Has anybody ever explained to you Why You Should Store Dry Basil in Your Pantry? Well, there’s an interesting reason behind it!
If you know the right way to store dry basil in your pantry, it won’t go bad before 2-3 years. But if you don’t do it correctly, it won’t last for more than a few months. So what’s the secret? Let us see!
Why You Should Store Dry Basil in Your Pantry
1. The Temperature is Just Right
You might think storing your dry basil someplace colder will be better, but it is sensitive. Exposure to extreme temperatures, whether low or too high, can degrade its essential oils.
If you keep it in the refrigerator, it’ll turn brown and lose flavor. Even if you think keeping it close to a heat source like the stove is good, think again–it’ll lose its flavor even faster.
The best way to keep that is in the pantry at room temperature. Get a container or a zip-lock bag, dry the leaves, crumble them up, and store them inside. Then, keep the bag in a place that doesn’t get direct light or heat, which makes the pantry perfect. As a rule of thumb, make sure the temperature around the leaves is around 68 F (20 C).
2. Moisture Isn’t a Challenge
Moisture and dry herbs don’t go together, which is where your pantry’s dryness comes in handy. If you store your dry basil in a humid spot in the kitchen, it can become sticky, and this will reduce its shelf life.
Basil will lose flavor and develop mold in such a moist environment. The ideal humidity for storing basil is about 40-50%, which your pantry provides, so you don’t need to look for another specific place to do it.
3. There’s No Direct Sunlight
Basil might love the full sun when it’s growing, but not so much once it’s dried up and stored. If you randomly store your dry basil batch on a kitchen windowsill with sunlight exposure, it won’t be nice for its freshness and taste.
Since dry basil is light-sensitive, its color and flavor will fade, affecting its quality. Pantries are usually dark and have stable temperatures, which gives you another reason to store them there.
4. It Saves From Cross-Contamination
Refrigerators are cramped with many food items, and if you want to keep basil’s aroma from getting contaminated, it is better to store it in the pantry. Basil leaves are porous and easily absorb strong odors and flavors from nearby food, and if you place it next to onions or garlic, basil’s natural, pure taste will be contaminated.
Keeping it near raw meat is also bad for it. And, of course, if it’s not sealed inside an airtight bag nicely in a fridge, it’ll turn brown and eventually black in a few days due to lack of moisture and cold. Why take that chance?
5. Lesser Chances of Pests
Countertops or shelves near open windows often attract pests like ants, moths, or pantry bugs. But they cannot get into a closed, secure area like a pantry.
Plus, basil’s natural oils contain compounds like eugenol and linalool, which not only help deter insects but also keep your pantry free from odors.
6. Convenience and Organization
The pantry is a great place to organize all your spices and dried herbs, even basil. This way, they’re easy to find and use when cooking. No one wants to run here and there when cooking to grab all the items, do they?
One important tip: when storing basil, always label your storage container with the date to track its freshness later. To have the best flavor, try to use it within a year!
Storing basil in the pantry will also let you keep it together with other seasonings and save time and hassle when preparing meals.
