How to preserve basil at home for the winter using the refrigerator

Basil is a spicy herb with a unique flavor and aroma. However, its shelf life is short; it quickly turns black and loses its potency, even when refrigerated. Basil's aromatic aroma and piquant flavor can be enjoyed year-round. It can be frozen, dried, or preserved in other ways. Homemakers should know how to properly store basil.

Collection and preparation for storage

Basil can be harvested twice during the summer. The first harvest is in early summer, before the plant has bloomed. It's important to leave the lower leaves. The second harvest is after the plant has established itself. After flowering, basil's aroma diminishes.

Healthy, robust basil plants, free from signs of spoilage, can be preserved for the winter. Leaves, stems, shoots, and flowers are all suitable for harvesting. Interestingly, the more frequently the basil is harvested, the more new shoots it produces.

The tops should be carefully trimmed off with scissors. Avoid uprooting entire bushes, as this will prevent a second crop.

The shoots are washed under running cold water, the leaves are torn from the stem and the greens are chopped if necessary.

The seeds are harvested after the inflorescences turn brown and dry. It's important not to miss this moment, otherwise the seeds will fall onto the garden beds. Germination remains viable for up to 5 years.

Storage methods

There are several ways to store herbs. To preserve minerals and vitamins, it's important to properly store not only dried and frozen herbs, but also fresh ones.

In the refrigerator

When buying basil, pay attention to its appearance. The leaves should be brightly colored and free of dark spots. Avoid wilted basil, even if it's slightly cheaper. Wilted basil lacks the same piquant aroma and flavor as fresh basil.

To keep basil fresh for a week, wrap it in a damp cotton napkin, place it in a plastic bag and place it on the bottom shelf of the refrigerator.

Finely chopped herbs can also be stored in the refrigerator for a long time. Place the herbs in a jar, cover with vegetable oil, and place it on the refrigerator door. Store this way for up to 3 months.

At room temperature

To keep a bunch of basil fresh for a long time, simply place it in a glass of cold water. This will keep the herbs fresh for up to two weeks. If you place a plastic bag over the glass and secure it with a rubber band, the shelf life will increase to three weeks.

Seeds basil can be sown in a flower pot and place it on the windowsill. This way, fresh herbs will be on the table year-round.

Long-term storage

To preserve basil for the winter, it can be frozen and dried in various ways. Sometimes, home cooks go further and prepare pastes and other semi-finished products from the spice.

Freezing method

Herbs are convenient to store frozen, as they retain their vitamins and nutrients. You can simply freeze basil sprigs, placing them in cellophane bags, or use original methods of storing the product in the freezer.

1. With vegetable oil. Chop the spice shoots with a knife, cutting both the leaves and the stems. Add a couple of tablespoons of vegetable oil to the chopped herbs and mix. Divide the mixture into plastic bags and store in the freezer.
2. Freezing into cubes. Finely chop the leaves, fill an ice cube tray with the herbs, and drizzle with a little vegetable oil.
3. Basil is frozen for the winter in sprigs. The shoots are washed, dried, and packaged in bags beforehand.

You can freeze the herb leaves separately. In winter, they can be used to decorate salads, side dishes, and drinks.

Drying basil

The easiest way to preserve herbs is to dry them. You can dry these aromatic herbs outdoors, in an oven, or in a special dryer. Dry the herbs whole, both sprigs and leaves.

1. Wash 5-6 sprigs, tie them into bundles with string, and hang them in a well-ventilated area. After two weeks, remove them, chop them, and transfer them to a glass jar.
2. The shoots are washed and laid out on a towel to dry. The leaves are plucked and then laid out on white paper in a well-ventilated area. After 10 days, the herb is transferred to a jar or canvas bag.
3. Fast dry the basil You can also dry it in the oven. Place the chopped herbs on a baking sheet and place them in the oven. Dry for an hour at the lowest temperature with the door slightly ajar.

Dried herbs can be stored for up to a year in a cool, dry place.

Pickling spices

Take two bunches of greens, wash them, dry them, and puree them in a food processor. Add two tablespoons of olive oil and a teaspoon of salt. Divide the mixture into bags and place them in the freezer.

Preserving basil

Preserved greens can be eaten as a standalone dish or used in salads. To prepare the preserves, use:

• Fresh basil - 2 bunches.
• Water - 2 glasses.
• Salt - 1 teaspoon.
• Sugar - 1 teaspoon.
• Vinegar - 1 tablespoon.

Wash the herbs, cut them into pieces, and place them in a jar. Make a marinade from water and other ingredients. Pour it over the herbs, sterilize the jars for 7 minutes, and seal.

Paste

Herb paste is used to flavor soups and side dishes. To make this semi-finished product, puree the spice in a food processor, add 4 tablespoons of water, and blend thoroughly. The herb paste is then divided into small bags and placed in the freezer. If needed, tear off a piece of the paste and add it to dishes.

How long to store

Frozen herbs can be stored for about a year, provided they are not thawed and frozen repeatedly. Dried herbs can be stored in a glass container for up to a year, with a tight-fitting lid. In the refrigerator, herbs can be stored for up to 3 weeks.