Hi,
We use fresh basil on a couple of our pizzas and offer it as a topping. In the winter we buy it in one pound bags. This time of year we grow our own. Ideally it should be stored at about 55F but that option is not available.
When we buy it from our produce vendor it lasts anywhere from 3 days to a week before it is not usable. When we cut it from our plants at the house, we are lucky if it is useable 48 hours later. We keep it in the prep table. We tried room temp, that is no good, we tried the green bags you see on tv, no help. tried plastic tubs etc etc.
Does anyone have a method of making the basil last longer. It really sucks when I have to call the wife and say “bring me some basil right away, someone just ordered a large marg. and the stuff we have is turning black”
Thanks
Rick
We use fresh basil on a couple of our pizzas and offer it as a topping. In the winter we buy it in one pound bags. This time of year we grow our own. Ideally it should be stored at about 55F but that option is not available.
When we buy it from our produce vendor it lasts anywhere from 3 days to a week before it is not usable. When we cut it from our plants at the house, we are lucky if it is useable 48 hours later. We keep it in the prep table. We tried room temp, that is no good, we tried the green bags you see on tv, no help. tried plastic tubs etc etc.
Does anyone have a method of making the basil last longer. It really sucks when I have to call the wife and say “bring me some basil right away, someone just ordered a large marg. and the stuff we have is turning black”
Thanks
Rick
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