or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › storing fresh basil
New Posts  All Forums:Forum Nav:

storing fresh basil

post #1 of 15
Thread Starter 

I have done it!!!! Grocery store bought fresh basil kept firm and green in the refridgerator for nearly 2 weeks!

 

I treated the basil much as you would a bouquet of flowers, first I cut the stems, then put them in a plastic (glass would get too cold I think) vase and loosly placed a plastic grocery bag over the "bouquet" making sure there was air flow at the bottom - no lie - my brown thumbed comrades! We no longer have to suffer our basil to ooze form a tube or spill from a jar just cuz we can't grow it fresh!

 

Of course, I only tried it the once...

post #2 of 15
Thread Starter 

oops - I also re-trimmed the stems and freshened the water every third day or so.

post #3 of 15
Thread Starter 

Who knows what could be accomplished with an asperin in the water? Or some of that stuff florists use (would that be toxic or change the flavor?)?

post #4 of 15

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 15
Quote:
Originally Posted by Lilly Rose View Post

 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.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #6 of 15

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.

post #7 of 15

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 15
Thread Starter 

god I wish I could do that! I live in fresno, ca and potted things wont survive a day of volcano heat without care - every time I get them going I go to the coast for the weekend and lose them, lol - may just construct a greenhouse ...

post #9 of 15

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

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #10 of 15

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

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #11 of 15

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

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #12 of 15

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.

post #13 of 15

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.

post #14 of 15

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

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #15 of 15

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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › storing fresh basil