Wash and dry the leaves, using either a paper towel or a salad spinner. Wrap the basil leaves in a dry paper towel and place inside a plastic bag. Seal and store for one to two weeks.

Is it better to freeze or dry basil?

You can dry it or freeze it, but freezing retains the fresh taste better. Before you start, wash basil in cold water and dry; a salad spinner works well for this step. To freeze your basil, pull leaves from stems. Pat leaves dry and store in a large, freezer-safe container, separating each layer with plastic wrap.

Can fresh basil leaves be frozen?

ANSWER: Yes, you can freeze fresh basil leaves, but they just need a little help. Basil is a particularly delicate herb because it hates the cold and darkens when cut. Keep in mind any fresh herbs that you freeze will not be entirely the same as fresh. Freezing will change the texture and it won’t be as stable.

What to Do With Too Much Basil
Make pesto. Making pesto may be the most obvious answer, but that doesn’t mean you should overlook the power of such a vibrant homemade condiment. Make cocktails. Know what else basil goes great with? Use it in a rehydrating salad. Save it. Root it. Try These Basil Recipes.

How do you freeze basil without turning it black?

Chop and Freeze

Add a drizzle of olive oil and pulse to lightly coat the leaves with oil; this will keep the basil from turning black in the freezer. Scoop the resulting mixture into ice cube trays and freeze. Transfer the finished cubes to freezer bags and use as needed.

Other Useful Tips for How to Store Basil

It will last up to 2 days when wrapped in a paper towel and put in a plastic bag. If you cover the leaves with olive oil, they can last up to 2 months.

How do you store basil in the freezer?

To freeze whole basil leaves, lay the clean, dry basil out in a single layer in a baking sheet or tray. Slide the basil into the freezer. Check on the basil after about thirty minutes. When the leaves are all frozen, you can take them out of the freezer and move them to an airtight bag.

How do you dry basil leaves naturally?

Oven dry basil in these 3 easy steps:

Prep: Remove the basil leaves from the stem, then wash and dry completely. Dry: Set your oven to the lowest temperature. Place the basil leaves on a parchment-lined baking sheet, then place it on the upper rack of the oven. Bake for 2-4 hours, until the leaves are crumbly.

Instructions
Clean herbs with a wet cloth and finely chop.Place chopped herbs into an ice cube tray, silicone muffin tray or baby food storage tray.Cover herbs with olive oil or broth.Place in freezer. Once frozen, transfer the cubes to a freezer bag or container and store in freezer.

How do you use frozen basil leaves?

When you need them, defrost or not — it’s up to you. It’s easier to get out of the bag if you don’t defrost first. Just take the frozen basil/oil mixture out of the bag and drop it in your pasta sauce or whatever you are cooking. It will add amazing flavor to your recipe.

How do you blanch fresh basil?

Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking.

How do you dry basil for future use?

Instructions
Wash and dry the basil leaves. Remove them from the stem. Microwave on High for 45 seconds.Remove the plate, spread out the leaves in a single layer. Microwave again on high for one more 30 second interval. Cool completely to allow to become perfectly crisp: the leaves will crisp more as they cool.

The gist of it is that you want to puree your basil with only olive oil, and to pack it in a zip-top bag so that it is completely sealed off from air. Then you can flatten the puree to a thin sheet of basil puree and lay it flat in the freezer. Once it’s solid, you can stack the sheets wherever they fit.

What happens if you eat too much basil?

In some people basil can cause low blood sugar. The above-ground parts of basil and basil oil are POSSIBLY UNSAFE when taken by mouth as a medicine, long-term. These contain estragole, a chemical that might increase the risk of getting liver cancer.