storing fresh basil

You are right if water gets to cold basil will turn brown and black

 I keep it slightly damp in a plastic rectangle box that they send me fish in. In fact all of my herbs are in these boxes labeled and stacked on top of one another.

A lot of it I make into pesto right away wih olive oil, garlic,pignoli and reggiano then I freeze it. It last  about a year.

Quote:

Originally Posted by Lilly Rose 

 put them in a plastic (glass would get too cold I think) vase 

The material doesn't matter.  Whatever sits in, say, a 38 degree F fridge will be at 38 degrees after a bit.

But the concept is good, I may do this to keep cilantro bunches looking good longer.

mjb.

I wish I could come up with a way to keep the mint I get at the Vietnamese markets in my neighborhood fresh for more than a day. I've tried the water trick both in and out of the refrigerator but no matter what I do, I end up with a wilted mess 36 hours after I bring the stuff home, no matter how fresh and perky it is to start. I don't understand it. Most mints are such hardy plants. 

Anyone had any success with keeping Asian varieties of mint?

As for the basils, the tips of several types often sprout roots in water and I've successfully started new plants from the sprigs.

I grow many of my herbs in pots in back yard.

I am in Porterville, about 75 miles SE of Fresno and Basil grows like a weed!
 

Here in Ocala,Fl Basil also grows like weed, but still looks and tastes like Basil.

this is what i do for keeping mint and basil fresh at the restaurant....the mint i have now is 2 weeks old and it's still green and vibrant...the fresh basil i use too fast but it still keeps well this way....i put them in tall covered plastic containers with just a small amount of water and put in the fridge. i use a 5# sour cream container for the mint and a 4 qt(gal) clear hard plastic container for the basil, as it's usually bigger......it works, i promise. i think what is key is not to put much water in the container and to cover it.......anyway, try it and let me know if it works for you

joey

Coincidentally, a chef told me just today that he keeps his basil in a box of mushrooms to extend their life in the walk-in.

Thanks, Joey, I'll try it your way and see if it helps keep the Asian mint fresh longer. I think it's some tropical variety I'm buying, grown in greenhouses, not fields. It comes in huge bunches and I hate throwing away so much of it.

just curious terry,how did my suggestion for storing your mint work out?

joey

I haven't made anything requiring mint for awhile now, which is unusual. I was eating a lot of minty things when it was up in the high 90s here for weeks on end. I will let you know when I do try it, though.

Thanks for checking back.