The other day a friend asked me if I knew that you weren’t supposed to refrigerate basil.
Um, no I did not. I guess I have actually never thought about how to store basil because I grow my own and I usually just cut it as I want to use it. She told me the produce guy at her grocery store said it affects the flavor and texture when you stick fresh basil in the fridge.
Huh, who knew?
So, in case you didn’t know either, Mr. Produce Guy suggests that if you are not using it right away, don’t just pull off the leaves, cut it off at the base of the stem. Then keep it in a vase or jar of tepid water on the counter. It will last several days and maintain its flavor.
How easy is that?
Do you store your basil this way too?
~Mavis
SHARE:
Benjamin Harris says
Like you, we grow our own and snip it as we need it, but this is good info to know! We have one serving of pesto left from last year’s crop in the freezer. (Pesto freezes well; we package one cup per plastic zip freezer bag, pressed flat and stacked.) Gotta get those new basil plants going! They’re in the greenhouse now, and we’ve started a second round of seeds; the last frost date is end of May (first week of June is safer), so they have time yet to get robust and ready for planting.
Amber Knight says
I just read somewhere if you put in in water in a sunny place it will grow roots and you’ll get another plant to plant. Cool, I’m going to try it .
Nat says
I just prepare a basil infused olive oil using the blender….mmmm… Delish as an oil finisher for pasta!
I keep the basil oil in the fridge an it last longer.
Kathy says
I go through fresh basil so fast, I don’t have extra leftover! Good to know this though.
Madam Chow says
Yes, that is how I store mine. The cold of the refrigerator destroys it.
Tina says
You can also chop basil in the food processor and add just enough oil to make it a pesto consistency. Freeze in (dedicated) ice cube trays, and you can pop a cube or two in a pot of soup, stew, or spaghetti sauce when you need it.
Mary Ann says
I don’t cook with fresh basil, but I started some from seed this year and they’re big now. I’ve been pinching off flower buds before they open, but I think maybe the basil is not good anymore?
Can anyone educate me, please?
Madam Chow says
Mine is fine after I pinch the buds off.
Mary Ann says
Thank you!
Now I just need to figure out something to use it for!
Ursula says
I buy the organic fresh basil at Trader Joe’s throughout the fall & winter keeping it in a container on my window sill. It always roots ! After using up all the leaves, I toss the roots and stalks in the worm bin. The ones that have rooted now, I’ll leave enough leaves on them and plant out in a month :- )
Margo, Thrift at Home says
I might try it this way. The farmer I buy it from says basil hates cold air, so I always squeeze the air out of the plastic bag before I close it. Usually works fine. I do grow basil, but sometimes I buy more to make a big batch of pesto or something. Can’t have too much basil in the summer!
clare says
Same goes for mint.