I love basil, so I’m growing some basil in my garden right now. And many of you asked me how to store basil. So today, I’d like to show you 5 amazing ways to store basil for much longer.
1. Store Basil in Water
Cut the basil into 4 or 5 inches long. In a glass of water, transfer the basil inside. Place it by the window, where it will receive sunlight, and change the water daily. Basil loves warm weather, so anything between 75 to 90 degrees F is good.
After about 1 week, you will begin to see some roots coming out. This is because the basil is still growing. By doing so, the basil could stay fresh for about 3 weeks.
2. Store Basil with Roots in Soil
Once the roots of the basil came out, you can transplant the basil in soil, either indoor or outdoor.
Space the cuttings 12 inches apart, if you plan to let them grow into a full length. Since I don’t plan to let them grow that big, I’m going to put 5 of these in my pot.
Pinch off any flowers, it will prevent the basil from bolting. Water it daily. Put it in a warm place, where it will receive sunlight. By doing so, the basil will continue to grow and will last a very long time.
3. Store Basil in the Fridge: Wrap with Paper Towels & Ziploc Bag
Place washed and dried basil leaves on paper towels, roll up the paper towels, and put them in a Ziploc bag. Transfer it to the fridge.
By doing so, it will last for about 5 days.
4. Freeze Basil in Oil
Place a few washed and dried basil leaves on top of each other, and chop it up. Then put the basil in an ice cube tray, and fill it with extra light olive oil. Transfer the tray to the freezer.
Now we got ourselves some delicious basil cooking oil. Take out a cube whenever you need to use it. It will last up to 6 months.
5. Dry Basil in the Oven
Place washed and dried basil leaves on a cookie sheet. Transfer it to a preheated oven, and bake at 170 °F or 77 °C for 45 minutes until crispy.
Take out the basil, and make sure it’s completely dried. Let it cool for a few minutes.
Transfer to a Ziploc bag. You can store it the way it is, or crumble it into small pieces. It will last 1 to 2 years.