My Basil Still Turns Black When I Freeze It — Here’s Why I Stopped Caring

I was frustrated, why can’t I keep my basil from turning black when I freeze it, why can’t I keep my basil from turning black when I dry it? Every article promises to keep your basil green. This isn’t that. Mine turns dark too and I’m going to tell you why that’s okay.

I tried to put my basil in the refrigerator=black and slimy. Slimy is not good. UGH the frustrations with basil is real. I don’t have ice cube trays or a huge harvest, just enough for two. What to do!

First I calmed down, then I got my research hat on to figure this out. I found a lot of people had this problem, then my experiment and why my discolored basil didn’t matter anymore.

Why Basil Turns Black

It’s not you, really. You did not ruin this basil relationship. It turns out Oxygen and Temperature are the real culprits of your basil’s demise.

When basil leaves are cut, crushed, or blended—such as during pesto preparation—it ruptures the cells of the plant. This action releases an enzyme called polyphenol oxidase (PPO). This enzyme reacts with oxygen, quickly leading to the vibrant green leaves turning dark or muddy. And that fast turning muddy color turns your happy green to frustration.

Then there is the temperature change. They said that since basil loves the warmth, that the cold destroys it. Freezing does the same thing the knife does — it ruptures the cells — which is why frozen basil darkens too. And Yes even the freezer method, It turns it a darker color.

Storing Basil, Everyone’s Advice And How I Failed

Everyone says blend it and put it with oil in ice cube trays. I have an icemaker I don’t want to go buy trays to use once a year and have even more clutter in my cupboards.

They say dry it, well I am not great at drying herbs in my dehydrator, yet. So yes, I burned them to little black crinkled up charcoal bits. Not pretty.

They even have live plants in the grocery store, I am short on counter space as it is and I really don’t have enough light to keep house plants alive in my cold old home.

We are just two people who want to enjoy basil in a few dishes without the waste and over complications. Come on I love basil why is it so hard? And here’s where reality comes in, it won’t stay perfectly green.

Short-Term: Basil On My Counter & Windowsill Method

After my failed attempts at chopping, drying and no ice cube trays I worked out what works best for just the two of us for keeping fresh basil. First before the basil I grow gets big enough, I use the counter method.

I use fresh basil almost daily in my breakfast scramble. I prefer to use it right off the plant but as I said, counter space and light are limited. So I grow it in the garden. I actually carry a glass of water with me to the garden to harvest my green goodness. I snip the stems down to the node, and plop them immediately in water.

It then just sits in the window sill in my little Kentucky kitchen as I use it. It does not stay for more than 3-4 days though, so don’t let it get ya down. It will eventually turn black and slimy too. Now long term storage.

Long-Term: Freezing Basil Without Ice Cube Trays (for Two)

I do follow the “freezer method”. I just don’t have ice cube trays to freeze basil in, or do I want that size for what I use my basil for.

How I prepare the mixture:

1. Remove the leaves: Remove the leaves from the stems.
2. Rinse and dry: Rinse the leaves thoroughly, and pat them down with paper towels, or use your salad spinner (which is on my list, if you have one you love please share it with me!)
3. Get ingredients ready: Use 1 tablespoon of olive oil for every 1 cup of firmly packed fresh basil leaves. (ok this is the recommendation, I was heavier on the oil)
4. Puree: Place the dry basil leaves into Ninja Bullet, or if you have a food processor even better! Drizzle the oil evenly over the top based on the ratio above – pulse until the basil is finely chopped and completely coated in oil. Stop pulsing before it turns into a completely liquid puree – a little bit of texture is best. 

I am going to spread the mixture on a cookie sheet. I spread the oil and basil mixture thinly onto a silicone sheet or waxed paper and pop it straight in the freezer. (This year I am going to experiment with it between two silicone sheets and see what that does)

Then after an hour I take it out and score it into small portions, I like about a tablespoon size or two, and pop it back in the freezer. Two to four hours later I take it out break it into chunks and put them in a freezer bag. DONE!

See how the bottom of each square is greener than the top? That’s the oxidation I mentioned — the top gets more air, so it darkens first. Same basil, same flavor. It just proves the point: the color’s cosmetic, not spoilage.

The reality no one tells you.
The color will always be darker. I’m sorry I can’t fix this. The silver lining, it still tastes AMAZING.

I can make a few small bags as the basil grows and keep it all year. Ya, it’s not perfectly colored, but I am chasing quality, health and taste, not Instagram likes. (those do help the algorithm though hahaha) But really, I am just so happy with the flavor and aroma of the fresh herbs in my meals

How I Use Freezer Basil

Have you seen that commercial about Frank’s Red Hot Sauce? They put that S*$T on Everything. That’s how I feel and really use the basil from the freezer almost daily. I keep one quart-size bag in the side by side freezer door. I use it in my scramble eggs, in a fast pasta dish for two, even in my sourdough discard rolls. I will share a proper recipe when I get some pictures that don’t look like a tornado hit my kitchen. Ya I am not chasing likes but who wants to see my dirty dishes?

What I Am Still Learning About Storing Basil

Besides sharing basil with my backyard chickens once in awhile, I would really like to get the drying method down. So I will try my hand at air drying and ya I will try the dehydrator again. I hear it does lose a lot of flavor so I will just try a few sprigs at first. I am against buying ice cube trays, I am just stubborn that way. I also want to try storing it in oil or vinegar and make those pretty bottles for gifts

Want the recipe and more from this Kentucky Homestead?

I’m putting together my no-measuring, throw-it-in-everything way to use frozen basil — pasta for two, the sourdough discard rolls, all of it. Plus what’s growing and happening on the homestead.
Drop your email and I’ll send it to you the minute it’s up. No spam, just good food from my little Kentucky kitchen. 🌿