Freshly cut basil is best stored right on your kitchen counter. Put the basil in a glass and fill it with water just until the stems are covered. If you occasionally change and freshen the water, the basil will keep for weeks and may even develop roots. Don't store it in the refrigerator as the leaves will be more apt to wilt and the cellular walls will start to break apart. If you regularly pinch off leaves from the stems, you may even have new leaves sprout.
If you've been remiss in pinching back the flowers on your basil, fret not. You can snip them off, wash them and use them in your salads.
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1 comment:
This is great, April... I've definitely lost many a good bit of farm fresh basil by storing it my fridge! Will definitely try this out next time we get some in our farm share.
(Where did you learn all these wonderful tips, by the way??)
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