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.

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?

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.

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.

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

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

Not in the fridge. It can turn it black.

In a glass of water, in the fridge.

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.

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