Author: Aariana Adams

How to Preserve, Dry and Store Fresh Basil

General Preparation:
The time for an ideal harvest is after several days of dry weather. Snip Basil after dew has evaporated and at early evening or before mid-day – harvesting “warm” leaves is not ideal. The Basil oil is at the highest levels of concentration just before flowering, or just as you see buds -- making this the best time to harvest.

Use sharp gardening or kitchen shears. If cutting branches, shake gently to remove insects and pick-off unhealthy leaves, or snip individual leaves. Unless the season is ending, leave enough foliage on the plant to keep it healthy and growing.

Basil has a high-moisture content, and mold is its enemy. Prepare it for drying immediately after harvesting – don’t let it sit around the kitchen. Gently rinse the leaves and pat dry with a paper towel. It is essential to remove all signs of moisture.

Oil and/or Salt Preservation

Salt:
Layer prepared leaves in a dry glass jar with a plastic lid. Separate layers with sea salt and store in the fridge. The leaves will retain their color and flavor and can be kept until the next growing season. Use the salt (which absorbs the Basil flavor) in vegetable dishes, sauces and soups.

Olive Oil & Salt Layering – common method BUT read the CAUTION:
Place a layer of leaves in a glass jar with a plastic lid. Generously drizzle with good quality olive oil and sprinkle sparingly with sea salt. Continue through the last layer of leaves. You should have one-half to one-inch olive oil covering the leaves, after the top layer. Store in the refrigerator and use within two weeks.
HEALTH CAUTION: BOTULISM – There is some fear of botulism. DO NOT KEEP longer than two weeks – although some say two months. CONSIDER the “Food-Process with Oil and Freeze” method.

Freeze Drying
“As-Is” Freezing:
Fresh, prepared Basil leaves can be frozen “as is” but they will blacken. Freeze on a cookie sheet and store in baggies.

Blanched Freezing:
Blanch prepared whole, fresh leaves in boiling water for about two seconds. Transfer immediately to an ice-water bath. Dry well with paper towels. Store dry leaves layered on a cookie sheet, plastic wrap between each layer. Use as you would with freshly harvested leaves, but use a fewer.

Food-Process with Oil (or Water) and Freeze:
Process about two cups of firmly packed prepared leaves with a small amount of good quality olive oil -- 2 tablespoons to one-half cup – it should be a thick, concentrated mixture. Freeze in “dollops” on a cookie sheet lined with waxed paper or in an ice cube tray. Place dollops or cubes in a freezer bag. A small amount of water can replace the oil. This is wonderful in any recipe you associate with the Basil flavor – including Pesto. Add the dollops/cubes at the end of recipe cooking time to preserve the Basil flavor.

Air Drying
Cabinet-Top Drying: Place single leaves, not touching, on a single layer of paper towels. Cover with another single layer of toweling and repeat. Four to six layers can be dried at the same time. Check after 24 hours. It can take up to three days to dry completely.

Air-Drying in Bunches:
Gather a small bunch (larger bunches may mold) and tie it with twine or twist ties. Hang the bunches upside-down in a well-ventilated, dry and dark room such as a closet. Expect complete drying in 2 to 4 days.

Air-Drying in Paper Bags:
Place a small bunch (larger bunches may mold) in a paper bag, gather the top and tie with a rubber band. Punch air holes in the sides of the bag. Hang upside-down in a well-ventilated, dry and dark room – maybe a closet. This method tidily catches seeds in the bottom of the bag.

Heat Source Drying
In General: Work with a small batch to get the timing just right for your oven or microwave. If you ruin the first small batch – try again. If you can smell the herb as it dries, it has over-dried and has likely lost fragrance and flavor.

Warm-Setting Drying: Heat the oven to “warm,” and turn it off. Place the herbs inside for 10-15 minutes. Remove and let rest for several hours. Repeat if needed.

Warm-Oven Drying:
Oven or Pilot Light: The electric light, or pilot light in your oven may be the only heat source needed. Leave the oven door slightly open, place the herbs inside and check them the next morning.

Cabinet-top drying, after 24 hours, can be combined with the Warm-Setting or Warm-Oven methods.

Low-Oven Drying:
Heat the oven to 200 deg. F. Leave the oven door open. Check herbs every 30 minutes for the first hour, and them more often until they are dry. The closer you get to “perfect” dryness, the greater the risk of burning or roasting.

Microwave-Drying:

• Microwave for two minutes on full power. Check the leaves for moisture. If not completely dry, microwave 30 seconds at a time until the leaves feel crisp.

• Microwave on low power, one minute at a time. To avoid burning from hot spots in the microwave, turn the leaves about halfway through.

Try the two methods above to see which works best in your microwave. Try covering with a paper towel. You can also microwave branches.

STORING: Use a completely dry container for storage. Small glass airtight containers are best. If container is not airtight, fill as much of the capacity space as possible. The small snack-sized Baggies can be used, or any Baggie filled to capacity. Store containers in a cabinet away from light and heat. Crumble leaves, or crush with a mortar and pestle, just before use, to release fullest flavor.

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