Simple Ways to Use Basil Year-Round

That unmistakable scent of fresh basil is practically the smell of summer itself. Piled high on pasta, muddled into cool drinks, or starring in vibrant pesto, it’s a culinary hero. But then, the days shorten, the temperature drops, and the basil plants begin to fade. It feels like a genuine loss, doesn’t it? Saying goodbye to that fresh, peppery, slightly sweet flavour until next year. But what if you didn’t have to? What if you could capture that summer essence and enjoy the magic of basil all year long? Good news – you absolutely can, and it’s simpler than you might think. Forget limiting basil to just a few months; let’s explore easy ways to keep its flavour alive through autumn, winter, and spring.

Freezing: Locking in Freshness

Freezing is arguably the best method for preserving basil’s bright, fresh flavour, the one closest to picking it straight from the garden. Unlike drying, which fundamentally changes the taste profile, freezing keeps much of the volatile oils intact. There are several effective ways to freeze basil.

Whole Leaf Quick Freeze

This method is incredibly simple. Pick the best-looking leaves, wash them gently, and pat them thoroughly dry. Moisture is the enemy here, leading to ice crystals and potential mushiness. Lay the dried leaves in a single layer on a baking sheet lined with parchment paper. Pop the sheet into the freezer for an hour or two, until the leaves are frozen solid. Once frozen, quickly transfer the brittle leaves to an airtight freezer bag or container. Squeeze out as much air as possible before sealing. To use, just crumble the frozen leaves directly into hot dishes like soups, stews, or sauces towards the end of cooking.

Basil Ice Cubes (Water or Oil)

This is a fantastic way to portion basil for easy use. Finely chop fresh basil leaves – a food processor makes quick work of this. Pack the chopped basil into ice cube trays. You have two choices here:

• With Water: Fill the compartments about two-thirds full with basil, then top up with a small amount of water before freezing. These cubes are great for dropping into simmering sauces or soups.
• With Oil: This is my personal favourite. Pack the trays with chopped basil, then pour olive oil (a decent extra virgin works well) over the basil until just covered. Freeze solid. The oil helps protect the basil from freezer burn and preserves its flavour beautifully. These oily cubes are perfect for starting sauces, tossing with pasta, or adding flavour to roasted vegetables. Once frozen, transfer the cubes to labelled freezer bags.

Frozen Basil Paste or Pesto Base

If pesto is your primary goal, you can freeze a simplified version. Blend fresh basil leaves with a good amount of olive oil until you have a smooth paste. You can add a little salt, but hold off on the garlic, cheese, and nuts – these ingredients don’t always freeze well and are best added fresh when you’re ready to make the final pesto. Pour this vibrant green paste into ice cube trays or small freezer-safe containers. Once frozen, transfer to bags. This gives you a head start on pesto anytime you crave it; just thaw a cube or two and mix in the remaining fresh ingredients.

Drying Basil: A Different Kind of Delicious

Dried basil offers a different flavour profile than fresh. It’s more concentrated, slightly minty, and less anise-like. While it won’t replace fresh basil in a Caprese salad, it shines in long-cooked dishes, rubs, and infusions where its robust flavour can meld and deepen. Properly dried basil, stored correctly, can last for many months.

Air Drying

This is the old-fashioned way. Gather small bunches of basil stems, securing them with string or a rubber band. Hang them upside down in a warm, dry, well-ventilated area away from direct sunlight (which can bleach the leaves and reduce flavour). A pantry, attic, or even a corner of the kitchen can work. Depending on humidity, this can take one to several weeks. The leaves are ready when they are brittle and crumble easily. Once dry, strip the leaves from the stems and store them whole or crumbled in an airtight container.

Oven Drying

For a quicker method, you can use your oven. Spread clean, dry basil leaves in a single layer on a baking sheet. Set your oven to its lowest possible temperature – ideally below 180°F (82°C). If your oven doesn’t go that low, you can prop the door open slightly with a wooden spoon to allow moisture to escape and keep the temperature down. Check the leaves frequently, turning them occasionally. This can take anywhere from 1 to 4 hours. Watch carefully to ensure they dry out completely without browning or burning. Let them cool completely before storing.

Using a Dehydrator

If you own a food dehydrator, it’s perfect for drying herbs. Arrange the leaves in a single layer on the dehydrator trays. Follow your dehydrator’s instructions for herbs, typically setting it to a low temperature (around 95°F to 115°F or 35°C to 46°C). Drying time will vary depending on the machine and humidity, usually taking several hours. Check periodically until the leaves are perfectly crisp. Storage Tip: Whether air-dried, oven-dried, or dehydrated, store your dried basil in a labelled, airtight container (glass jars work great) in a cool, dark place like a cupboard or pantry. Avoid storing it near the stove, as heat and light will degrade the flavour and colour faster.

Basil Infused Oils and Vinegars

Infusing oils or vinegars with basil captures its aromatic essence beautifully. These make wonderful homemade gifts and add a gourmet touch to everyday cooking.

Basil Oil

There are two main approaches: gentle heat or cold infusion. For a quicker infusion, gently heat olive oil (don’t let it simmer or smoke) with a generous amount of clean, dry basil leaves and stems for about 5-10 minutes. Let it cool completely, then strain the oil through cheesecloth into a clean bottle. For a cold infusion, bruise basil leaves slightly and place them in a jar, covering them completely with olive oil. Seal the jar and let it sit in a cool, dark place for 1-2 weeks, shaking it gently every day. Strain before using. Use infused oil for salad dressings, drizzling over finished dishes, dipping bread, or tossing with pasta.

Flavor Profiles Change: Remember that preservation methods alter basil’s taste. Freezing keeps the flavour closest to fresh, ideal for finishing dishes. Drying concentrates the flavour, making it earthier and better suited for slow-cooked recipes or rubs. Infusing captures the aromatic essence, perfect for dressings and drizzles.

Basil Vinegar

Similar to oil, you can infuse vinegar. White wine vinegar or apple cider vinegar work well. Lightly bruise fresh, dry basil leaves and place them in a clean jar. Pour the vinegar over the leaves, ensuring they are fully submerged. Seal the jar and let it steep in a sunny windowsill or a warm spot for 2-4 weeks, shaking occasionally. Taste it periodically; once it reaches the desired strength, strain out the basil leaves and transfer the vinegar to a clean bottle. Use basil vinegar to brighten up vinaigrettes, marinades, or even deglaze a pan.

Growing Basil Indoors

Of course, the ultimate way to have truly fresh basil year-round is to grow it inside! While it might not produce the massive harvests of an outdoor summer plant, a small indoor basil pot can provide enough leaves for garnishes, small pesto batches, or adding that fresh kick to winter meals.

Setting Up for Success

• Light: Basil loves sun. A south-facing window receiving at least 6 hours of direct sunlight daily is ideal. If you lack sufficient natural light, consider using a grow light specifically designed for plants.
• Pot & Soil: Choose a pot with good drainage holes, at least 6 inches in diameter. Use a quality potting mix, not garden soil which can become too compacted.
• Watering: Keep the soil consistently moist but not waterlogged. Water when the top inch of soil feels dry. Avoid wetting the leaves excessively, especially in lower light conditions, to prevent fungal issues.
• Variety: Smaller bush or globe basil varieties often adapt better to indoor container life than the large Genovese types, though standard sweet basil can certainly be grown indoors with care.
• Harvesting: Pinch off leaves regularly from the top, just above a pair of side shoots. This encourages bushier growth rather than tall, leggy stems. Don’t be afraid to harvest often once the plant is established.

Growing basil indoors provides not only flavour but also a lovely touch of green and a hint of summer’s fragrance during the colder months. It requires a bit more attention than your outdoor summer patch, but the reward of snipping fresh basil leaves in January is well worth it.

Putting Your Preserved Basil to Work

So you’ve frozen, dried, or infused your basil bounty. Now what? Get creative! Add frozen basil cubes directly to simmering tomato sauces, winter soups, or risottos. Toss frozen basil-oil cubes with roasted root vegetables right out of the oven. Use your dried basil in meat rubs, sprinkle it into bread dough, add it to casseroles, or infuse it into olive oil for dipping. Drizzle your basil-infused oil over pizza, grilled chicken, or steamed vegetables. Whisk basil vinegar into zesty salad dressings or use it to marinate fish. Don’t feel limited to just one method per dish. You could use dried basil in the base of a long-simmering bolognese sauce and then finish the dish with a swirl of basil-infused oil or a sprinkle of chopped, thawed frozen basil for a layered flavour experience. The end of the growing season doesn’t have to mean the end of enjoying one of summer’s most beloved herbs. By employing simple freezing, drying, infusing, or even indoor growing techniques, you can ensure the delightful flavour of basil graces your table throughout the entire year. Experiment, find your favourite methods, and keep that taste of summer alive!