Store the basil leaves like salad greens. Pick, wash, and dry the leaves, then store in the fridge wrapped in a dry paper towel and sealed in a plastic bag. Clean, dry, ready to roll. This baggie will be the basil’s home for the next several days.Aug 3, 2018
Basil likes moisture too – but not too much. Its soil should be kept moist, but not soggy, or its roots may rot. Make sure your indoor container has good drainage. Fertilising your basil plants every few weeks will keep them strong and healthy.
Puree and freeze fresh basil in these 3 easy steps:
Puree: Use a food processor to puree the fresh basil leaves with olive oil. Use 1 tablespoon of olive oil per 1 cup of basil. Freeze: Freeze the pureed basil in an ice cube tray, then store in a large resealable plastic bag or freezer-safe container.
#1 The Very Best Method
Trim the cut ends, put the bunch in a glass, jar, or vase of water that will fit in the fridge, and cover the whole thing, or at least the basil leaves, with a plastic bag. Put the whole in in a refrigerator. Basil kept that way will stay vibrant and green for up to a week.
Like a box of instant cake mix, basil plants just need water. Keep the soil of your basil plants slightly moist at all times. Depending on how much sun your basil gets, you might need to water your basil plant every 1-2 days. But make sure that the pot has good drainage, because soggy soil can lead to rotting roots.
You can dry it or freeze it, but freezing retains the fresh taste better. Before you start, wash basil in cold water and dry; a salad spinner works well for this step.
My understanding in that event is that it is caused by root rot. In the case of my basil, I think the high growth areas soaked up so much water from the sink and had no way to drain it again, as there is an incomplete circulation system once cut. The effect was the same as bruising, or early rot.
To freeze basil, blanch the leaves, flash freeze them separately, then combine and freeze them long-term in an airtight, freezer-safe container. If you don’t need to preserve individual leaves, you can also freeze basil without blanching and flash freezing it, or you can freeze basil in puréed form.
Fresh basil doesn’t last very long. Even if you keep them in the fridge, you will still find the shape of the leaves goes wither and the color turns black in about 3-4 days.
The two most common causes of a Basil plant dying are overwatering and underwatering. Temperature stress, lighting problems, disease, or pests are also common causes of a basil plant wilting or dying. Basil plants are usually annuals, so individual plants typically only last one growing season.
Your basil is wilting after transplant because it may have damaged roots, root rot, or other diseases. It may also be wilting because you overwatered the plant or there’s too much heat. Or the basil plant is finding it difficult to adjust outdoors and is suffering from transplant shock.
It may survive up to two years before needing any replanting in warm climates. An indoor basil plant with full sun and steady, warm temperatures may last even longer. Before the fall arrives, make sure you are taking the necessary steps to save your plant for the next season.
To repot grocery store basil, select small containers and fill them with a high quality potting mix. Place the basil’s roots into the pot and gently backfill it with soil. Water the container well and move it outdoors into a sheltered location or windowsill if conditions are not ideal.
Freeze leaves whole.
Yes, seconds. You don’t want to cook them. Blanching helps retain basil’s nice green color. Use a strainer or slotted spoon to remove them and place in the cold water for several seconds to cool down and stop the cooking.
Chop and Freeze
Add a drizzle of olive oil and pulse to lightly coat the leaves with oil; this will keep the basil from turning black in the freezer. Scoop the resulting mixture into ice cube trays and freeze. Transfer the finished cubes to freezer bags and use as needed.
Freeze Dry Basil Leaves:
Lay basil in a single layer on a baking sheet or tray. Freeze for at least 30 minutes, or until each leaf is frozen. Move the leaves into an airtight freezer bag. Pull out the amount of leaves desired as you’re ready to use them.
Other Useful Tips for How to Store Basil
It will last up to 2 days when wrapped in a paper towel and put in a plastic bag. If you cover the leaves with olive oil, they can last up to 2 months.
Basil is LIKELY SAFE when taken by mouth in food amounts. Basil is POSSIBLY SAFE for adults when taken by mouth as a medicine, short-term. In some people basil can cause low blood sugar. The above-ground parts of basil and basil oil are POSSIBLY UNSAFE when taken by mouth as a medicine, long-term.
Wash, dry & slice basil leaves. Divide among ice cube tray sections. Add either water or broth to cover leaves. Freeze until firm and place in labeled freezer bags (or use ice cube trays with covers and store them in the trays).
I would not recommend consuming basil that has turned brown/black, especially if it is “slimy” to the touch. Even though a few brown spots are probably safe, it will be bitter and, well, slimy. Throw it away – and consider using some of the storage methods discussed in the link above.
Answer: This is a caterpillar of some sort.
The reaction is known as oxidation. To prevent oxidation, I blanch the basil leaves for a few seconds in boiling water until they turn bright green. Remove the basil from the boiling water, shock it in ice water and pat completely dry on a tea towel, then proceed with your pesto recipe.
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking.
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