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You can store basil for later using several simple methods that keep its fresh flavor intact for months.
If you’ve ever bought a big bunch of basil only to watch it turn into a sad, black mush in the fridge, you know how frustrating it can be.
The good news is that learning how to store basil for later is easy once you understand a few key tricks.
In this post, we’ll cover the best ways to store basil for later, whether you want it fresh for a few days or preserved for months.
We’ll also dive into why basil is so tricky to store, the differences between freezing, drying, and making pesto, and the mistakes that ruin basil’s flavor.
Let’s get right into it.
Why Basil Is So Hard To Store For Later
Basil is a delicate herb with high water content and thin, fragile leaves that bruise easily.
Unlike hardier herbs like rosemary or thyme, basil doesn’t like cold temperatures and will quickly develop dark spots if stored improperly.
The main enemy of basil is moisture, and the second enemy is cold, which damages its cell walls.
When you understand these two enemies, you’ll know exactly how to store basil for later without losing its vibrant green color or sweet, peppery aroma.
So before we get into the methods, let’s talk about why these storage techniques work so well.
1. Basil Is Highly Perishable
Basil leaves are about 90% water, which makes them incredibly susceptible to wilting and rot.
When you pick basil, it immediately starts losing moisture through its leaves.
And because the leaves are so thin, they lose that moisture way faster than thicker herbs.
That’s why storing basil for later requires either removing that moisture entirely (drying or freezing) or keeping it in a humid, cool environment that mimics its natural growing conditions.
2. Cold Temperatures Cause Basil To Turn Black
This is a big one that surprises many home cooks.
Basil is a warm-weather crop, and it does not tolerate the typical fridge temperature of around 35°F to 40°F.
When basil gets too cold, the cell membranes rupture, and the leaves turn dark and slimy.
That’s why just throwing basil in the fridge won’t work for storing basil for later.
You need to either keep it at a slightly warmer fridge temperature (around 50°F) or choose a preservation method that doesn’t rely on refrigeration at all.
3. Ethylene Gas Speeds Up Deterioration
Basil is sensitive to ethylene gas, which is produced by many fruits like apples, bananas, and tomatoes.
If you store basil next to these fruits, the ethylene will cause the basil to yellow and wilt much faster.
So when you’re figuring out how to store basil for later, always keep it away from ethylene-producing produce.
Now that you know why basil is so picky, let’s look at the best methods to actually store basil for later.
Best Ways To Store Basil For Later Fresh
If you only need to keep your basil fresh for a few days, you have two great options.
These methods don’t require any special equipment, and they’ll keep your basil looking and tasting great.
1. The Water Glass Method
This is hands-down the best way to store basil for later when you plan to use it within a week.
Treat your basil like a bouquet of flowers.
Trim the ends of the stems and place the basil upright in a glass or jar with about an inch of water.
Then loosely cover the leaves with a plastic bag and secure it with a rubber band.
Place the jar on your countertop away from direct sunlight.
Your basil can stay fresh this way for up to 7 days, sometimes even longer.
Change the water every couple of days to keep it from getting funky.
This method works because the basil stays hydrated from the stem, just like it was on the plant.
2. The Damp Paper Towel Method
If you need to store basil for later in the fridge, this is the only fresh method that actually works.
You’ll need to keep the fridge slightly warmer, so use the door shelves or the crisper drawer with a lower humidity setting.
Take a few paper towels and dampen them until they’re just lightly moist, not dripping wet.
Gently roll the basil leaves in the paper towels and place them in a loosely sealed plastic bag or a reusable container.
The key here is allowing some airflow so the basil doesn’t get too humid and start to rot.
This method can keep basil fresh for about 4 to 5 days if done correctly.
It’s not as good as the water method, but it’s your best bet if you need fridge space.
How To Store Basil For Later In The Freezer
Freezing is the best way to store basil for later if you want to preserve that fresh, summery taste for months.
The freezer locks in the flavor at its peak, and you won’t have to worry about wilting or black spots.
There are a few different ways to freeze basil, and each one works better for different uses.
1. Whole Leaf Freezing
The simplest way to freeze basil is to do it whole.
Wash and thoroughly dry the leaves with a salad spinner or paper towels.
Spread the leaves in a single layer on a baking sheet lined with parchment paper.
Freeze them for about two hours, or until they’re completely solid.
Then transfer the frozen leaves into a freezer-safe zip-top bag and squeeze out as much air as possible.
This method is great for using basil in cooked dishes where the leaves will be chopped up anyway.
The frozen leaves will clump together if you skip the flash-freeze step, so don’t be tempted to skip it.
2. Ice Cube Tray Freezing
This is my favorite way to store basil for later because it gives you perfectly portioned pieces ready to go.
Chop your basil finely and pack it into an ice cube tray.
Then top each cube with water, olive oil, or even broth, and freeze.
Once frozen, pop the basil cubes out and store them in a freezer bag.
When you need basil, just toss a cube or two directly into your soups, sauces, or stews.
If you use olive oil, they’re perfect for sautéing or roasting as a flavor base.
3. Blanching Before Freezing
If you want to store basil for later and keep its bright green color perfectly, blanch it first.
Bring a pot of water to a boil and prepare an ice bath.
Dip the basil leaves in the boiling water for just 3 to 5 seconds, then immediately plunge them into the ice water.
Pat them dry well, then freeze them using the whole-leaf method above.
Blanching deactivates the enzymes that cause browning and flavor loss, so your basil will taste like it was just picked even after six months.
How To Store Basil For Later By Drying
Drying is an old-school method for storing basil for later, and while it changes the flavor profile, it’s still very useful.
Dried basil has a more concentrated, slightly earthy taste, and it’s perfect for soups and slow-cooked meals.
1. Air Drying
Air drying works best if you live in a dry, warm climate.
Tie the basil stems into small bundles and hang them upside down in a dark, well-ventilated room.
It will take about 1 to 2 weeks for the basil to become completely crisp.
Once fully dry, remove the leaves from the stems and crumble them into an airtight jar.
This method is easy and requires no energy use, but it’s slow and can be tricky if you have high humidity.
2. Oven Drying
If you want to speed things up, you can dry basil in the oven at the lowest temperature setting.
Usually, that’s around 170°F (75°C).
Place the basil leaves on a baking sheet lined with parchment paper.
Leave the oven door slightly ajar to let moisture escape.
Check on it every 15 minutes, and the basil should be dry in about 30 to 45 minutes.
Make sure it never gets brown or crispy to the point of burning, because that will ruin the flavor.
Dried basil is best stored in a cool, dark pantry in an airtight container for up to a year.
Storing Basil As Pesto For Later
One of the smartest ways to store basil for later is to turn it into pesto before freezing.
Pesto preserves the basil in oil, which protects its flavor and color beautifully.
You can make a classic pesto with pine nuts, garlic, parmesan, and olive oil, or make a simple basil paste with just olive oil and salt.
Blend the basil with the oil and your other ingredients, then pour the pesto into small ice cube trays or small freezer jars.
Top with a thin layer of olive oil to seal out the air, then freeze.
Pesto cubes will last for about 6 months in the freezer.
And when you’re ready to use it, just defrost a cube or two and toss it with pasta, spread it on sandwiches, or stir it into soups.
This is by far the most delicious way to store basil for later because you’re essentially capturing summer in a jar.
Common Mistakes When Storing Basil For Later
Even with the best intentions, a few common mistakes can ruin your basil stash.
Avoid washing basil until you’re ready to use it, because added moisture speeds up decay.
Don’t chop basil before freezing unless you’ve packed it in oil or water, because cut surfaces turn black.
Never freeze dried basil or dry frozen basil, as that’s a recipe for a flavorless mess.
And don’t cram basil into an airtight container without any airflow, as that traps ethylene gas and causes premature aging.
If you keep these tips in mind, you’ll always have tasty basil on hand.
So, How Do You Store Basil For Later?
You can store basil for later using the water glass method for a few days fresh, or you can freeze it whole, in ice cubes, or as pesto for long-term storage.
Dry or oven-dry basil is another option that gives you a pantry-stable herb for up to a year.
The best method really depends on how you plan to use the basil.
If you want fresh leaves for salads or garnishes, go with the water glass method on the countertop.
If you want to store basil for later in soups, sauces, and cooked dishes, freezing whole leaves or ice cubes is the winner.
And if you want the richest, most delicious result, making pesto is the way to go.
So now you have all the tools to stop wasting basil and start enjoying its amazing flavor all year long.
Happy cooking, and go grab yourself a big bunch of basil today.