How to keep basil fresh for at least eleven days
Posted by kathryn in Vegetables
Since I’ve been getting a vegetable box each week, I’ve been eating a lot more basil. I’ve always liked basil, but rarely buy the herb because after just 24 hours in the fridge my bunches would always start turning black and slimy. I hate wasting food and with basil I’d end up chucking out half of the bunch each time.
For the first couple of weeks I made a lot of pesto. But then Mr and Mrs Cheap Date Sydney told me how they store basil. And their method works. In fact it works brilliantly.
The trick is to treat the basil like you would a bunch of flowers. Stick it in water, keep it out of the fridge and then trim the ends of the stalks and change the water each day.
That’s it.
I was sceptical, but thought I’d try it out. The current bunch in my house is now eleven days old. The leaves are still fresh, juicy and the flavour is amazing. I’ve even taken a photo, which I’m having problems uploading onto Limes & Lycopene, however you can see the picture on my Flickr page.
This method probably won’t work in the middle of summer, when our days are 30-plus-degrees. But at the moment, when the temperatures are cooler, it’s keeping my basil fresh and gorgeous.
Plus the bunch is sitting on my dining table. It’s like having flowers in the house. Flowers that not only look pretty, but also smell wonderful.
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16 April, 2010
Comments
That’s just brilliant! I’ve always had that problem, so usually depend on clipping fresh when I need it, when it’s available. Good to know the correct way of keeping basil fresh.
Amazing! I’ll be trying this too.
Brilliant!
It’s the stalk clipping that does it. So clever. Thank you lovely Mr and Mrs Cheapdatesydney.
Ooh, that’s nifty. I usually stand the basil in a little water, and put a freezer bag with a big sheet of kitchen paper inside over the top of the basil. In the fridge, it then keeps for quite a while without going slimy. I’d never thought of just leaving it at room temp! Nice one.
The same trick works well for other herbs, too – especially parsley and cilantro.
I’ve definitely done the “sticking it in water” part, but haven’t tried trimming the stalks… I’m scared of keeping it out of the fridge too! But if it works for you…
Thanks for this great tip. I’ve marked it & will be trying it with my basil.
That’s a great idea, and the smell would be superb.
Monica, thank you for letting me know this works with parsley and cilantro too.
It’s the combination of trimming the stalks and changing the water each day which, I think, makes the difference.
And a basil update: today is day 14 and the bunch is just starting to turn. I noticed a couple of black spots this morning and the leaves are looking slightly wilted. So that’s two weeks – which is pretty good. Of the original huge bunch I only have a few stems left, so they’ll be easy to use up today.
What an interesting blog. It has definitely opened my eyes on how to keep herbs fresher for longer. Will definitely take this into my own kitchen!
Thanks Matt, it’s a really useful technique.
I’m testing it with coriander this week – day three and the bunch still looks good.
I can confirm that this trick works for parsley! Thanks Kathryn
Thanks for that Anh, I haven’t tried parsley yet.
Although I can report that this method works for silverbeet – day four and my bunch is still gloriously healthy..
Silverbeet?? Really? But they are pretty big, yes? I have a bunch in the fridge which I’ll use for soup soon.
Yes silverbeet. It’s really quite lovely too – dark, glossy, green leaves, in a blue vase on my kitchen bench. I’ve been trimming the stalks and changing the water every day and it’s luscious.
Just googled this blog and thanks for the tip.
It’s been really bugging me having to throw half a bunch out everytime i buy some.
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