Preparing basil for the winter in oil. Frozen basil

Basil is a unique plant that is loved by many for its unique aroma, which gives food an unforgettable taste. There are plenty of various oils and vitamins in this bush. Unfortunately, few people can afford to consume it “from the bush” all year round. A reasonable question arises: how to prepare basil for the winter in order to preserve vitamins?

This miracle herb can be dried, frozen, and even canned. In our article we will talk about the nuances of collecting and storing both leaves and flowers, so that harvesting basil for the winter at home becomes your favorite pastime. And we will answer important questions.

From this article you will learn

When to harvest basil for drying for the winter

By month:

We start preparing the spice in the summer. By the third ten days of July (by the first ten days of August for sure), the young plants are ready for the first cutting. We take a ruler (so as not to make a mistake). 15 -20 cm? - we collect. We tear off the very top leaves and are not afraid to tear the tops (the bush will only be happy and will give even more “green stuff”).

In September, we wait for the buds to set before they begin to bloom. At this time, the shoots are simply filled with vitamins and the smell is at its peak, so we will only harvest lushly overgrown leaves. We don't touch the flowers. We'll come for them when they open up.

According to the weather and more:

Not a cloud in the sky for a couple of days? It's time to go to the garden.
We woke up and had breakfast. So the spice woke up and “reinforced”. This is where you will collect it. 10 o'clock is the time.
We will cut so that several pairs of leaves remain on the bush. Closer to winter we will pick up the remains of fresh leaves.

How to dry properly

Have you collected a supply of raw materials? Prepare greens for drying:

we go through and cut off the leaves and twigs that someone has eaten.
Rinse the leaves under running cold water.
Scatter picturesquely on a fluffy towel to dry the stems. It will take about an hour to dry.

Types of drying:

on open air;
in the oven;
in an air fryer or electric dryer;
in a refrigerator.

It is important to decide on the method.

The drying process can be accelerated. We will spend less time in the oven, but there are some subtleties:

twigs and foliage are not dried together (time difference);
optimal drying temperature is from 40 to 50 degrees;
be sure to leave a gap between the door and the oven itself (just insert a rolled up towel, or better yet, an oven mitt).

Do you remember? Preheat the oven to 40 degrees, and at this time place the leaves in one layer on baking sheets. If we dry the twigs, then cut them into 5 centimeter pieces. Place them in the oven. Have you forgotten about the gap? That's right. We wait 2-3 hours (if foliage) or 4 (if twigs), turn off the oven, close the gap. We enjoy the subtle notes of basil in the apartment for another 8-10 hours. We take it out, crush it and pour it into jars.

Type of drying in the refrigerator

. All the vitamins and substances we need remain unchanged and the aroma is richer. Why? Under the influence of cold, the process of plant “dying” slows down, and water comes out through the surface. Cooking is suitable only for leaves. You need sheets of blank paper. Place leaves on them (you already know how). Must be placed on the bottom shelf. One “but”. Drying time 2-3 weeks.

Do you have an electric dryer?

You can also dry basil in it to the required condition. The dryer saves energy and time of workpieces like no other. Only a drying cabinet is better, but we work with what we have.

Find the “grass” option and turn it on. Is there no such option? We set the temperature as in the oven. We distribute the raw materials among the grates, close them, and change the levels every hour. The time depends on the amount of greens on one pallet. On average - 4-6 hours.

An air fryer is not entirely suitable for this type of work, but you can experiment. All in your hands.

Remember, you are also flowers

collected? Decoctions and infusions will certainly come in handy in winter for various respiratory diseases as immune support. And teas made from such flowers are tasty and light.

You need to collect fully open flowers, at the very beginning of flowering (petals, like sponges, absorb all sorts of useful things at this time). We dry it in the open air, observing the shade and the need for ventilation, as in the case of leaves. Ready flowers are stored in closed jars.

How to dry basil at home

Victoria Nikolaenko, Crimea

Of all the ways to harvest greens, I prefer drying. Would you like to know how you can dry basil at home so that it retains its taste and aroma?

At home, basil can be dried both on the street or balcony, and using kitchen devices.

Drying basil in the fresh air

To harvest dried basil, the material is collected in late June - early July, before the plant blooms. The second stage is possible in the fall - in September, when the basil gives a second harvest.

There are two ways to dry basil in the fresh air:

bun;
leaves.

Separate leaves for drying are laid out in one layer.
Basil, dried in a bunch, is considered the most fragrant, and the drying process is very simple. Young branches with 8-12 leaves are cut from the plant. The blanks are washed with water and tied in small bouquets. Bouquets are hung from a rope in the shade on the street, balcony, attic, or barn.

Important! Under the influence of direct sunlight and high temperature, the essential oils contained in basil in large quantities evaporate, and the spicy and medicinal properties of basil are lost.

For basil, the place in which it will dry is very important. It must be in the shade, dry and well ventilated. When dried, high humidity causes basil to acquire an unpleasant odor (hay or rotten), and when exposed to sunlight, it darkens and loses its taste and aroma.

Drying basil in bunches

Basil can be dried in this way for up to three weeks. In the future, only the leaves of the spice are used. When the basil is completely dried, you need to tear off the leaves and store them in an airtight container.

You can also dry basil leaves separately . To do this, remove the leaves from freshly cut branches, wash them and place them on a baking sheet to dry. The baking sheet is covered with paper or cloth. Window screens are good for drying basil. The top of the baking sheet or mesh can be covered with a single layer of gauze so that insects do not land on the leaves and dust does not fall.

Basil leaves are dried for several days. The conditions for drying are the same: shade, dryness, good ventilation. Finally, chop the leaves and store them.

Basil should be dried in the oven at a temperature above 40 degrees

Using the oven to dry basil

You can dry basil (like spinach or mushrooms) in the oven. The prepared leaves are laid out on a baking sheet and sent to the oven. To preserve the aroma, taste and beneficial properties of oven-dried basil, you must follow some rules:

The oven temperature should be around 40 degrees.
The door should be left slightly open during drying (for ventilation).
Stir the leaves regularly, at intervals of 5 minutes.

Dry the basil in the oven for about an hour. Then the cabinet is turned off, and the basil remains in it for another 12 hours (or overnight). The basil preparation is stored in a dark place in an airtight container.

The result of drying basil in the microwave

Drying basil in the microwave

You can also dry basil in the microwave. This will only take a few minutes. The leaves, washed and dried with a napkin, are placed on a plate. At high power, drying will take 2-3 minutes. During this time, the leaves will dry and will not lose their gastronomic value. Dried basil preparations are stored in a cool, dark place.

Properly dried basil retains its unique aroma and taste, and the drying process itself is easy and affordable.

How to properly dry basil: video

How to freeze basil for the winter

Is it possible to freeze basil in the freezer for the winter? Yes, freezing is ideal for those who like to stock up on fresh basil. The aroma, appearance, and freshness will delight the eye while cooking. The frozen product retains its beneficial properties at a high level.
When preparing using a refrigerator, little time is wasted. The frozen shelf life is up to one year, but we need everything we prepare to be stored for a long time.

So, we learned how to dry basil, now we’re learning how to freeze it! As with drying, freezing is an option.

We wash the whole leaves, wait for the excess moisture to leave, placing them on paper or paper towels. Are you dry? We put them in bags (cellophane), in containers with lids and “hello freezer”. We forget about weed until the right moment.
Cubes are an interesting freezing option. This is a ready-made salad dressing. It’s easy to prepare and very tasty to eat.

The recipe is simple:

We tear the foliage, cut it, finely chop it with a blender (at your discretion);
fill ice molds with mass;
Pour olive oil into each cube to the brim;
put it in the freezer.

Another option for cubes.

finely chop the leaves in a blender or food processor;
add a little water (will keep the color);
sprinkle with olive oil;
arrange into shapes;
freeze.

Why is this kind of freezing convenient? Takes up a minimum of your time. Makes it possible to consume almost fresh product. Why is it inconvenient? Takes up a lot of space in the refrigerator.

How to dry basil for the winter

We take fresh, high-quality, aromatic herbs for drying. We thoroughly wash each leaf under running water to remove sand and dirt. Place on a linen napkin and leave for a few minutes to remove excess moisture.

We evenly place the prepared leaves on the form of the electric dryer. Set the temperature to 50-60 degrees. If we dry basil on the windowsill, place the leaves on gauze (folded in several layers) or a towel.

We are waiting for the leaves to decrease in size and the moisture to leave them.

We store the finished product whole or grind it into crumbs. Use dry basil leaves as you wish. Now you know how to properly dry basil for the winter.

How to dry basil in the oven

Place the washed leaves evenly on a dry baking sheet. Place in the oven for 30 minutes at a temperature of 40 C. Cool the dry product, grind it into fine crumbs and close it in a clean jar. Cooking tip: we dry basil at a temperature of 40 C, but it can be reduced to 35 C. The main thing is not to exceed it, otherwise the leaves will darken, lose their beneficial properties and will be unsuitable for use.

How to dry basil in the microwave

Using a microwave oven dries basil very quickly. To begin with, place the leaves separated from the branches in one layer on a plate and place them in the kitchen appliance. The process takes up to 2-3 minutes, depending on the performance of the household appliance, dry at medium power. We take out the hot dishes using oven mitts, pour the basil into another container, chop it if desired, or send it in its entirety to a small jar.

How to Air Dry Basil

Place the leaves ready for further processing on a large, clean tray and leave them in a place where they will be well ventilated. We dry it for at least 2 days, then put it in a glass container, close it tightly with a lid and hide it in the pantry.

Cooking tip: there is also a “folk” option for cooking basil leaves with sprigs. To do this, we take young shoots with a small number of leaves, wrap them with strong thread and hang them closer to the window. We wait 14 days, cut it, fill special containers with it and hide it in a cold place, inaccessible to sunlight.

Where to add dried basil

This aromatic herb is often used in soups, vegetable side dishes, meat and fish dishes. Still dry leaves are added to various sauces (homemade mayonnaise, tomato, spicy), gravies, and dressings for vegetable salads. They can also beautifully decorate scrambled eggs, omelettes, cold appetizers and seafood salads. You can also add a little of this seasoning to homemade sausage or liver pate.

Cooking tip: if you have some fresh basil left, then chop it, mix with butter and spread on bread. The result is a very tasty paste with an unusual smell.

Winter preparations and salting

An equally important way to prepare basil for the winter is pickling. They are usually salted in jars, like other herbs.

You can salt it step by step like this:

Wash the green stuff and dry it with paper towels for 10 minutes;
we prepare jars as for any type of canning;
lay a layer 3 centimeters thick;
compact until the juice comes out;
fill the entire layer with salt. You don't need much;
We fill the jar layer by layer. Don't forget the layer of salt;
roll up the lid;
Do not forget that banks require sterilization.

A bright accent can be the use of green and purple basil alternately in layers.

You can store it in the basement, underground, cellar and in the refrigerator at a temperature not exceeding 2 degrees. In this simple way, all the benefits of the plant go to humans.

Once you have mastered the basic methods of preparing and storing the spice, you can try other wonderful basil preparations. We present some.

Winter basil paste

Many people choose this pasta for salads, risotto, seafood and vegetable dishes and sauces. Pesto sauce is especially good with this pasta.

What do you need:

green basil, any variety. 4 medium bunches;
olive or any other unrefined oil of your choice;
salt to taste.

Actions:

prepare the leaves (wash, dry);
place them and other ingredients in a blender;
grind for 3 minutes, maximum speed;
the pasta is ready.

Storage options:

freeze in ice cube trays. Transfer to containers or bags. Place in the freezer.
Place in small jars or containers. Press down a little. Spill a small amount of oil (to limit air access), close tightly with dry lids. Store in the refrigerator, but no longer than 2-3 months.

Bonus: Try baking bread in foil with garlic and butter, adding as much paste as you like and some cloves. Bon appetit!

Basil Nut Seasoning

The most delicious pesto sauce cannot do without this spice!

What do you need:

vegetable oil (preferably olive) - 5-6 tbsp. spoon;
basil leaves (color and variety are unimportant) - 2 bunches;
garlic - 5-6 cloves;
walnuts - 12 pcs.

What to do:

chop nuts and garlic in any way;
cut basil in a blender;
mix thoroughly with oil;
you can add a little salt;
put into small jars;
sterilize.

This simple preparation will make you feel like a high-class chef!

Preparing for the winter is a fascinating process. Simple and complex at the same time. Don’t be afraid to experiment, bring fresh ideas to proven recipes and everything will work out!

IMPORTANT

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Basil is known for its culinary and medicinal properties, in addition, it has a simply divine aroma. This spicy plant saturates the body with useful substances and makes any dish piquant, tastier and more aromatic. Its homeland is India, where it is widely used to combat stress, asthma and diabetes.

Freeze basil puree

First, keep some basil in a bowl of cold water, then dry. Grind it in a food processor and sprinkle with olive oil. This is necessary so that the mass does not darken during freezing. If you don't want to add oil, you can add a little water. Spoon the puree into ice cube trays. This is very convenient, since then it will be easy to take the required amount to prepare sauce or soup.

Frozen basil can be stored in the freezer for a year, using as needed for preparing any meat and vegetable dishes. It is not recommended to defrost it before use.

Freezing is the best way to prepare basil for the winter, as it preserves all the essential oils. Basil frozen using the suggested methods will make your dishes tasty and aromatic throughout the year. However, there are other ways

Basil is a well-known aromatic “green” in cooking, used as a salad ingredient, seasoning for meat dishes, sauces, soups, as well as for preservation and pickling. Quite often, housewives began to use the technology of freezing seasonings for future use. Properly frozen basil leaves can be stored for about a year, remaining fragrant without losing their properties. We will try a quick and convenient way to prepare the most fragrant basil for the winter by freezing in two quick ways.

I grow purple basil in my garden. This variety has a special spicy aroma that my husband really likes. We add the herb to meat or poultry, and also use it to make soups, salads and snacks.

I’ll lightly touch on the sowing and cultivation of this amazingly bright and tasty seasoning - in case it comes in handy for someone. Basil loves warm soil and full sun. It’s more convenient for me to grow weed in a greenhouse, because I don’t get lucky with consistently warm weather until July. I sow the seeds in early June in a large pot. I water it abundantly and then cover it with film until germination. Next, I remove the film and continue watering as needed. When the second leaves appear on the sprouts, I dive into the greenhouse in rows. This is the pretty purple basil I have by mid-July.

Prepare the basil and olive oil. The greens must first be soaked in cold water and then dried naturally. I fill a jar with water. I put a wet bunch of basil in it. In hot weather, after an hour you can start freezing.

Method 1: Freeze basil leaves with olive oil.

We pick leaves from the bushes. Basil stems are not frozen.

Place the leaves in a plastic container. There may be several storage jars, depending on the amount of seasoning. Drizzle with olive oil. Approximately 1 tsp for 1 small container of basil. olive oil. Close the lid. Shake the container. Place in the freezer until winter.

Method.2. Simple freezing.

Basil leaves need to be chopped, but not too much. Place in a medium container or plastic bag. Close or tie, releasing air. Place in the freezer.

As needed, remove frozen basil from the freezer. We use basil with vegetable oil to prepare salads, appetizers and sauces. Chopped basil - for meat dishes and soups. Frozen basil darkens slightly, but does not lose its properties after defrosting. Remains just as fresh and aromatic.

Basil is a useful spice that is used to prepare meat and fish dishes, soups, sauces and is added to canning and marinades. Some varieties can be grown indoors in winter, but not everyone knows how to do it correctly, so many people prepare basil for the winter in different ways.

Basil herb is conventionally divided into 2 types, which differ in the color of the leaves: green and purple. Varieties with green leaves have a delicate taste and light aroma, while purple leaves have a more specific taste.

Varieties are also distinguished according to taste and aromatic characteristics, some are added to confectionery, others to drinks, and others play the role of spices for first and second courses:

Peppery smell and taste: Ruby, Broadleaf Basil, Baku, Thai Queen, Camphor, Aramis, Rosie, Oriental Magic, Edwina, Ararat.
Clove scent: Clove, Clove scent, Tulsi, Dark night, Sandwich leaf.
Anise aroma: Aniseed basil, Aniseed delight, Italian basil, Wonderful day.
Clove-pepper aroma: Marquis, Basilisk.
Menthol and lemon scent: Velvet, Sparkle, Lemon, New, Lemon.
Vanilla Flavor: The aroma of vanilla.
Caramel scent: Caramel basil.
Cinnamon scent: Basil vegetable aroma of cinnamon.
Peppermint: Greek.

Each variety in the name indicates where to use it, so the following varieties are suitable for confectionery products: lemon, caramel, vanilla, cinnamon. Anise, menthol, lemon, mint - for making drinks. Clove, pepper - for preparing protein foods.

Preparing the main ingredient

Preparation of the ingredient begins with collecting basil from the garden. Young branches that have not begun to bloom are cut off with scissors. The part of the stem that has not yet become coarse and looks juicy is cut off. In the evening, the bush is watered, and in the morning they begin to harvest, so the plant gains moisture and becomes juicier and softer, especially if it is then frozen.

Collection of workpieces for drying can take place during the daytime in strong sunlight. The bushes are easy to uproot if you do not use scissors, but tear them off with your hands.

After harvesting, the branches of greenery are placed on the table and diseased, dry, rotten leaves are removed; you can not use the branches for harvesting, but tear off only the leaves.

The prepared leaves should be washed several times with warm running water so that no dust, dirt or possible pests remain on them. I put the washed grass on a towel and let it drain for a few minutes, after which it is prepared for one of the types of preparations.

Drying basil for the winter

You don’t have to buy commercially produced dried basil; you can prepare dried seasoning at home that is even more aromatic than packaged ones. Drying herbs is the best way to preserve all the taste and beneficial qualities of the plant, which are not much different from fresh grass.

Naturally

This drying option preserves the beneficial properties and aroma of the plant as much as possible. Naturally dried basil, the best seasoning for soups and side dishes, when added to a hot dish, reveals the full aroma of the plant.

Natural drying is performed in two ways:

Laying out leaves or branches on a flat surface, a sheet of paper. In this case, you can lay out whole twigs, individual leaves or finely chopped ones. Drying should be done in a dry, warm room, out of direct sunlight. You can also carry out the procedure outside in the shade, after covering it with gauze, but at the same time bring it indoors at night. Those with stove heating can use a stove, where the seasoning will dry out within a day.
The second option involves tying several branches into bundles and hanging them in a well-ventilated place. The downside of this method is that if there is strong humidity, the plant may begin to rot in the middle of the bunch.

Under natural conditions, basil dries out in 1-3 days.

In the oven

Drying in the oven is the fastest way, but there is a risk of burning or drying out the basil. With this method, the beneficial substances of the plant are significantly reduced, because this is a heat treatment of the product, which destroys some chemical compounds and substances.

Place a sheet of baking paper on a baking sheet, do not grease it, and lay out leaves or branches in a thin layer. Turn on the oven at a temperature of 40-50 °C, while leaving the door ajar if the functionality of the oven allows it. The dried product can be obtained in 50-60 minutes. If the oven cannot be left open, then the temperature should be 30 °C and the oven should be opened for ventilation every 15-20 minutes.

The method is inconvenient and labor-intensive, and has many negative aspects: drying, combustion, duration, heat from the oven goes into the room.

In an electric dryer

Electric dryers are designed so that vegetables and herbs do not lose many of their beneficial properties. A very simple method, but there is one peculiarity: it is better to dry leaves and twigs separately without them, so that drying occurs evenly. The optimal temperature for drying basil is 40 °C; built-in indicators or a transparent lid will make it possible to turn off the dry herb in time.

In the microwave

A modern method, but at the same time an amazing fact is that quick drying at high temperatures retains more beneficial properties than cooking basil in the oven. The leaves are laid out in a thin layer on a baking sheet, and the microwave is set to 700-900 W, at a temperature of 100 °C, for 2-4 minutes.

Methods for drying basil

Basil is dried in different ways - you can choose one or more of the most convenient methods for yourself and not worry about the quality of the spice, carefully prepared with your own hands, because a properly dried plant retains all its beneficial properties.

Natural drying in sheets and bundles

To begin with, the collected raw materials should be carefully sorted and washed with running cold water. Then shake thoroughly and place on a towel to drain the remaining water. After this, lay the leaves in one layer on dry, clean paper or cloth and leave in a dark, well-ventilated place until completely dry, after covering with gauze.

IMPORTANT:

You cannot dry basil on newspaper, as printing ink is poisonous.

If not leaves were harvested, but whole stems, drying is carried out as follows:

Wash the stems;
Tie in bunches of 5-7 branches;
Hang upside down so that they do not touch each other, in a place inaccessible to insects;
Periodically check the drying process to see if mold has appeared;
After a couple of weeks, store it.

REFERENCE:

a well-dried branch breaks when bent, but if it bends, drying must be continued.

In an electric dryer

Spicy herbs that have a strong aroma cannot be dried at high temperatures, since essential oils easily evaporate and the plants lose almost all of their healing properties. Therefore, the main condition when using an electric dryer is a temperature of 35-40 degrees, maximum 45. Drying of basil in such conditions occurs mainly from blowing with air, which takes moisture from the leaves. Step by step steps:

Wash the greens;
Dry;
Chop coarsely;
Place on wire racks and place in the dryer for 4-4.5 hours;
Periodically change the grates and stir the mass.

Recipe for drying basil at home:

In the oven

When drying basil in the oven, you need to leave the door slightly open so that the evaporated moisture can escape. The temperature is set the same as in the previous method. The leaves should be stirred every five minutes to ensure even drying.

Thus, it will take only two hours for complete drying, after which turn off the oven and leave the baking sheets with basil in it for another 12 hours.

It is important to remember that the stem and leaves take different times to dry, so they are dried separately.

In the microwave

Basil dries in the microwave in a matter of minutes, while retaining its aroma and all its benefits:

Wash and dry the spice;
Place a paper napkin on a plate;
Spread the basil in a single layer;
Place in the oven at full power for 2-3 minutes.

In a refrigerator

To dry in the refrigerator, fresh, peeled leaves need to be spread out in a thin layer on the bottom shelf and after 15-20 days you will get a wonderful dry spice, which on long winter days with its aroma will remind you of sunny summer and treat a sore throat.

Freezing Basil

An excellent alternative to drying is freezing, and there are two ways to freeze a plant - “dry” and “wet”. Which method to choose is a personal matter for everyone, since the output is an equally high-quality product:

Dry method.
Soak young shoots for half an hour in salted water to remove all insects. Then dry it and put it in a plastic bag, expel all the air if possible, tie it up and put it in the freezer. You can also chop the basil before freezing.
Wet method.
Grind the prepared spice, place tightly in ice trays and fill with water. Once the cubes are completely frozen, shake them out of the mold, put them in a bag and place them in the freezer for storage. The resulting vitamin “pieces of summer” are very useful for wiping your face and, of course, seasoning various dishes.

REFERENCE:

Frozen basil can be stored for one year until the next harvest.

Freezing

Freezing basil is a good way to preserve the beneficial qualities of the plant, but if the rules of freezing and storage are not followed, the product may spoil. It is very important to choose the right packaging for storing a frozen product; it must be air- and waterproof, durable, easy to close and open - plastic containers, plastic bags.

Fresh leaves

When frozen, fresh leaves retain their beneficial properties and vitamins. Prepared whole or finely chopped leaves should be placed in a container or bag so that they do not stick together and placed in the freezer. The second method involves harvesting for the winter in the form of rolls from bunches of plants. The bundles must be washed, dried individually on a towel, folded into bundles again and wrapped in cling film. In winter, they take out the frozen food, unwind the film and cut off the required amount of seasoning.

Freezing in blanched form

Blanched plants have a number of advantages:

They remove fungi and bacteria from the product.
Allows you to preserve taste, color, and beneficial elements.
The bitterness of the product is eliminated.
Helps preserve the leaf plate and will not fall apart during cooking.

This method will require time and 2 containers, one with boiling water, the second with cold water and ice. Place the boiling water on the fire and begin to boil, place the basil leaves in a colander or on a fine mesh, lower them into boiling water for a few seconds, take them out and transfer them to ice water for the same time. After which the leaves are carefully laid out on a towel to dry. The leaves are placed in a container and placed in the freezer.

Freezing Basil Puree

Basil puree is made in several stages:

Place leaves and branches in a blender.
Add boiled water, a few tablespoons.
Grind and pour into ice containers and place in the freezer to freeze.

Puree can be made not only with water, but also with broth, tea, any juice, or oil.

With olive oil

Before preparing to freeze basil with oil, it is best to blanch the plant to remove bacteria. Finely chop the leaves or grind them in a blender, you can mix them in a container with oil immediately and pour them into ice molds, or first pour basil into the mold and pour oil on top. Once the molds have hardened, take out the cubes with butter and place them in a regular bag or container for storage.

Pickling basil

Salting basil for the winter occurs in the same way as preparing sorrel:

Prepare 0.5 liter jars and lids, wash with soda and sterilize.
Separate the leaves from the branches, you can cut them or leave them whole.
For the dry method, the leaves are blanched, mixed with a small amount of salt and the jar is tightly packed so that the juice appears. Sterilize in a large saucepan, place a towel on the bottom, place the jar and fill it with hot water to the edge of the jar, retreating 1-1.5 cm so that the boiling water does not get into the container. Sterilize for 15-20 minutes, tighten the lid tightly and turn it upside down.
The second method of preparation. Place basil tightly in a jar and add 1 tbsp. l. salt and pour boiling water, roll up the lid, turn upside down, cover with a warm blanket.
The third method involves transferring it to containers for freezing, alternating a thin layer of salt with basil leaves.

The pickled plant is used for cooking.

Rules for storing basil in winter

The optimal shelf life for any preparation is 4-6 months, when the plant retains its beneficial and aromatic qualities. Each new season it is better to prepare fresh portions of basil:

Basil that has undergone heat treatment is suitable for consumption from 6 months to 1 year.
Canned food is used for 1-2 years.
Dried if stored properly for up to 2 years.
Salted for 4-6 months.

Jars that have been sealed with a lid and then opened for cooking are stored in the refrigerator with leftover basil for no more than 24 hours. If stabilizers or vinegar were used during preservation, store the open jar for up to 72 hours.

When defrosting the refrigerator, frozen foods should be wrapped in thermal bags or placed in another freezer. If one of the frosts thaws and freezes again, then such basil will lose a lot of useful substances.

Quick-frozen greens can be stored at -18 °C for up to 1 year.

Dried should be stored in a dark, cool, dry, ventilated place so that the plants do not get wet and pests do not infest it.

Basil preparations, used in winter or early spring for cooking and medicinal purposes, will not only add a pleasant taste and aroma, but will also be an additional source of vitamins, macro- and microelements.

ratings, average:
5.00
out of 5)

Many people know how widely this spice, rich in beneficial substances, is used in cooking and treating diseases.

And many are interested in the topic “Basil: harvesting for the winter” in order to be able to use its taste and healing qualities even in the cold season. Let's learn how to prepare this spice for long-term storage in various ways so that you can enjoy its smell and taste even in winter!

Harvesting basil for the winter at home

Many people know how widely this spice, rich in beneficial substances, is used in cooking and treating diseases.

Preparing basil for the winter: freezing

How to prepare basil for the winter and preserve the aroma? Preparing basil will help - freezing it. When frozen, this spice remains aromatic and does not lose color or flavor. How to prepare basil for the winter in the freezer? There are three options for freezing herbs.

Freezing fresh leaves

Purple or green basil can be frozen fresh for the winter:

We distribute the washed leaves on cloth or paper napkins to dry.
After half an hour, place it in the freezer, placing it in bags or trays.

Freezing in blanched form

Green or purple basil can be pre-blanched for the winter:

Dry the washed leaves.
Boil the water and place them in boiling water for a maximum of ten seconds (if you overdo it, it will boil).
Transfer the raw materials to a container with very cold water.
We take out the leaves and lay them out on paper napkins to dry.
We put them on trays or other devices and freeze them.

We put the frozen leaves in bags and put them in the freezer.

Freezing Basil Puree

Freezing basil in a puree state will help you prepare basil correctly:

Pour the leaves into a container with cold water, after 10 minutes remove and dry.
Place the leaves in a blender, grind them and sprinkle them with olive oil (add a little water) so that the leaves do not darken in the freezer.
Place in ice trays, freeze, place in bags and freezer.

This method is convenient because the greens are frozen in portions. Use in the form of puree portions makes it easier to remove frozen raw materials and prepare various dishes.

Now you know how to prepare purple (and green) basil for the winter by freezing, which can be stored for a whole year.

Ways to freeze basil for the winter

How to Freeze Fresh Basil

Dry and clean basil sprigs can be frozen entirely or only the leaf part can be separated from them. What to do in this case is up to you to decide.

Place fresh basil in bags, remove all the air from them and carefully seal them. It is very convenient to use zippered freezer bags.

Basil can be chopped before freezing. This can be done with a regular knife, a food processor, or special scissors for cutting greens.

Chopped herbs are placed in containers or bags. The ideal option would be small portioned bags - for one time.

Tightly closed containers with whole or chopped basil are sent to the freezer for storage.

Watch the video from Arthur Vershigor - How to keep greens fresh

How to Blanch Basil Before Freezing

This method is a little more troublesome. Before using it, it is necessary to carry out preparatory procedures in the form of preparing a sufficient number of ice cubes. Ice is dipped into a bowl of cold water, thereby achieving maximum cooling of the liquid.

Boil water in a separate saucepan. Basil leaves or sprigs are placed in a sieve, which in turn is lowered into boiling water for 5-10 seconds. After this, the grass is taken out and immediately placed in a bowl of ice water for 1 minute.

Next, the grass is dried on paper towels, packaged in containers or bags, and put in the freezer.

How to Freeze Basil in Oil

Basil needs to be chopped for this method. This can be done in a food processor or manually - with scissors or a knife.

If you chose the first method, then the oil can be added immediately during the grinding process. Oils and herbs should be taken in a 1:2 ratio. The prepared mass is placed in ice trays and frozen.

If you did the cutting manually, the chopped greens are first laid out in molds, and only then filled with oil.

You can use different types of oil:

The butter must first be melted.

It is very convenient to freeze basil and oil in an airtight bag. The green mass is placed in a bag, distributed evenly, zipped tightly and flattened. If necessary, break off the required amount of basil from the plate frozen in this way.

How to Freeze Basil in Water or Broth

This method differs from the previous one only in filling. Instead of oil, use water or broth. By the way, frozen basil cubes with water can be used in home cosmetology.

To prepare pesto sauce, you can prepare basil paste with water. To grind the basil finer, you will need a blender.

Tip: To make it easier to remove the green cubes from the ice trays, you can line the bottom of the tray with cling film.

See video from the channel “Olya Pins” - 4 WAYS TO FREEZE GREENS Simple recipes from CookingOlya

Basil flowers: harvesting for the winter

Aromatic teas are brewed from flowers and infusions and decoctions are prepared against various ailments. They can only be prepared by drying.

We already know that flowers are dried in the same way. The easiest way is natural drying:

We collect flowers as soon as it begins to bloom: at this time they are most fragrant and useful.
We distribute the floral raw materials on trays and place them in a ventilated place until completely dry.

Dried flowers are stored in glass jars with lids in a dry place where there is no sun.

There are many other options for preparing purple basil or green basil, the preparations from which are then used for seasonings for various dishes. Let's find out how to prepare basil for the winter at home.

The best preparation recipes: basil paste

How to prepare basil for future use without losing its wonderful smell and taste? Make basil paste that comes together in minutes.

Ingredients

Green basil of any variety - 4 large bunches;
Olive or other unrefined oil – 200 ml;
Salt - to your taste.

How to properly prepare basil for the winter in paste form

Take out the blender and start preparing the basil paste:

Wash the leaves and dry thoroughly.
Place them in a blender along with oil and salt. Beat for three minutes at high speed.
Add salt to make the pasta salty: salt acts as a preservative.

We store the paste by choosing one of the options:

Freezing.
We put the mixture into ice trays, freeze it, put it in bags and put it in the freezer again.
Refrigerated storage
. Place the paste in jars, pour the same oil on top, seal and place in the refrigerator.

Having learned how to prepare basil in the form of a paste, we make it and add it to sauces such as pesto, salads, vegetable dishes, seafood, risotto, etc.

Preparing basil for the winter: spicy seasoning

What is the best way to prepare basil for the winter to season meat dishes? Make a spicy basil and garlic relish.

Ingredients

Basil greens – 400 g;
Chili pepper (bitter) – 4 pcs.;
Khmeli-suneli – 2 packs;
Garlic – 6 heads;
Parsley – 400 g;
Salt – 200 g;
Celery greens – 2 bunches.

How to prepare basil at home as a seasoning

The preparation of basil is carried out as follows:

We wash and dry all plant materials, except garlic.
Grind the herbs, peppers and garlic in a meat grinder or blender.
Mix with salt and hops-suneli.
Place in sterile containers and seal.

Basil seasoning is added not only to meat dishes, but also to sour cream, mayonnaise and vegetable oils.

How to prepare basil for the winter: recipe with nuts

If you love basil, you can store it for the winter in oil with nuts.

Ingredients

Olive oil – 6 tbsp. spoon;
Basil leaves – 2 bunches;
Garlic – 6 cloves;
Walnuts – 12 pcs.

How to Make Basil Nut Relish

Chop garlic cloves and nuts.
Grind the leaves in a blender.
Mix all ingredients with oil.
Place the mixture in jars and sterilize.

The most delicious pesto sauce is made with this preparation!

Basil jam

If you want to prepare a basil dessert for the winter, use the following recipe.

Ingredients

Lemon - 6 fruits;
Basil leaves, better than the “Caramel” variety - 6 bunches;
Water – 0.5 liters;
Pectin – one package;
Cane sugar - 1 kilogram.

How to make basil dessert

Place a saucepan with water on the fire. When it boils, add cane sugar and dissolve it.
Cut one lemon into thin slices, put it in a saucepan and boil for five minutes.
Add clean basil leaves and boil for half an hour.
Pour in the squeezed juice of the remaining lemons + pectin. Stirring all the time, cook for the amount of time indicated in the instructions.
Add the lemon zest and cook for another three hours.

Strain the finished jam and place it in sterile jars. Roll up and put away for storage.

Basil: storing as a sauce

Preparing basil for the winter at home is also possible in the form of vegetable sauce.

Ingredients

Olive oil - 400 ml;
Basil leaves – 200 g;
Oregano – 4 tbsp;
Onion feather – 100 g;
Wine vinegar – 12 tbsp;
Green bell pepper – 4 pcs.;
A mixture of pepper and salt - 2 tbsp.

How to make vegetable sauce

Grind all ingredients, including a mixture of salt and pepper, in a blender to a paste.
Transfer the paste into sterile jars and roll up.

Vegetable sauce for the winter is ready.

Basil: prepared in oil

You can prepare basil oil as follows:

Chop the washed basil and put it in 0.5 liter jars.
Add 1.5-2 teaspoons of salt to the jars and mix.
Pour in olive oil to completely cover the green ingredients.
We close it and put it in the refrigerator, where we store it for no more than six months.

Preparing basil in oil is suitable for vegetable and meat dishes, pasta and soups. Oil from jars can be used to season salads.

Basil vinegar

To prepare this dressing, do the following:

We wash the leaves and put them in dry jars.
Pour warm wine vinegar over them.
We wait a couple of weeks and place it in the refrigerator. We store for a maximum of six months.

This vinegar is used in sauces, salads and pickling. Greens can be used to decorate various dishes.

Pickling basil

You can prepare basil for the winter by pickling.

Ingredients

Cherry tomatoes – 2 kilograms;
Large basil bunches - 5 pcs.;
Granulated sugar – 50 g;
Garlic – 1 clove per 0.5 liter jar;
Vinegar – 50 ml;
Black peppercorns;
Fine salt - 50 g.

How to dry basil

How to prepare dried basil at home? It's not difficult. Drying allows you to preserve the taste and beneficial properties of greens. It is dried in the oven, in the open air or in an electric dryer.

On air

A natural drying method that makes it possible to preserve the vitamin-mineral composition and smell of the plant to the maximum. The seasoning is added to soups and side dishes made from pasta, potatoes, eggplant and zucchini. It is recommended to add dried herbs to hot dishes to fully release their flavor.

There are two methods of natural drying:

Leaves (whole or chopped) are placed on a baking sheet or board covered with parchment and left in a warm and dry room or placed on a balcony in partial shade, covered with gauze to prevent flies.
The branches are tied into bunches and hung in a room with good ventilation. It is important to monitor the air humidity - if it is too high, the branches will begin to rot from the middle of the bunch.