What Happens When You Put Basil In The Fridge?

Many people make the mistake of keeping their basil in the refrigerator. However, according to The Kitchn, storing the herb in the fridge can turn the leaves black. Basil, unlike its similar counterparts parsley and cilantro, should actually be stored at room temperature for optimal freshness.

How long will fresh basil last in the refrigerator?

How long does basil stay fresh in the fridge? This depends on how you store it. It will last up to 2 days when wrapped in a paper towel and put in a plastic bag. If you cover the leaves with olive oil, they can last up to 2 months.

How do you keep basil fresh longer?

How to Store Fresh Basil

1. Cut: Cut your basil about half an inch from the bottom of the stems.
2. Fill: Fill the jar you are using to hold the basil with enough cold water to cover the stems by about an inch.
3. Store: Loosely cover the top of your basil leaves with a GLAD Food Storage Zipper Quart Bag to help keep it fresh.

Does basil wilt in the fridge?

When basil is exposed to extreme temperatures, including the cold environment of your refrigerator, it causes the leaves to wilt more rapidly, as the Gardener Report shares. That’s why the cup of water storage method needs a bit of a boost. That comes by using a plastic bag to cover the basil leaves.

Does basil go bad faster in the fridge?

Now, you may be wondering if putting it in the fridge will prolong its life. Nope! Basil hates the cold more than every grandparent in Florida.

Why does basil turn black?

Basil leaves can develop black or brown spots from exposure to frost, bacterial or fungal infections, the presence of pests, or sometimes from a nutrient deficiency in the soil.

Is wilted basil still good?

If it is only just a bit limp but not completely dry or black, it can be rescued with a very simple trick! Just submerge the wilted basil in cold (not too cold) clean water and wait. The water has to be clean, because the basil will take on any bad smells or tastes from the water.

Can I freeze fresh basil?

Simply chop leaves, stuff them into ice cube trays, cover with cold water, and freeze. The frozen basil bits will turn black as soon as they thaw, but they will still taste like basil. Frozen basil cigars are a great way to store basil with large leaves that can hold up to brief blanching.

What can I do with a lot of fresh basil?

10 Great Ways to Use Up Fresh Basil

1. Pesto.
2. Infused Oil.
3. Appetizers.
4. Vegetable Soups.
5. Salads.
6. Pizza.
7. Fish & Seafood Dishes.
8. Sides.

Should you refrigerate herbs?

Keep them in the fridge and change the water every couple of days. Hardier herbs can just chill in the refrigerator. The best way to store them is to wrap them in a damp paper towel, and then wrap that in plastic wrap, like a snug little herb burrito.

How long can basil last?

When properly stored, fresh basil can last up to 10 days. However, when you preserve it, you can keep it for much longer. What is this? Even though well preserved basil doesn’t really go bad, it will start to lose its flavor over time.

Is it OK to eat black basil?

I would not recommend consuming basil that has turned brown/black, especially if it is “slimy” to the touch. Even though a few brown spots are probably safe, it will be bitter and, well, slimy. Throw it away – and consider using some of the storage methods discussed in the link above.

Do you rinse basil before using?

Before you go racing to the garden or farmers market and then put those delicious herbs into your next dish, you should always be washing your fresh herbs before cooking with them. No matter the type of produce you are going to be eating, herbs, fruit, etc., you should always carefully wash it before consumption.

Is it OK to use basil with black spots?

What is this? To treat a basil plant that’s already sustained frost damage: If it’s outdoors, pot up the plant and move it indoors to overwinter. Cut away any of the leaves that have black spots on them, then place the plant in a warm, sunny spot (like a south-facing window) and water.

Why does basil go black in the fridge?

Fresh basil leaves turn black in the refrigerator because basil leaves are not very resistant to the cold. Basil leaves are known as a summertime herb that loves the heat. When the cells in a basil leaf are exposed to the cold climate inside your refrigerator, they begin to die.

Is basil OK if it turns brown?

The most common causes of Basil leaves turning brown are under or over-watering, temperature stress, insufficient lighting, pests, or diseases. Brown leaves on Basil is usually a sign of a problem with the plant’s health and should be addressed as soon as possible.

Is it OK to eat basil leaves with brown spots?

Whether sprinkled on a Margherita pizza or blended in a pesto, brown spots on basil typically aren’t a huge deal in regards to flavor. As long as the leaves are not diseased or sprayed with any pesticides, basil with brown spots is perfectly safe to eat.

How much basil should you eat?

The suggested dosage ranges from 300 mg to 2,000 mg per day for general preventive purposes. When used as a treatment, the recommended dosage is 600 mg to 1,800 mg taken in multiple doses throughout the day. All parts of the plant might be used in supplements and topical ointments.

How do you store basil in the fridge?

Trim the cut ends, put the bunch in a glass, jar, or vase of water that will fit in the fridge, and cover the whole thing, or at least the basil leaves, with a plastic bag. Put the whole in in a refrigerator. Basil kept that way will stay vibrant and green for up to a week.

How do you freeze whole basil leaves?

To freeze whole basil leaves, lay the clean, dry basil out in a single layer in a baking sheet or tray. Slide the basil into the freezer.

Is basil better cooked or raw?

If a recipe simply calls for “basil,” sweet basil is the way to go. Other varieties can have stronger flavors that can give you an unintended result in your recipes. Holy basil is best cooked (it can be bitter when raw), but purple basil is best raw as that pretty purple color turns black when cooked.