Should basil be stored in the refrigerator or on the counter? Should basil be stored in water or dry? There’s lots of discussion about this, but it all comes down to the science! This post is all about how to select and store basil in order to be able to enjoy it to the fullest.
(This post is an excerpt from The Produce Nerd’s Grocery Guide. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)
What to look for when picking the best quality basil?
- You want to look for green, fresh leaves and be able to smell its fragrant aroma.
Common issues to avoid when selecting basil?
- Chilling injury, which is characterized by browning/blackening of leaves
- Yellowing
- Insect damage
- Decay
- Limp leaves
Are there any common issues that are specifically caused by bad grocery store handling?
- Improper storage can cause damage, especially when basil is kept in too cool of conditions.
What is the best way to store basil at home?
- On the counter, in water. Basil is susceptible to chilling injury and will turn brown/black as a result of being placed in the refrigerator.
What is your favorite way to eat and prepare basil?
- Cooked in with tomato sauce.
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