Crushing the fresh basil leaves can bruise them.
Basil is a delicate annual easily damaged by rough handling or wetting its leaves for a prolonged period. The flavor of fresh basil is crisp and adds a tasty accent to tomato-based dishes, as well as pesto. The leaves of the basil plant provide the flavor and aroma and it is critical to keep these leaves dry and cool so that they do not spot, turn black and lose flavor. Does this Spark an idea?
Instructions
1. Harvest fresh basil leaves about six weeks after you have planted this annual. Look for budding taking place and cut the longer stems above a leaf cluster with scissors before the basil plant has a chance to flower completely.
2. Gently pull the leaves off the stem and discard any black, spotted leaves. Do not crush or tear the leaves, as this will bruise them, lessening their flavor and shelf life. Rinse the leaves with water and gently pat them dry with paper towels. Use the fresh leaves right away.
3. Do not rinse the fresh basil leaves if you must harvest them a few days before you need them. Set the harvested leaves out to dry on paper towels for about an hour. Turn the leaves over after an hour and let the other side dry. Gently pat away any excess moisture on the leaves with a paper towel. Do not crush or crinkle the leaves.
4. Keep the leaves as intact as possible. Do not chop, cut or tear the leaves intended for later use. The fresh basil pieces will begin to wilt and lose their flavor. They may also start to turn black as well.
5. Store the fresh basil leaves flat in a small plastic bag without piling the leaves on top of each other. Place the bag in the refrigerator. The leaves should keep for up to three days. Remove the fresh basil leaves from the refrigerator and rinse them off with water when you are ready to use them.
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