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Problems with storing fresh basil


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Problems with storing fresh basil

michaelnrdx | Sep 13, 2010 09:10 PM

I've always read in the cooking literature that you shouldn't store fresh basil in the refrigerator, because it can be shocked by the cold and start developing black spots. Instead, the proper way to store fresh basil is to stick it in a vase of water like cut flowers. Supposedly, this keeps basil freshest longest. Before I knew this, I had always stored basil in the fridge, and it never turned black on me. Recently, I've decided to try this method, and I've tried and tried and tried. Every time I stick my basil in a vase of water, it starts wilting (stems and leaves drooping, losing tugor pressure) within 6 hours, and I have to resort to sticking it in the fridge. Even with the freshest basil I can get at the farmer's market, with ROOTS still attached, the plant still starts to wilt when stored for 6 hours at room temperature.

Has anyone had this problem, and who has actually managed to store basil in a vase of water? I really don't see the problem of keeping it in the fridge. It lasts for a week for me.

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