Greetings! We are a Neapolitan pizzeria and go through tons of basil... we go through 1000 lbs of basil and we don't even make our own pesto (we buy bulk pesto then modify it to our liking). 95% of the basil we use goes onto pizza The way we hold basil for service on the pizza line is definitely not ideal and something that has bugged me for a while.... we pick leaves in bulk then hold in a bowl on the line at room temperature. The basil wilts and just generally does not look super appealing. Basil comes in on stems but not with roots in the standard 1# bags. We get delivery of basil 2-3x per week but are experimenting with growing our own hydroponic basil as well. Currently we hold the unpicked bags in the walk in without trimming the stems and placing in water... something I'm about to change. Is there a health code issue with storing basil with stems in water at room temperature in the restaurant for multiple days? Do we need to cover it overnight... any containers/tricks you recommend for storing it or creating back ups? Any tips for holding basil on the line for service? On our pizza side we have plenty of room to keep unpicked stalks in water but our salad line (for caprese, etc) has some space issues. Seems like a stupid simple line of questioning, but because of the volume of basil we have it's not as simple as having one or two plants sitting around to pick as needed.