How to Keep Basil Fresh

The best ways of storing herbs is normally determined by the type of herb and also the length of storing. With regards to storing basil and also retaining herbs fresh for longer, proper storing is usually the key. For anyone who is not using fresh herbs in the kitchen right away, you’ll want to save them in a way that helps to preserve their flavor. Any long-stemmed herb like basil should be stored in different way than a short-stemmed or bushy herb, like green onions, rosemary or thyme; and of course it’s completely different from storing onions and other vegetables.

If you are going to use your basil within a few days, simply trim the ends of its stems and then place it in a decanter or glass of regular water. The same technique is used for some other herbs, such as parsley and cilantro. In the water they are likely to stay fresh the same way flowers do. Watch the bottom of the stems, trimming them when necessary to continue to keep them strong, and give them fresh new water every day.

If you wish to find out how to preserve basil for a bit longer, understand that just about all herbs will last for a longer period if they are dried. Take your fresh basil and place it on a sheet (whole or chopped) in a cool, dry area for around seven days. Be certain it is completely dehydrated prior to placing it into an airtight, resealable bag or an airtight plastic container, and transferring it to the fridge.

This is a good storage option for basil for seven days or even up to a couple of weeks. For longer than this, dried herbs should not be under refrigeration; save it in a clear plastic container and put it someplace far from light and heat, such as a cool, dark cabinet. Keeping basil leaves like this could keep them tasting fresh for up to twelve months.

Another way of freezing basil is to wash and pat it dry as before, and then place it on a sheet of waxed paper. Place it in the freezer overnight, then move the frozen basil to a freezer bag. The best way to keep the herb fresh  is to ensure that as much air as you can is squeezed from the plastic freezer bag. Try getting a drinking straw into the bag, sealing it and then after that sucking the air out from the plastic bag. Carefully remove the straw and seal the bag, trying not to let any air in.  Secure that plastic bag entirely. Keeping basil in the freezer allows you to retain most its flavour complexity for at least 12 months.