Basil is a versatile herb used in many dishes. It grows in summer but can be available all year round by freezing it, drying it, keep it in oil or turning it into a pesto. As we can see thare are several choices when it comes to storing basil.
Basil is an annual plant grown during summer time that comes in many varieties, including lemon basil, cinnamon basil, sweet basil, lettuce leaf basil and purple leaf basil. This herb needs a moderate temperature of the soil, plenty of water and sunlight and since it cannot bear the winter frost, one should plan of storing basil so it can be preserved for use in the cold months.
Storing basil for use during winter can be done in several methods. One of them is to cut the stems which are then washed with water gently to get rid of any dirt. The leaves are removed from the stem and chopped with a sharp knife. The leaves are then put into the ice cube compartments of the ice tray, water is poured into these trays and they are set in the freezer. After the ice cubes are ready, they are placed into an airtight freezer bag. Storing basil this way will allow you to add a fresh aroma and great taste to soup, stews and sauces.
An easy way of storing basil is to take the fresh leaves from the garden, wash them in a bowl of water and drying them thoroughly. The leaves can be fully dried using a paper towel, by patting with it. It is important not to leave any water drops when storing basil because if it is not dried properly, the leaves may stick to each other and get rotten. Once dry they are then put into zip bags and immediately set into the freezer. In winter they can be defrosted and you will have fresh basil with flavor, color and nutritional value preserved.
Another technique of storing basil that requires some extra time and patience is to brush the dry leaves with some olive oil or good quality seed oil and put them into a zipper storage bag for freezing. Basil can also be stored in kosher salt and refrigerated; in both instances the leaves must not overlap but should instead be placed in a flat manner and frozen for later use in salads or with grilled chicken and fish dishes.
My favourite way of storing basil is done by crushing the leaves in a food processor or blender with olive oil until a thick paste is obtained. A cookie sheet is then taken and the mixture is put in small quantities over this sheet and then placed in the freezer for setting. Once the ‘basil cookies’ are set, they are stacked in the freezer department in an airtight container or plastic bag and they are ready to be added to soups and stews at any time.
Storing basil by incorporating it into oils, vinegars, pesto and homemade sauces is another way of appreciating this versatile herb. Just follow these simple techniques and you will enjoy the wonderful aroma and taste of basil all year long.
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