Best Method recommended method with best effort-to-efficacy tradeoff 5-7 days
Stems in Water
- Don't wash until ready to use
- Trim bottom of stems at an angle
- Place stems in jar with 1-2 inches of water
- Keep at room temperature, away from direct sunlight cold causes blackening
- Change water every few days
Alternative another good method that's just different 3-5 days
Refrigerated
- Don't wash until ready to use
- Wrap loosely in slightly damp paper towel
- Place in bag or container, slightly open for airflow
- Store in warmest part of fridge may still develop black spots from cold
Freezing freezing method 6-12 months
Frozen
- Wash and dry basil thoroughly
- Freeze whole leaves or chop or freeze in olive oil in ice cube trays
- Transfer to freezer bags
- Best for cooked dishes or pesto
Long Term preservation methods like canning, dehydrating, pickling, fermenting 3-6 months
Pesto
- Blend basil with olive oil, garlic, pine nuts, and parmesan
- Freeze in ice cube trays or small containers
- Transfer to freezer bags once solid
Long-term preservation
- Dehydration Suitable for drying/dehydrating. Learn about dehydration
- Freeze drying Suitable for freeze drying. Learn about freeze drying
Revival Tips
If basil becomes wilted, trim stems and place in cold water for 15-30 minutes.
Fun Facts
- Basil is one of the most cold-sensitive herbs—unlike most produce, it often keeps better at room temperature.
- The stems-in-water method works like cut flowers because basil continues to take up water through the stem.