, making sure no air bubbles remain. Seal and store in the refrigerator for up to 2 weeks.
Some tips for storing basil in oil:
- Only use high-quality extra virgin olive oil.
- Sterilize the storage container by boiling for 10 minutes prior to use.
- Completely submerge the basil in oil, pressing out any air pockets.
- Refrigerate and use within 2 weeks for food safety.
Pickling Basil
Pickling preserves basil in vinegar and works especially well for sturdier herb varieties like holy basil or Thai basil. To pickle basil, gently rinse and dry the leaves. Layer basil sprigs and trimmed stems into sterilized jars until almost full. In a saucepan, bring 1 cup vinegar, 1 cup water, 2 teaspoons salt and 1 teaspoon sugar to a boil. Pour the hot vinegar mixture over the basil to completely fill the jars. Seal the jars and store in the refrigerator for up to 3 months.
Some tips for pickling basil:
- Use a 1:1 ratio of vinegar to water for best safety and flavor.
- Add garlic, peppercorns or other aromatics to the pickling liquid for extra flavor.
- Always refrigerate pickled basil. Do not store at room temperature.
- Use pickled basil within 3 months for best quality.
Storing Pesto
One delicious way to preserve the flavor and color of fresh basil is in homemade pesto sauce. To make pesto, blend basil leaves, olive oil, Parmesan, pine nuts, garlic and salt in a food processor. Spoon the pesto into ice cube trays or muffin tins, cover with a thin layer of olive oil and freeze. Once frozen, pop out the pesto cubes and store in freezer bags. The pesto cubes can be thawed and tossed with hot pasta for easy homemade meals.
Some tips for storing pesto:
- Blanch the basil leaves for 20 seconds before making pesto to help retain the bright green color.
- Use at least 2 parts oil to 1 part basil for long freezer storage.
- Pour a bit of olive oil over the frozen pesto cubes to prevent freezer burn.
- Label and date the freezer bags.
Storing in Vinegar
Pure vinegar can also be used as a storage method for fresh basil. Rinse and pat the basil dry thoroughly with paper towels. Remove any thick stems then tightly roll the leaves and place upright in a glass jar or bottle. Heat white or rice vinegar until just simmering then pour over the basil rolls, making sure they are completely submerged. Let cool completely then refrigerate for up to 2 weeks.
Some tips for storing basil in vinegar:
- Use a white vinegar for more subtle flavor or rice vinegar for a milder taste.
- Simmer the vinegar first to intensify the acidity and extend storage time.
- Completely submerge the basil in the vinegar to prevent oxidation.
- Store in the refrigerator and use within 2 weeks.
Other Storage Options
There are a few other methods that can be used to extend the life of fresh basil for shorter term storage:
- Water storage: Place freshly-cut stems of basil in a glass of water and cover loosely with a plastic bag. Refrigerate and change the water daily. Basil stored this way will last around 5 days.
- Sandwich/salad storage: Layer whole basil leaves between absorbent paper towels, then store in zip top bags or plastic containers. The basil will last 3-4 days stored this way.
- Herb keepers: Special herb keeper boxes allow air circulation while retaining moisture for leafy herbs. Basil will last around 7-10 days stored in a well-ventilated herb keeper.
Tips for Storing Basil
Follow these general guidelines for the best results when storing fresh basil:
- Start with fresh, dry basil. Wilted or wet basil will decay faster.
- Don’t wash basil until ready to use. Washing accelerates spoilage.
- Remove any thick or woody stems which degrade faster.
- Always dry basil thoroughly before storing.
- Wrap or cover basil when refrigerating to prevent wilting.
- Freeze or dry basil that won’t be used quickly.
- Label and date any basil stored for longer periods.
- Store basil in moisture-controlled environments like herb keepers or sealed bags.
- Use heightened acidity from vinegar or oil to prolong refrigerated storage time.
- Discard basil that shows signs of mold or dark spots.
Frequently Asked Questions
How long does fresh basil last?
With proper storage methods, fresh basil can last around 1-2 weeks. Unrefrigerated basil may only last a couple days before wilting or molding.
What is the best container to store basil in the fridge?
Wrap basil in a damp paper towel then store in an airtight plastic bag or storage container. Glass deli containers also work well as long as the basil doesn’t get squished.
Can you freeze basil in oil?
It’s not recommended to freeze herbs fully submerged in oil as this can lead to quality and safety issues. For freezing, dry the basil thoroughly and freeze leaves whole or chopped into ice cube trays before transferring to bags.
How long does frozen basil last?
Frozen basil that is properly sealed in airtight bags or containers will last for 6-12 months. It will lose some flavor over time but can still be used in cooking.
How do you restore wilted basil?
If basil has slightly wilted, you can revive it by trimming the stems and placing in ice water for 10-15 minutes. For severely wilted basil, gently rinse the leaves then pat dry and use immediately.
Conclusion
Storing fresh basil properly ensures you will have this aromatic herb ready to use whenever you need it. Keeping basil refrigerated or frozen are the best options for retaining flavor and freshness for weeks or months. Quicker storage methods like storage in water or vinegar can also extend the life for shorter term use. Follow the techniques outlined here so you always have fresh, flavorful basil on hand to season your favorite recipes.
