How to store fresh basil

Passaggi

1. 1

   Don't refrigerate it straight away

   Basil dislikes cold. As soon as you get home, trim about a centimetre off the stems and stand them in a glass of room-temperature water, out of direct sun. The University of Minnesota puts the expected life at around five days.

2. 2

   To keep it longer, dry it well and then refrigerate

   Pull the leaves off the stems, wash them in cold water and dry them thoroughly. Wrap them in kitchen paper and put them in a bag or container: Penn State says they keep in the fridge for up to about a week that way.

3. 3

   Freeze it in oil for the long haul

   Blitz the leaves with a little oil, pour the mixture into an ice-cube tray and freeze. Penn State recommends adding oil to herbs only if they are going to be frozen: never store basil and oil together at room temperature.

4. 4

   Leave the parmesan out of it

   Freeze a finished pesto with cheese in it and the cheese separates, taking the texture with it. Freeze basil and oil only (garlic optional), and add the parmesan and pine nuts when you use it.

Fonti e verifiche

• University of Minnesota Extension — harvesting and storing basil (consultata il 2026-08-16)
• Penn State Extension — Freezing Herbs (consultata il 2026-08-16)

Domande frequenti

Why does basil turn black in the fridge?

Basil suffers below about 10°C: the cell membranes are damaged, enzymes oxidise the polyphenols, and you get the black spots. Out of the fridge, standing in water, it holds up far better.

How long does frozen basil last?

Freezing keeps basil usable for much longer, but texture and quality fall off over time. Date the container and use it in cooked dishes: once thawed, the leaves are no longer good as a garnish.

Can I dry basil?

Yes, but tender, water-rich herbs have to dry quickly or they go mouldy. Store them only when completely dry, in an airtight container away from light and heat.