Basil (Genovese)
Description:
This classic herb boasts a sweet, slightly peppery flavor and is essential in Italian cuisine.
Nutritional Highlights:
Contains antioxidants and may have anti-inflammatory properties.
Storage & Handling:
- Best method for short-term storage: Keep fresh basil at room temperature in a glass of water, like a bouquet. Cover loosely with a plastic bag to help retain moisture. Change the water every 1-2 days. This method keeps basil fresh for up to a week.
- Avoid refrigeration: Basil is sensitive to cold and can wilt or develop black spots in the fridge. If you must refrigerate, wrap basil in a dry paper towel and place it in a perforated bag in the warmest part of the fridge (e.g., the crisper drawer with vents partially closed).
- Trim stems for longevity: If storing in water, trim the stems slightly every few days to prolong freshness.
Cooking Tips:
Basil is perfect for pesto, salads, pasta sauces, and pizza.
Recipe Inspiration:
- Classic Basil Pesto: https://www.loveandlemons.com/pesto-recipe/ (Love & Lemons)
- Caprese Salad: https://natashaskitchen.com/caprese-salad-recipe/ (Natasha's Kitchen)
- Margherita Pizza: https://www.onceuponachef.com/recipes/margherita-pizza.html#tabrecipe (Once Upon a Chef)
Preserving Basil for Long-Term Use
1. Air Drying (Traditional Method):
- Gather basil into small bunches and tie the stems with twine.
- Hang upside down in a warm, dry, well-ventilated space, away from direct sunlight.
- Once fully dry (about 1-2 weeks), crumble the leaves and store them in an airtight container away from heat and light.
2. Using a Dehydrator or Air Fryer:
- Check if your dehydrator or air fryer has a drying function.
- Spread basil leaves in a single layer on the dehydrator tray.
- Dry at 95–110°F (35–45°C) for 8-12 hours, or until crisp.
- Store dried basil in an airtight jar in a cool, dark place.
3. Oven Drying (Quick Method):
- Preheat your oven to 170°F (75°C) or the lowest setting.
- Spread basil leaves on a baking sheet lined with parchment paper.
- Leave the oven door slightly ajar to allow moisture to escape.
- Bake for 2-4 hours, checking frequently until leaves crumble easily.
- Store in an airtight container.
4. Freezing Basil (Best for Fresh Flavor Retention):
- Chopped & Frozen: Finely chop basil leaves and mix with a little olive oil to prevent browning. Freeze in a thin layer in a freezer bag or in ice cube trays for easy portioning.
- Whole Leaf Freezing: Blanch basil leaves in boiling water for 5 seconds, then immediately transfer to ice water. Pat dry and freeze in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag.