How to store basil is a challenge for many gardeners. This spicy plant is actively consumed as food. It goes well with tomatoes, fish and seafood. Basil contains rutin, sugar, vitamins (B, PP, A, C, carotene), and phytoncides. It is used as medicine. It is effective for colds, coughs, and helps normalize the functioning of the gastrointestinal tract.
Gardeners want to have healthy seasonings grown on their own on the table all year round. To do this, you should learn how to properly harvest and store greens.
Collection and preparation for storage
Only properly harvested basil will be stored for a long time with minimal loss of vitamins. Rules for cleaning greenery:
- Cutting should only be done in dry weather. The optimal time is morning hours. It is recommended to wait for the dew to dry.
- Greens should be collected from bushes where flowers have not bloomed. In this case, the basil is tender and tasty.
- It is recommended to cut branches about 15 cm long: the juiciest leaves are on them.
- It is recommended to cut regularly (once every two weeks): this way the bushes become more luxuriant.
The collected basil is washed in plenty of cold water, the liquid is allowed to drain and dried on paper towels folded in several layers.
Storage methods
Gardeners know several ways to store greens. Everyone can choose the right one.
In a refrigerator
The most common way. The greens are placed in a perforated plastic bag and placed in the fruit compartment. Basil will remain fresh for 5-7 days.
The industry offers special plastic containers for greens. They should be placed on the lowest shelf.
At room temperature
You can keep basil fresh without refrigeration. It is recommended to place a bunch of greenery on a table or windowsill in a glass of water. The liquid must be added as it evaporates. The plant will be fresh for 3-5 days.
Long-term storage
Gardeners want to provide themselves with grown crops for the winter. To do this, you need to use other methods.
Freezing method
This method requires free space in the freezer. The prepared greens should be cut, placed in a container or plastic bag, and sealed tightly.Place in the freezer at the “fast freezing” mode, after 30 minutes return to normal mode.
Gardeners freeze lemon basil differently. The plant is crushed, placed in an ice container, and filled with water. Once frozen, store the ice cubes in a plastic bag. They are added to drinks.
Drying basil
The method does not require special storage conditions. But with this method of harvesting, the most useful substances are lost.
The leaves should be separated from the stems and chopped. Then spread in a thin layer on a paper towel in a dry, ventilated place. Turn the cuttings twice a day. The basil is ready when the leaf bends and breaks rather than crumbles. The workpiece should be kept in a glass jar with a tight-fitting lid. The aroma lasts for about 3 months.
The industry produces electric dryers. The device blows air at the raw material at 30-40 degrees Celsius. Drying time - up to 2 hours. The advantage of this treatment: the plant does not dry out, the beneficial substances are preserved as much as possible.
Some gardeners use the oven to obtain winter seasoning. Modern stoves have a “drying” mode. The mechanism resembles an electric dryer. There is a possibility of sound control. This makes the task easier.
In simple stove models, basil should be dried with the door open at minimum power. The baking tray should be covered with baking paper. Raw materials should be stirred regularly. Readiness is determined manually.
Pickling spices
For this type of canned food, only leaves are used. Sequencing:
- sterilize jars;
- fill them with leaves to the top;
- prepare the marinade: 1 liter of water, 1 tablespoon of salt, 2 tablespoons of sugar, 1 teaspoon of grape or apple cider vinegar;
- pour boiling marinade over the contents;
- cork.
After cooling, store the canned food in the refrigerator.
Canning Basil
Basil prepared in this way is a delicious addition to fish and meat dishes. How to proceed:
- sterilize a glass jar;
- Lay the leaves in layers in a jar;
- Sprinkle each layer with sea salt;
- compact until juice appears;
- close the lid.
Canned food should be kept in the refrigerator. You need to make sure that the juice covers the contents of the jar. If it is not there, add cold boiled water with salt (1 teaspoon per glass of water).
Some gardeners fill the contents of the jar with unrefined olive oil. It should cover the leaves.
Paste
This is a common winter seasoning. Basil sprigs are pureed in a blender with salt and olive oil. Salt is a preservative and is added in excess. The oil determines the consistency of the puree. Sometimes garlic is added. The prepared paste is either frozen or placed in sterile jars and stored in the refrigerator.
How long to store
Properly prepared and preserved basil is a delicious herb and medicine.. It is recommended to store frozen greens for no more than a year. Dried basil should be consumed within 3 months. In the refrigerator, greens are suitable for consumption for 5-7 days. At room temperature, the plant looks fresh for up to 5 days.
