The best way to store home grown herbs... Basil exactly?

Question

I want to grow basil for cooking and I want to know the best way to store it.

Answer 1

I just use the leaves right off the plant. You won't have to worry about it getting too big if you simply use enough leaves to keep it trimmed.

Answer 2

If you wish to store it fresh, them take the leaves and mince them as fine as you can, add a little fresh garlic...also minced fine and a good olive oil. Mix well and store your (pesto) in the freezer until needed. About 1/2 cup fresh basil leaves to 3/4 to 1 cup olive oil. I also like to put in a little salt and butter in mine too.
Otherwise you are best to dry it by tying small bundles of the plant together and hang upside down in a dark, cool place. That is the best way to dry them. Slowly. Allow about a week, or until they are void of moisture and can lightly crumble.

You can dehydrate them faster by placing the leaves in a glass jar with no lid and lie it on it's side in the sunshine. Turn periodically to allow even drying.
A dehydrator is nice too, but if you don't have one, you need not buy one unless you want to dry lots of herbs. Then it may be your best bet to do so.
Once you dry them, place them in an airtight container. Keep in mind that usually any recipe that calls for fresh basil, you will need only about 1/4 of that amount if dried.

Answer 3

For long term, Finely chop the basil and stuff as much as you can into icecube trays. Gently pour a good cooking wine over the basil and place in the freezer until solid. Then, break out the cubes and put them in a freezer bag. Do some trays with white wine and some with red wine, for cooking different dishes. Sauces, soups and such you can drop the cubes in right out of the freezer. To thaw just place on a warm plate, you can even drain off the spoonful or so of wine.

Answer 4

I have a basil plant that sits in my kitchen window right behind the sink. I just keep it trimmed and use it fresh. When it starts to gets to big I will dry it or freeze it. I also make little dried bundles or fresh to give as little presents to friends and neighbors--you would think that you are giving someone jewelry or something the way they react.

Buy the way frozen is almost as good as fresh unless you are garnishing

Answer 5

I dry mine in the oven overnight..I have a gas stove with a pilot light that provides just enough heat to dry and not burn it. I keep my old spice jars and usually just take the dried basil and store in the jars. Works better than freezing it. I tried drying it in a dehydrator and found that it did slightly burn.

Answer 6

since basil is always better fresh, wrap it in a couple of layers of damp paper towel and store in a resealable plastic bag and place in the coldest part of your refrigerator (usually the bottom shelf). it will keep for about 1 1/2 weeks if you keep it sealed and the paper towels moist.

Answer 7

basil is very perishable, i find that if its still rooted in soil, store in a cool place away from heavy sunlight and remove leafs one by one from the plant as needed.... in the fridge it will not last long, but try wrapping in paper towels, then inside a ziplock bag with small holes in it

Answer 8

NOTHING BEATS FRESH BASIL IF YOU ARE GROWING IT JUST USE IT AS IT GROWS....BEST IVE FOUND IS TO FREEZE IT...IT CRUMBLES OUT THE RIGHT AMOUNT AND CAN BE PLACED BACK IN THE FREEZER...

Answer 9

Dry them by tying them in bundles and hanging to dry. Or use dehydrator like I do. It's much quicker.

Answer 10

Hermetically sealed jar.