Last updated on October 23rd, 2023 at 08:58 pm
Hardly harvested, the juicy basil already withers away. The harvest can not always be delayed, if the flowering is to be prevented. We have found out for you how to keep royal herb fresh for a long time.
Just do not store at room temperature
Freshly harvested basil particularly quickly cancels the sails, if it is stored at room temperature. If the preparation is foreseeable to a few days, the refrigerator comes into consideration for storage. This is how it works:
- wash the leaves under running water
- cut off the ends of the stems with scissors
- wrap loosely in cling film or a damp kitchen towel
In this way, you can keep fresh royal herb for 3-4 days.
Contents
Storing basil in the freezer
If you want to preserve freshly harvested basil for 6 to 12 months, the freezer comes into focus. After washing, let the leaves dry for 30 minutes, then spread them out on a baking sheet or plate. Pre-frozen in the quick freezer and immediately filled into freezer bags, you store the aromatic leaflets space-saving in the freezer.
Tips for keeping fresh in vinegar and oil.
The unique aroma can be preserved much longer than the freshness in the leaves. Pickled in vinegar or oil, the inimitable basil flavor is not lost. Here’s how to make the plan work:
Harvest basil and clean under running water.
- cut the leaf stalks with clean scissors
- fill a bottle or a jar halfway with white wine vinegar
- put a clove of garlic and two handfuls of basil leaves in it
- fill the jar with vinegar to just below the rim
- store tightly closed in a dark place for 8-10 days and strain.
Olive oil is even faster. The prepared leaves go into the food processor, wherein they are finely chopped. During the process, add 7-8 tablespoons of olive oil. You can keep the basil oil fresh in a glass jar in the refrigerator. Alternatively, put it in ice cube trays to freeze.
Tips & Tricks
Basil forms a surprising partnership with sea salt. Mix the fresh, finely chopped herbs with the salt and dry everything in the oven at 50 degrees. Repeated turning prevents the herb salt from clumping. The result is a basil salt that will give your dishes an inimitable touch.