Congrats, you’ve successfully grown the herb garden of your dreams! With basil pruning and careful harvesting, you may find yourself with an abundance in your kitchen. Sure, you can (and should) freeze the herbs for future use, but when taking them in from the yard for that caprese salad or basil pesto, how do you wash them without those delicate leaves losing their lush appearance? Leave it to our Test Kitchen pros to share the best tips for washing basil.
- <strong>Lynn Blanchard</strong>, test kitchen director, Better Homes & Gardens
- <strong>Juliana Hale</strong>, senior culinary specialist for the Better Homes & Gardens Test Kitchen
How to Wash Basil
Juli Hale, senior culinary specialist for the Better Homes & Gardens Test Kitchen, recommends waiting until just before using to wash basil to avoid wilting it. But if you’ve got a large batch of basil to harvest from the garden, the leaves may have dust, dirt, or bugs on their surface you don’t want in your kitchen. This is where Lynn Blanchard, Better Homes & Gardens test kitchen brand manager, gives it a quick rinse with cool water. “I pat it dry with paper towels or a clean kitchen towel,” she says. “Or put it through my salad spinner.” Gently drying off the leaves is key, as too much moisture will cause the basil to wilt and turn dark in color.
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What About Purchased Basil?
Washing purchased basil is also important, but also recommended by the Test Kitchen to wait to rinse until just before using. Really, the key is to keep the basil leaves dry so they don’t absorb too much moisture, which can make them shrivel and turn black before you can use them in your recipes.
Storing Basil
Hale suggests the tried-and-true basil storage method. “Take the basil out of the plastic clamshell, trim the stem ends, and put it in a jar of water, like a bouquet of cut flowers,” Hale says. “Put a loose plastic bag over the top, like a little greenhouse, and let it hang out on your counter.” Avoid putting basil in the fridge, as cold temps can cause the leaves to discolor prematurely. When stored this way, they’ll last up to a week.
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