Get ready for an explosion of flavors with the basil, the essential aromatic herb that transforms every dish into an unforgettable culinary experience. After nurturing your plants and enjoying their fragrance in the garden, discover how to turn that generous harvest into culinary delights that will tantalize your taste buds all year long. Often called the "royal herb," basil certainly lives up to its name, reigning supreme on our plates with its enchanting aroma. Its fresh scent pairs wonderfully with a multitude of ingredients, from juicy tomatoes to al dente pasta.
Preserving Basil: Extend Your Harvest's Freshness
Had a bountiful basil harvest and wondering how to preserve all that aromatic goodness? To maximize flavor, harvest your basil in the morning, after the dew has lifted, and before the sun gets too strong.
Before any preservation method, preparation is crucial:
- Gently wash basil leaves under cold water.
- Then, dry them very thoroughly. You can use a salad spinner or spread them out on a clean towel and gently pat them until there's no trace of moisture. This is a vital step, as moisture is the enemy of preservation and can lead to blackening or mold.
Basil is delicate and tends to blacken quickly once cut, especially if exposed to air or handled excessively. That's why proper preservation methods are essential to maintain its freshness and color.
Here are three effective methods for preserving basil, ranked from the most effective for taste preservation to the least altering:
Freezing: The Best Method for Preserving Maximum Flavor
Freezing is undoubtedly the best way to preserve the fresh taste and vibrant aromas of your basil, as it barely alters its flavor. You can keep it for up to 6 months.
- Whole Leaves:
- Place the leaves (without stems) in an airtight bag.
- Use them whole to make pistou by crushing them as needed.
- Basil Purée:
- Process fresh leaves in a blender.
- Add olive oil if desired for a smoother texture.
- Pour into ice cube trays and freeze.
- Once frozen, pop out the cubes and place them in a freezer bag.
- Return to the freezer.
Use frozen basil cubes in your soups, sauces, and vinaigrettes for a touch of freshness all year long! These cubes are truly versatile in the kitchen: incorporate them directly into your broths, stews, or even cooking oils to infuse instantly your dishes with summer flavors.
Refrigeration: Protective Oil for Quick Use
This simple method helps keep basil fresh for quick use, preserving its scent well. You can generally keep it for one to two weeks.
- Chop the leaves.
- Place them in olive oil with coarse salt.
- Seal the jar tightly.
- Keep it in the fridge.
Drying: The Art of Capturing Essence for Specific Uses
Basil loses a lot of flavor when dried, but this method remains practical for certain recipes that call for dried basil. You might as well do it yourself rather than buy it! You can keep it for up to 1 year.
- Finely chop the basil leaves.
- Dry them in a dark place, in an air fryer, or a dehydrator.
- Store dried basil in an airtight container, in a dry place, away from heat and light.
For more details, read our article on how to dry herbs.
Savoring Basil: Simple Recipes for a Burst of Flavors!
Basil's unique taste pairs wonderfully with tomatoes, of course, but also with zucchini, garlic, pasta, fish, eggs, chicken, rabbit, and duck. Dare to try it with fruits like melon or peach for a refreshing and unexpected twist! To truly appreciate its full flavor, enjoy its leaves raw, as its aroma diminishes with cooking. Add shredded basil leaves to salads, vinaigrettes, and sauces. If you cook it, always add it at the last moment.
Pistou: The Provençal Essence
A simple and delicious preparation that highlights the power of garlic and basil.
- In a mortar, crush 2 cloves of garlic.
- Gradually add a handful of basil leaves, continuing to crush until you get a paste-like consistency.
- Incorporate 3 tablespoons of olive oil, still crushing. The mixture should not be swimming in oil.
- Serve this pistou as is on grilled bread or crackers as an appetizer, as a sauce for pasta dishes, or in the famous soupe au pistou.
- Freeze any extra in ice cube trays if needed for later use!
Homemade Pesto: The Classic Reimagined
Make your own fresh and flavorful pesto, far superior to store-bought versions! (Makes about 1 ½ cups)
- In a food processor, finely chop 3 cups packed fresh basil, ½ cup toasted pine nuts, ½ cup Parmesan cheese, 1 tablespoon lemon juice, and 2 cloves garlic.
- Add 1 ½ cups of olive oil in a stream until creamy, slightly grainy.
- Use this pesto as a pasta sauce, a pizza sauce, or a topping in sandwiches, etc.
- Storage: Keeps for 2 weeks in the fridge. Freezes (up to 6 months).
Strawberry, Bocconcini, Basil Salad: Freshness and Sweetness
A surprising salad that perfectly balances sweet, tangy, and herbaceous flavors.
- In a bowl, mix 2 cups quartered strawberries, 3 tablespoons balsamic reduction, 2 tablespoons maple syrup, 1.5 tablespoons olive oil, and 2 tablespoons chopped basil.
- Let marinate for 15 minutes.
- Arrange lettuce leaves on a serving plate.
- Add the strawberry mixture, 8 sliced mini bocconcini balls, and 16 whole basil leaves.
- Season with pepper and sprinkle maple sugar flakes to taste.
Enjoy your meal!
Don't hesitate to visit your local Botanix Garden Centre to discover our fresh basil plants and all the accessories for your harvests!
