Sweet basil is a favorite garden herb. It is easy to grow and provides a prolific harves. The glossy green leaves add such flavor to summer meals. But how can you best preserve that flavor for your winter cooking? Drying and freezing basil are two of the most popular methods of preserving basil. The first step in storing your fresh basil is to rinse it thoroughly.
There are a few different ways to dry basil. Basil leaves can be dried on the stems or individually as leaves. If you just harvest the leaves from your basil plants, you will continue to get new growth until your first frost. By harvesting the leaves, the plant works to make more leaves and you delay the plant from going to seed.
If you live in a dry climate and wish to dry your leaves on the stems, hang the bunch of stems upside down in a dark place and wait. Basil has relatively high water content as far as herbs go so it will take some time, usually two to four weeks. Check them occasionally to make sure that the leaves are drying and mold or other deterioration has not occurred. This method works best in areas of very low humidity. If you live in an area with frequent summer showers or hazy, hot and humid days, this is not going to be a good method for you to use.
Another, quicker, method for drying basil involves creating a warm, dry climate and allowing your basil to dry over a shorter period of time. By using your oven set on warm, you can place your basil on cookie sheets and allow it to dry for 3-5 hours, checking it regularly for progress. If it's a hot enough day that you don't want to turn the oven on, consider parking your car in the sun and putting the cookie sheets in the dash of your car. Make sure to crack the windows for a little circulation. You will create the same effect, but be prepared for your car to smell like fresh basil for a few days. Finally, these conditions can also be created in an electric dehydrator. By allowing the basil to dry over the course of a few hours, the oils preserved in the dehydrated leaves and the flavor will be fantastic.
To dry your basil in a matter of minutes, there is a method that uses your microwave. Place your basil on a plate and microwave on a medium setting for thirty seconds at a time. If you are dehydrating stems, you will want to turn them over every cycle. Keep a close eye on your leaves as they will dry fast and if left unattended can over-dry and even ignite. This method is not as widely recommended as it tends to dry more of the flavor filled oils out of the basil.
Dried basil should be kept in an airtight container in a dark place. Dehydrated leaves are easily crunched up for storage, but you can run them through a food processor briefly if you'd like smaller flakes.
If you choose to freeze your basil, there are a few different options as well. To freeze basil leaves alone, let the leaves dry thoroughly after you've rinsed them. Any water or extra humidity on your basil leaves will accelerate freezer burn. Once they are dry, place them in a freezer zip top storage bag and press any air out of the bag as you close it. It is advisable, since the leaves will be a bit delicate to freezing, to place this bag in a second bag for extra protection against freezer burn. Another method that allows for longer storage is to combine you basil leaves and a bit of olive oil. If you want to freeze your leaves whole, they can be placed in freezer safe containers in amounts measured out for your future cooking. Or you can run the basil and oil for a quick chop through the food processor and place the smaller flaked basil and olive oil into ice cube trays to freeze. Once the cubes are frozen they can be placed in freezer zip top bag for storage. These pre-measured cubes are very easy to add to recipes.
Most basil leaves will turn very dark green to black when they are dehydrated or frozen. This is normal. While the color will change, the flavor will remain and your stored basil will be ready for your fall and winter cooking!