How to store fresh basil

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1 Store basil in water away from direct sunlight. If you don't want to freeze basil you grow or buy, you can keep it fresh for a maximum of two weeks by placing the stems in a vase and placing it on your work surface, but not in the sun. This method is good if you are going to be using basil on a regular basis for cooking in the near future.

It is recommended to keep basil close to the cooking area so that you don't forget to use it.

2 Prepare the basil for freezing. Rinse and dry the basil:

First, separate all the leaves from the stem. If you are using the second freezing method, you will probably want to keep some whole sprouts. Discard the stems.
Rinse the leaves thoroughly, but be careful not to damage them.
Remove excess moisture from the leaves with a salad spinner or spread on a towel to dry.

3 Freeze the basil sauce. Place 1 or 2 handfuls of basil in a food processor, then chop or rub the basil leaves with extra virgin olive oil and a little salt. Coating the basil chunks with oil protects them from the air so they can retain their color and aroma. Divide the puree into small airtight containers, top with a small layer of olive oil. After thawing the puree, add your favorite pesto ingredients to it.

4 Freeze the basil as it is. This method takes a little longer, but it's still an easy method to freeze basil. This method keeps individual leaves or sprouts of the basil intact for use as a garnish.

Place prepared leaves and sprouts on a tray and place in the freezer for an hour or two.
Once they are frozen, place them in airtight containers. Do not overfill containers; otherwise the leaves will lose their shape.
After thawing, you can cut the leaves into strips or use them whole as a garnish for pasta or soups.

5 Freeze the basil using a paper milk bag. This method is the easiest of all freezing methods.

Simply pack the leaves in a washed milk carton with the top cut off.
Close the top of the box tightly.
Use a quart (950 ml) cardboard box, then place the tightly closed box in a string-lock bag to keep air out.
Whenever you want to use basil for cooking, separate the portion you want, then pack everything again. Frozen leaves are great for sauces.

6 We hope you try freezing basil in one of these (or all) of these easy ways. By taking the time to preserve the basil from fall harvest or room-grown, you can enjoy the fresh scent of basil throughout the year. Happy cooking!

Tips

It is very good to use an ice cube tray to freeze basil; the volume of each cube is approximately 1 tbsp. l. (15 ml); thus, it saves you from guessing on the coffee grounds when preparing sauces and soups. (If the recipe says 3 tablespoons (45 ml) basil, simply shake 3 cubes into a saucepan.)
This method is suitable for all types of basil, including regular basil, purple basil, etc.
You can use a food processor to make basil paste, freeze it, and use it for pesto. Place the pasta in a plastic freezer bag and place it flat in the freezer. You can use any amount of frozen basil you want when making the pesto.
Freeze whole or hand-chopped basil leaves and quickly place them in water in ice cube trays. The leaves will darken after freezing, but retain their aroma.
Use about 3 tbsp. spoons. (45 ml) olive oil for each full batch of basil you add to your food processor.
Use frozen basil within 3 months of freezing.
Be sure to coat the basil leaves completely with oil before chopping in a food processor. The oil helps the basil retain its aroma and moisture, and also prevents them from darkening.
Learn how to grow basil properly. If you've grown basil on your own (including indoors), then most likely you have been pinching throughout the season. Pinching promotes lush plant growth and inhibits seed formation, which reduces leaf aroma.