How to Store Fresh Basil

Although you can begin enjoying basil (Ocimum basilicum) as soon as the plant has a few branches of leaves, the best time to harvest this annual herb is before it starts producing flowers. Proper harvesting and storage mean optimal, long-lasting flavor.

Harvest basil in the afternoon or evening. The later in the day that the leaves get plucked, the longer the basil will stay fresh. Wipe down a pair of pruning shears with rubbing alcohol to sterilize them, then snip several inches of stem off the tip of each growing branch.

Harvested basil does well when kept at room temperature. Place the harvested stems into a breathable bag, such as a paper bag or a perforated plastic bag. Store at approximately 60 degrees Fahrenheit, and the basil will stay fresh for up to 14 days, claims National Gardening Association. Add a couple extra days to the life of the harvested stems by putting them into a vase or jar of water, similar to how you would keep cut flowers. Cover with a plastic bag that's loose enough to still allow air circulation.

If you need basil to keep for longer than two weeks, freeze it. Freezing basil is the best long-term method for storing basil while still retaining most of its flavor. Rinse the basil stems under cold, running water. Gently pat dry with paper towels, then allow the leaves to air dry until there's no trace of water. Place the stems into a plastic bag, press the air out and seal the bag, then put the bag into your freezer.

Alternatively, wash the stems and pluck the leaves off the stems. Place the leaves into a blender and puree the leaves into a thick paste. Pour the paste into a clean ice cube tray, freeze the basil cubes, then remove the cubes and place them into a sealed plastic bag. Frozen basil will last for up to 12 months.

If you are planning to use basil quickly, a fridge set to 40 to 45 degrees Fahrenheit will keep it fresh. Place the unwashed basil stems into a breathable bag and put the bag into the fridge's crisper. Refrigerated basil lasts for up to three days.

Instead of buying dried basil at the grocery store, dry the basil leaves at home. Rinse the leaves under running water, then hang them up to dry in a room with lots of air circulation but no direct sunlight. The leaves should dry within a couple weeks.

Alternatively, pluck the fresh, washed leaves off of the stems. Place the leaves on a piece of parchment paper on a baking sheet. Put the sheet in an oven with the oven set to its lowest temperature and the oven's door kept slightly ajar to keep air circulating. Check the leaves every few minutes until the leaves are green but brittle. Discard any leaves that turn brown. Store the leaves in a sealed container. Dried basil will keep for up to six months.