Fresh basil is available in the farmers market now, as farmers start pruning basil plants to encourage bushier growth. If you buy fresh basil or harvest your own and you are not able to use it the same day, don't put it in the fridge. Basil doesn't like temperatures that cold, and refrigeration is likely to make it turn black in places. Instead, fill a glass or jar with water and put the basil in it--then leave it on the counter. Give the bottom of the stems a fresh trim first. Basil will keep quite nicely this way for at least a few days.
I'll be posting plenty of recipes using fresh basil as the summer goes on. When it's just coming into season like right now, I like to throw it into all kinds of things. Try a few leaves tossed into a green salad, or chopped and added to scrambled eggs (had this on Saturday--yum!).
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