Fresh basil is abundant and cheap this time of year, but it is also very delicate. Basil doesn’t do well in the refrigerator—it will wilt and/or develop brown spots.
The basil in the photo is three days old but looks as fresh as when I cut it. All I’ve been doing is storing it in a glass of cold water, left on the kitchen counter. I change the water daily.
Wednesday, July 21, 2010
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