How to Store Basil Leaves for the Winter

Pick basil early in the day when the leaves are fresh and crisp. Harvest basil before it forms flower pods, which causes the flavor to become slightly bitter.

Wash basil in cool water and set it on a paper towel to dry. Gather the basil in a loose bunch and tie with a string, leaving 1 inch of stem below the string. Place the basil in a brown paper bag and store in a warm, dry location for two weeks. Once the leaves are completely dry, gently brush them to remove them from the stalks. Discard the stalks and store the leaves in a glass or plastic container.

Dry the basil leaves in a food dehydrator or warm oven to speed up the process. Remove the leaves from the stalks and spread them in a single layer on a cookie sheet. Bake the leaves at 100 degrees Fahrenheit for one to two hours, stirring them frequently. Cool the leaves completely before storing them as previously directed.

Fill a clean decanter or jar half full with olive oil. Add a handful of basil leaves and a sprinkling of rock salt. Add more olive oil until the jar is full. Seal the olive oil and store it in a dark place for two weeks. Use this basil infused oil in salad dressings and sauces.

Fill an ice cube tray with clean basil leaves, placing three or four leaves in each space. Add water to the tray and freeze it. Once solid, pop the ice cubes out of the tray and store them in a plastic container or bag in the freezer. Melt individual herb ice cubes to flavor soups and sauces.