How to Store Basil In the Refrigerator So That it Does Not Turn Black

Most herb enthusiasts keep a container of basil handy in a kitchen garden for quick harvesting. Fresh basil is a key ingredient in sauces and soups from spaghetti sauce to pesto and bruschetta. Though basil is best when fresh, the herb may be dried or pureed and frozen for use in cooking through the winter. Basil typically will turn black if stored in a refrigerator as a reaction to the cool temperature, but there are a couple of ways to keep this from happening.

Salt
1

Pour a layer of sea salt into the bottom of a clean, sterile 14-oz. glass container.
2

Place a layer of basil leaves on top of the salt.
3

Place a layer of salt on top of the basil leaves.
4

Continue to layer salt and basil leaves in the container until it is full. The salt has a drying effect that will pull water out of the leaves and keep them from turning black. Basil leaves will last indefinitely in the refrigerator if stored using this method.
5

Use the salt from the basil container as you normally would. Salt will not take on an herbal taste after being stored with basil for long periods.
Oil
1

Pour a layer of olive oil into a saucepan.
2

Heat the oil just enough so you can feel heat when you hold your hand over it. Olive oil should not be heated to the point that it produces smoke. Olive oil begins to break down at its smoke point.
3

Wash the basil and gently roll up a stack of leaves. Cut them with a sharp, thin knife. Basil leaves bruise very easily and will blacken if torn.
4

Place the basil leaves in the oil and remove the saucepan from the heat. Allow the oil to cool.
5

Pour the oil into a clean 14-oz. glass jar. Use the oil for salad dressing, oil-based sauces or flavored cooking oil. The oil should be stored in a freezer and used within a week. Bacteria such as botulism can grow in herb oils stored for longer than a week.