How to store basil at home

Features of storage at home and requirements for conditions

First of all, you need to understand all the nuances, clearly understand how much and how to store basil. To ensure optimal conditions, remember the requirements that must be met, otherwise the greens can deteriorate literally in a day. Of the features to remember are:

You can save the collected leaves for a period of 7 days to 2 years and even a little more. The period directly depends on the chosen procurement method and compliance with the conditions, therefore, the method must be chosen based on the possibilities of its correct implementation. Most of the beneficial substances will be preserved if the stems are collected in bunches and stored in water. But the term will also be minimal - just a week

At the same time, you will have to pay attention to the basil every day so that it does not lose its properties and retains its freshness. When frozen, the storage period will be the longest, but some of the nutrients will be destroyed, and the aroma will become an order of magnitude weaker.

But you can store and use greens for years, and you can compensate for the aroma by simply adding a little more frozen leaves and stems.
There are other preservation methods, from preserving and making pasta to vinegar, preparing with other vegetables, making butter, etc. Each of them has its own peculiarities, so it is easier to try all of them and choose the ones that work best. Different options differ in labor and time costs, some are very easy to implement, others are quite laborious.

To create the best storage conditions, you need to understand the simple requirements that apply to the process. It all depends on the chosen method, but there are general nuances that are worth remembering:

1. Rinse the greens well with running water, remove the dirt. Otherwise, sand may crunch on your teeth later. If the leaves are further dried or frozen, then remove all excess water by spreading it in a thin layer on a towel and gently blotting the surface.
2. Observe the shelf life and do not keep basil longer than one method or another suggests. All of them are listed below, you should not break them.
3. Keep the stems and leaves at room temperature for no more than a week. At the same time, change the water in the container every day in order to prolong the freshness as long as possible.
4. In the refrigerator, the period can be doubled, and sometimes even more. Cook and store basil properly exactly as instructed.
5. Do not expose greens to the sun, even for a short time. From this, it quickly withers and greatly loses its aroma and taste. Place in partial shade, do not dry quickly.

Each of the procurement methods has its own additional requirements that must also be taken into account. Remember one more simple rule: the less time has passed from the moment of collection to use, the better. You do not need to keep the cut shoots for a day, during which time they will already begin to wither.

Helpful Hints: How to store basil in the refrigerator for the winter?

How to store basil for the winter if there is no refrigerator? It can be salted or filled with oil!

Photo: Getty

Short-term storage of spices immediately after collection or purchase is the most acceptable option, preserving the taste of the plant and its medicinal properties. Fresh leaves should be intact, without spots and damage, of a uniform color, but it is not recommended to use the rest. Several methods of keeping greens are known.

1. Place the stems in a glass and fill with water, which is replaced every 2-3 days with a fresh portion. In this form, the plant will stand up to 2 weeks, provided that the sun's rays will not fall on it.
2. You can increase the shelf life to 3 weeks as follows: place the basil in a glass of water, close it with a transparent bag, pressing its edges with a rope or rubber band.
3. Special plant storage devices are another way to prolong the freshness of your greenery. You need to use it according to the instructions, which differ for each manufacturer.

You can create conditions for the spice close to freezing. How to store basil in the refrigerator? Someone puts greens there in bags or cling film - this method is suitable for greens that will be used in the next 2-3 days. For longer storage, methods are used, which will be discussed below.

Freezing is a reliable way to preserve the aroma and properties of the plant for a very long time. Before placing it in the refrigerator, you need to separate the leaves from the stem, then rinse and dry them thoroughly. If the greens are needed as a whole, they are laid out on a tray, frozen and only then transferred to a bag or bag.

How to store basil for several months if there is no space in the refrigerator compartment? It can be salted.

1. Pour salt on the bottom of a plastic, glass or ceramic container.
2. Peel and dry the leaves and lay them in layers, covering each with a fresh portion of salt.
3. After everything is laid, shake the container and put it in a dry, dark place - basement, pantry or balcony.

For 3-4 months, basil retains its properties in olive oil. Prepared leaves are dipped in this product, sealed with a lid and stored in a cool place.

Drying basil for the winter

Dried basil does not have to be purchased industrially; you can prepare dried seasoning at home even more aromatic than prepackaged. Drying greens is the best way to preserve all the taste and useful qualities of the plant, which are not very different from fresh grass.

Naturally

This drying option preserves the beneficial properties and aroma of the plant as much as possible. Naturally dried basil is the best seasoning for soups and side dishes, adding it to a hot dish, reveals the full aroma of the plant.

Natural drying is done in two ways:

1. Laying out leaves or branches on a flat surface, a sheet of paper. In this case, you can lay out whole branches, individual leaves or finely chopped. Dry in a dry, warm room, out of direct sunlight. You can also carry out the procedure outdoors in the shade, having previously covered with gauze, but at the same time bring it indoors at night. Owners of a stove heating can use a pasta, where the seasoning dries up in a day.
2. The second option involves tying in bundles of several branches and hanging in a well-ventilated place. The disadvantage of this method, if there is strong humidity, then the plant may begin to rot in the middle of the bunch.

Under natural conditions, basil dries up in 1-3 days.

In the oven

Drying in the oven is the fastest way, but there is a risk of burning or overdrying the basil. With this method, the useful substances of the plant are significantly reduced, because this is the heat treatment of the product, which destroys some chemical compounds and substances.

Lay out a sheet of baking paper on a baking sheet, do not grease and lay out a thin layer of leaves or branches. Turn on the oven at a temperature of 40-50 ° C, while leaving the door ajar if the functionality of the oven allows. The dried product can be obtained in 50-60 minutes. If the oven cannot be left open, then the temperature should be 30 ° C and the oven should be opened for airing every 15-20 minutes.

The method is inconvenient and laborious, it has many negative aspects: overdrying, combustion, duration, heat from the oven goes into the room.

In an electric dryer

Electric dryers are designed in such a way that vegetables and herbs do not lose many of their useful properties. A very simple method, but there is one feature, it is better to dry the leaves and twigs separately without them, so that drying occurs evenly.The optimum temperature for drying basil is 40 ° C, built-in indicators or a transparent lid will make it possible to turn off the dry herb in time.

In the microwave

A modern way, but at the same time an amazing fact that quick drying at high temperature retains more useful properties than cooked basil in the oven. The leaves are laid out in a thin layer on a baking sheet, set in a microwave oven at 700-900 W, while the temperature will be 100 ° C, for 2-4 minutes.

Selection and preparation of basil for storage for the winter

The spice is harvested twice a summer: before the beginning of the flowering period and after it, when the plant gains strength and gets stronger. Only the upper leaves are cut off, leaving the lower ones and without pulling the bushes out of the ground. Otherwise, re-harvesting will not be possible.

The preliminary preparation of greens depends on which storage method is chosen. If you plan to freeze basil, the plants are watered in the evening so that the leaves have time to absorb moisture and become more elastic and juicy. In the case of subsequent drying, no pre-watering is required.

For harvesting for the winter, all parts of the plant are used: leaves, shoots, flowers and stems

It is important that they are healthy and strong. All dry, diseased and damaged specimens are thrown away or consumed in the near future

Greens suitable for storage are washed under running water to wash off the dirt, and then dried thoroughly.

When to harvest basil for winter drying

Let's start! Having your own garden with such a necessary product is just great! You don't have to buy raw materials. In the last article, we talked in detail about how to grow basil >>

Monthly: We begin to harvest the spice in the summer. By the third decade of July (by the first decade of August so for sure) young plants are already ready for the first cut. We take a ruler (so as not to be mistaken). 15-20 cm? - we collect. We cut off the topmost leaves and are not afraid to tear off the tops (the bush will only be glad and will give even more "brilliant green").

In September, we are waiting for the moment of bud ovary, until they begin to bloom. At this time, the shoots are simply filled with vitamins and the smell is at their peak, so we will only harvest the magnificently overgrown leaves. We do not touch the flowers. We will come for them when they open up.

According to the weather and not only:

1. Not a cloud in the sky for a couple of days? It's time to go to the garden.
2. We woke up and had breakfast. So the spice woke up and “refreshed”. Here you will collect it. Hours at 10 is the time.
3. We will cut it so that a few pairs of leaves remain on the bush. Closer to winter, we will take away the remnants of fresh foliage.

Choosing a storage location

You can store fresh basil at room temperature, in the refrigerator (on the balcony shelves and in the vegetable compartment) and in the freezer. Greens do not change their qualities after freezing, retains useful properties in their juice. The main thing is to ensure storage correctly, observing the basic standards. If the key rules are violated, the stock may deteriorate prematurely, lose its usefulness and aroma.

At room temperature

Absolutely fresh greens will retain their properties in room conditions in within 12-24 hours, depending on the ambient temperature. It is possible to increase the storage duration to 5-7 days if you put the torn bundle in a container with water. Some sources recommend putting the basil in a container, filling it with water and sealing it. Both methods guarantee a shelf life of 7 days. But, the water needs to be changed daily to prevent the growth of bacteria. After the end of the allotted time, the greenery loses its species qualities.

In fridge

Fresh greens will retain their properties for a longer time in the refrigerator compartment. But, there are several basic tactics:

1. Rinse the greens thoroughly under running water, dry using a paper towel, wrap with cling film, cloth or place in a plastic bag. Place the workpiece in the vegetable storage box. So it will last for 10 days.
2. For fresh basil, shorten the stem by updating the cut by a few centimeters. Put the bunch in water and send it to the refrigerator. If the cut is renewed daily, the greens will stay fresh for up to 3 weeks.
3. Separate the leaves from the stems, fold into a sealed plastic box, sprinkle with water from a spray bottle, place in the refrigerator on any shelf. Duration of storage is up to 2 weeks.

If you plan to store greens in a vegetable drawer, place them separately from bell peppers, cabbage, tomatoes and eggplant. These are the rules of the neighborhood. During storage, products release certain substances that reduce the stability of each other. If there is no other option of content, the products are packed separately, wrapping each with plastic wrap.

In the freezer

• separate the leaves from the stems;
• rinse them under running water, removing all impurities;
• remove damaged, dried out elements;
• blot the greens with a towel and fold in a plastic bag or container.

It is permissible to freeze not only basil leaves. Greens can be sent to the freezer along with the stem. If the spice is planned to be added to hot dishes as a seasoning, it is advisable to initially chop it into small pieces and put it in the chosen container. Taste indicators will remain, but the usability will increase.

Attention: All workpieces stored in the freezer must be labeled. A note with the date of freezing should be affixed to the bag or container.

Basil salting

Salting basil for the winter occurs in the same way as harvesting sorrel:

1. Prepare 0.5 l jars and lids, wash with soda, sterilize.
2. Separate leaves from branches, can be cut or left intact.
3. For the dry method, blanch the leaves, mix with a little salt and fill the jar tightly so that juice appears. Sterilize in a large saucepan, put a towel on the bottom, put a jar and fill it with hot water to the edge of the jar, stepping back 1-1.5 cm so that water does not get into the container when boiling. Sterilize for 15-20 minutes, tighten the lid tightly and turn upside down.
4. The second way of harvesting. Basil is tightly placed in a jar, 1 tbsp is poured. l. salt and poured with boiling water, rolled up with a lid, turned upside down, covered with a warm blanket.
5. The third method involves transferring it to a freezer container, alternating a thin layer of salt with basil leaves.

The salted plant is used for cooking.

Harvesting for future use for the winter

The unusual taste and benefits of basil are the main reasons why hostesses want to keep the plant for the winter. There are several ways to do this. Basil can be frozen, dried, or canned. Also see how to make spinach and asparagus bean blanks.

Basil must be rinsed and dried well before freezing.

Freezing

Freezing is a convenient and quick way to prepare basil for the winter. The leaves of the plant must be pinched off the stem and rinsed with water.

After they dry, put them in a bag and put them in the freezer. You are provided with a delicious aromatic seasoning for the whole winter!

Drying

Drying is the most popular way to prepare basil for the winter. Drying the plant is preferable in the spring, until the moment it begins to bloom. During this period, basil has a strong aroma, and its stems are not yet so rough.

Advice. Basil varieties with purple leaves are ideal for drying.

The leaves of the plant are separated from the stems and finely chopped. Then they start drying. The room in which you leave the workpiece should be warm, and the leaves should be protected from sunlight. A barn, pantry, or attic is ideal for drying.

You can dry whole basil leaves or chopped

When the basil is dry, you need to transfer it to cloth bags. He will breathe in them and will not deteriorate.

Salting

Another option for preserving the basil for the winter is salting. Salting is carried out as follows:

• Rinse and dry basil leaves;
• wash and sterilize banks;
• put the leaves of the plant tightly in the jars so that the basil gives juice;
• sprinkle salt between layers of leaves;
• roll up the jar with a lid;
• store at a temperature not exceeding 2 degrees (for example, in a refrigerator or basement).

Salted basil is great for preparing first and second courses

This method helps to preserve all the benefits of the plant. When adding salted basil to meals, you should limit the additional use of salt.

Canning

Tinned basil is a gourmet dish. Its preparation method is similar to salting. The leaves are also stacked in a jar in dense layers, each of which is sprinkled with salt. But at the end of this recipe, add olive oil to the very edges of the jar.

On average, for a 250 gram jar, you will need: 150 g of the plant and 50 g of salt, olive oil - as needed. Basil should be stored in a cool place.

Olive oil will give canned greens a special flavor.

Basil pasta for the winter

An interesting way to prepare basil for the winter is to make pasta. Take a bunch of plants, 50 g of olive oil and salt to taste. Wash and dry the leaves, put in a blender bowl or mortar, add salt and olive oil. Of course, it's best to cook in a blender. It is both faster and more convenient.

The output is a green paste. There are two options for how to close it.

1. Lay in jars and roll up lids.
2. Freeze in ice cube trays.

It is convenient to add both options later to different dishes.

Basil pasta

Drying, freezing, salting, canning and making pasta from basil is a common way to preserve a medicinal plant for the winter. It is suitable as a spice for meat dishes, sauces, and preparations can be used to treat some diseases. The aromatic spice will add an unusual taste to any dish, it is especially pleasant to open a jar of basil in winter and enjoy its oriental notes.

How to prepare basil for storage

The plant does not tolerate sudden temperature changes, does not like direct sunlight. Basil leaves are very tender, after cutting they quickly begin to darken and lose their unique aroma.

When collecting basil on your site, follow these guidelines:

• harvest in dry, sunny weather;
• cut the stems at least 15 cm long;
• the stems on a flowering basil bush are not suitable for assembly and storage;
• the frequency of harvesting the plant - once every 1.5 months - so the plant will grow and develop better.

In stores, basil is sold in bunches, pots and frozen.

A potted plant will do well in a dark place, away from sunlight. To increase the shelf life, such a pot is stored in the refrigerator, periodically watered.

Cut basil is available in bunches or packs on store shelves. It is worth choosing plants without visible damage, clean, with a typical basil aroma.

Actions after purchase:

1. Disassemble the bunch, check the greens. Leaves of poor quality are discarded. Only fresh greens are well stored, without wilted leaves, signs of rot and damage.
2. After parsing the bundle, inspect the stems. Remove damaged ones.
3. Rinse the plant under running water.
4. When it drains, dry the leaves on a paper or waffle towel. Do not store raw stems. Basil will quickly wither, rot, and become unusable.

If the leaves are harvested for long-term storage, then it is advisable to use a freezer.

How to freeze:

1. Rinse the plant.
2. Place in a colander and drain off excess liquid.
3. Dry on a paper or waffle towel.
4. Cut dry leaves.
5. Place in an even, thin layer in a tight plastic bag intended for freezing.
6. Send to the freezer.

The method of preparing spices for drinks is the same as for freezing. The difference is that the plant is placed in an ice container, filled with cold water and frozen.

How to store basil for the winter at home

You cannot do without spices in preparing even the most ordinary dish, therefore, in every kitchen there is sure to be a supply of fresh, frozen or dried spices.

Spicy herbs need to be properly harvested and preserved: not all hostesses know how to store basil, for example, and this plant is very delicate and quickly loses its peculiar smell, for which it is so highly valued.

Storage preparation

At home, it is possible to preserve the entire bouquet of the aroma and taste of basil only in the freshest leaves, especially if you are preparing for the winter. Carefully sort through the stems, leave juicy, without yellowness and the slightest signs of rotting, remove sluggish and damaged plants.

For short-term storage in the refrigerator, it is not recommended to wash basil, there is already enough moisture in it.

If you are going to harvest the grass for the winter, be sure to wash the leaves: dip the sorted basil in a container of cold water, gently wipe the leaves, then rinse under the tap with a slight pressure of water. Shake off moisture, line the raw material on a towel and wait until the leaves are completely dry

If you want to speed up the process, blot off excess moisture with a paper towel.

Storage methods

Decide in what form and where you are going to store the seasoning.

Refrigeration is warranted if you plan on using a fresh plant soon.

Moisten a cloth napkin, wrap a bunch of spicy herbs in it and put it in a plastic bag or wrap it in plastic wrap, pierce the package with a toothpick in several places - in this form, the seasoning will stay fresh for up to a week. Or wrap the selected leaves in heavy paper and keep in a vegetable tray.

Salt the basil for the winter: chop the leaves, sprinkle with salt, put it tightly in a clean jar and cover with vegetable oil. You can salt the leaves whole and not pour oil, then a little more salt will be needed. Such blanks at home are stored in the refrigerator for 2-3 months.

At room temperature

Fresh basil is stored for up to two weeks in a jar of water: lower the stems with roots in a container of water of a suitable size, keep it somewhere on the table or windowsill away from the sun. If you pack such a bouquet in a plastic bag and secure its edges with an elastic band, then the plant will keep fresh for three weeks.

Freezing method

There are several ways to freeze a herb for the winter - in any case, the spice can be kept in the freezer for up to a year.

Put the selected leaves in one layer on parchment paper, send them to freeze, after an hour, put the finished raw materials into bags, containers and place them in the freezer for long-term storage.

Chop the plant with a knife or interrupt in a blender, place in ice cube trays and fill with either water or vegetable oil. When the spice cubes are frozen well enough, pull them out of the molds and put them in bags or trays. Freezing basil with vegetable oil will take longer than with water.

Drying basil

Cut the selected stems, put a thin layer on paper and dry for several days away from sunlight, where it is dark enough, dry and a lot of fresh air - in the attic, under a canopy in the yard.

Or collect the plant in bunches, tie it with a thread and hang it in the shade in a draft. Place the seasoning dried in this way in a linen bag, where it will lie all winter.

Store the dried spice in a clean glass or ceramic container with a tight lid for a year.

Pickling spices

Pour fresh basil leaves into a clean glass jar, fill them with either warmed wine, apple cider vinegar, or just wine, leave for about 2 weeks. Such a workpiece must be kept tightly closed in the refrigerator, and it is stored for months.

Harvest basil for the winter correctly and enjoy the unrivaled exquisite taste of dishes seasoned with this spice.

Conservation

The spice is often used in the preparation of a variety of sauces and salad dishes. To do this, you can preserve basil. You can do it this way:

1. The washed and dried foliage is placed entirely in a sterile container, alternating each layer of spice with a ball of salt. On average, for every 100 grams of basil, you need 25 grams of salt.
2. Then pour the spice abundantly with vegetable oil so that it reaches the edges of the dishes.
3. Jars of canned basil are rolled up with lids and placed in the cold.

Storing basil in vegetable oil allows you to use the seasoning in the preparation of delicious dishes at any time.

If there is no desire to dry or freeze the greens, you can salt the product. Salted basil can be used for up to 12 months. The recipe is as follows:

1. Rinse raw materials.
2. Sterilize banks.
3. Arrange the foliage and salt in layers.
4. Apply a little pressure on the spice so that the basil raw materials give juice.
5. Roll up the container with a lid and send it to the refrigerator.

The food vacuum makes it possible to remove all oxygen from the bag. Thanks to this, the product can last 3-5 times longer, because dangerous organisms, such as microbacteria, grow much slower inside a vacuum.

Note: This approach almost eliminates the possibility of frostbite, since the basil does not come into direct contact with cold air.

For those who plan to constantly use vacuum packaging for spices, you will need to buy a special device that automates the process. Clean and dry basil raw materials are vacuum sealed using an automatic or manual pump.

How to freeze basil for the winter

So, we learned how to dry basil, now we are learning how to freeze! As with drying, freezing options are possible.

1. We wash whole leaves, wait for the excess moisture to leave, laying them on paper or paper towels. Are you dry? We put them in bags (cellophane), in containers with lids and "hello freezer". We forget about the weed until the right moment.
2. Cubes are an interesting way to freeze them. This is a ready-made sauce for salads. It's easy to cook, but delicious to eat.

The recipe is simple:

• We tear the foliage, cut it, chop it finely with a blender (at your discretion);
• we fill the ice molds with a mass;
• pour olive oil into each cube to the brim;
• put it in the freezer.

Another version of the cubes.

• finely chop the foliage in a blender or food processor;
• add a little water (will keep the color);
• sprinkle with olive oil;
• we lay out according to the forms;
• freeze.

Why is such freezing convenient? Takes up a minimum of your time. It makes it possible to use a practically fresh product. Why is it inconvenient? Takes up considerable space in the refrigerator.