First post. Where do you start? Well, when you have a bunch of wilting basil sitting on your counter, you begin here…

Do you ever buy a bunch of fresh basil for a recipe, only need a small amount and the remainder goes to waste? Welcome to the club! Let’s try not to do that anymore…

How to Store Fresh Basil:

As you would with fresh flowers, snip the end of the stems off and place into a vase, tall cup or jar with about 1-2 inches of fresh water. Best kept at room temperature, so just sit them on the counter out of direct sunlight. Change water every other day. Should remain fresh about 2 weeks.

How to Freeze Fresh Basil:

If you want to preserve it in its leaf form, then you need to blanch the basil before freezing to maintain the bright green color. {If you don’t, it will turn almost black due to the

What about Drying Basil?

I do not think that basil retains its flavor very well dried. If I find a way that does, I’ll let you know. If I do use dried basil, I use Albert Menes’ brand. I don’t have a replacement yet now that I’m not living in France any longer. Fingers crosses my husband will have a business trip there soon to stock up!

Best used in combination with:

Use extra to make:

Basil vinaigrette

Basil pesto