Warning: Storing basil in the fridge kills the flavor

I learned this the hard way after my basil turned brown. Now I keep it in a glass of water on the kitchen counter. The leaves stay perky and fragrant for over a week. For instance, my caprese salad tastes much brighter now. If you have extra, chop it and mix with olive oil before freezing. This simple change made a big difference in my cooking. Hope this helps other chefs save their herbs.

3 comments

3 Comments

margaret6921mo ago

Honestly seems a bit dramatic. My basil goes in the fridge in a bag with a paper towel and it's usually fine for a few days. Maybe it loses a little something, but it's still good for sauces and pastas. Is the flavor loss really that noticeable if you're cooking with it anyway?

elizabeth_mason281mo ago

You're right that it works for cooked dishes, but the difference is huge in anything fresh like a caprese salad or pesto. It's worth the extra step if you want that bright, summery taste.

grant.jason1mo ago

Wow, I used to be right there with @margaret692 on the fridge method. Always thought it was fine. Tried the glass of water trick and it completely changed my mind. The basil just tastes so much fresher, even after a week. Really notice it in everything from salads to simple pasta.