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Why does my basil die so quickly?


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Why does my basil die so quickly?

Tara9000 | Jun 5, 2007 12:38 PM

Am I doing something wrong? Each week I buy a big bunch of basil, parsley, and cilantro from the little fruit/veg market near my home. I wash them in a big sink of cold-ish water, let them dry on some dish towels, cut the ends off of each with a sharp knife, and put them in a big cup/vase filled with room temperature water, and leave it on the counter.

They look great - but without fail, the basil is almost completely dead/dried out by morning. The cilantro lasts a bit longer, and the parsley lasts longest.

I even change the water daily. I've been following this routine for the last few months, but am honestly starting to think I got better results by just sticking them in the vegetable crisper... and I know that's so wrong.

Any ideas?

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