How to Store Fresh Basil

Follow my tips on how to store basil so it lasts as long as possible, and my favorite ways to use it up before it goes bad.

How I Store Fresh Basil in My Mediterranean Kitchen

Fresh basil is among the widely used herbs in Mediterranean cooking, and almost everyone I know enjoys its aromatic, sweet, and somewhat minty flavor. It adds a pop of fresh flavor and color to recipes like panzanella, tomato basil soup, and grilled pizza!

Because fresh herbs are so widely used in Mediterranean cooking, I’ve learned a thing or two over the years about how to make them last as long as possible. When it comes to how to store basil, I treat it a little differently than other tender herbs like cilantro or parsley.

How to Store Fresh Basil

To store fresh basil so it will last for up to 2 weeks, treat it almost like you would fresh-cut flowers. You’ll need a glass jar filled halfway with water, a pair of scissors, and a recycled shopping bag. Follow these simple steps:

• Trim the Basil Stems: Grab a pair of scissors and cut a 1/2-inch off the stems at a 45-degree angle just as you would a flower bouquet.
• Put the Basil in a Jar with Water: Fill a jar, a vase, or a glass halfway with water and put the basil bouquet (trimmed stems down) in the water. Make sure no leaves are in the water, or they will turn dark and slimy.
• Cover with a Plastic Bag: Cover the leaves and the entire jar of basil loosely with a plastic bag.
• Store at Room Temperature: Leave the covered jar of basil on your kitchen counter. I don’t recommend storing basil in the fridge as the chill can easily damage the leaves and turn them black, even if covered.
• Trim the Stems and Replace the Water Occasionally: Don’t abandon your basil bouquet! Change the water every few days and give the stems a fresh little trim.

How Long Will Fresh Basil Last?

If you follow my method above and store fresh basil properly in a jar of water covered loosely with a plastic bag, it should stay fresh for up to 2 weeks.

Ways to Preserve Fresh Basil

Can you Freeze Basil?

Yes! If you have way too much basil and you want to keep it for longer, freezing it is a great option. It will last in the freezer for months, and you can use it year-round!

Make Basil Cubes:

• Mince basil and add it to a medium bowl.
• Add olive oil to the bowl with the minced basil.
• Pour into an ice cube tray, but leave a little room at the top. If any basil is exposed, just top it off with a little more olive oil.
• Freeze: Place the ice cube tray into the freezer. Once frozen, pop the basil cubes out of the tray and transfer them to a freezer-safe container. Use as needed to add flavor to soups, sautéed vegetables, boiled potatoes, or even thaw on a plate, add a little salt, pepper, and parmesan, and use it as a dip for crusty bread.

Freeze Basil Leaves:

• Blanch the basil. Throw the basil leaves in boiling water for 10 seconds, then quickly pull them out and put them in a bowl of iced water. This will help preserve the bright green color. I always blanch my basil when I make pesto for the same reason.
• Dry. You can put the blanched basil in a salad spinner and give it a few spins, but I also like to wrap it in paper towels and give it a good squeeze to wring out all the water.
• Freeze. First, pull the blanched leaves apart and arrange them on a cookie sheet, then freeze for 12 hours or so, then transfer the frozen leaves to a freezer-safe bag (do this very quickly or the leaves will thaw). Close tightly and return to the freezer.

Make Pesto!

One of my go-to ways to quickly use and preserve fresh basil is homemade pesto! A jar of my pesto will last a good week in my fridge, and you can freeze it for up to 6 months! Use pesto in pasta, as a sandwich spread, or drizzle over fish.

Recipes to Use Fresh Basil

Tearing basil or roughly chopping it and tossing it in a recipe is an easy way to use it up. Here are some of my favorite recipes that use fresh basil.

• Peach Salad with Arugula, Basil, and Goat Cheese
• Open-Faced Sandwich with Prosciutto and Basil
• Eggplant Parmesan
• Veggie Sandwich with Creamy Whipped Feta