Basil is one of the most widely used aromatic herbs in the kitchen, especially in dishes that value its fresh aroma and characteristic flavor. However, the way it is usually stored may compromise its durability.
According to an article published by Food & Wine magazine, many consumers continue to keep this plant in the refrigerator, which, according to several chefs, is a common and easily preventable mistake.
Roshara Sanders, a chef and trainer at the Culinary Institute of America, explains that basil “oxidizes rapidly, particularly when the leaves are exposed to cold temperatures or overly handled.” Because it is a hot climate plant, contact with cold environments tends to accelerate its deterioration process.
Also David Patitock, executive chef of the Il Ritorno restaurant in Florida, corroborates this idea. Contact with cold and humidity causes basil cells to rupture, giving rise to dark, withered and aroma loss.
How to keep the basil outside the refrigerator
To prolong freshness, the experts cited in the article suggest that basil is kept at room temperature, with the stems submerged in water. The technique is slightly cutting the base of the stems and placed them in a glass or bottle with clean water, replaced daily. Exposure to natural light, without direct heat, contributes to maintaining the vitality of the plant.
Roshara Sanders also recommends the roof of the branch with a loose plastic bag. This approach allows you to create a microclimate that prolongs the lush state of leaves. According to the same source, this method guarantees about a week of conservation without significant loss of quality.
In the case of vase basil, maintenance should follow common care to any domestic plant: moderate watering, proper light and removal of damaged leaves.
Errors that accelerate deterioration
Washing leaves before storing is one of the most frequent errors. Sanders states that storing still damp basil, especially in closed plastic bags in the refrigerator, contributes to an environment conducive to rot.
Joey Edwards, chef at Three Sisters restaurant in Tennessee, warns of the purposes of the moisture retained on the leaves. According to it, “the drops of water that are over the basil end up causing black spots in the affected areas.”
Another point to avoid is to highlight the leaves of the stems ahead of time. Premature removal favors the loss of essential oils and natural aroma, compromising the culinary use of the plant.
Ways to reuse basil before it spoils
When basil begins to show signs of aging, it can also be used in preparations such as pesto or flavored oil. Both can be frozen and used later. Edwards also suggests the widest use of herb, integrating entire leaves in salads, sandwiches or pasta dishes.
To avoid waste, it is recommended to acquire only the amount required for the following days, as basil has a naturally limited durability outside the plant.
The article in concludes that, despite being a delicate herb, the adoption of minor adjustments in the form of storage can make a significant difference in its conservation.
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