Store Basil

Basil is not only essential to Italian cooking, but it is also used in cuisine from Southeast Asia, like Laos, Vietnam, and Thailand. Basil has a scent similar to anise, and it accounts for the lovely, satisfying aroma of many favorite Italian dishes.

To keep the leaves fresh, it is best to store basil in a jar of water that is not refrigerated. Basil leaves kept in refrigerators tend to turn slimy and black and lose their lovely flavor. Kept in water, basil leaves remain fresh for several days. Keep the jar in a cool, shaded place away from sunlight and change the water in the jar every day. In some cases, the stems will grow roots and can be replanted to grow even more basil.

If you’re not interested in planting more basil, you can place the roots in a cup of water and cover up the leaves with a small plastic bag, securing it with a rubber band. This will extend the life of the basil leaves even longer. Of course if you don’t want to store basil, you can offer the leaves that have sprouted roots to friends who garden.

Here is a tip for adding basil to all kinds of soups and sauces.

• Crush the basil leaves, and place them in water in ice cube trays. Then freeze them. You can use the basil ice cubes in your sauces and soups during the last five minutes of cooking to add the taste of fresh basil. This is one of the best ways to store basil.

If you wrap basil leaves in a paper towel, then store them in a zipper bag to keep them fresh. The paper towel will take up the excess moisture.

Many cooks store basil leaves in olive oil. Not only do the leaves taste delicious coated in olive oil, the oil the leaves are stored in acquire a slight basil scent, and is a great tasting oil to cook with.

You can also store basil by drying it. Simply tie basil leaves by the stem and hang them to dry. After the leaves are dry and crispy, store them in a sealed container at room temperature. They should last for six to eight months.

Pick basil leaves in the morning after the dew has dried, then rinse them with water and gently dry with paper towels. Remove the stalks, then place the leaves on a window screen or a sweater drying screen, with another screen on top. After the leaves wilt, arrange them on cookie sheets and leave them in a 150 degree oven overnight. The next day, they should be dry and ready to crumble for storage.

Choose your favorite way to store basil, and you’ll have its lovely flavor year-round.