How to Harvest and Preserve Basil

Keep summer’s fresh flavor all year long! How to harvest and preserve basil.

The basil will keep growing if you cut it properly!

This year I wanted to become more serious about my gardening. I wanted to begin gardening in a way where I could enjoy the produce all year long.

I've really been working on my canning and preserving techniques this summer, and I'm very excited with how much I've learned!

This blog post will go over how to harvest (i.e. you cut the plant so it continues to produce and keep growing) and then preserve your basil.

If you have basil plant, you already know how quickly it can go from lush to leggy and flowered if not picked properly. But when you harvest it properly, you encourage your plant to keep producing for weeks to come. Here’s how I preserve my homegrown basil so I can enjoy that vibrant green flavor well into the winter months.

How to Harvest and Preserve Basil

Step 1: Harvest Basil Properly

Use clean scissors to cut just above a pair of leaf nodes (The sets of leaves growing on either side of the stem). This pruning technique signals the plant to grow two new branches in place of the one you just cut, helping it grow fuller and bushier. What not to do: Don’t pick the biggest leaves you see—this actually slows growth. The plant needs to be prunes. Also, only prune about 30% of the plant at a time otherwise you will stunt its growth.

Step 2: Clean and Cut the Basil

Quickly rinse dirty basil in cool water. Remove any thick stems.

Step 3: Blanch to Preserve the Color

Bring a pot of water to a boil and set a bowl of ice water nearby. Drop your basil leaves into the boiling water for about 5-10 seconds, just long enough to wilt them. They will become a bright green. Quickly transfer the leaves to the ice water to stop the cooking. This blanching process locks in the bright green color. Remove the basil from the ice water after 10-15 seconds and set on a clean kitchen towel.

Step 4: Dry & Process

Gently pat the basil dry with a clean towel and remove excess water. Add the leaves to a food processor with enough olive oil to create a paste.

Step 5: Freeze in Cubes

Spoon the basil mixture into an ice cube tray, then pour a thin layer of olive oil over the top of each cube. This extra step helps protect the basil from freezer burn and keeps its color bright. Once frozen solid (after about 24 hours), pop the cubes into a sealed bag or container and store in the freezer for up to a year.

I love making fresh pesto out of these basil cubes, and I include these cubes when I am making a pasta or marinara sauce.