Rant: My sous chef put the fresh basil in the walk-in's coldest spot

We got a huge delivery of basil for a special last Friday, and I saw it shoved right under the air vent. By Sunday, every leaf was black and slimy, a total loss of about $80 worth. I always thought cold was good for herbs, but I guess basil really hates it. How do you all store your fresh herbs to make them last more than a day or two?

2 comments

2 Comments

mason.paige14d ago

I always kept basil in the fridge too until mine turned black. Now I leave it on the counter in a glass of water like flowers. It stays bright green for over a week that way.

lisa83914d ago

That's a great tip for keeping basil fresh. I've found changing the water every couple days makes it last even longer. It's like having a tiny herb garden on your kitchen counter.