How to properly prepare basil for the winter at home in different ways
Dried, frozen, or preserved in vinegar or olive oil, basil will be very useful in winter. The preparations retain the taste, aroma and vitamin-mineral composition of fresh herbs. An aromatic soothing tea is prepared from the flowers; the leaves are added to soups, pasta, vegetables, turkey or chicken. Greens are used as the main ingredient in the famous Italian pesto sauce.
Read on to find out how to prepare basil for the winter by drying, freezing and canning.
Basil varieties for winter preparations
Basil is conventionally divided into two varieties - purple and green. Varieties with green leaves are characterized by a delicate taste and pleasant aroma, while purple ones are endowed with specific taste qualities.
Varieties are divided according to taste and aroma. Some are ideal for making confectionery, others are added to soft and alcoholic drinks, and others are added to soups and hot dishes.
What flavors are basil varieties rich in:
- the varieties Rosie, Broadleaf Basil, Edwina, Camphor, Aramis, Ruby, Magic of the East, Thai Queen, Baku, Ararat have a peppery taste and aroma;
- clove aroma - Dark Night, Clove, Tulsi, Clove aroma, Sandwich leaf;
- anise smell - Anise Delight, Wonderful Day, Anise Basil, Italian Basil;
- pepper-clove smell - Basilisk, Marquis;
- menthol and lemon aroma - Spark, Velvet, New, Lemon, Lemon;
- vanilla flavor - Vanilla aroma;
- caramel aroma - caramel basil;
- cinnamon smell - Vegetable basil;
- peppermint - Greek.
It’s easy to determine by the name which variety is best suited for a particular dish:
- with lemon, vanilla, caramel, cinnamon aroma - for confectionery, baked goods;
- with anise, menthol, lemon, mint flavor - for drinks;
- with clove and pepper aroma - for meat dishes.
Any of the varieties can be prepared for the winter by freezing, drying, salting, canning in oil and vinegar.
The photo shows green and purple basil.
Selection and preparation
Fragrant greens are available in abundance in markets and supermarkets. It can be grown in the country without any problems. In the evening, the bushes are watered, and in the morning they are collected: succulent young branches without flowers are cut off with sharp scissors. During the night, the leaves absorb all the moisture, acquire elasticity and juiciness. These greens are used for freezing.
Harvesting basil for drying is done during the day without prior watering. The bushes easily emerge from dry soil. The collected branches are inspected, dry and diseased leaves are picked off. For preparations, whole branches or only leaves and flowers are used.
The greens are washed under the tap, thoroughly washing away dirt, dust, and insects. Then dry between two layers of paper or waffle towel or in a lettuce dryer.
Reference. In Italy, basil was considered a symbol of love, and in Romania, a branch of basil, accepted by a young man from the hands of a girl, meant consent to marriage. In Mexico, there is a belief that the plant protects married couples from infidelity.
How to dry basil
How to prepare dried basil at home? It's not difficult. Drying allows you to preserve the taste and beneficial properties of greens.It is dried in the oven, in the open air or in an electric dryer.
On air
A natural drying method that makes it possible to preserve the vitamin-mineral composition and smell of the plant to the maximum. The seasoning is added to soups and side dishes made from pasta, potatoes, eggplant and zucchini. It is recommended to add dried herbs to hot dishes to fully release their flavor.
There are two methods of natural drying:
- Leaves (whole or chopped) are placed on a baking sheet or board covered with parchment and left in a warm and dry room or placed on a balcony in partial shade, covered with gauze to prevent flies.
- The branches are tied into bunches and hung in a room with good ventilation. It is important to monitor the air humidity - if it is too high, the branches will begin to rot from the middle of the bunch.
In such conditions, basil dries out in 1-3 days.
In the oven
Oven drying is the fastest way. However, there is a risk of drying the greens to dust, and the plant loses most of its nutrients.
Cover the baking sheet with parchment and lay out the leaves or branches in one layer. Drying temperature – +40…+50°C. Drying time with the door ajar is 40-60 minutes.
If the functionality of the oven does not allow keeping the door open, the temperature is set at +30°C. The oven is opened for ventilation every 15-20 minutes.
In an electric dryer
Modern models of electric dryers preserve the beneficial properties of herbs, vegetables and fruits as much as possible. Only leaves are placed on trays for uniform drying.
Heating temperature - no more than +40°C, time - no longer than 1 hour. The timer and transparent cover make it possible to turn off the device on time.
This is interesting:
Is it possible to freeze horseradish for the winter and how to do it correctly.
Is it possible to dry flowers?
There are two opposing opinions about the timing of harvesting plants for subsequent drying. Some argue that collection must be carried out before flowering begins, others - when the first flowers appear. In both the first and second cases, the argument is the same: the plant contains more vitamins and aromatic substances.
Basil flowers are most often used in folk medicine to make soothing tea. For 250 ml of boiling water take 4 tbsp. l. dried leaves and flowers.
There is no need to specially remove flowers for drying. They are left on the branches and dried naturally.
Freezing rules
Freezing is considered the best way to preserve the beneficial properties of a product, provided that the rules are followed. Packaging for storing greens should not allow air or moisture to pass through, should be durable, easy to open and close.
Zip lock bags and containers with airtight lids are ideal.
Fresh
Whole or chopped leaves are placed in a container and placed in the freezer. The second method involves freezing branches folded into bunches. They are placed in a bag or wrapped in cling film.
Blanched
Blanching kills bacteria and fungi, preserves the color, taste and structure of the leaves, and removes excess bitterness.
At the same time, you will need to prepare two containers - with boiling water and ice water. Bring the water to a boil, place the basil on a fine mesh or in a colander and lower it into boiling water for 5 seconds. Then take it out and place it in ice water. Dry the greens on paper or waffle towels and then place them in a container to freeze.
In olive oil
Blanched basil is crushed in a blender or chopped with a sharp knife, poured with olive oil in an arbitrary proportion, mixed and the mass is laid out in ice trays. The frozen cubes are removed and placed in a bag or tray with a lid.
You can do it differently: put chopped basil in molds and pour olive oil on top.
Reference. When frozen, olive oil does not lose its beneficial properties, since oxidation does not occur upon contact with air.
As a puree
Place the branches and leaves in a blender bowl, pour in 2-3 tablespoons of clean water, and grind into a puree. The mass is poured into molds for ice, muffins or sweets and placed in the freezer.
Instead of water, you can add vegetable broth, green tea, any vegetable oil or juice.
Preservation methods: the best recipes
Salted basil is preserved in the same way as sorrel, dill, parsley or celery.
The leaves are blanched, sprinkled with salt to taste, and compacted into sterilized 250 or 500 ml jars until the juice is released. The container is placed in a pan, sterilized for 15-20 minutes and sealed with lids.
With sugar and vinegar
Pickled basil is added to first courses, salads, appetizers, and pasta.
To prepare the workpiece you will need:
- basil - 500 g;
- salt - 50 g;
- vinegar - 50 ml;
- sugar - 70 g.
The leaves are crushed in a blender or finely chopped with a sharp knife, mixed with salt, sugar and vinegar. The mass is transferred to clean jars and placed to pasteurize in a water bath for 15 minutes. The blanks are sealed with lids, cooled under a blanket and stored in the pantry.
With olive oil
To prepare canned pasta you will need only three products:
- basil - 500 g;
- olive oil - 200 ml;
- salt - 80 g.
Place the greens in a blender bowl, grind to a puree, add oil and salt. The mixture is mixed, placed in 200-250 ml jars, covered with lids and placed on the bottom shelf of the refrigerator. The puree can be pasteurized in a water bath for 20 minutes, sealed and stored in a cellar or pantry.
With garlic, or classic pesto sauce
This is a delicious seasoning for pasta, potatoes, rice, vegetables and meat. To prepare it you will need:
- basil - 400 g;
- garlic - 4 cloves;
- parmesan - 200 g;
- pine nuts - 50 g;
- salt - to taste;
- Extra virgin olive oil - 500 ml.
The leaves are washed and dried on a paper towel. The nuts are roasted in a frying pan until golden brown and ground hot in a mortar or blender with garlic. Add basil and gradually rub it into the mass. Then add grated Parmesan and olive oil, salt to taste.
The pesto is transferred to jars or food containers, oil is poured on top and sealed. The sauce is stored in the freezer or refrigerator.
Read also:
Features of pickling cucumbers for the winter in a barrel.
How to prepare carrot caviar for the winter: a selection of the best recipes.
Dressing with nuts
A spicy dressing is prepared using basil leaves, garlic and any nuts.
Ingredients:
- nuts (walnuts, cashews, pistachios, almonds, pecans) - 50 g;
- basil - 300 g;
- olive or any other vegetable oil - 250 ml;
- salt - to taste;
- garlic - 3 cloves.
Grind the nuts in a blender into flour, add herbs, garlic, butter, beat into a homogeneous mass, and salt to taste. The mass is placed in a container and stored in the refrigerator or freezer.
Storage periods and rules
The optimal shelf life for any greens is six months.Then the plant retains its smell, taste and beneficial properties. Basil is harvested every season.
Shelf life depending on the processing method:
- blanched - 6-12 months;
- canned (pasteurized) - 1-2 years;
- canned without sterilization - 6 months;
- dried - 2 years;
- frozen at –18°C – 1 year.
Once opened, the jar is stored in the refrigerator for 2-4 days.
Dried herbs are stored in craft bags, glass jars or clay spice containers in a dry, cool and dark place.
Conclusion
Drying or freezing basil, salting it, preserving it with vinegar or oil for the winter is the choice of every housewife. Any of these methods preserves the nutritional value of the product, its aroma and taste. Dried herbs are added to hot dishes to better reveal the smell and taste.
Whole frozen leaves are useful for preparing salads and decorating dishes. Sauce and pasta with nuts and olive oil are used to season spaghetti and salads, and add it to meat and vegetables.