The dog days of summer are synonymous with the lush smell of fresh basil leaves—just as they are with sudden thunderstorms and ice cream truck jingles. But if you don’t know how to store basil, the fragrance won’t be very lasting. Yes, you can buy those little clamshells of basil year-round at the grocery store (or dried basil in those spice-aisle shakers if you’re desperate). But late summer—when farmers markets, CSA boxes, and windowsill basil plants are overflowing—is the best time to use it with abandon.
With great basil bounty comes great responsibility. Don’t let it waste away in the back of your fridge or leave it neglected like that cluster of bananas in the fruit bowl that you swear you’re going to turn into banana bread any day now. Instead, use this test-kitchen-approved storage method for fresh basil that will let you enjoy it for days, without any tragic wilting.
How to store fresh basil
For storing most tender herbs, like dill, cilantro, or parsley, if you’re confident you’re going to use them up within a day or two, the process is pretty similar: Rinse in cold water, pat dry or use a salad spinner to get rid of excess water, tightly wrap in a slightly damp paper towel, and refrigerate in a silicone or plastic bag for up to three days like you would salad greens.
Basil is the notable exception to the rule. Cold temperatures can quickly turn those gorgeous green tendrils black and mushy. For a bunch of basil you’d like to keep around more than a couple days, take a cue from food director Chris Morocco. The best way to keep basil fresh, he says, is to trim the ends of the stems as you would a bouquet of flowers, and then place the cut basil in a glass jar, tall vase, or glass of water. Loosely cover the basil with a plastic bag and keep it at room temperature in a shaded corner of your kitchen counter, changing the water every two days. Like flowers, your basil stalks will last anywhere from five days to over a week, with fresh leaves always an arm’s reach away.
Chris’s method only takes a few minutes, and that peak-summer bunch deserves star treatment. Let it flourish and perfume your kitchen on proud display in a flower vase. Summer doesn’t last forever.
The freezer question
The internet is rife with different methods on how to preserve fresh basil flavor using the freezer: blitzed into ice cube trays or swaddled in freezer bags. While you can technically freeze basil, be warned that, when frozen, basil loses its vibrant green color, fresh flavor, and tender texture.
If you’re stressed about using up basil—or any fresh herb for that matter—get saucy. Try chimichurri, pesto, chutney, salsa verde, or gremolata: By puréeing tender herbs like basil, cilantro, mint, parsley, and dill in your food processor or blender, you’ll extend those herbs’ life anywhere from a couple of days to weeks thanks to ingredients like vinegar, salt, and olive oil. Store those green sauces in an airtight container in your fridge to spoon over fish, dollop onto eggs, swirl into soups and stews, coat roasted veggies, spread on sandwiches, or toss with cooked grains.
