Methods 1 There are several different options for keeping fresh in the refrigerator: 1, put the basil leaves in a fresh-keeping bag and then put them in the refrigerator for short-term storage. 2. Insert fresh basil leaves into a bottle filled with water, then put them in the refrigerator and eat them as soon as possible. 3. Put the fresh basil leaves into special preservation equipment and follow the above instructions. Method 2 Refrigeration Preservation There are also some simple ways to freeze basil leaves. 1. Prepare the basil leaves to be frozen, wash them and dry them in water. First, pick all the leaves from the stem. If you are going to try the second freezing method, you must hope that the basil leaves will not taste bad, so the stems should be discarded. Wash the leaves of basil thoroughly, and be careful not to rub them. Finally, use a salad dehydrator to remove excess water from the leaves, or directly dry the leaves with a towel. 2. Freeze and preserve basil leaves by making garlic sauce. Grab one or two basil leaves and put them in a food container. Add extra-grade olive oil and a little salt, and chop the leaves into mud. The purpose of adding olive oil is to isolate the leaves from the air to maintain their color and taste. Then put the basil paste into a small sealed container, seal the top of the container with olive oil, and put it in the refrigerator. After thawing, you can add other ingredients like garlic sauce. 3. The method of cryopreservation of basil leaves is as described above. This method may take more time, but it is still a simple method. Here's a way to preserve independent and intact vegetable leaves or intact basil leaf buds as a side dish. Freeze the prepared vegetable leaves and basil buds in the refrigerator tray for an hour or two. Once they begin to freeze, put them in a sealed container, and be careful not to fill them too full, or they will destroy their shape. After thawing, whole or shredded vegetable leaves can be used as a side dish of pasta or soup. 4. Freeze the basil leaves in a milk box, which is the simplest of all freezing preservation methods. Put the leaves in a clean milk box and remove the lid. Seal the top of the milk carton. Use 1 quart (950 ml) milk carton, and put the sealed milk carton into a large sealed plastic bag, completely isolated from the air. When you need to cook with basil leaves, you just need to cut a frozen milk box and keep the rest. It's great to eat these frozen leaves with sauce. Method 3 Marinate with salt This is a very old method. Before the refrigerator appeared, people salted basil leaves. 1, prepare salt. Sprinkle 1 cm or half an inch of salt on the bottom of a clean and dry ceramic pot, cylinder or covered ceramic pot. 2. Make sure that the basil leaves are clean, dry and suitable for placing. 3. Put the basil leaves in a crock and sprinkle a layer of salt on each layer of vegetable leaves until all the leaves are released. Gently press the leaves every ten layers or so, but don't crush them. 4. Leave a space of about 5 cm or 2 feet at the top, press gently but firmly, and finally add more salt to fill the gap. Shake the crock left and right to let the salt enter all gaps and layers. 5. Store the crock in a ventilated and dry place. A kitchen or cellar is usually an ideal storage place, or any other place you like. 6. When cooking, just take out a proper amount of basil leaves, shake off the salt on them, cook normally, and save the rest. Method 4: Soak in olive oil, 1 preserve. Wash basil leaves and air dry. 2. Put the basil leaves in a suitable container. 3. Stir after sprinkling salt. 4. Fill the container with olive oil. 5. Seal the container and put it in the refrigerator. This preservation method can make basil leaves edible after several months. 6, according to the general practice of cooking, basil leaves and olive oil inside can be eaten. Method 5 Basil Xiaoyi Wen is a good preservative. Adding basil leaves to vinegar can make vegetable vinegar suitable for various salads and recipes. 1. Select fresh basil leaves. Ideally, the basil leaves are the most delicious before the morning dew dries but the sun has not yet exposed the oil to volatilize. 2. Wash the basil leaves and dry them if necessary. 3. Put 15g or 1/2 ounces or 1/4 cups of fresh basil leaves into a suitable container. Glass jars, clamshell bottles and other jars with lids are all good choices. 4. Add two glasses of white wine, red wine or apple vinegar, and be sure to soak the basil leaves. 5. Seal or cover the bottle and put it in a cool and ventilated place for 4 weeks. 6, used for all kinds of foods that need vinegar, such as sauerkraut, salad dressing and other delicious dishes. Pick out all the leaves and throw them away when you use them. These leaves taste no different from vinegar now. Method 6 sun-dried preservation of basil leaves is not the best preservation method, because its taste will be greatly weakened, but it is still an option, after all, it is better than throwing away all basil leaves. The skill of this preservation method is to dry quickly and evenly, and to retain its flavor to the maximum extent. 1. Dry the basil before it blooms. When the leaves on the stem are ripe, the basil will bloom, and the basil leaves will lose some flavor after flowering. Basil flowers will bloom in a pile of leaves in the shape of a pyramid, and all preparations will be done. When all the leaves have germinated but not yet blossomed, they should be dried immediately, so as to maintain their flavor to the maximum extent. 2. Pick the leaves from the stem and separate the bundles of leaves from the leaves cut from the big stem alone, which will help to lay flat and clean them correctly. Leave no more than 1 inch of stem at the bottom of each leaf to tie the leaves together. 3. Wash the leaves carefully, and rinse the leaves with cold water before drying to remove dust, chemical reagents or other tiny dirty things that may be brought during the growth of basil leaves and the transportation of basil leaves sold in stores. 4. Dry the washed vegetable leaves, put the washed basil leaves on a paper towel, pat them with another paper towel to absorb excess water to prevent mildew during drying. 5. Collect the basil into bundles, separate the prepared basil leaves into bundles, and bind the lower vegetable stems into bundles with rubber bands or binding ropes. If it's basil, tie more bundles. 6. Hang vegetable leaves to dry, and hang bundles of basil leaves on hooks or wall nails to dry. There is no need to hang them in the kitchen, but it is best to find a place with smooth airflow and mild sunshine to speed up drying. For example, choose a room that can open the window to let air and sunshine in, and it is best not to let bugs fall on the leaves. 7. Stay in the sun for two weeks. You can eat basil leaves in two weeks or when the leaves turn dark green and feel dry and crisp. If the leaves or stems are still a little soft, hang them for another week. Remove the rubber band or binding rope, crush the dried basil leaves into bundles with your fingers, and store them in marked bottles or containers for later use. 8. Harvest dried basil leaves. Method 7 Air-dry and store on the filter screen. The use of clean screens and other filters can ensure air circulation and air drying effect. 1. Put fresh basil leaves on a clean screen window so that the leaves are separated from each other and not piled together. 2. Cover the basil leaves with a piece of cotton cloth to prevent the leaves from being blown off by the wind and prevent dust. Of course, cotton cloth must be thin enough to avoid affecting air circulation. 3. Put the whole filter in a dry place, and choose a warm, dry and dark place away from people and pets, with good ventilation. 4. Drying takes about 4 to 14 days, which depends on different seasons of the year and local climate. 5. Finish the drying in the oven: when the leaves feel crisp, put them on the baking tray layer by layer, set the oven to 100oF/38oC, leave a tiny gap in the oven door, and heat them for about 10 minute, thus completing the whole drying process. 6. After cooling, put the basil leaves in a sealed storage tank and mark the date and name. After a week of canning, check whether there is moisture. If there is, take out the basil leaves and put them in the oven again to dry, otherwise the basil leaves will be moldy. Before canning, make sure that the leaves are completely cooled, and any hot air will be converted into water. 7. Avoid light and heat, and eat within one year after drying. Method 8 Making chive sauce Although making chive sauce will completely change the taste of basil because of the addition of other materials, you can still see that it is basil leaves. Mixed pasta is great as a seasoning and for spreading bread. The following recipes are the most basic. Although traditional recipes require olive oil, pine nuts and parmesan cheese, this recipe allows you to add different ingredients to boost your confidence. 1. Use four pieces of fresh basil and one piece of high-quality oil (olive oil/macadamia oil/walnut oil, etc.). ), a part of nuts (pine nuts/walnuts/pecans/cashews, etc.). ), 1/2 parts of ground hard cheese and 1/8 parts of sea salt.