- Joined Feb 11, 2007
Keeping my Basil green and fresh is a dilemma for me. How do you keep yours looking fresh and prevent it from going dark so quickly?
I do grow it in the summer. But now I am purchasing through my Food Supplier. Why can grocery stores keep it in their coolers for days on end? I appears that once I wash my Basil it goes bad rather quickly. So frustrating to say the least!Keep it alive on the plant as long as possible if you grow it. When you do cut it, leave the stems long and put them in water. Never put it in the cooler. About all you can expect is a couple of days.
EXCELLENT advice right there! I do that with our Parsley. Why in the world did I not think to apply this principle to my Basil?!! Thanks a bunch.If you are speaking about basil that comes from a purveyor, it usually comes in a large bag. I remove the basil and go through each stem to cut a small 1/8th inch off the end. I place the basil in a jar of water and leave it out at room temperature. You have to watch it and take care of it as a plant.
That is great. Thanks for your feedback!I have had good luck keeping my fresh herbs in a cooler or in a cardboard box to keep the herbs from getting too cold in the walk-in. Also, not taking my produce in and out of the fridge... Cold produce comes out, moisture forms on it, produce goes back in the walk-in, that condensation causes produce to rot faster.
Hope this helps.