The basil method

I know I’ve mentioned before that I have a hard time keeping fresh basil around for cooking.  When I buy it “fresh” in those little plastic boxes, the fridge is too cold for it and it turns black after a few days.  But at room temperature it wilts very quickly.  For a while I tried storing it in the door of the fridge, figuring it was a bit warmer there, and it seemed to give me a few extra days.

But at $3 or something in that neighborhood for a bunch of basil, I felt like I was throwing away a couple of bucks every time I bought it.

So, I tried popping it in a glass of water on the table. It worked great. The basil truly lasts for weeks.

See how fresh and perky and nice it is?  I’ve been cooking with this bunch for at least a week now–in fact, when I bought my last bunch I still had one little sprig left from the last time, so I just popped the new in with the old. . . and noticed that the old one has actually rooted in the water.

I’m going to try potting it up this weekend and see if I can get it to continue to grow–if it works, great; if it doesn’t, I’m no worse off than I was before.

But, either way, at least I’m cooking with fresh basil. :)

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5 Responses to The basil method

  1. Adele in Minn. says:

    Rosemary works that way too.

  2. Sheri says:

    You’re so thrifty! :)

    • Sandi says:

      Haha–yeah, that certainly describes me. 😉 Really it’s laziness–I hate always having to go out and buy more basil every time I have a recipe that calls for it. 😉

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