Harvesting basil correctly can help your plant grow better and taste its best. Here are some simple tips to make sure you get the most out of your basil plant.
To harvest basil, pick leaves from the top of the plant, leaving at least two sets of leaves on each stem. This encourages new growth. Harvest in the morning for the best flavor, and avoid cutting more than one-third of the plant at a time.
To make the most of your basil plants, it’s essential to learn how to harvest and store them properly. Discover tips and techniques that will help you enjoy fresh basil year-round.
HARVESTING BASIL
Best Time to Harvest Basil
Harvesting basil at the right time helps you get the best flavor. When harvesting basil, start by choosing a dry day. Avoid harvesting immediately after rain or watering, as wet leaves can be more susceptible to bruising and mold. The best time to harvest basil leaves is in the morning, after the dew has dried but before the day gets too hot. This is when the basil’s oils are the strongest, giving you the most flavorful leaves.
How to Harvest Basil
You can pinch off basil leaves, but it’s not the best method. Pinching can sometimes damage the plant and make it harder for it to heal. The best and easiest tools to use for harvesting basil are clean sharp scissors or pruning shears. These tools make clean cuts that do not damage the plant, and in turn, they help the basil plant heal quickly and keep growing strong.
To harvest basil, snip the leaves or stems just above a pair of leaves or a leaf node. This encourages the plant to grow more branches and leaves, making it bushier and more productive. For a thriving basil plant, remove no more than one-third of the leaves at each harvest.
Regular harvesting encourages continuous growth, so the more often you pick leaves, the more basil you’ll have.
Harvesting For Flavor
Planting basil next to tomatoes can enhance basil’s flavor. The two plants grow well together, and the proximity can make the basil taste even better. To get the best flavor from your basil plants, harvest them at the right stage.
You should start harvesting basil when the plant is about 6 to 8 inches tall and has at least six sets of leaves. At this stage, the basil is mature enough to have developed its full flavor but still tender and fresh.
When harvesting, focus on the larger, more mature leaves. The ideal time to harvest basil leaves is before the plant starts to flower or just as the buds appear. Once basil starts flowering, the leaves can become bitter and less tasty. By harvesting before flowering, you keep the plant focused on producing more leaves instead of seeds. If you see flower buds, pinch them off to encourage more leaf growth.
PREPARING BASIL FOR STORAGE
Cleaning and Handling: To keep basil fresh, it’s important to clean and handle it properly. First, gently wash the basil leaves to get rid of any dirt or insects. After washing, pat the leaves dry with a clean towel or use a salad spinner to remove extra moisture. When handling basil, be sure to do it gently to avoid bruising the leaves. Bruising can affect the flavor and make the basil spoil faster.
STORING FRESH BASIL
Short-Term Storage
Refrigeration: Storing basil in the refrigerator wrapped in a damp paper towel and placed in a plastic bag has both pros and cons. The advantage is that it helps keep the basil fresh and cool, extending its shelf life for about one to two weeks. The damp paper towel keeps the basil from drying out, while the plastic bag helps prevent it from getting too soggy. However, this method can sometimes cause the basil to become a bit wilted or slimy if there’s too much moisture or if it’s stored for too long. To get the best results, check the basil regularly and use it within a week or two.
Water Method: Storing basil using the water method has some pros, but also has a few downsides to be aware of. The pros are that it keeps basil fresh for a longer time, similar to how flowers stay fresh in water. Just place the basil stems in a glass of water like a bouquet and cover them loosely with a plastic bag. This helps keep the basil hydrated and vibrant. However, the cons are that basil stored this way usually lasts only about a week or so, and the water needs to be changed regularly to prevent mold. Also, if the basil isn’t used within that time, it may start to wilt. So, while the water method is great for short-term storage, you’ll need to use the basil soon to get the best flavor.
Long-Term Storage
Freezing
Whole Leaves: Freezing basil leaves in a single layer on a baking sheet (known as flash freezing) and then putting them in a freezer bag once they’re frozen is a good way to store basil for a long time. This method keeps the basil leaves whole and they can last for up to 6 months. It’s great for adding whole leaves to soups or stews, but the leaves can lose some flavor and become a bit mushy after thawing.
Chopped or Blended: Blending basil with olive oil and freezing it in ice cube trays is another effective storage method. This mixture can also last for up to 6 months as well. This method is convenient because you can easily pop out a cube to use in sauces or dressings. It keeps the basil’s flavor well, but it may not be as versatile for recipes that call for whole leaves.
Drying
Air Drying: Air drying basil involves bundling the stems and hanging them upside down in a dry, well-ventilated spot. The good thing about this method is that it keeps the basil’s flavor intact and doesn’t require special equipment. However, it can take a few weeks for the basil to fully dry, and it might not be ideal in humid environments where the basil could mold. Once dried, air-dried basil can be used in soups, sauces, and other dishes where dried herbs are needed. The basil we use in our Johnson Lasagna Sauce Recipe is air dried. Basil that has been air dried typically stores well for 6 to 12 months.
Oven Drying: Oven drying basil is faster than air drying. Spread the leaves on a baking sheet and use a low-temperature oven to dry them. This method is quicker, usually taking just a few hours, and is great if you need dried basil in a hurry. The downside is that it can sometimes affect the flavor if the basil gets too hot, and it requires an attentive eye to avoid burning. Oven-dried basil also works well in recipes where dried herbs are used, and it can be stored for about 6 to 12 months.
IN CONCLUSION
Knowing the best time and method for harvesting and storing basil can greatly enhance its flavor and longevity. Harvest basil in the morning when the oils are at their peak. Use sharp scissors or pruners to avoid damaging the plant. Regular harvesting encourages continuous growth for a steady supply of fresh basil. Harvesting before flowering and focusing on larger, mature leaves gives you an optimal harvest.
After harvesting, clean and handle basil gently to maintain freshness. For basil’s short-term storage, the refrigerator or water methods are useful. For long-term storage, freezing or drying basil are effective options. By following these guidelines, you can enjoy fresh, flavorful basil throughout the growing season and beyond.
