How to store basil at home in winter
Every housewife knows how to store basil. These green vegetables are often used to prepare and serve dishes. I want to extend the life of the green packet and enjoy its pleasant taste and aroma for longer. There are many ways to do this. It is worth figuring out which one is better.
Distinctive features of home storage
Homemade green basil lasts from 7 days to 2 years. It all depends on the chosen storage mode. The best method is to keep the beam in a glass of water. But the storage period is only 7 days, while the roots need to be pruned daily. When choosing freezing, some of the nutrients, flavors and beneficial properties of basil are lost. But the shelf life is not limited. Also, vinegar, pasta is prepared from greens, it can be preserved, salted, and oil is prepared.
All processing methods partially or completely retain beneficial properties, nutritional value, aroma. Each hostess independently chooses a storage method.Some methods take time, others place in the freezer. Making oil or vinegar from basil is not easy, it requires knowledge and know-how.
Important! It is better to process a large amount of greens within 7 days, then the grass dries out and becomes unusable.
Storage requirements
To prolong the life of basil, you must create optimal storage conditions for it:
- when frozen, the leaves are thoroughly washed with water;
- fresh basil will keep for 7 days;
- if the bunch is in a glass, the water is changed every day;
- it is advisable to hide the stems from the scorching sun so that they do not dry out so quickly;
- when drying, the leaves are not washed beforehand;
- depending on the storage mode, they comply with the terms and conditions, they are not always the same;
- Green basil has not been stored for more than 14 days in the refrigerator.
Choose a storage location
Not all houses have a lot of room for greens storage... The most optimal places are a room, a refrigerator, a shelf for vegetables, a freezer.
At room temperature
Basil only lasts 24 hours without water inside. To increase this period to 7 days, the bunch is placed in a glass of water. It is changed daily and the roots are cut down to the stems. At the end of the term, the plants are discarded or frozen.
In the fridge
Some housewives put a bunch of basil in water in the refrigerator. The leaves are separated from the stems, then the leaves are wrapped in cling film. Can also be stored in a plastic container. In this form, the greens remain for 14 days.
In the vegetable drawer
It is known that in the vegetable compartment of the refrigerator the temperature is kept constant at 2°C. In such a place, basil will last up to 3 weeks. It should be checked daily. It is also best to wrap the leaves or the bouquet in cling film.
In the freezer
Shelf life in frozen state is 2 years. The leaves are first separated from the stems. They are washed with water and cleaned of dirt. Blot with a towel, put in a plastic bag or plastic container. The basil is also frozen as a whole, with the stems. But we must not forget that tearing a few leaves from a frozen branch will not work, because they will become brittle. You will have to thaw the whole stem.
Important! A leaflet with the signature of the date of freezing and the time of collection of raw materials is put in a bag with basil.
Storage methods
Methods of storing greens are very diverse. It all depends on the volume, there is no point in processing a small amount of grass, it can be eaten quickly. But if we are talking about a large number, then there is simply no choice. It's a shame to throw away this raw material, they recycle it and enjoy the product all winter long.
Costs
Fresh green basil can be stored in a glass of water. Cut the stems daily to make the grass last longer. This method works well for small amounts of greenery. Within 7 days the leaves will wither and the basil will become unusable.
It is recommended to fully use the diet during this period and not to store a large amount of greens in this form.
basil oil
Choose a glass container to keep with an airtight lid: jars or bottles.Sprigs and leaves of basil are finely chopped and tightly placed in a container, greens are poured with vegetable oil, infused for 1 day at room temperature, in a dark place. Then the liquid is filtered. Basil oil is used for salad dressing and cooking.
leaves in salt
One of the most common methods. For this, a clay pot is prepared in advance, cleaned from dust and dried. Basil leaves are cut, washed and dried. 1 cm of salt is poured into the bottom of the pot. Lay the leaves on it in one layer. Do 5-7 layers this way. The latter is covered with salt and tamped by hand. Leave in a cool place and use as needed.
How to save well for the winter
There are several ways to preserve basil for the winter: freezing it in olive oil, pickling it, drying it, making vinegar or pasta. Each method has its own characteristics.
Freezing in olive oil
Basil stalks are washed and cleaned of dirt. Then pour and add 1 tbsp. salt. Leave to rest for half an hour. Drain the water and let it dry, then put it in the bottom of the container and fill it with olive oil until it is completely submerged. In this form, they are frozen and used as needed.
To facilitate the use of frozen basil with oil, it is crushed and distributed in small containers.
Stripping
Greens are usually pickled in combination with tomatoes. To do this, take cherry tomatoes 2 kg, 5 bunches of basil, salt, sugar and spices. You will also need water, vinegar and oil. Prepare glass jars and lids for them. Then everything happens according to the algorithm:
- Sterilization of boxes and lids is carried out.
- A few cloves of garlic and a few peas of black pepper are placed at the bottom.
- The container is half full of tomatoes.
- The second half is filled with green leaves.
- Then 50 g of sugar, 30 ml of vinegar and 2 tablespoons are dissolved in 1 liter of water. I. salt, bring to a boil.
- Poured into jars.
- Sterilize, roll and let cool upside down.
Drying
Dried basil retains all the beneficial properties and a pleasant aroma. In this form, it is used as a spice. Used to prepare meat dishes and vegetable salads. Drying is done in several ways:
- in the oven for 2 hours at a temperature of 100°C;
- in an electric dryer for 4 hours, 50° С;
- outside, 3-4 days.
The drying principle is almost the same. The grass is cleaned of dirt, evenly spread on a baking sheet and the procedure begins. It can be air-dried in the form of a bouquet, it is hung and dried for several days.
make vinegar
Vinegar is a good preservative, especially for herbs. It absorbs all the aroma of basil. Prepare the mixture as follows:
- Collect the stems in the morning before the leaves dew.
- Separate the leaves.
- Rinse under water and dry.
- For 20 g of basil, use 1 cup of apple cider vinegar.
- Greens are placed in a glass container and filled with liquid.
- Close with an airtight lid.
- Leave 4 weeks.
- Used as a salad dressing and in recipes that call for vinegar.
Canning
To enjoy the pleasant aroma of basil in the middle of winter, it is canned. To do this, the leaves are crushed using a blender, meat grinder or other devices.Mix the mixture with water, salt and a little citric acid. Poured into sterilized jars and rolled up. To be used at will.
Important! There is an opinion that canned basil is not very healthy, it retains its aroma, but loses its usefulness.
Dough
The pasta is prepared in several stages:
- collected leaves are washed;
- crushed with a meat grinder or blender;
- Add salt;
- pour the olive oil;
- to mix together;
- poured into small containers and frozen.
Use as needed. Add to salads and meat dishes. Basil retains its aroma and properties.
The main subtleties and nuances
When preparing basil for the winter, certain rules are observed:
- the stems of the plant are harvested in the morning before the dew leaves, this improves the aroma;
- leaves are washed in cold water, each is handled to remove all dirt and dust;
- diseased shoots are removed and not used;
- before the start of roughing, the raw material is dried;
- you can store frozen basil for no more than 2 years;
- if you grind the leaves in a meat grinder, it will better preserve the juice and smell;
- when using salted leaves, they are washed from salt;
- use the plant to make vegetable salads, potato casseroles and meat dishes.
Common Mistakes
Beginners in this trade often make mistakes:
- use slow basil leaves;
- freeze stems and shoots in large containers;
- cans are poorly sterilized when canning;
- use old oil for freezing;
- the leaves are poorly washed or do it with hot water;
- overdried shoots lose their aroma and some of their properties.
Basil is an aromatic herb used in cooking. It gives dishes a pleasant aftertaste.The plant is grown independently or purchased ready-made in a store. Clean basil has a more lingering odor than store-bought basil. Its use in dishes not only improves the taste.