How do you Store Basil ?

[TinkerKat]

Sent DH shopping for Cilantro. He picked it up then walked passed a Very aromatic Basil. Had to buy it (he was shopping while hungry)

My problem is, I don't want it to go bad and I don't plan on using it within next two days. Any suggestions? Thank You! Kathy

 

[OurDogCisco]

I always store my herbs in a class of water (the stems in the water).... And, I change the water frequently if I don't use it right away. I also put it in the refrig because it is so hot here.

Tina

 

[bubbasmom99]

If you want to store it long term, you can make pesto and freeze it in ice cube trays. Then just toss a cube into whatever you're making to add the basil flavor.

 

[JudithM]

I pick the leaves off the stems & dry the leaves for use all year long. Once dry I run them through my food processor. I have also made pesto & frozen it although this season the pesto does not last long - we use too quickly!

 

[Saphire]

I watch Rachael Ray a lot from 30 Minute Meals, and she says you should wrap the basil in a few paper towels, then put in a plastic bag, then store in fridge until ready to use, up to a week or so.

 

[TinkerKat]

Thanks Girls!
Gonna split it up, some Rachel Ray's way and the other in Pesto form. Thanks!
Normally I buy it and use it in one shot, but it wasn't on the "menu" this week.

Thanks again!

 

[The Disney Bunch]

We wash them and then freeze it in baggies for use all year long. Works great!

 

[pingirl65]

If you have not washed the leaves - don't! Pluck off leaves and bunch them in groups of 5. Make little "envelopes" out of tin foil, place leaves in center and seal the tin foil closed. Place all "envelopes" in large zip loc and place in freezer - instant availability of basil year round! All you have to do is wash the leaves from each package when you are ready to use them. (trick I learned from DH's grandmother).

You can always make pesto if you like it - just need lots of basil, garlic, pine nuts (or walnuts), pecorino romano cheese (or parmesan) - shredded of course, and olive oil. Blend together, and you have a really nice pesto to use on pasta, chicken, etc. It can also be packaged in small containers and frozen for later use as well!

Hope this helps you out!

 

[TinkerKat]

Pin Girl, THANKS!
That made a lot of sense! I never understood why when I put my Basil in Freezer (Post washing) when I took it out to use, it was always mush.
The trick was NOT to rinse.

Thanks so much!

 

[goofymom/pop]

I thought you had misspelled Bazzil as in card stock and wondered why you would be storing a particular brand of paper in a different way...... I have scrapbooking on the brain.....

 

[scrapcreator]

I thought you had misspelled Bazzil as in card stock and wondered why you would be storing a particular brand of paper in a different way...... I have scrapbooking on the brain.....

I thought the same thing, lol.

Although I'm now thinking of making my own pesto for dinner tomorrow night

Jeanne

 

[TinkerKat]

You girls are too funny! Obviously you Both have a "Paper obsession"
My giggle for the day...

 

[scrapcreator]

Paper obsession? Who me? I don't know whether to plead the 5th or plead insanity

Jeanne