How can basil be stored for months after harvesting?

Widely used in Mediterranean cuisine, basil enhances your summer dishes, thanks to its fresh, slightly lemony flavour. Whether you're a fan of traditional pesto or prefer it in tomato salad, it's almost always perfect for enhancing delicious garden vegetables. If you've followed our advice on growing basil, you're sure to have some of the prettiest plants on the block! But there's one question on your mind. What am I going to do with all this harvest? Luckily, Permapotes has the best tips for you.

Traditional methods of preservation

Natural drying

Basil is known to be rich in magnesium, so it would be a shame if the method of preservation you choose detracted from its nutritional quality. But, rest assured! Contrary to what you might think, even when dehydrated, its minerals remain stable. Another advantage is that the shelf life of the food can be extended by up to six months if you store it in an airtight, moisture-proof container. This technique is fairly simple to do. It does, however, take a little time (on average, you'll need to wait a week). Here's how to do it:

• Wash and dry the herbs using a tea towel.
• Make small bunches, which you then tie with kitchen twine.
• Suspend, upside down in a place with low light. Also make sure the air in the room is sufficiently dry and ventilated.

Oven drying

If you're in a hurry, this is the process for you! Heat drying offers the same benefits as dehydration using the natural method. The only difference is the speed of the process. To carry it out, follow these steps:

• Preheat the oven to 60°C.
• Wash and dry the herbs using a tea towel.
• Keep only the leaves, and arrange them on a baking tray lined with greaseproof paper.
Leave the basil in the oven switched off for 2 hours.

Freezing

This is the best method of preservation to guard against micro-organisms of all kinds! Thanks to it, you always have your precious herbs available. To do this, simply clean your basil thoroughly, and detach the leaves. You can either chop them up or freeze them straight away. Personally, I'm not a fan of this process, as the food loses some of its organoleptic quality. Still, it's a bit of a shame for an aromatic herb!

Little less conventional methods



Make your own flavoured salt

If you're looking for a useful homemade gift, I highly recommend this little craft that you can easily make with the kids! Here's the recipe:

• Mix 25g whole fresh basil with 235g fleur de sel.
• Pour the mixture onto a baking tray lined with greaseproof paper.
• Place it for 24 h in a dark, cool place (the switched-off oven works perfectly).
• Once the moisture is gone, all you have to do is put your salt in pretty airtight jars that you can decorate.

Flavoured oil in individual doses

Do you like to use flavoured oil to enhance your dishes? Rather than buying it from the supermarket, make it yourself! After washing and removing the leaves from your basil, arrange it in ice cube trays. Add some olive oil, and put the whole thing in the freezer.

Integrate your aromatic plants directly into preparations

Finally, if you're brave enough, you can of course make basil-based preparations and then store them in jars. If the idea of making a dozen jars of pesto puts you off, try to imagine enjoying this delicious sauce during the harsh winter months!

Some tips for successfully growing your aromatic herbs

To start with, choose the right neighbourhood! In permaculture, we use variety associations to facilitate crop growth and prevent the occurrence of disease. This practice also works very well with aromatic herbs. To help you plan the layout of your vegetable garden, you can use our planning tool. So here are the happiest marriages:

• Basil enjoys tomatoes, the squash family, cabbage, fennel and asparagus.
• Thyme acclimates very well with onions, beans and lettuce.
• Chives live in good company with apple trees, peach trees, strawberry trees, currant bushes and squash.

Of course, we advise you to adhere closely to this calendar, which takes seasonality into account, to put every chance of success on your side! One last bit of advice: don't hesitate to cut off any flowers that develop, to prevent the plant from going to seed. This tip has the added advantage of helping to fortify aromatic herbs.