How to Harvest and Preserve Basil

The middle to end of summer usually brings with it an overabundance of basil in the herb garden. Using basil often during the summer only makes it grow faster and more lush, and since basil is an annual in most climates, this leaves you with plenty to harvest and preserve for winter meals.

Use It Fresh: Basil is best used fresh in Italian or Thai dishes. To use it this way, simply pluck the leaves off the plant, then chop or grind them with a mortal and pestle in a little bit of olive oil. Add the basil to your dish at the last of the cooking so that it doesn't lose its flavor. If you don't plan to use your picked basil right away, it can be stored in plastic bags in the refrigerator for a few days.

Freeze It: For longer storage, basil can be stored in the freezer. First blanch the leaves quickly in boiling water, then submerge them immediately in ice water to stop the cooking process. Freeze the leaves in a single layer on a cookie sheet before putting into good quality freezer bags.

Dry It: Basil can be dried, but some say it loses much of its flavor during the drying process. You may dry it by hanging it in bunches, but the best way to dry basil is in a dehydrator, since it dries the leaves quickly and large quantities can be done at one time. Simply spread the leaves in a single layer on the racks, leaving space between to allow good air circulation. Since it is a high moisture herb, it may take longer than others to dry completely. Be sure all of the moisture is out of the leaves or they will mold during storage.

Pesto: The best way to preserve your basil while also preserving its flavor is by making pesto. Pesto is a popular sauce used in Italian dishes, and is made with basil, oil and pine nuts. The pesto can be frozen by lining an ice cube tray with plastic wrap and filling each cube with the sauce. After freezing it in the trays, remove the cubes and store in freezer bags. When you are ready to use it, simply defrost.

For a great and simple pesto, combine two cups of fresh basil leaves with 1/3 cup pine nuts in a food processor. Pulse a few times, then add three medium minced garlic cloves and pulse again. Slowly add ½ cup of extra virgin olive oil while the food processor is running. Add a pinch of salt and freshly ground black pepper to taste. Freeze the pesto as described above. If you wish, add grated Parmesan or Romano cheese after defrosting.

These are just a few of the ways to preserve your basil bounty this year. Use your basil fresh over the summer, but also be sure to pick some to store. Having this delicious herb to add to your dishes throughout the winter months will make your small amount of effort well worth it!