Basil turning brown or black

Hey everyone! So, my wife and I are soaking basil leaves in vodka as a flavoring project but the leaves have turned a dark color (almost black or brown) after a few hours. Is this normal and is it still good to use? Would it compromise the flavor?

Normal for it to turn a dark color after cutting it, we use it a lot at the restaurant and it does this.
I am assuming soaking it in alcohol would be no different and would probably accelerate the wilting process to a larger degree.

Nightshade said:

Normal for it to turn a dark color after cutting it, we use it a lot at the restaurant and it does this.
I am assuming soaking it in alcohol would be no different and would probably accelerate the wilting process to a larger degree.

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At the restaurant we blanch it in boiling salted water for 30 seconds then shock it in ice water then squeeze it out it will be perfectly green

chefbrady12 said:

At the restaurant we blanch it in boiling salted water for 30 seconds then shock it in ice water then squeeze it out it will be perfectly green

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Does that change the flavor at all?

Nightshade said:

Does that change the flavor at all?

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No if anything it may help with the brewing process. Might get rid of some harshness as well You can also try Thai purple basil or lemon basil

Nightshade said:

Does that change the flavor at all?

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My friends that work for the NOLA brewery do a great lemon basil hefeweizen