SW Help!! How to store Basil. . .

[eachpeachpearplum]

I have tried everything to give SOME shelf life to my basil including the fresh bags. Any Suggestion? In fridge, out of fridge. . . .

Cheers,

EPPP

PS: I am asuming SW (SamuelWilson) will have all the answers for me!LOL :p

[eachpeachpearplum]

Just checked and SW isn't online at the moment but RP posted about this once. I know she dries everything but she did comment on how to keep it fresh. Seems like she may have put the stems in a glass of water?

Teri S

Thanks, I don't know why I didnt think of that as thats how I store my other herbs! Just brain drain I guess.

Cheers :p

[Raw Jewelrylady]

EPPP...this is something I have been doing...I freeze many of my herbs...basil, rosemary, thyme, dill, etc. they come in small plastic packages & I just stick in freezer. I got this tip from my Aunt. It has worked well for me.

Here's a link on the net, as I did read a few things about it online...Hope this helps..
http://web1.msue.msu.edu/msue/imp/mod01/01600641.html

Lana

[eachpeachpearplum]

EPPP...this is something I have been doing...I freeze many of my herbs...basil, rosemary, thyme, dill, etc. they come in small plastic packages & I just stick in freezer. I got this tip from my Aunt. It has worked well for me.

Here's a link on the net, as I did read a few things about it online...Hope this helps..
http://web1.msue.msu.edu/msue/imp/mod01/01600641.html

Lana

Ooo that looks good i'll read it in a bit! Thanks :)

[SamuelWilson]

EPPP, sorry I am just now replying to your thread. The absolute best way is to grow your own basil (inside your house it can grown year round). If you buy it full stalk format, you can put it in a make shift vase just like you would do a bouquet of flowers to extend their life.

If you buy it in fresh format in those little herb packs (like McCormick, etc.), then I would wrap them in paper towels and put them in a green saver bag or FreshSaver canister. Actually if you will look at my thread about the wire baskets, you will see that I have a bunch of basil in a FreshSaver canister. If you don't have a green saver bag or FreshSaver canister, then just wrapped in a paper towel in the refrigerator is best.

[eachpeachpearplum]

EPPP, sorry I am just now replying to your thread. The absolute best way is to grow your own basil (inside your house it can grown year round). If you buy it full stalk format, you can put it in a make shift vase just like you would do a bouquet of flowers to extend their life.

If you buy it in fresh format in those little herb packs (like McCormick, etc.), then I would wrap them in paper towels and put them in a green saver bag or FreshSaver canister. Actually if you will look at my thread about the wire baskets, you will see that I have a bunch of basil in a FreshSaver canister. If you don't have a green saver bag or FreshSaver canister, then just wrapped in a paper towel in the refrigerator is best.

Thanks a bunch SW, I will try adding paper towel but I think I will try growing my own. I use it ALL the time and at $3 a bunch it's getting at pricy.

cheers, :p

[rawpriestess]

Hi,

Basil is a Mediteranian herb, and does NOT like to be cold.

The best way to store fresh basil, (we grow about 20 plants each summer)after it is picked, place the stems in fresh water, change the water every day, do not let the leaves sit in the water, or they will turn black, do not freeze fresh basil or refridgerate it, it will turn black.

It likes lots of sun shine and some water to grow outside, it can grow in your home with plenty of sunlight and heat all year long.

It loves to stay in your kitchen on your counter in a fresh glass of water, with all it's little leaves out of the water.

I've had it stay nice over a week this way.

We give away lots of Basil fresh, and dried, and it stays nice for many days in fresh water, change it daily.

[eachpeachpearplum]

Thank You RP,

Our house is fairly cold and dark but I will give it a shot - growing that is. And I will keep my picked stems in water, not in the fridge. Thanks again! :)

[SamuelWilson]

eachpeachpearplum, part of the reason that leaves blacken is the release of ethylene gas.

As I stated before, nothing beats growing it yourself. I have a few plants now that I keep watered and snip from on occasion. I am lucky that I have a local farmer to buy from who sells organic basil. This works great when I need more than usual to make a large volume of pesto stuffed mushrooms.

By keeping basil in water, the root end only and keeping the leaves out, you are actually extending the shelf life because you are keeping the plant alive. However, if you buy basil in the little packs (like McCormick) for example, then an ethylene filter is very important. Once basil has been cut into smaller portions to fit into these convenient grocery store packages, the ethylene gas becomes a major factor. Using a FreshSaver container with an ethylene gas filter in the lid can really extend the life of basil. The FreshSaver canisters can be stored in or out of the refrigerator. It will absorb these gases and keep the basil fresh longer. I am very satisfied with the performance of the FreshSaver canisters.

I agree, that if it is still in stalk format (another words, just cut above the root), then leaving it outside of the refrigerator would be good. When I say refrigerate, I am only speaking in reference to the small chopped format that has been cut from the stalk. In that case, then I suggest these FreshSaver containers.

[exurb]

I also grow it. The nice thing about basil is that if you pinch it off properly it will branch out and where you pinched divide into two branches (stimulates the lateral buds officially speaking.)

If you buy fresh basil at the store two things you can do are 1) re-cut the bottoms and put it in a glass, put it in a cool but out of the fridge location. It will still wilt, and it's basil we're talking here so you're not going to get indefinite life out of it, but it will last longer than wrapped in the fridge. Or you can try what Samuel says about the paper towel.

The way to get the indefinite life out of fresh basil is to make a pesto out of it then freeze. It doesn't freeze as nicely without emulsifying it into an oil, it sort of breaks down and the flavor diminishes, but as a pesto it holds almost all of that basil taste. My preferred way to make a pesto is with a mortar and pestle to get all the flavor out, but you can also do it in a food processor. You don't have to add all the ingredients of a pesto recipe, but just freezing it in emulsion in the oil works great to always have that full fresh basil flavor to add to your recipes.

[Raw Jewelrylady]

EPPP...I just found another site w/more info on basil...check it out... :)
Lana

http://davesgarden.com/forums/t/441836