Basil is one of the most widely used culinary herbs around the globe. Basil is a member of the large mint family, or Lamiaceae family, along with other herbs such as rosemary, sage and lavender. Common uses are in pesto, spaghetti sauces and even savory desserts!
Trim the cut ends, put the bunch in a glass, jar, or vase of water that will fit in the fridge, and cover with a plastic bag and place in the refrigerator. Basil kept this way will stay vibrant and green for up to a week.
You can also puree your excess basil, add a touch of oil and spread the mixture out on a jelly roll pan (lined with parchment paper) to freeze. Once it’s frozen, break it into tablespoon-sized pieces and place it in a sealed container back in the freezer for future use.
Rinse your basil well just before use and pat dry. To chiffinade (cut into long, thing strips), stack your basil leaves on top of each other, roll them up and thinly slice.