So it stays fresh longer

Just don't store at room temperature

Freshly harvested basil brushes its sails particularly quickly if it is stored at room temperature. If the preparation is foreseeable within a few days, the refrigerator can be used for storage. That's how it's done:

wash the papers under running water
cut off the ends of the stems with scissors
Wrap loosely in cling film or a damp kitchen towel

Store basil in the freezer

If you want to preserve freshly harvested basil for 6 to 12 months, the Freezer in focus. After washing, let the papers dry for 30 minutes and then spread them out on a baking sheet or plate. Pre-frozen in the quick freezer and immediately filled into freezer bags, you can store the aromatic papers in the freezer to save space.

Tips for keeping it fresh in vinegar and oil

The unique aroma can be kept much longer than the freshness in the leaves. Pickled in vinegar or oil, the inimitable basil taste is not lost. This is how the plan works:

Harvest the basil and clean under running water
cut off the petioles with clean scissors
Half fill a bottle or jar with white wine vinegar
Fill it with a clove of garlic and two handfuls of basil leaves
fill the jar with vinegar to just below the rim
Store tightly closed in a dark place for 8-10 days and strain

It's even faster with olive oil. The prepared leaves are put in the food processor, where they are finely chopped. During the process, add 7-8 tablespoons of olive oil. You can keep the basil oil fresh in the glass jar in the refrigerator. Alternatively, fill it into ice cube trays to freeze it.

Tips & Tricks

Basil enters into 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 gives your dishes an inimitable touch.

GTH