It’s best to gather basil at the end of the day.
Flavor is strongest and sweetest then,
and evening-cut stems last longer.
Fresh herbs “should” be kept in the fridge,
but around here we believe in bouquets
of herbs on the worktable.
Nothing like having the inspiration right in front of you
when you’re cooking,
and it’s as easy as keeping a big bunch of tender herbs
(basil, parsley, dill, summer savory, cilantro … )
in a jar of water near the prep area.
Just strip all leaves that would be below the water line
before you submerge the stems;
change the water daily;
and keep the jar out of the sun.
Did you know ?
Basil can be stored in the freezer,
you can freeze it ...
Elle adore le jardin ...!