How to store fresh basil?

[Anonymous]

I just got a huge amount of fresh basil from a garden and was going to make and freeze pesto but now I realize I'm out of olive oil. What's the best way to store fresh basil? Can I put it in water like a bunch of flower, or freeze it? Any gardeners with this dilemma? TIA

[Anonymous]

In fresh water like flowers you will get about a week out of it.

You can also lay it in a single layer on paper towels (make sure it is perfectly dry first), then roll up the towel. Store the roll in the fridge--you might get a week and a half or *possibly* 2 weeks this way.

[Anonymous]

In a glass of water, in the fridge.

[Anonymous]

Not in the fridge. It can turn it black.

[Anonymous]

Wrap in damp paper towel. Ziploc bag, suck air out as you zip. This for all fresh herbs.

[Anonymous]

It will last longest in a glass of water on the counter.

[Anonymous]

The bunch was the size of a small ficus tree. It was too big for the fridge. I put it in a big pot of water on the floor. Thanks.

[Anonymous]

In a bit of water, it can wait long enough for you to get olive oil. Alternately, I freeze mine and use it all winter in stews and quiche, etc.

[Anonymous]

Anonymous wrote:In a bit of water, it can wait long enough for you to get olive oil. Alternately, I freeze mine and use it all winter in stews and quiche, etc.

How do you freeze it?

[Anonymous]

The best way to store fresh basil is in a vase or glass of water, on the kitchen counter, covered with either a produce bag or food storage bag - to get a greenhouse effect. Basil does NOT like the cold of the fridge, and if you keep it on the counter uncovered it has a tendency to wilt. If you keep it covered you can get a good week out of it. Make sure to keep the water fresh.