Dried basil is an excellent seasoning and is used in the preparation of various dishes. In a number of countries, it is added not only to meat, soups and gravies, but also to cottage cheese, and even yogurt. But in order for the herbs to retain their aroma when dried, they must be properly processed.
Before you dry basil at home, you need to choose the right time to collect it. Many experienced gardeners manage to grow and harvest two crops of herbs over the summer. Or create . But not all greens are suitable for drying.
For harvesting for the winter, basil is best harvested just before it blooms.
For harvesting for the winter, basil is best harvested just before it blooms, when the buds have just appeared. Many note that the leaves collected after or during flowering do not have such a rich and bright taste and aroma.
However, there is an opposite opinion that basil leaves are suitable for drying during the flowering period of the plant. This is probably a matter of taste for everyone, and if this is your first time drying these herbs, try using both options first to choose the best one for yourself, which you can stick to in the future.
Everyone also collects greens in different ways - someone picks only the leaves, while others try to pick the entire branch. The second case, when the whole plant is cut off, and only a stump is left, is good because the rest quickly grows back. Thus, even without oversowing seeds, basil can be dried for almost a whole summer. As for the variety, purple basil is the most suitable. It is he who retains almost all the flavor when dried.
Video about collection rules
There are several ways to save spicy greens, for example. But drying the plant is no less effective. There are several options for drying basil for the winter at home. The most popular are drying under natural conditions and drying greens in an electric dryer. But there are other options, each of which we consider in more detail.
- Drying in natural conditions
In order to dry the basil for the winter in natural conditions and preserve its aroma as much as possible, the plant must be cut off with whole branches, which are tied at the base in bunches of 5-6 pieces and hung to dry in a dark, ventilated room in which there are no insects. After a few weeks, the leaves naturally lose moisture and become dry. After that, they are easily powdered and stored in a clean, dry jar with a tight-fitting lid.
There are several options for drying basil for the winter at home.
- In an electric dryer
Drying basil for the winter in an electric dryer is quite simple. From the collected branches, it is necessary to cut the leaves and rinse them well in running water. Use a paper towel to remove excess moisture from the greens. Arrange the leaves on the pallets of the electric dryer, choosing the optimal temperature range (approximately 40 0 C). Readiness can be determined visually. The finished seasoning should crumble easily.
- In the oven
This method of harvesting spices for the winter is similar to the previous one. But experienced housewives advise not to put whole leaves, previously chopped, into the oven. A baking sheet on which a thin layer of greens is laid out is placed in a preheated oven. The optimum temperature for this process, which takes place at home, is 40 0 C. It is better to leave the oven doors slightly ajar, which contributes to better ventilation. Drying must be done within two hours, after which the gas is turned off, the doors are closed and the basil is left to “reach” for a few more hours (at least 7). After that, dried herbs can be removed for storage.
- in the microwave
Drying basil for the winter is possible even in the microwave. Arrange the washed and dried basil leaves in a single layer on a plate. We put the plate in the microwave and turn it on at full power for a few minutes. But it is better not to leave this process unattended, as you can “fry” and not dry the greens. In general, the process is very fast and efficient. At the same time, the aroma of greenery is not lost, remains bright and saturated.
Video on how to dry
With any option of drying at home with the right approach, the aroma of greenery is not lost.
Stays saturated. It cannot be said that one of the proposed methods is better and the other is worse. You need to choose the best and most convenient.
Basil is a fragrant herb that has a tart smell and a pleasant taste. It is very popular due to the content of a huge amount of vitamins, trace elements and essential oils. Fresh basil is used as a seasoning for fish and meat dishes, soups and various sauces. How to save basil for the winter to enjoy the exquisite taste and aroma of this herb in the cold season? There are several ways to store basil at home.
Drying
The drying method is one of the easiest ways to harvest and store basil. Dried greens are widely used for preparing various salads, meat and fish dishes, as well as for casseroles, scrambled eggs and homemade sausages. You can dry the plant with individual leaves, a bunch on twigs, using an oven or in the air. 
- In order to dry the basil with individual leaves, it is necessary to lay them out on a surface covered with paper in a dark, well-ventilated room. After 7-10 days, the finished spice is folded into a cloth bag or glass container.
- To store basil in a bunch, you need to prepare twigs with a small number of leaves, collect them, and tie them with a strong thread. Then hang in a dark place with good air circulation. It will take about two weeks to dry the plant in this way. After that, the dried twigs must be crushed and placed in an airtight container.
- The oven will help reduce the drying process. Selected leaves are laid out on a baking sheet in a thin layer, placed in an oven and dried for about an hour at a temperature of 40 degrees. After that, the oven must be turned off and the leaves left in it for another 5-6 hours. Dried leaves are crushed and stored in a glass container. Seasoning prepared in this way retains its aroma for several months.
- You can also use the microwave to dry the basil. This harvesting process only takes a few minutes.
- We talked in great detail.
Freeze
- For storage of basil, it is necessary to choose fresh leaves, without flaws and dark spots.
- Purple basil has a more tart taste and aroma and is best used for drying. Gourmets will appreciate the citrus flavor of green basil. The collection of both types of plants has an exquisite taste and unsurpassed aroma.
- Drying the plant should be done only in the shade, as direct sunlight "evaporates" all the useful substances.
- Basil must be harvested for the winter before frost sets in, otherwise it will be unusable.
Basil is a spicy herb with green or purple leaves and a bright, fresh aroma. It is difficult to overestimate its benefits and piquancy in dishes. Therefore, harvesting basil for the winter is a fairly common activity. Today I will tell you how to store this spice.
Workpiece Features
The spicy herb is rich in vitamins, and its leaves contain essential oils, so any dish seasoned with basil can be considered beneficial. It is impossible not to note such a feature as the low-calorie content of the plant, which is especially important for overweight people.
As for preparations for the cold season, basil can be stocked up for future use and stored in the following ways:
- in the refrigerator as a preservation (dry salting method);
- in the freezer fresh and blanched;
- dried;
- as a "green" pasta, as a base for sauces and dressings for first courses.
In the freezer: 3 methods
As you know, the freezer allows you to keep the freshness and useful qualities of food for quite a long time. The instructions prepared in the table describe in detail how to prepare basil for the winter using a freezer:
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Method 1: Freezing Whole Leaves
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Method 2: Blanching and Freezing
However, the taste and benefits are fully preserved:
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Method 3: in ice cubes
Not everyone uses this method, because they do not know how to store basil for the winter in ice cubes. In fact, everything is very simple, and such cubes will perfectly serve as a finishing touch to salads, sauces and soups:
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Other options: 3 ways
In addition to the freezer, there are many ways to preserve spicy herbs until cold times, such as drying, canning basil, or making vitamin green paste:
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Method 1: drying
There are two ways - how to dry basil:
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Method 2: dry salting
Salt itself is a natural preservative, and this can be used when harvesting greens for the future:
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Method 3: Green Paste
Basil can be ground into a vitamin paste, and this can be done at home:
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Dried basil is especially good for purple varieties: it has a rich taste and aroma that persists even after drying.
Conclusion
Such a spice as basil is always appropriate for any table, and is especially good in winter, when natural fragrant vegetables, fruits and herbs are not enough. As you know, in the cold season, the price of any fresh herbs is much higher than in the season, so the described methods for storing basil will be useful to economical housewives.
The video in this article describes step by step the entire process of harvesting greenery for the winter. And ask questions and suggestions in the comments.
It is used both fresh and dried. Aromatic herb is used not only in cooking, but also for the preparation of various homemade natural cosmetics and healing decoctions. Harvesting basil for the winter can be different. To some extent, it depends on its varietal affiliation. This will be discussed in this article.
Such a different basil. Harvesting for the winter partly depends on the type of herb
There are several varieties of plants:
Mexican. A tall plant (up to 50 cm) with a cinnamon flavor.
Small-leaved. Sweet basil with almost no tart taste. The leaves are small and narrow.
Thai. It got its name due to its special popularity in oriental cuisine. It has silvery leaves and a rich anise scent.
Citric. The peculiarity is the similarity in taste with a variety of yellow citrus fruits. Pairs well with fish.
Bush. Externally, the plant looks like a lush "hat" with small leaves.
Violet. Another name is regan. This basil has reddish-purple leaves. Most popular in The plant is low and thermophilic.
All types of plants are suitable for drying. Violet and bushy try to keep their aroma fresh as long as possible by placing the cut stems in cool water and covering the top of the greens with a plastic bag.
Basil: harvesting for the wintersalting method
Sort through the green mass, removing large stems. Leaves can be salted as a whole, or chopped. It is better to use the "dry" method than the grout method. To do this, simply sprinkle the greens with salt and arrange in jars, tamping a little.
Basil: harvesting for the winterfreezing method
Before placing the leaves in the refrigerator, blanch the leaves for a few seconds and then dip them in cold water. After drying, divide into bags and freeze. Often chopped leaves are prepared by placing them with water in ice molds. The cubes are then poured into a bag and stored in the freezer.
Basil: harvesting for the winterdrying method
A savory seasoning can be prepared by gradually evaporating moisture from green leaves. To do this, use one of the options:
Drying outdoors. Spread the greens (remove large stems beforehand) in a thin layer on paper or cloth and place in a place with good air circulation. Do not dry in open sunlight. Place trays of harvested greens in shady areas.
Use of enclosed spaces during the hot season. You can tie the basil in bunches and hang it in the attic, where the air temperature is quite high under the very roof. Remove the dried leaves from the stems and place in paper bags for storage.
A convenient option for processing green raw materials is the use of an electric dryer. Unlike ovens and microwave ovens, basil herb is obtained in the desired degree of processing. The leaves do not dry out, which protects them from fragility and brittleness.
Basil is a useful spice that is used to prepare meat, fish dishes, soups, sauces and is added during preservation and marinades. Some varieties can be grown indoors in winter, but not everyone knows how to do it right, so many harvest basil in different ways for the winter.
Basil grass is conditionally divided into 2 types that differ in leaf color: green and purple. Varieties with green leaves have a delicate taste, light aroma, purple - have more specific taste.
Varieties are also distinguished by taste and aromatic characteristics, some are added to confectionery, others to drinks, and others play the role of spices for the first and second courses:
- Pepper smell and taste: Ruby, Broad-leaved Basil, Baku, Thai Queen, Camphor, Aramis, Rosie, Magic of the East, Edwina, Ararat.
- Clove scent: Clove, Clove scent, Tulsi, Dark night, Sandwich leaf.
- Anise flavor: Anise Basil, Anise Delight, Italian Basil, Wonderful Day.
- Clove-pepper aroma: Marquis, Basilisk.
- Menthol and lemon scent: Velvet, Sparkle, Lemon, Novelty, Lemon.
- Vanilla Flavor: Vanilla flavor.
- Caramel smell: Caramel basil.
- With the smell of cinnamon: Basil vegetable aroma of cinnamon.
- Peppermint: Greek.
Each variety in the name indicates where to use it, so varieties are suitable for confectionery: lemon, caramel, vanilla, cinnamon. Anise, menthol, lemon, mint - for making drinks. Clove, pepper - for cooking protein foods.
Preparing the main ingredient
The preparation of the ingredient begins with the collection of basil from the garden. Scissors cut off young branches that have not begun to bloom. That part of the stem that has not yet coarsened is cut off, it looks juicy. In the evening, the bush is watered, and in the morning they begin to collect, so the plant gains moisture and becomes more juicy and soft, especially if it is then frozen.
Harvesting for drying can take place in the daytime with strong sunlight. The bushes are easy to uproot if you do not use scissors, but tear them off with your hands.
Sprigs of greenery after harvesting are placed on the table and diseased, dry, rotten leaves are removed, you can not use branches for harvesting, but tear off only the leaves.
Prepared leaves should be washed several times with warm running water so that they are free of dust, dirt and possible pests. I spread the washed grass on a towel and let it drain for several minutes, after which it is prepared for one of the types of blanks.
Drying basil for the winter
Dried basil does not have to be bought industrially; you can prepare dried seasoning at home even more aromatic than packaged. Drying herbs is the best way to preserve all the taste and useful qualities of the plant, which do not differ much from fresh grass.
in a natural way
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, adding it to a hot dish, reveals the full flavor of the plant.
Natural drying is carried out in two ways:
- Laying out leaves or branches on a flat surface, a sheet of paper. In this case, you can lay out whole branches, individual leaves or finely chopped. Dry in a dry, warm place, out of direct sunlight. You can also carry out the procedure on the street in the shade, after covering it with gauze, but at the same time bring it into the room at night. Owners of stove heating can use baking, where the seasoning dries out in a day.
- The second option involves tying several branches into bundles and hanging them in a well-ventilated place. The disadvantage of this method, if there is strong humidity, then the plant may begin to rot in the middle of the beam.
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 overdrying the basil. With this method, the useful substances of the plant are significantly reduced, because this is a heat treatment of the product, which destroys some chemical compounds and substances.
Spread a sheet of baking paper on a baking sheet, do not grease and lay out a thin layer of leaves or branches. Turn on the oven at a temperature of 40-50 ° C, while leaving the door ajar, if the functionality of the oven allows. 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 every 15-20 minutes to ventilate.
The method is inconvenient and time-consuming, 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 useful properties. A very simple way, but there is one feature, it is better to dry the leaves and twigs separately without them, so that drying occurs evenly. The temperature for drying basil is optimal 40 ° C, built-in indicators or a transparent lid will make it possible to turn off dry grass in time.
in the microwave
A modern way, but at the same time an amazing fact, quick drying at a high temperature retains more beneficial properties than cooked basil in the oven. The leaves are laid out in a thin layer on a baking sheet, set the microwave oven to 700-900 W, while the temperature will be 100 ° C, for 2-4 minutes.
Freeze
Freezing basil is a good way to preserve the beneficial qualities of the plant, but if the freezing and storage rules are not followed, the product may deteriorate. It is very important to choose the right packaging for storing a frozen product, it must be airtight and waterproof, durable, easy to close and open - plastic containers, plastic bags.
fresh leaves
Fresh leaves, when frozen, retain their beneficial properties, vitamins. Prepared whole or finely chopped leaves should be put in a container or bag so that they do not stick together, and put in the freezer. The second method involves harvesting for the winter in the form of rolls from plant bundles. The bundles must be washed, dried separately on a towel, folded back into bundles and wrapped with cling film. In winter, they pull out the frost, unwind the film and cut off the right amount of seasoning.
Freezing in blanched form
Blanched plants have several advantages:
- They rid the product of fungi and bacteria.
- Allow to keep taste, color, useful elements.
- The bitterness of the product is eliminated.
- Contributes to the preservation of the sheet plate, will not fall apart during cooking.
This method will take time and 2 containers, one with boiling water, the second with cold water and ice. With boiling water put on fire and begin to boil, the basil leaves are laid out in a colander or on a fine mesh, lowered for a few seconds 3-5 in boiling water, pulled out and transferred to ice water for the same time. After that, the leaves are carefully laid out on a towel to dry. The leaves are folded into a container and placed in the freezer.
Freezing basil puree
Basil puree is made in several stages:
- Put the leaves and branches in a blender.
- Add boiled water, a few tablespoons.
- Grind and pour into containers for ice and put in the freezer to freeze.
Puree can be made not only with water, but also with broth, tea, any juice, oil.
With olive oil
Before preparing frozen basil with oil, it is best to blanch the plant to remove bacteria. Finely chop the leaves or chop in a blender, you can mix them in a container with oil immediately and pour into ice molds, or first pour basil into the mold and pour oil on top. As the forms harden, the cubes with butter are taken out and laid out in a regular bag or container for storage.
Basil pickling
Salting basil for the winter occurs in the same way as harvesting sorrel:
- Prepare 0.5 l jars and lids, wash with soda, sterilize.
- Separate the leaves from the branches, you can cut or leave 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 comes out. It is sterilized in a large saucepan, a towel is laid on the bottom, a jar is placed and hot water is poured to the edge of the jar, retreating 1-1.5 cm so that the water does not enter the container when boiling. Sterilize for 15-20 minutes, tightly tighten the lid and turn upside down.
- The second preparation method. Basil is tightly placed in a jar, 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 to freezer containers, alternating a thin layer of salt with basil leaves.
The salted plant is used for cooking.
cooking pasta
The pasta recipe is simple, consists of 3 ingredients:
- Basil leaves - 0.4 kg.
- Olive oil (can be replaced with vegetable) - 100 ml.
- Salt - 60 g.
The leaves are crushed in a blender to a puree consistency, salt and oil are added, everything is mixed, poured into jars, put in the refrigerator. Puree can be sterilized and rolled up with lids.
canning
For canning, you need olive oil. Washed basil leaves are stacked tightly in glass containers, sprinkled with salt and poured to the top with oil. Store in a cold and dark room.
Rules for storing basil in winter
The optimal shelf life for any preparations is 4-6 months, when the plant retains its useful and aromatic qualities. Each new season it is better to harvest fresh portions of basil:
- Basil, which has undergone heat treatment, is suitable for consumption from 6 months to 1 year.
- Canned is used 1-2 years.
- Dried with proper storage up to 2 years.
- Salted 4-6 months.
Jars that have been rolled up with a lid and then opened for cooking are stored in the refrigerator with the remnants of basil for no more than 24 hours. If stabilizers or vinegar were used during preservation, then an open jar is stored for up to 72 hours.
When defrosting the refrigerator, frozen foods should be wrapped in thermal bags or put in another freezer. If one of the frosts thaws and freezes again, then such a basil will lose many useful substances.
Quick-frozen greens at -18 °C can be stored 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 start in it.
Basil blanks 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.
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