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Fresh Basil

Three days ago a friend gave me a bunch of fresh basil, straight from her garden. It was so gorgeous,  so lush and fragrant. I would usually make  fresh pesto with it — I love pesto— but instead I’ve been tossing the fresh leaves into salads and bowls of hot vegies. So yummy.

I’ve had it for several days now  and it’s still looking fresh and delicious. That’s what’s left of it now, in the photo on the right, after three days in my kitchen — still fresh and yummy.  So I thought I’d share the trick I discovered a few years ago for keeping fresh basil fresh.

Stick the stalks — as they come from the garden — in a glass of water and place a plastic bag over the top — just loosely. Don’t put it in the fridge — keep it on the kitchen bench. I don’t spray the leaves or anything. Any faint condensation on the plastic bag is from the leaves themselves.

It also works with the basil you buy in bunches from the supermarket. Pop them in a glass of water and cover loosely with a plastic bag. I’m not sure how long it will last for — I usually eat fresh basil pretty fast.

Are you a fan of fresh basil? How do you prefer to eat it?