CSA Box Contents and Newsletter, June 13 – 18, 2017
CSA Tips: Storing Basil
It’s happened to me several times, I stored a bunch of basil as I would any other green; in a clean plastic, sealed bag in the fridge, only to find the leaves turned brown in just a few days. Has this happened to you?
Then I tried leaving the bunch of basil in a glass of water on a countertop. Though this worked some of the times, others times the basil wilted within a day. Can’t figure that one out.
The technique below is the one that has consistently worked the best for me. Give it a try.
- Insert the top leafy top into a small, clear plastic bag leaving the stem ends exposed.
- Make sure all the leaves are in the bag.
- Use a rubber band or large tie to secure the bag around the stems.
- Place the stem ends in a small cup of water and place in the fridge. (I like to use a cup so it won’t tip over in the refrigerator).
- The leaves are very sensitive to water so make sure the bag is sealed securely and no water touches the leaves.
- set in the front section of the fridge until ready to use
Other storing methods:
- Fresh basil may also be frozen, either whole or chopped, in airtight containers.
- Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews.
- To dry basil, place inverted in a small paper bag which has been perforated with several holes all around.
- Secure the stems in the top opening of the bag with a rubber band or tie.
- Hang in a cool, dry, well ventilated spot until leaves are totally dried.
- Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
This year we have a bumper crop of not just strawberries, but blackberries and blueberries also. Stock up before the season ends.