How to Pick and Store Fresh Basil

There's nothing wrong with reaching for a bottle of dried, store-bought basil when cooking but fresh, homegrown basil gives the richest flavor. Basil typically takes six to seven weeks after sowing to mature for harvest. Plants should be between six and 10 inches tall. Begin harvesting when the plant has several young leaves--not just one or two. Harvesting young shoots ensures the strongest and freshest flavor. It also keeps the plant trimmed and healthy.

Scissors
Jar
Plastic bag
Olive oil, optional
Butter, optional
Dehydrator, optional
Paper towels, optional
Airtight container

Instructions

- 1
  Pick basil in the morning. Check that the dew has evaporated but don't wait until the sun warms up the plants.
- 2
  Snip the healthiest looking basil. Pinch individual leaves off the plant gently, just above the node where the leaf and stem meet. Avoid discolored, dried or bruised leaves. Pinch those off the plant but don't harvest them.
- 3
  Store fresh basil for use in the next several days. Cut fresh stems at a diagonal and place them in a jar of water. Cover them loosely with a plastic bag. Refrigerate the jar and change the water daily. Store the leaves in olive oil for a flavored cooking oil.
- 4
  Freeze fresh basil whole or grind it and mix it with butter and oil. Place it in freezer bags and seal them tightly.
- 5
  Dry the basil if you're not using it fresh. Use a dehydrator or place the leaves in one layer between paper towels. Heat them on a low setting in the microwave in one-minute increments for about three minutes total. Turn the leaves occasionally to avoid burning. Allow the leaves cool on the counter. Store dried basil in an airtight container.

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