Basil

STORAGE:

Ideal temp: 50-55°F. Basil leaves will turn black when refrigerated or washed. For bunched basil, trim stems and place ends in water. Keep the leaves dry, and place a plastic bag on top. A cool room is better than the fridge, but if you don’t have a cool space/root cellar, the fridge is better for short-term storage than a warm room. For loose-leaf basil, place in a loosely closed bag, in the warmest spot in your refrigerator, keeping it dry. Wash basil just before use or not at all. Storage life: 7 days.

CULINARY TIPS

• To use basil as a garnish, cut it using the chiffonade method for best flavor.

• For sauces, try adding basil both while cooking as well as a garnish.

• Find yourself with too much basil? Make a pesto and freeze into muffin tins. Once frozen, pop out the frozen discs of pesto and store in a gallon ziplock bag.

• Basil pairs really well with watermelon, tomatoes, eggplant, peppers, lemon, mint, & garlic.