How to store basil at home in winter: rules, basic methods

Features of home storage 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 spoil literally in a day. Among the features to remember are the following: 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, so you must choose a method based on the possibilities of its correct implementation. The most beneficial substances will be preserved if the stems are collected in bunches and stored in water. But the period will be minimal - only a week

In this case, you will have to pay attention to the basil every day so that it does not lose its properties and maintains freshness. When frozen, the storage period will be the longest, but some of the beneficial substances 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 flavor by simply adding a little more frozen leaves and stems. There are other methods of preservation, from canning and making pasta to vinegar, cooking with other vegetables, making oil, etc. Each of them has its own characteristics, so it's easier to try them all and choose the ones that suit you best. Different options differ in labor and time costs, some are very easy to implement, others are quite labor-intensive.

To create the best conditions for storage, 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:

Rinse the greens well with running water and remove dirt. Otherwise, sand may crunch on your teeth later. If the leaves are then dried or frozen, remove all excess water by spreading them in a thin layer on a towel and gently blotting the surface.
Observe storage times and do not keep basil longer than one or another method suggests. All of them are listed below, you should not violate them.
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 to prolong freshness as long as possible.
In the refrigerator, the period can be doubled, and sometimes more. Properly prepare and store basil exactly according to the instructions.
Do not keep greens in the sun even for a short time. As a result, it quickly withers and greatly loses its aroma and taste. Place in partial shade, do not allow rapid drying out.

Each harvesting method 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. There is no need to keep the cut shoots for a day, during which time they will already begin to wither.

Method 1 - whole leaves

Basil from the market or your own garden can be stored frozen for up to a year, just before the new harvest.

How to freeze whole leaves:

Freshly picked leaves should be washed thoroughly. Many housewives recommend soaking basil for a short time so that the water draws out as much contaminants as possible. One hour of “bathing” is enough. Miss Clean magazine recommends changing the rinsing water 2-3 times.
Now the branches need to be dried. Place them on a tray in an even layer, turning them over periodically. You should not dry it at elevated temperatures, otherwise the basil will become fragile and will only be suitable for further drying for seasoning.
Dried basil sometimes looks a little limp, but that's okay. Just put them in bags and tie them tightly.
It is better to freeze fragile basil leaves in containers, placing them loosely. This way they won’t break and will look beautiful in the salad.
If you prefer bags, take two layers so that the bright aroma of greens does not affect the neighboring products in the chamber. This measure will also protect the basil itself from the penetration of foreign odors.
Be prepared that the greens will darken a little during storage. But if you did everything correctly, then it will remain just as fragrant and healthy.

Helpful tips: 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 or damage, and of uniform color, but it is not recommended to use the rest. There are several ways to keep greens.

Place the stems in a glass and fill with water, which is replaced with a fresh portion every 2-3 days. In this form, the plant will last up to 2 weeks, provided that it is not exposed to sunlight.
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.
Special devices for storing plants are another way to prolong the freshness of greens. It must be used according to the instructions, which differ for each manufacturer.

You can create conditions for the spice that are close to freezing. How to store basil in the refrigerator? Some people place 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 that will be discussed later.

Freezing is a reliable way to preserve the aroma and properties of a 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 in their entirety, 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? It can be salted.

Pour salt into the bottom of a plastic, glass or ceramic container.
Peel and dry the leaves and lay them in layers, adding a new portion of salt to each one.
After everything is laid out, shake the container and place it in a dry, dark place - a basement, pantry or balcony.

Basil retains its properties in olive oil for 3–4 months. The prepared leaves are immersed in this product, sealed with a lid and stored in a cool place.

What affects shelf life

The following factors influence the preservation of basil:

Grass quality . For storage, you need to select healthy plants that are not affected by diseases and pests.
Processing method . When fresh, it spoils quite quickly. Dried and frozen, it can last for a year or even more.
Temperature . Fresh is best kept in a cool place.
Humidity . Dried must be in a dry place.
Illumination . Should be stored in a dark place.

Drying basil for the winter

You don’t have to buy commercially produced dried basil; you can prepare dried seasoning at home that is even more aromatic than packaged ones. Drying herbs is the best way to preserve all the taste and beneficial qualities of the plant, which are not much different from fresh grass.

Naturally

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

Natural drying is performed in two ways:

Laying out leaves or branches on a flat surface, a sheet of paper. In this case, you can lay out whole twigs, individual leaves or finely chopped ones. Drying should be done in a dry, warm room, out of direct sunlight. You can also carry out the procedure outside in the shade, after covering it with gauze, but at the same time bring it indoors at night. Those with stove heating can use a stove, where the seasoning will dry out within a day.
The second option involves tying several branches into bundles and hanging them in a well-ventilated place. The downside of this method is that if there is strong humidity, the plant may begin to rot in the middle of the bunch.

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

In the oven

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

Place a sheet of baking paper on a baking sheet, do not grease it, and lay out leaves or branches in a thin layer. Turn on the oven at a temperature of 40-50 °C, while leaving the door ajar if the functionality of the oven allows it. 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 ventilation every 15-20 minutes.

The method is inconvenient and labor-intensive, and has many negative aspects: drying, combustion, duration, heat from the oven goes into the room.

In an electric dryer

Electric dryers are designed so that vegetables and herbs do not lose many of their beneficial properties. A very simple method, but there is one peculiarity: it is better to dry leaves and twigs separately without them, so that drying occurs evenly. The optimal 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 method, but at the same time an amazing fact is that quick drying at high temperatures retains more beneficial properties than cooking basil in the oven. The leaves are laid out in a thin layer on a baking sheet, and the microwave is set to 700-900 W, at a temperature of 100 °C, for 2-4 minutes.

Long-term storage methods

There are a sufficient number of methods that allow you to preserve fresh basil for a long time, but it is better to choose the optimal one, starting from the volume of the available product. If there is not a lot of basil, there is no point in bothering yourself with processing it. It is better to put the greens in the refrigerator or freezer and eat them fresh. If there are a lot of raw materials, you will have to think about a profitable method of processing it, which allows you to enjoy the taste and aroma of fresh spices for a long time.

Basil oil

Only glass containers with a hermetically sealed lid are suitable for storing this product. Basil (leaves and stem) is finely chopped and compacted into a container. It is not worthwhile to mechanize this process by using a blender or meat grinder; radical grinding will lead to rapid volatilization of essential oils. Pour the resulting mass with sunflower pomace and leave for 24 hours at room temperature.

The place should be dark, it is important to avoid contact with direct sunlight

After a day, the liquid is drained through a sieve, and the basil cake is lightly squeezed from the oil. The plant mixture is thrown away, and the aromatic dressing is poured into a pre-sterilized container. This method will allow you to preserve basil for the winter, but not in fresh form, but in oil format. This preparation is often used for dressing salads, but the shelf life is limited - no more than 2 months.

Leaves in salt

This method can be considered widespread; housewives value it for its ease of provision. To create the blank you will need a ceramic or clay pot and salt. The container must be cleaned, washed and thoroughly dried in advance. Tear the spice leaves from the stems, rinse, and place on a paper towel. Pour a small layer of salt, up to 1 cm, onto the bottom of the prepared container, and place the leaves on top of it. According to this scheme, fill the pot to the top, and lightly compact the last layer. It is better to store basil with salt in the refrigerator, this way it will retain its freshness longer. The maximum storage duration is 1 month.

Freezing in olive oil

Before freezing the greens in oil, they are washed under running water to remove dirt. The plant product must be soaked in cool water containing salt, at the rate of 1 tsp. per 1 liter of liquid. Leave the product in this form for 30-50 minutes. The water is drained and the basil is allowed to dry, placed at the bottom of the container and filled with oil. It is better to use olive oil; its taste goes better with the spice.

Attention!

Consider the batch freezing method. To do this, use molds for making ice. They are filled with chopped basil and filled with oil. After complete hardening, the product is removed from the cells and packed into bags.

Pickling

Greens are not marinated in their pure form, but with tomatoes. It is better to take small tomatoes, such as cherry tomatoes. To prepare one serving you need 2 kg of vegetables and 500 g of fresh basil. It is better to take a green product; purple will give the tomatoes an unattractive tint. The jars must be sterilized before preservation, along with the lids.

Step-by-step instructions for creating a blank are as follows:

Place 2-5 black peppercorns and the same number of cloves of garlic on the bottom of each prepared container;
the container is filled halfway with pre-blanched tomatoes;
Place chopped basil on top;
Next, pour the products with brine containing: 50 g of sugar, 30 ml of table vinegar, 2 tbsp. l. salt per liter of boiling water.

The jars and their contents are sterilized again and then sealed. The workpiece must be turned over, checking for leaks, covered with insulation and left until completely cooled. It is better to store the finished product in a cool place (basement or cellar). The maximum shelf life of the product is 3 years, but it is worth considering that after 1 year, the taste will not change for the better, so it is not recommended to serve such a dish in large volumes.

Drying

Dried herb retains many beneficial properties and an unchanged aroma. In this form, the product is used as a spice, added to marinades, first courses and used to season meat. Drying is achieved using several methods. For this purpose, use an oven heated to a temperature of 100 degrees. In this case, the workpiece will be completely ready in 2 hours. Drying in the fresh air is popular. Full readiness time increases to 4 days.

Selection and preparation of basil for winter storage

The spices are harvested twice during the summer: before the flowering period begins and after it, when the plant gains strength and becomes stronger. Only cut off the upper leaves, leaving the lower ones and without tearing the bushes out of the ground. Otherwise, reharvesting will not be possible.

Preliminary preparation of greens depends on which storage method is chosen. If you plan to freeze basil, water the plants in the evening so that the leaves have time to absorb moisture and become more elastic and juicy. In case of subsequent drying, preliminary watering is not required.

All parts of the plant are used for harvesting for the winter: 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 as soon as possible.

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

Preparing the main ingredient

Preparation of the ingredient begins with collecting basil from the garden. Young branches that have not begun to bloom are cut off with scissors. The part of the stem that has not yet become coarse and looks juicy is cut off. In the evening, the bush is watered, and in the morning they begin to harvest, so the plant gains moisture and becomes juicier and softer, especially if it is then frozen.

After harvesting, the branches of greenery are placed on the table and diseased, dry, rotten leaves are removed; you can not use the branches for harvesting, but tear off only the leaves.

The prepared leaves should be washed several times with warm running water so that no dust, dirt or possible pests remain on them. I put the washed grass on a towel and let it drain for a few minutes, after which it is prepared for one of the types of preparations.

When to harvest basil for drying for the winter

Let's begin! Having your own garden bed 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>>

By month: We start preparing spices in the summer. By the third ten days of July (by the first ten days of August for sure), the young plants are ready for the first cutting. We take a ruler (so as not to make a mistake). 15 -20 cm? - we collect. We tear off the very top leaves and are not afraid to tear the tops (the bush will only be happy and will give even more “green stuff”).

In September, we wait for the buds to set before they begin to bloom. At this time, the shoots are simply filled with vitamins and the smell is at its peak, so we will only harvest lushly overgrown leaves. We don't touch the flowers. We'll come for them when they open up.

According to the weather and more:

Not a cloud in the sky for a couple of days? It's time to go to the garden.
We woke up and had breakfast. So the spice woke up and “reinforced”. This is where you will collect it. 10 o'clock is the time.
We will cut so that several pairs of leaves remain on the bush. Closer to winter we will pick up the remains of fresh leaves.

Beneficial properties of dried basil

Dried seasoning retains vitamins A, E, PP, B. It contains a lot of potassium, magnesium, phosphorus, and iron. Calcium, copper, zinc are present. The product is valued for its content of organic acids and essential oils. The concentration depends on how the basil is dried. When overheated in the oven or using a microwave, the greens become poorer.

Beneficial features:

strengthens the immune system;
treats cough, cleanses bronchi;
helps cope with migraines;
has an anti-inflammatory effect;
speeds up digestion;

stimulates appetite;
treats infectious diseases of the oral cavity;
improves blood circulation;
prevents problems with potency in men.

Pharmaceutical companies use extracts from the plant to produce sedatives. The product really helps relieve tension, calm down, and has a positive effect on the functioning of the nervous system.

Choosing a storage location

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

At room temperature

Absolutely fresh greens will retain their properties in room conditions for 12-24 hours, depending on the ambient temperature. You can increase the storage duration to 5-7 days if you place the plucked bunch in a container with water. Some sources recommend putting the basil in a container, adding water and sealing it tightly. Both methods guarantee storage for 7 days. But, the water needs to be changed daily to prevent the growth of bacteria. After the allotted time is completed, the greenery loses its species qualities.

In a refrigerator

In refrigeration conditions, fresh herbs will retain their properties longer. But, there are several basic tactics:

Rinse the greens thoroughly under running water, dry using a paper towel, wrap in cling film, cloth or place in a plastic bag. Place the workpiece in a vegetable storage box. This way it will keep for 10 days.
Shorten the stem of fresh basil, renewing the cut by a few centimeters. Place the bunch in water and put it in the refrigerator. If the cut is renewed daily, the greens will remain fresh for up to 3 weeks.
Separate the leaves from the stems, place in a sealed plastic box, sprinkle with water from a spray bottle, and place in the refrigerator on any shelf. Storage duration is up to 2 weeks.

If you plan to store greens in a drawer for vegetables, they should be placed separately from bell peppers, white cabbage, tomatoes and eggplants. These are neighborhood rules. During storage, products release certain substances that reduce each other's stability. If there is no other content option, the products are packaged separately, wrapping each with plastic wrap.

In the freezer

separate leaves from stems;
rinse them under running water, removing all contaminants;
remove damaged, dried elements;
pat the greens dry with a towel and place in a plastic bag or container.

It is not only basil leaves that can be frozen. Greens can be sent to the freezer along with the stem. If you plan to add the spice to hot dishes as a seasoning, it is advisable to initially chop it into small pieces and place it in the selected container. Taste characteristics will be preserved, but ease of use will increase.

Attention! All products stored in the freezer must be labeled. A note with the date of freezing should be attached to the bag or container.

How to prepare basil without leaving home: proven methods from connoisseurs

The fruits of the herbaceous plant are harvested in four main ways: standard (at room temperature), in the refrigerator (at low temperature), drying, and pickling. Each method has different cooking times and gives the seasoning a different flavor from each other.

Important! Basil should not be harvested and stored in direct sunlight - due to ultraviolet radiation, vitamin C will begin to be destroyed. In addition, the essential oils that give the seasoning a special taste and smell will evaporate.

Pickling basil

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

Prepare 0.5 liter jars and lids, wash with soda and sterilize.
Separate the leaves from the branches, you can cut them or leave them whole.
For the dry method, the leaves are blanched, mixed with a small amount of salt and the jar is tightly packed so that the juice appears. Sterilize in a large saucepan, place a towel on the bottom, place the jar and fill it with hot water to the edge of the jar, retreating 1-1.5 cm so that the boiling water does not get into the container. Sterilize for 15-20 minutes, tighten the lid tightly and turn it upside down.
The second method of preparation. Place basil tightly in a jar and add 1 tbsp. l. salt and pour boiling water, roll up the lid, turn upside down, cover with a warm blanket.
The third method involves transferring it to containers for freezing, alternating a thin layer of salt with basil leaves.

The pickled plant is used for cooking.

Main subtleties and nuances

When preparing basil for the winter, certain rules are followed:

collect the stems of the plant in the morning before the dew leaves, this improves the aroma;
wash the leaves in cold water, touch each one with your hands to remove all dirt and dust;
diseased shoots are removed and not used;
Before harvesting, the raw materials are dried;
Basil can be stored frozen for no more than 2 years;
if you grind the leaves through a meat grinder, this will better preserve the juice and smell;
when using salted leaves, they are washed to remove salt;
The plant is used to prepare vegetable salads, potato casseroles and meat dishes.

Preparing for future use for the winter

The unusual taste and benefits of basil are the main reasons why housewives want to preserve 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 green beans.

Before freezing, basil should be washed and dried well.

Freezing

Freezing is a convenient and quick option for preparing basil for the winter. The leaves of the plant need to be plucked from the stem and washed with water.

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

Drying

Drying is the most popular way to prepare basil for the winter. It is preferable to dry the plant in the spring, before 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 start drying. The room in which you leave the workpiece should be warm, and the leaves should be protected from sunlight. The ideal place for drying would be a barn, storage room or attic.

You can dry whole basil leaves or chopped ones.

When the basil dries, you need to transfer it to fabric bags. It will breathe in them and will not deteriorate.

Pickling

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

rinse and dry basil leaves;
wash and sterilize jars;
Place the leaves of the plant tightly in the jars so that the basil releases juice;
Sprinkle salt between layers of leaves;
roll up the lid of the jar;
store at a temperature no higher than 2 degrees (for example, in a refrigerator or basement).

Pickled basil is great for preparing first and second courses.

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

Canning

Canned basil is a delicious dish. The method of its preparation is similar to salting. The leaves are also placed in a jar in dense layers, each of which is sprinkled with salt. But to finish off this recipe, add olive oil right up to the rim of the jar.

On average, for a 250-gram jar you will need: 150 g of 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 taste.

Basil paste for the winter

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

The output is a green paste. There are two options for closing it.

Place in jars and roll up the lids.
Freeze in ice cube trays.

Both options can be conveniently added to different dishes later.

Basil paste

Drying, freezing, pickling, canning, and making basil paste are common ways to preserve the medicinal plant for the winter. It is suitable as a spice for meat dishes, sauces, and preparations can also be used to treat certain 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.

Basil salad dressing: step-by-step recipe

A delicious salad dressing with the addition of basil, which is called “vinaigrette” in France, is suitable as a sauce for a main course or as a dressing for a vegetable salad. You will need:

half a glass of green basil leaves;
2 bunches of shallots;
1 teaspoon Dijon mustard;
half a teaspoon of salt;
1 teaspoon sugar;
a quarter glass of white vinegar;
3/4 cup olive oil.

Detailed recipe:

Rinse the basil and shallots.
Dry the greens so that no moisture remains on the leaves.
Place the ingredients in a blender along with Dijon mustard, salt and sugar.
Grind until smooth.
Add a quarter cup of white vinegar.
Stir the dressing, gradually pouring 3/4 cup of olive oil.
Can be stored in the refrigerator for up to 7 days.

How to prepare basil for storage

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

When collecting basil on your site, follow these recommendations:

Harvest in dry, sunny weather;
cut stems at least 15 cm long;
the stems on a flowering basil bush are not suitable for assembly and storage;
The frequency of harvesting a plant is once every 1.5 months - this way 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 shelf life, such a pot is stored in the refrigerator, watering periodically.

Cut basil on store shelves is presented in bunches or packages. It is worth opting for plants without visible damage, clean, with the typical aroma of basil.

Actions after purchase:

Take apart the bunch and check the greens. Poor quality leaves are thrown away. Only fresh greens are stored well, without wilted leaves, signs of rot or damage.
After disassembling the bunch, inspect the stems. Remove damaged ones.
Rinse the plant under running water.
When it drains, dry the leaves on a paper or waffle towel. Raw stems cannot be stored. Basil will quickly wither, rot and become unsuitable for food.

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

How to freeze:

Rinse the plant.
Place in a colander and allow excess liquid to drain.
Dry on a paper or waffle towel.
Chop dry leaves.
Place in an even, thin layer in a thick plastic bag intended for freezing.
Place in the freezer.

The method for 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.

Fragrant vinegar with basil: step-by-step recipe

To make vinegar with fresh or dried basil you will need:

white wine vinegar – 500 ml;
fresh basil (4 sprigs) or dried (2 sprigs);
garlic - half a head;
2 bay leaves;
allspice – 5 peas.

Both fresh and prepared basil using any of the suggested methods will do. Freshly picked fruits are washed under clean cold water and placed on a cotton towel; the leaves can be crushed for flavor.

Further:

Divide 1/2 head of garlic into cloves and cut into thin slices.
Place peppers, garlic, basil and bay leaves in the bottom of an empty container.
Warm up white wine vinegar.
Pour the liquid into a container with herbs and spices.
Place the vessel in a dark, ventilated area.

The vinegar is infused for 2-3 weeks. At the end of the period, it can be poured through a sieve, removing the greens that have released their juice. Spiced vinegar is stored at room temperature or cool.

How to store basil for the winter at home

It’s impossible to prepare even the most ordinary dish without seasonings, so every kitchen is sure to have a supply of spices in fresh, frozen or dried form.

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

Preparation for storage

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

It is not recommended to wash basil for short-term storage in the refrigerator; it already contains enough moisture.

If you are going to harvest the herb for the winter, be sure to wash the leaves: place the sorted basil in a container of cold water, gently wipe the leaves, then rinse under the tap with low water pressure. Shake off the moisture, lay 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 napkin.

Storage methods

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

Storing in the refrigerator is justified if you plan to use a fresh plant in the near future.

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

Pickle basil for the winter: chop the leaves, sprinkle with salt, place tightly in a clean jar and fill with vegetable oil. You can salt the whole leaves and not add oil, then you will need a little more salt. Such preparations can be stored at home in the refrigerator for 2-3 months.

At room temperature

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

Freezing method

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

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

Chop the plant with a knife or puree in a blender, place in ice trays and fill with either water or vegetable oil. When the spice cubes are frozen well enough, remove them from the molds and place them in bags or trays. Freezing basil with added vegetable oil will take longer than with water.

Drying basil

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

Or collect the plant in bunches, tie it with 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 heated wine, apple cider vinegar, or just wine, leave for about 2 weeks. This preparation should be kept tightly closed in the refrigerator, and it will be stored for months.

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

Standard room method

A simple but time-consuming way to prepare grass for the winter. On average, drying time takes from 7 to 14 days. To do this, you need to choose a dark and well-ventilated room with an air humidity of 60–70% - a veranda, pantry, cellar. To store basil leaves at room temperature you will need:

Cut the basil into sprigs.
Tie no more than 7 fruits together in small bunches, hanging them on a rope.
Place the bundles in a dark and ventilated room; you can use a fan to speed up the process.
If the fruits were cut only in the form of leaves, then they are laid out in one layer on a sheet of paper or a piece of cloth. You cannot use printing ink: it contains substances harmful to greenery that are absorbed and destroy the aromatic properties of basil.
Leaves ready to dry are covered with gauze and also placed in a dark, ventilated room.

Note! Every few hours, when drying at room temperature, the fruits need to be stirred.

Conservation

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

The washed and dried leaves are 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 will need 25 grams of salt.
Then generously pour the spice with vegetable oil so that it reaches the edges of the dish.
Cover the jars with canned basil and refrigerate.

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

If you don’t want to dry or freeze greens, you can pickle the product. Pickled basil can be used within 12 months. The recipe is as follows:

Wash the raw materials.
Sterilize jars.
Arrange the leaves and salt in layers.
Press the spice a little so that the basil raw material releases juice.
Roll up the container with a lid and place in the refrigerator.

A 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 more slowly inside the vacuum.

Note! This approach almost eliminates the possibility of frostbite, since the basil is not in 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 sealed in vacuum packaging using an automatic or manual pump.

How to air dry

When drying basil in the open air, consider the disadvantages of this method:

humidity and ambient temperature affect the duration of drying - the process can take several days or weeks;
Dirt and dust settle on the workpieces if they are not protected;
in the open air, essential oils evaporate from herbs, which makes the aroma of the dried product weaker;
When exposed to direct sunlight, the color of basil fades.

Dry the spice in the open air in any convenient way: in bunches or leaves. Optimal conditions are air temperature +22...+24°C, humidity 60-70% and no direct sunlight.

In the oven

Before drying the herbs, they are washed and dried. To do this, the leaves are laid out on a cotton towel to absorb moisture. The towel is changed as needed. After 3-4 hours, the drying procedure begins.

Algorithm of actions:

Preheat the oven to +100°C.
Place parchment paper on a baking sheet and a thin layer of basil leaves on top.
Do not close the oven for 2 hours. The leaves will shrink several times, but their aroma will intensify.

In the microwave

The main advantage of drying in the microwave is that the desired result is obtained in a matter of minutes.

List of actions:

Collect raw materials, wash and dry.
Place a napkin on a plate.
Place basil leaves on top in a single layer.
Turn on the microwave at 600-800 W.
Wait 3-4 minutes.

After this, the dried herb is sent for storage or immediately added to dishes.

In an electric dryer

To dry basil this way, follow the following algorithm:

Wash the collected leaves, shake off, and leave to dry.
Place the grass on a tray in one layer.
Set the temperature to +35°C.
Change pallets every hour.

Dried basil is ready in 4 hours.

Which method best preserves vitamins and nutrients?

Considering the popular storage methods: in the refrigerator and freezer, drying, pickling and preservation, we can say that the beneficial properties are always preserved to one degree or another. You can better preserve vitamins by placing basil in the freezer or freezing individual leaves in bags or ice cubes.

An equally popular method is drying. If you do it non-radically, the beneficial components will remain inside the leaves. It is not advisable to use heat treatment by placing the product in the sun or putting it in the oven. It is enough to lay the leaves on a net in the shade, they will dry out in a couple of days. Using table salt will help keep the spice fresh for a long time. This is a kind of preservation, but without heat treatment. If stored for a long time, the greens will lose their appearance, but will retain their vitamins.

Attention!

If you have enough greens, it is better to try several storage methods and determine the optimal one for yourself.