All About Basil leaves
Your complete guide to basil leaves - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Basil leaves Last?
Storage times and freshness tips for basil leaves in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Fresh at Room Temperature (stems in water)1-3 days
Signs of Spoilage
Leaves wilting significantly, turning dark (black/brown), becoming slimy or mushy, developing a sour or strong pungent odor.
How to Check
Visually inspect for droopiness, dark spots, or wet/slimy patches. Gently touch the leaves to check for limpness or sliminess. Smell for a loss of fresh, sweet aroma or the presence of sourness.
Storage Tips
Trim the bottom of the stems and place the basil in a jar or glass with about an inch of fresh water, similar to a bouquet. Keep it away from direct sunlight, drafts, or extreme temperatures. Change the water daily. Do not cover with plastic as this can trap moisture and promote spoilage.
Frozen (blanched or pureed)6-8 months (can be safe longer, but quality degrades)
Signs of Spoilage
Severe freezer burn (dry, leathery, discolored patches), significant loss of vibrant green color (turning dull brownish-green), development of off-flavors (e.g., rancid if stored with oil for too long, though less common with basil itself).
How to Check
Visually inspect for excessive freezer burn or a dull, unappetizing color. While freezer-burned basil is generally safe, its quality will be poor. After thawing, smell for any off or stale odors; the fresh aroma will be much less pronounced.
Storage Tips
For whole leaves: Blanch basil leaves briefly (10-15 seconds) in boiling water, then immediately plunge into ice water to stop cooking. Pat them very dry before freezing them flat on a tray, then transfer to an airtight freezer bag or container. For pureed: Blend basil with a small amount of olive oil (optional, but helps preserve color and flavor) and freeze the paste in ice cube trays. Once frozen, transfer the cubes to an airtight container. Label with the date.
Fresh in Refrigerator (properly stored)4-7 days
Signs of Spoilage
Leaves turning black/brown, becoming slimy or mushy, developing visible mold (fuzzy white/grey patches), emitting a strong off-odor (sour, rotten, or unpleasant).
How to Check
Visually inspect for any discoloration (dark spots, blackening), sliminess, or fuzzy mold growth. Gently touch the leaves to check for excessive limpness or a mushy texture. Smell for a pungent, sour, or unpleasant odor that replaces the fresh, sweet basil aroma.
Storage Tips
Do NOT wash basil before storing as excess moisture is the primary enemy. Wrap unwashed basil leaves loosely in a slightly damp paper towel, then place them in a perforated plastic bag or an airtight container. Basil is sensitive to cold, so avoid storing it in the coldest part of your refrigerator (e.g., the very back of the top shelf) to prevent blackening.