Basil is an aromatic herb that has a tart smell and a pleasant taste. It is very popular due to the content of a huge amount of vitamins, microelements and essential oils. Fresh basil is used as a seasoning for preparing fish and meat dishes, soups and various sauces. How to preserve basil for the winter in order to enjoy the exquisite taste and aroma of this greenery in the cold season? There are several methods for storing basil at home.
Drying
The drying method is one of the easiest ways to harvest and store basil. Dried herbs are widely used for preparing various salads, meat and fish dishes, as well as for casseroles, scrambled eggs and homemade sausage. You can dry the plant with individual leaves, in a bunch on branches, in an oven or in the air. 
- In order to dry basil in individual leaves, you need to lay them out on a surface covered with paper in a dark, well-ventilated room. After 7-10 days, the finished spice is placed in a fabric bag or glass container.
- To store basil in a bunch, you need to prepare sprigs with a small number of leaves, collect them, and tie them with strong thread. Then hang it in a dark place with good air circulation. It will take about two weeks to dry the plant using this method. After which, the dried branches must be chopped and placed in an airtight container.
- The oven will help reduce the drying process. Selected leaves are laid out in a thin layer on a baking sheet, placed in the oven and dried for about an hour at a temperature of 40 degrees. After that, you need to turn off the oven and leave the leaves in it for another 5-6 hours. The dried leaves are crushed and stored in a glass container. Seasoning prepared using this method retains its aroma for several months.
- You can also use the microwave to dry basil. This preparation process takes only a few minutes.
- We talked in great detail.
Freezing
- To store basil, you need to choose fresh leaves without blemishes or dark spots.
- Purple basil has a more tart taste and aroma; it is best used for drying. The citrus flavor of green basil will be appreciated by gourmets. The collection of both types of plants has an exquisite taste and unsurpassed aroma.
- Drying the plant should be done only in the shade, since direct sunlight “evaporates” all the beneficial substances.
- It is necessary to prepare basil for the winter before the onset of frost, otherwise it will be unsuitable for use.
Basil is a tasty and healthy seasoning that is widely used as a spice not only for main dishes, but also in the culinary industry and cosmetology. It’s good when you have the opportunity to purchase this useful plant fresh, but if not, then there is an excellent alternative - drying basil. In order to preserve all the beneficial properties to the maximum and properly dry basil, you need to know and take into account several nuances on how to properly dry basil.
Today, more than 130 varieties of basil culture are known, and each of them is extremely useful. Its benefit for the human body lies in the unique composition of the plant, the juice of which contains more than 1.5% essential oils, phytoncides, carotene, rutin, as well as vitamins: A, C, E, PP, B2, folic acid.
During flowering, the plant is rich in ascorbic acid, and its seeds are enriched with essential oils, due to which it is gaining more and more popularity in the pharmaceutical, perfume and culinary industries.
Due to this unique composition, this plant crop is very useful. Useful properties are considered: strengthening the immune system, bactericidal, antiviral, antipyretic, antiseptic, antifungal effect. High efficiency in the use of this plant for inflammation of the upper respiratory tract. There has been an improvement in the condition of bronchial asthma, elimination of bad breath, strengthening of the gums, and an anti-caries effect.
Effective in treating flatulence, improving sleep, preventing the formation of kidney stones, reducing cholesterol, and reducing toothache.
Despite its many beneficial properties, there are also contraindications to the use of this culture: any blood diseases, epilepsy, diseases of the cardiovascular system.
Since the organic composition of plant crops, along with a lot of useful substances, also contains mercury, consumption in large quantities is dangerous. The essential oil of this culture should be used with extreme care. You cannot chew fresh leaves for medicinal purposes for a long time; prolonged contact with the plant juice is detrimental to tooth enamel.
Thus, taking into account the benefits and harms of the crop, using it in moderation, you can achieve maximum benefits from such aromatic greens.
Video “Benefits and harms”
From the video you will learn how these greens are useful and harmful.
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Properly dried greens retain almost all of their beneficial properties. Therefore, it is extremely important to know how to dry basil at home. This way, you can enjoy these healthy purple and green leaves even in winter.
How to dry basil? As a rule, it is dried in various ways: in an oven (gas or electric), in a microwave oven, in an electric dryer and in the open air.
The leaves of the plant are cut off both during the entire growth period and before and during flowering, then the crop contains a larger amount of trace elements and essential oils, and its stems have not yet become woody. 
As a rule, its plants are harvested twice, in July and autumn, when the second harvest is formed. Basil is prepared not only by drying, but also by freezing. Before drying, the plant is washed, crushed, leaves are torn off, and bundles are formed. Dried basil loses more than 80% of its moisture.
It is best to harvest the plant in the morning, after the sun has dried the dew on the plants.
Bunch drying
Drying basil in a bunch (bush) is done by hanging it in a ventilated, shaded place. The attic and shed can also be places for such drying of greenery.
Bunches of plants are suspended at a distance without touching each other. First, to do this, you need to form bundles of branches, securing them with rubber bands and threads. 
Hanging bunches dry for about two weeks.
Readiness is checked when the leaves are so dry that they break off and crumble, and the branches break when bent, which means the plant is dry and ready for storage for the winter.
How to dry a sheet
The most popular method is drying basil in natural conditions.
If you choose to dry the greens with leaves, without shoots and twigs, then you first need to prepare the leaves.
They are carefully cut or torn from the branches, laid out in one layer on natural fabric, gauze, window screens, towels.
Since the leaves will be left to dry for more than two weeks, they must be protected from dust and windy gusts.
However, air circulation should not be obstructed, so gauze is well suited for such purposes. Under a thicker covering, the green leaves will wilt, and the taste and smell will become unpleasant. 
Drying basil greens in the refrigerator is a fairly new method that is gaining popularity. Its essence is as follows: the leaves of the plant are laid out in one layer on paper napkins or plastic trays. In the refrigerator, at a low temperature, moisture is drawn out of the leaves well, the leaves become dried in 6-8 days. With this drying method, the plant perfectly retains its color and smell, and therefore all its useful components. Depending on the intensity of cooling, the leaves of the crop are dried after 5-7 days.
Recently, electrical appliances for drying vegetables, fruits, and herbs have become popular. Preparing basil leaves in electric drying is a fast and effective method.
Ovens are also used as a device for drying herbs. In a preheated oven, place the chopped leaves, laid out in a thin layer on a baking sheet.
Basil can be prepared for the winter using a microwave. To do this, washed and dried leaves are laid out on a plate in a thin layer. Place the plate with greens in the microwave at full power for 1-1.5 minutes. The first time you should not do this unattended, as the time will need to be selected individually. This method is fast and effective, since the aroma and beneficial qualities of the greens are preserved, and the time spent is minimal.
How to store
When you have decided on a method for drying basil, and the greens are ready for winter storage, you should know a few rules for storing dry basil.
On average, it takes from 1 to 15 days to prepare dried herbs, depending on air humidity and drying method.
Basil, which has been dried with twigs, is prepared in the winter like this: all dry leaves are removed, and the branches and shoots are thrown away. If large leaves were dried separately, they are crushed a little; dry leaves can be easily rubbed with your fingers into a fine powder.
Dry sheets should be stored in a cool, dark place in a tightly closed container, preferably a glass jar or a natural fabric bag. 
You can store it in paper bags or in a plastic container, the main thing is that there is no constant contact with air, otherwise the basil aroma will evaporate.
Freezing
Here's how to freeze basil:
- collect fresh leaves with thin stems;
- wash and pat dry with a paper towel;
- chop with a knife or using a blender;
- pour a small amount of vegetable oil (olive or sunflower);
- packaged in single portions in sealed bags;
- place in the freezer, turn on the fast freezing mode.
But you can also freeze the whole plant; the basil must first be washed and dried. Branches of greenery or individual leaves are placed at a distance from each other in a freezer container. After some time, when the leaves freeze a little, put the greens in bags, releasing excess air from them, close them and send the already frozen basil greens back into the freezer. 
Basil is also frozen in the form of ice cubes. Finely chopped basil is placed in ice molds, filled with water, and sent to the freezer in fast freezing mode. After the greens are frozen in the freezer, they are removed and placed in sealed bags and sent to the main compartment of the freezer.
Basil harvested in winter is perfect as an aromatic seasoning for preparing various sauces, soups, and vegetable purees.
Video “How to dry”
From the video you will learn how to dry this aromatic spice.
Since aromatic herbs are not stored fresh for a long time, the best way to prepare them for future use is drying, canning or freezing. in this case is no exception.
We will tell you in detail about preparing basil for the winter at home in the following recipes.
Basil paste - preparation for the winter
One of the most versatile preparation methods is making basil paste. This aromatic paste will ideally complement any hot dishes and will save you a lot of time and money outside the basil season.
To prepare, there is no need to remember specific proportions; just take a couple of large bunches of green basil, a little olive oil and salt.
Ingredients:
- large bunches of basil - 2 pcs.;
- – 50 g or more;
- salt.
Preparation
After washing and drying the basil stems, you can puree them the old fashioned way, using a mortar, or more modern and faster methods, using a high-speed blender. Place the washed leaves in the bowl of the device and puree the basil until it reaches a paste-like consistency. When whipping begins to become difficult, add olive oil. Season the basil paste with a pinch of salt. Next, the mass can be distributed into ice trays and placed in the freezer, or poured into sterile jars, layered with olive oil on top and immediately closed with sterile lids. Preparing basil for the winter in oil, prepared according to the latter option, can be stored in the refrigerator for a long time.
Preparing frozen basil for the winter
One of the main problems when harvesting basil can be the loss of color by the leaves. To avoid this, blanch the basil for 3 seconds, then dry it and place the leaves on a baking sheet. In this form, the basil is sent to the freezer, and after complete freezing it is packaged in bags.
You can freeze fresh leaves immediately, avoiding pre-blanching. To do this, just stock up on freezer bags in which fresh basil greens are placed after washing and drying. Afterwards, maximum air is squeezed out of the bags, the lock is closed and everything is sent to the freezer.
Basil seasoning - the best recipes for preparing for the winter
Another universal harvesting method is drying basil leaves. You can even make your own spice mix using dried herbs by combining basil with pepper flakes and other dried herbs.
There are three ways to dry basil. The first, and easiest, is in the oven. Basil (only leaves or whole branches) is laid out on a baking sheet covered with parchment and dried at 40 degrees with the oven door slightly open for an hour.
As part of the second method, you can dry whole bunches of basil by hanging them on a rope in a warm and well-ventilated room.
The third, most common method of drying, involves laying out the basil sprigs on a sheet of newspaper or parchment, and placing it in the sun or simply in a fairly warm and well-ventilated place. Keep in mind that the branches should not overlap, otherwise drying will be uneven, and the overlapped areas may become moldy.
Harvested dried herbs can be packaged in jars or stored in paper bags, or ground in a mortar and poured into a spice container.
It is used both fresh and dried. The aromatic herb is used not only in cooking, but also for preparing various homemade natural cosmetics and healing infusions. 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 the plant:
Mexican. A tall plant (up to 50 cm) with a cinnamon flavor.
Small-leaved. Basil has a sweet taste with almost no tart aftertaste. The leaves are small and narrow.
Thai. It got its name due to its particular 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. Goes great with fish.
Bush. Externally, the plant looks like a lush “cap” with small leaves.
Violet. Another name is regan. This basil has reddish-purple leaves. The most popular in the plant is low and heat-loving.
All types of plants are suitable for drying. Purple and bush varieties retain their flavor best in the form of a frozen product; they try to keep them fresh for as long as possible by placing the cut stems in cool water and covering the top of the greens with a plastic bag.
Basil: preparation for the wintersalting method
Sort through the green mass, removing large stems. You can pickle the leaves either 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 place them in jars, tamping them down a little.
Basil: preparation for the winterfreezing method
Before placing in the refrigerator, blanch the leaves for a few seconds and then plunge into cold water. After drying, place into bags and freeze. Often, chopped leaves are prepared by placing them in ice cube trays with water. The cubes are then poured into a bag and stored in the freezer.
Basil: preparation for the winterdrying method
The savory seasoning can be prepared by gradually evaporating moisture from green leaves. To do this, use one of the options:
Air drying. Spread the greens (remove large stems first) 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 herbs in shady areas.
Use of enclosed spaces during the hot season. You can tie basil in bunches and hang it in the attic, where the air temperature under the roof itself is quite high. Remove the dried leaves from the stems and place in paper bags for storage.
A convenient option for processing green raw materials is to use an electric dryer. Unlike ovens and microwaves, it produces the basil herb to the desired degree of processing. The leaves do not dry out, which protects them from fragility and brittleness.
Pickled basil– a pickled spicy plant, a representative of the Yamnotaceae family. The plant is a branched stem with oblong green leaves and flowers in pink or white shades (see photo). Scientists consider South Asia to be the birthplace of the plant. Dioscorides, an ancient Roman military doctor and pharmacologist, wrote that basil should be consumed in very limited quantities, explaining that large doses of the spice contribute to vision impairment. Basil came to Europe in the 16th century. The inhabitants of this continent were amazed by a hitherto unseen plant; it was called a spice worthy of the attention of kings. In the Middle Ages, basil began to be forgotten due to the variety of oriental spices. The “second discovery” of the basil occurred during the Second World War. They began to grow it in Europe, in Crimea, in Moldova.
It is believed that the smell of basil evokes a feeling of mutual sympathy, promotes reconciliation of loving hearts, and prevents quarrels. Many peoples revere it as a plant that brings happiness. Basil has long been used in love magic: it was carried on one’s person to attract a soul mate. Young leaves were rubbed on the body to give it a natural aroma, which supposedly attracted love. In Eastern Europe they believed that a guy would fall in love with a girl if she gave him a sprig of this plant. In ancient times, people believed that basil protected the house; they covered the floor with it to prevent a thief from entering the home. In India they believe that basil is the earthly incarnation of the goddess Tulasi. Tulsi is a type of basil sacred to all Hindus. Before picking it, you should perform a special ritual.
Plant species
There are several varieties of this spice:
- Yerevan - has bluish leaves, and the aroma is similar to the smell of allspice and tea. It is considered the base variety. It was on the basis of this plant that hybrid species began to be bred. Young leaves of this basil are usually added to salads.
- Baku - has brown leaves with a purple tint and an aroma similar to that of cloves and mint.
- Spoon-shaped - has an aroma similar to cloves and bay leaves.
In addition to traditional varieties, there are many hybrid varieties. These include “Anise”, “Lemon” and others. They differ in that, in addition to the traditional aroma, basil has interesting notes from a variety of plants. Thus, “Anise” is a bit reminiscent of anise; it is widely used in the Eastern culinary tradition. “Lemon” basil has a delicate lemon aroma and is often used as an additive to tea compositions.
In cooking, the most popular varieties are:
- "Balconstar" is a plant with green leaves and white fragrant flowers. This variety has excellent taste and a pleasant aroma.
- “Genoa Basil” is a variety with glossy leaves and has a distinct taste. This variety has good yield.
- "Holy Basil" is a large plant with purple flowers. It is perfect for preparing oriental dishes.
- "Purple Opal" is a plant with pomegranate leaves and pink flowers. This variety of basil is most suitable for making aromatic vinegar.
These were the most famous varieties of basil. In addition, there are many more varieties that are grown as an ornamental plant. Sometimes basil can even be found in flower beds. The most famous variety is Moulin Rouge. This is a plant with beautiful glossy leaves and a mild flavor.
You can use any type of basil for pickling. This canned product keeps well and can be consumed all winter, adding it to a variety of dishes. You can also serve pickled basil as a savory side dish.
Beneficial features
The beneficial properties of this plant are due to its valuable chemical composition. Basil has special glands located on the aerial parts that accumulate essential oil. Thanks to the presence of essential oil, the plant has a pleasant aroma and taste. It has a positive effect on a person’s condition during depression and helps smooth out the effects of stress. Aromatherapists recommend this oil to schoolchildren, students, and people whose work involves mental stress. In India, basil is considered a sacred plant of Vishnu and his avatar Krishna. An avatar in Hinduism is a god who descended into the material world with a specific mission. Before a religious ceremony, it is customary to chew the leaves of this spicy plant. And from its stems they make rosaries. The spice is believed to contain the seed of Shiva and will impart the power of pure consciousness. In addition to religious purposes, basil is also used in medicine. Ayurveda recommends its use to cleanse the body of toxins (“ama”). For colds, prepare a medicinal mixture from plant powder, honey or ghee. In India, it is customary to worship basil twice a day: the plant is watered and a lamp is lit near it. Such a ritual should bring happiness and prosperity to the family.
The essential oil of this greenery was also included in the mixture for anointing kings. In the 16th century, powder from this plant was inhaled to improve cerebral blood supply. Basil oil goes well with lavender and eucalyptus. The combination of basil with eucalyptus deserves special attention, as this enhances its effect 20 times! The oil is recommended for use for sinusitis, flu, and is also used as a natural pain reliever for otitis media.
In cosmetology, basil is used for hair and skin care. According to recent research, this spicy plant gives noticeable shine to hair. Regular use of basil accelerates hair growth. Hair rinse is prepared from 2 tbsp. l. leaves of the plant, filled with 1 liter of boiling water. The broth is infused for 40 minutes. Next, they should rinse their hair after using shampoo.
Basil also has a beneficial effect on the condition of the facial skin, rejuvenates cells, regenerates the skin, and tones. Masks based on this plant have an excellent effect on problem skin due to its strong antibacterial effect. Fresh plant juice is used to care for problem skin. It is applied pointwise to the inflamed areas until the acne completely disappears. At home you can prepare a facial toner: 1-2 tbsp. l. The leaves of the plant are crushed and poured with boiling water. After 30 minutes, the broth is filtered and poured into a small bottle. The toner refreshes the skin and activates cellular blood circulation.
Pickled basil is rich in vitamin A, P, and rutin. These components determine the strong positive effect of the plant on the human body. Carotene is called the “beauty vitamin” because it is responsible for the condition of hair, skin, and nails. It is also essential for maintaining vision and the immune system. Vitamin P is a plant bioflavonoid that reduces capillary fragility and has a beneficial effect on the cardiovascular system. It is also a powerful antioxidant and helps restore cellular structure. Bioflavonoids protect cells from the action of free radicals and prevent premature aging processes. Ayurveda believes that basil prolongs youth. Its regular consumption helps improve the functioning of the immune system and prevents the risk of developing many diseases.
Use in cooking
In cooking, the plant is used as an aromatic spice. It has a slightly bitter taste with a sweet aftertaste. Pickled basil is very popular in Italian and Caucasian cuisine. Greek and French cuisine also cannot do without it. The plant is used both fresh and dried; it goes well with spinach, cheeses, and green vegetables. Crushed basil leaves are usually added to cottage cheese and omelettes.
How to pickle basil correctly?
Basil is widely used for preparing canned and pickled dishes. Pickling involves preparing vegetables or herbs with the addition of a certain concentration of vinegar. To prepare pickled basil you will need 5 bunches of basil and a few cloves of garlic. Garlic and basil leaves are placed in jars. The marinade is prepared from 1 liter of water with the addition of vinegar, sugar and salt. Pour the boiling marinade over the greens, sterilize the jars for 10 minutes and roll up. Basil prepared in this way is perfect for preparing hot dishes.
Some housewives close basil in the form of a paste. Fresh leaves of the plant are blanched for several minutes, drained in a colander, and crushed using a sieve. The green mass is heated by adding salt, sugar and vinegar, placed hot in jars, sterilized and sealed. Basil prepared in this way can be used to add to salads and soups; its piquant taste will add originality to the simplest dish.
There is also a recipe for making pickled basil with tomatoes. For it you will need 5 bunches of basil, 2 kg of cherry tomatoes, black pepper, garlic. Tomatoes are placed in jars in layers, then basil, a clove of garlic, and 2 peppercorns. The marinade is prepared in this way: salt, sugar, and vinegar are added to a liter of water. Boiling marinade is poured into jars of herbs. Jars must be sterilized and sealed. Basil prepared in this way can be served as an addition to dishes, and can also be used in the preparation of soups and salads.
Pickled basil is also prepared with tomatoes. Unlike the previous recipe, you will need 2 kg of brown tomatoes, 4 bunches of basil, black pepper, and a few cloves of garlic. The tomatoes are pierced in the area of the stalks and placed in jars along with basil. The marinade is prepared from 1 liter of water with the addition of 50 g of salt, sugar, vinegar, as well as several peppercorns and chopped garlic cloves. The boiling marinade is poured into jars, sterilized for 15 minutes and sealed with lids. This way you get excellent-tasting tomatoes that go well with any dish. Pickled basil retains most of its beneficial properties. It can be added to soups, salads, and snacks.
Basil marinated in vegetable oil has a very original taste. Basil leaves are thoroughly washed and dried. Place 3/4 of the basil and 50 g of salt in a sterilized jar. One jar will require about 150 g of basil. Next, add olive oil to the jar and cover with a lid. Pickled basil is often used as a base for preparing various sauces, soups, salads, and dressings.
Benefits of pickled basil and treatment
The benefits of this plant have long been known in folk medicine. Basil is effective against poisonous insect bites. It relieves fever. This spicy plant protects the body from diseases. Studies have found that it inhibits the growth of HIV and cancer cells. Its anti-carcinogenic properties are effective against all types of cancer. Basil is used to restore the body after surgery; it promotes wound healing and protects them from infections. The plant also protects against radiation, and with regular use can act as a vaccine against chickenpox. Pickled basil retains almost all the properties of the fresh plant, so it is recommended to use it not only as a tasty, but also as a healthy product.
Basil oil is effective against gout; it reduces the level of uric acid in the blood, which makes a person feel better. Basil is a detoxifier and has diuretic properties, making it a useful herb for kidney stones. The plant cleanses the kidneys, and acetic acid and other components of basil help dissolve stones. Basil oil can also be used during an acute attack of gout, as the analgesic properties of the plant will help relieve pain. To do this, prepare a cold compress: a few drops of essential oil are diluted in olive oil and applied to the disturbing area.
The plant cures eye diseases in a short time. Basil is considered a good remedy for conjunctivitis, abscesses, viral or bacterial infections. Rinsing the eyes with a weak decoction of the leaves will help prevent cataracts, glaucoma, and other eye diseases.
Harm of pickled basil and contraindications
The plant can cause harm to the body due to individual intolerance. Pickled basil is generally considered a healthy product and is well absorbed by the body. If you have chronic diseases or deterioration in health, it is recommended to consult your doctor to clarify whether the use of such a product is contraindicated or not.
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