It may be the herb that turns thick slices of mozzarella cheese and tomato into a Caprese salad, or what perks up marinara sauce, lemon cocktails, and grilled corn. Unfortunately, basil is also a ticking time bomb: The very second I buy it from the market, it slouches and slumps. Its arms are touching its toes before I even get it into my kitchen, and over the course of the week (if that long!), I inevitably watch the once-perky bunch lose the will to live. It pains me, the defeatist feeling that there’s nothing I can do to keep my basil alive. In the blink of an eye, a bunch of basil leaves will lose their vibrant green color and turn brown (or worse)
There are lots of tips for the best way to store fresh basil leaves—and I’ve tried most of them, with little repeated or sustained success. So it’s time to approach the issue more strategically, testing the methods side by side in order to determine which one will be the true lifeline.
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