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VeggieVault

Basil

Sweet, aromatic, and built for summer — it loves warmth and hates the fridge.

Store on

Counter never refrigerate — it turns black

Keeps for

5–7 days stems in a glass of water

Best eaten

Raw add at the very end of cooking

Prep tip

Tear, don't chop cutting causes bruising and browning

What It Is

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Fresh basil is one of the most aromatic herbs in the summer CSA box at Cold Springs Organics. Bright green leaves with a sweet, slightly peppery fragrance, it’s at its best from midsummer through early fall when the weather is warm.

Watch the Video

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VIDEO GUIDE Basil — Prep, Nutrition, and Storage

Download the Guide

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Basil Field Guide Cold Springs Organics · PDF
Download

How to Store It

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Keep stems in a glass of water on the counter, like a bouquet of flowers. Cover the leaves loosely with a plastic bag to hold humidity around the bunch. Do not put basil in the fridge — cold temperatures cause the leaves to turn black within hours, and they cannot be revived.

Use within 5–7 days. If leaves start to yellow, strip them off and use immediately — the remaining bunch will keep a little longer.

How to Prep It

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Pinch or pull leaves from the stems just before using — basil deteriorates quickly once separated. For most uses, tear the leaves gently by hand rather than chopping. A knife bruises the cut edges and causes rapid browning. If you do need to cut basil (for a chiffonade, for example), do it at the last possible moment.

How to Cook It

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  • Caprese — layer with ripe tomato and fresh mozzarella, drizzle with good olive oil, tear basil leaves over the top just before serving.
  • Pasta sauce — blend or stir a large handful of torn basil into a fresh tomato sauce just before serving; the heat from the sauce is enough, no cooking needed.
  • Compound butter — mix finely torn basil into softened butter with a pinch of salt; roll in parchment and refrigerate for a finishing touch on grilled vegetables or bread.

Quick Meal Idea

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Tomato basil bruschetta — dice ripe tomato and combine with torn basil leaves, a drizzle of olive oil, and a generous pinch of salt. Let it sit for 5 minutes. Spoon over thick toasted bread. Season with black pepper and serve immediately.

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