How Is the Herb Basil Stored?

Short-Term Storage: Fresh Basil

• Fresh basil can be stored for several days with proper storage practices. A study done by Michigan State University suggests that the herb stays fresh longest if it is picked later in the day. Basil should not be washed prior to short-term storage as it can introduce too much moisture and cause basil to go bad more quickly. There are several recommended methods for storing fresh basil. Food author Harold McGee suggests placing the stems of basil in water and storing basil at room temperature rather than in the refrigerator. Another food writer, Sharon Tyler Herbst, recommends wrapping basil leaves in slightly damp paper towels and storing them in a sealed plastic bag in the refrigerator. Wash basil before use.

Drying For Long-Term Storage

• For long-term basil storage, proper drying is a must to prevent mold and bacteria from forming during storage. Basil needs to be dried quickly and is best dried in a dehydrator, microwave or oven. Basil should be rinsed prior to drying and shaken out to remove moisture. Basil leaves can be placed in a single layer on food dehydrator trays and dried between 95 and 125 degrees Fahrenheit for one to four hours. To oven dry basil, spread basil leaves in a single layer on a paper towel. Place another paper towel on top and spread another layer of leaves. Dry up to five layers of leaves in an oven with the oven light or pilot light on overnight. To dry basil in the microwave, layer the basil as described for oven drying. Microwave on high for two minutes and check the basil. Continue to microwave in 30-second intervals, monitoring progress carefully, until the basil is dry. Basil is not dried until it crumbles and the stem breaks when it is bent.

Packaging Dried Basil

• Dried basil should be stored immediately after drying to prevent insect contamination and reintroduction of moisture. Allow the basil to cool completely as packaging warm food can cause sweating and possibly mold growth. Pack the basil leaves tightly into dry, clean containers such as canning jars, freezer containers, plastic freezer bags or vacuum bags. Packaging in small amounts that will be used for particular recipes is a good idea as reopening storage containers will expose basil to moisture and can result in spoilage.

Storage Location

• Dried basil should be stored in a cool, dark, dry place. Higher temperatures tend to reduce the quality of dried food, so this should be considered when choosing a storage location. Dried basil can be stored for four months to a year depending on the temperature and conditions. Keeping the temperature cool will prolong storage time.

Considerations and Warnings

• Dried basil should be checked frequently for problems. If you notice mold on the basil, discard it immediately. If the basil is affected by moisture but doesn't spoil, use it immediately or re-dry and repackage it. Glass containers show moisture buildup easily so if you have concerns, packaging dried basil in glass is a good idea.