How to Store and Freeze Basil

Place a handful of basil in a glass of water and cover it with a plastic bag. Store it in the refrigerator for up to one week.

Dry the basil, following one of the below methods, for long-term storage.

Gather a bunch of basil and pinch off the stems. Wash the leaves and thoroughly dry them in a salad spinner. Wash them in the sink and dry them on paper towels if you do not have a salad spinner.

Dry your basil outdoors, as a second alternative. Spread out the basil in a well-ventilated area and let it sit for up to 3 days, until it begins to crumble when touched.

Finish drying it in the oven on the lowest heat setting, if basil is not crumbly to the touch within the three-day period. Pack the dried leaves in a plastic bag and store them in the freezer for up to one year.

Freeze basil as an oil concentrate; it's a great alternative to storing plain basil. Transfer washed and dried basil to a food processor with the steel blade attachment in place.

Pulse the food processor and drizzle-in olive oil, about 2 to 3 tablespoons, until the entire batch is chopped.

Put small batches of the basil into plastic containers with tight lids. Place them in ice cube trays, until frozen and then transfer to plastic storage bags to store smaller quantities.