How to Store Thai Basil
Sharing a refrigeration technique to keep Thai basil from turning black. By using an airtight container layered with paper towels to absorb excess moisture and keeping the leaves fluffy without crowding, you can effectively extend the freshness of Thai basil for over a week.
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🍳 Cooking Flow
Line the bottom of an airtight container with a paper towel → Pluck the Thai basil leaves and place them in the container until half full → Place another layer of paper towel in the middle → Add the remaining Thai basil leaves, keeping them loose and not packed down → Seal the lid tightly and store in the refrigerator
Cooking Steps
Brief Cooking Order
Line the bottom of an airtight container with a paper towel → Pluck the Thai basil leaves and place them in the container until half full → Place another layer of paper towel in the middle → Add the remaining Thai basil leaves, keeping them loose and not packed down → Seal the lid tightly and store in the refrigerator
Introduction
Sharing a refrigeration technique to keep Thai basil from turning black. By using an airtight container layered with paper towels to absorb excess moisture and keeping the leaves fluffy without crowding, you can effectively extend the freshness of Thai basil for over a week.
Step 1
Do not get the store-bought Thai basil wet. Prepare an airtight container and line the bottom with a paper towel.
Step 2
Pluck the Thai basil leaves and place them in the container until about half full.
Step 3
Place the second paper towel over the layer of Thai basil leaves.
Step 4
Gently spread the remaining Thai basil leaves on top of the paper towel, taking care to keep them fluffy and not pressed.
Step 5
Seal the container lid tightly and place it directly into the refrigerator to store.
Ingredients List
Important Notes
⚠️ Remember that Thai basil must not touch water before refrigeration, otherwise it will easily become damp, rot, and turn black.
💡 When placing them in the container, the leaves should be as fluffy as possible. Do not press them down; damaging the leaves will accelerate blackening and spoilage.
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