Transform every dish into a culinary experience with basil, the ultimate aromatic herb! After pampering your plants and enjoying their fragrance in the garden, discover how to preserve your harvest and turn it into year-round treats. Nicknamed the "king of herbs," basil reigns supreme on our plates, from juicy tomatoes to savoury pasta dishes.
Basil, an explosion of flavours: preserve your harvest to enjoy it all year long!
Was your basil harvest bountiful, and you want to preserve all that aromatic richness? For maximum flavour, pick your basil in the morning, after the dew has dried, before the sun gets too hot.
Depending on the variety you grow—whether it's classic Sweet or Genovese basil for your pestos, Thai basil with its anise notes, or striking purple basil—the flavours will respond differently depending on the preservation method you choose.
Which method should you choose? Quick comparison
- Bouquet in water (fresh): 3 to 5 days — Flavour: Excellent
- Refrigeration (in oil): 1 to 2 weeks (4 days max for safety) — Flavour: Very good
- Freezing: Up to 6 months — Flavour: Excellent
- Drying: Up to 1 year — Flavour: Fair
Preparation: well-washed and dried basil
For successful preservation, proper preparation is essential:
- Wash the leaves gently under cold water.
- Dry them very thoroughly. Moisture is the enemy of preservation. Use a salad spinner or lay the leaves on a clean towel and gently pat them dry until no trace of water remains. This crucial step prevents the leaves from turning black or moulding.
Tip for fresh-picked basil: If you plan to use your basil within 3 to 5 days, do not put it in the fridge! Direct cold damages and darkens fresh leaves. Instead, trim the stems and place your basil in a glass of water on the counter, away from direct sunlight, just like a bouquet of flowers.
1. Freezing: the best method for maximum flavour
Freezing is the best way to preserve the fresh taste and vibrant aromas of basil, with virtually no loss of flavour. You can keep it for up to 6 months.
- As whole leaves:
- Anti-browning tip: Quickly blanch the leaves for 2 to 3 seconds in boiling water, then plunge them immediately into an ice bath before drying them completely. They will retain their bright green colour.
- Place the leaves, without the stems, in an airtight bag.
- Use them whole to prepare pistou by crushing them as needed.
- As basil purée:
- Blend the fresh leaves in a food processor or blender.
- Add olive oil for a smoother texture.
- Pour the purée into ice cube trays and freeze.
- Once the cubes are solid, unmould them and transfer them into a freezer bag.
- Return the bag to the freezer.
These cubes are super versatile in the kitchen! Drop them straight into your soups, sauces, or stews to instantly infuse your dishes with summer flavours.
2. Refrigeration: quick and simple
This quick and simple method preserves the basil fragrance well. You can keep it for one to two weeks. Note that olive oil tends to solidify in the cold, which is completely normal and does not alter the taste. To use it, simply leave the jar at room temperature for a few minutes.
- Chop the leaves and submerge them in olive oil with coarse salt.
- Seal the jar tightly and store it in the refrigerator.
Safety note: Preserving in oil
Mixing fresh herbs with oil creates an oxygen-free environment that promotes the growth of botulism. Always refrigerate your preparations and consume them within 4 days. For longer storage, freeze your herbs in ice cube trays before transferring them to an airtight bag.
3. Drying: for long-term use
Basil loses quite a bit of flavour when dried, but this method remains handy for certain recipes. Might as well do it yourself rather than buy it! You can store it for up to 1 year.
- Finely chop the basil leaves.
- Dry them in a dark place, an air fryer, or a food dehydrator.
- Store them in an airtight container in a dry place, away from heat and light.
For more details, read our article on how to dry fresh herbs.
Basil in your dishes: three recipes for a burst of flavour!
Basil's unique taste pairs naturally with tomatoes, but also with zucchini, garlic, pasta, fish, eggs, chicken, and duck. Dare to try it with fruits like melon or peach for a refreshing, unexpected twist! To savour its full intensity, use raw leaves, as heat diminishes its aroma. Scatter torn leaves over salads, dressings, and sauces. When cooking, always add it at the very last minute.
Homemade Pesto: a classic reinvented
Make your own fresh, flavourful pesto—far superior to store-bought versions! (Makes about 1 ½ cups)
- In a food processor, finely chop 3 cups of packed fresh basil, ½ cup of toasted pine nuts (or substitute with toasted sunflower or pumpkin seeds), ½ cup of parmesan, 1 tablespoon of lemon juice, and 2 cloves of garlic.
- Slowly drizzle in 1 ½ cups of olive oil until you achieve a creamy, slightly coarse texture.
Chef's tip: Never heat your pesto directly in a pan on the stove! To coat your pasta, mix the pesto at the bottom of your serving bowl with a ladle or two of hot pasta water, then toss in the drained pasta.
Use this pesto as a pasta sauce, a pizza base, or a spread in sandwiches. For storage, it keeps for 2 weeks in the fridge or freezes for up to 6 months.
Pistou: the essence of Provence
Prepare a delicious paste that highlights the vibrant taste of garlic and basil.
- Pound 2 cloves of garlic in a mortar.
- Gradually add a handful of basil leaves, continuing to crush them into a smooth paste.
- Work in 3 tablespoons of olive oil while continuing to blend. The mixture should not be overly oily.
Serve this pistou on toasted bread, crackers, or stirred into pasta dishes. Freeze any leftover portion in ice cube trays for future use.
Strawberry, Bocconcini, and Basil Salad: fresh and sweet
A surprising salad that balances sweet, tangy, and herbaceous flavours.
- In a bowl, combine 2 cups of quartered strawberries, 3 tablespoons of balsamic reduction, 2 tablespoons of maple syrup, 1.5 tablespoons of olive oil, and 2 tablespoons of chopped basil.
- Let it marinate for 15 minutes.
- Arrange lettuce leaves on a serving platter.
- Top with the strawberry mixture, 8 sliced mini bocconcini balls, and 16 whole basil leaves.
- Season with pepper and sprinkle with maple sugar flakes to taste.
Bon appétit!
Take your basil growing further
Want to maximize your plant yield for your next harvests? Check out our expert guides:
- Read our practical advice to care for, fertilize, prune, and harvest basil successfully.
- Protect your plants with our solutions for controlling basil diseases and pests.
Visit us at your local Botanix garden center to find fresh basil plants, quality potting soil, and all the essential accessories to make your harvests a success! Our on-site experts will be delighted to answer your questions.
