The Best Way to Preserve Basil (The Answer Might Surprise You)

Comments · 193

• TH

  @TheProvidentGardener · 4 months ago · pinned

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• LY

  @lynneb.3935 · 2 months ago

  <a href="https://www.youtube.com/watch?v=qENRjFxIPBY&amp;t=336">5:36</a> is the beginning of different preservation methods.

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• DA

  @DanaWade-m3j · 2 months ago

  I recently attended a graduation party for a friend&apos;s son. &nbsp;She is originally from India and served some foods unique to me. &nbsp;I had never eater in an Indian restaurant. &nbsp;She had a sauce, called chutney (not like what I grew up with in South Georgia). &nbsp;One of the primary ingredients is basil. &nbsp;Not only was it delicious, it was beautiful too.

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• IY

  @IYQ2-22 · 3 months ago

  I tried something different last year, and it blew me away. &nbsp;I lightly spay olive or avocado oil on the basil leaves and store in a flat glass container and freeze it. &nbsp;When I need some, it just kind of peals off, and oh my, the flavor is better than when I put it in there. &nbsp;I use the whole pieces on my pizza, or it will break apart if I want it in my fettuccini, or any other uses. &nbsp; I would highly recommend trying this, it was a game changer. &nbsp;And yes, I also make pesto, but this is so easy. &nbsp; <br>I do the same thing with other herbs like rosemary, etc. &nbsp;Want a roast? Just pop out a few pieces of rosemary and you won&apos;t regret it. &nbsp;<br><br>You can store this in plastic freezer bags, but I don&apos;t use plastic, but if that&apos;s what you have, use it. <br><br>Thank you for the great video!!!!

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• DO

  @donnahudson-q3c · 4 months ago

  My favorite basil is African Blue Basil. &nbsp;It is a hybrid and will not grow from seed, just from cuttings. &nbsp;It grows three to four feet and is covered in lavender spike blooms from late spring to first frost.

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• US

  @user-wq3jp3qg1o · 2 months ago

  I put mine in a blender added olive oil and put into jelly jars and freeze it. From there I make pesto. I go through 2 jelly jars a month. Let thaw overnight then add roasted garlic, pine nuts, Parmesan cheese, And salt, pepper. Mine never goes black. Great on toast with eggs, spaghetti, or topping on garden fresh tomatoes. Yummy basil! I also let it go to seed at the end of harvest and I never have to replant. I’m in zone 7

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• FR

  @Fran-m7q2g · 2 months ago

  I freeze my basil. Ipickit,wash the leaves, drain ina colander. Then I lay in on a clean dish towel, roll the towel up likes sushi roll, twist the towel to get rid of the water, put into a freezer bag and into the freezer. Small batches. They do NOT go black

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• EW

  @eweatthewrightfarm · 2 months ago

  I got a small freeze dryer from Costco. So worth it for the flavour of herbs, love it for tomatoes (no more boiling sause for hours), great for leftovers, eggs and my goats milk too.

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• VB

  @VB-bk1lh · 2 months ago

  After not being able to find basil in the store this past winter I figured I&apos;d start growing my own. I planted several 30ft rows of Sweet Basil, which is what I always grew but in smaller quantities. I dried the first cuttings the other day and what I&apos;m finding is that what I grew was not what I wanted, its got more of a peppery, maybe slightly minty smell vs the sweet basil smell I get from bought basil that I use in sauces and pizza. I intend to make room and try a few rows of Genovese basil and hopefully that gives me what I&apos;m looking for. <br>For what ever reason basil here has been hard to find in the stores, and when I do find it, its in a tiny 1 or 2 oz jar for $10. The last time I bought it I bought it in a 1lb container for $1.99 back in 2019 or so. Now the basic Italian spices have been all but missing from the store shelves replaced with spices I don&apos;t use and some I never heard of. <br><br>To dry mine I rinse it, dry it, then lay it out on cookie sheets in the oven set on low, I get the oven up to temp, put the sheets in, usually four at a time, then at about the 2hr point I shut down the oven and vent the door, and let it sit for another couple hours or till the leaves are crispy and brittle. Then I dump it all into a bowl, and either run it through a hand grinder or I&apos;ll just take a glass and crush and grind it down to small bits. I then funnel it into spice jars, leaving one or two for immediate use, and the rest will get vacuum sealed for storage. The plan is to be sure to store enough for at least two years, maybe three so that space can be freed up again for something else next year. I&apos;ll still do a few plants but not the volume I have this year.

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• LE

  @letfreedomring4240 · 7 days ago

  Another great video. Thank you! I have a freeze dryer and I will definitely be doing this!

• DE

  @DebbieAndrews3435 · 4 months ago

  Thanks for the labels. &nbsp;That’s fun to have.

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• CC

  @CCGG-w3b · 4 months ago

  Of course freeze-drying is the best but, unless you do serious preserving, it is way too expensive to by the machine.

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