Basil is so much more than that one, sad green leaf you find haphazardly tossed into your marinara or on top of your pizza. Basil adds a fresh, pungent richness of summer flavor to any of your fresh dishes, salads, or sauces. Make sure to add at the end of your cook time, as cooking this herb for longer than a minute or two leads to a bitter, unpleasant flavor. Chiffonade basil to top salads or sauces for a fresh kick, serve whole with mozzarella di bufala and tomatoes for a super fresh Caprese, or whip up with some pine nuts and olive oil for a super-satisfying pesto. Comes in a plastic clamshell.
Trim the ends and store stem-side down in a jar or plastic quart container with an inch or two of water in a sunny, but not hot, spot. Change water every other day for up to 6 days.