Keeping basil fresh
Discussion
The packet says store at room temp.
I buy a packet and keep it in the pantry cupboard, within a day or two it's dry, shrivelled and ready for the bin.
My last lot I left in the fridge door in a glass of water. I can't remember when I bought it, I think a week ago, maybe a bit more. I could still use some of it now.
So what are you actually meant to do with it?!
I buy a packet and keep it in the pantry cupboard, within a day or two it's dry, shrivelled and ready for the bin.
My last lot I left in the fridge door in a glass of water. I can't remember when I bought it, I think a week ago, maybe a bit more. I could still use some of it now.
So what are you actually meant to do with it?!
UTH said:
The packet says store at room temp.
I buy a packet and keep it in the pantry cupboard, within a day or two it's dry, shrivelled and ready for the bin.
My last lot I left in the fridge door in a glass of water. I can't remember when I bought it, I think a week ago, maybe a bit more. I could still use some of it now.
So what are you actually meant to do with it?!
Do what works I buy a packet and keep it in the pantry cupboard, within a day or two it's dry, shrivelled and ready for the bin.
My last lot I left in the fridge door in a glass of water. I can't remember when I bought it, I think a week ago, maybe a bit more. I could still use some of it now.
So what are you actually meant to do with it?!
I assume you're describing cut fresh herb in a sealed packet.
Initially I'd keep in the fridge sealed.
Once opened as you describe if the stalks are long enough to dangle in water without immersing the leaves. I have not tried refrigerating as well.
I do this with parsley.
Have you tried growing your own? Or at least buy the supermarket growing plants.
jet_noise said:
UTH said:
The packet says store at room temp.
I buy a packet and keep it in the pantry cupboard, within a day or two it's dry, shrivelled and ready for the bin.
My last lot I left in the fridge door in a glass of water. I can't remember when I bought it, I think a week ago, maybe a bit more. I could still use some of it now.
So what are you actually meant to do with it?!
Do what works I buy a packet and keep it in the pantry cupboard, within a day or two it's dry, shrivelled and ready for the bin.
My last lot I left in the fridge door in a glass of water. I can't remember when I bought it, I think a week ago, maybe a bit more. I could still use some of it now.
So what are you actually meant to do with it?!
I assume you're describing cut fresh herb in a sealed packet.
Initially I'd keep in the fridge sealed.
Once opened as you describe if the stalks are long enough to dangle in water without immersing the leaves. I have not tried refrigerating as well.
I do this with parsley.
Have you tried growing your own? Or at least buy the supermarket growing plants.
And good idea, just do what works I guess haha.
And yes, I also need to kick my arse into gear and start growing it. I do keep meaning to grow some herbs, especially coriander as I use that a lot, but then I put myself off when I remember trying years ago only to have it nice and leafy for about 2 days before it shot to seed or whatever it's called and became useless.
Electronicpants said:
John Cleese has been seen lately very much as an old fuddy duddy, so I imagine it will take a very creative team and a hands off approach to get him relevant.
sorry, couldn't resist
Don't worry, I saw it coming.....I even had to double check if basil the plant should have a capital B, and all the time was thinking about Basil Fawlty. sorry, couldn't resist
I don't know why, but shop bought herbs and salad leaves have been rubbish this year. I've experienced exactly the same with basil and find that wrapping it in kitchen roll, then putting it in an airtight container or food bag works reasonably well. I ended up growing basil on the sunny kitchen windowsill.
This way works for me:
1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
jimmytheone said:
This way works for me:
1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
Definitely this, it’s what I do (other than the sitting in water bit). It has the added bonus of keeping flies out of the kitchen when you have the window open (the aroma puts them off).1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
jimmytheone said:
This way works for me:
1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
Fungus gnats......tell me more.......we seem to have a fair amount of tiny black flies (gnats??) at the moment.....often landing in my red wine! Mrs UTH loves flowers/plants, and is no doubt watering them from the top.......is this what we're experiencing?? 1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
jimmytheone said:
This way works for me:
1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
Ah so it's fungus gnats that f1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
ked my coriander!I've been growing from supermarket pots this year - basil, thyme, coriander (see comment on gnats
) and parsley. I gave the basil a trim yesterday forgetting I wanted to use a chunk this weekend! 
UTH said:
jimmytheone said:
This way works for me:
1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
Fungus gnats......tell me more.......we seem to have a fair amount of tiny black flies (gnats??) at the moment.....often landing in my red wine! Mrs UTH loves flowers/plants, and is no doubt watering them from the top.......is this what we're experiencing?? 1) Buy a potted one from the shop
2) divide it into at least 2 parts using a sharp knife or small saw
3) replant into separate pots and voila! multiple long last Basil
4) water from the bottom (sit the pot in a takeaway tub filled with 1" water) to prevent fungus gnats.
5) Prune as required by the chef
Most of those shop bought pots have multiple shoots so you should easily get 2/3/4 plants from one pot.
There's several ways of dealing with:
1) Always water from the bottom. Some of my larger indoor plants get dunked weekly for approx 3-6 hrs to soak, smaller ones 1-2 hrs.
If you've got lots of potted plants you can always fill the bath approx 1" deep and soak the lot (advisable to get permission first
)2) Try some larvae killer - the aim being to break the life cycle of the persistent buggers - this kills the eggs:
https://www.amazon.co.uk/gp/product/B09RNCM9KX/ref...
Not cheap but seems to be effective.
3) ...and this kills hatchlings/ adults:
https://www.amazon.co.uk/gp/product/B09MTCMT45/ref...
jimmytheone said:
Is it in a plastic pot within that pot?
If so, remove from outer and dunk
If not, re-pot into a plastic that will fit in that pot, then dunk
No, annoyingly just in that pot. If so, remove from outer and dunk
If not, re-pot into a plastic that will fit in that pot, then dunk
So, repot into plastic, then dunk in a big bowl of water to soak it? Presumably don't dunk all the way in as that'll make the whole thing wet?
IME, cut herbs last a bit longer when rinsed/washed gently in water and then stored in a plastic container in the fridge.
Without the additional water content from the rinsing I find that, much like the leaves cut from a plant, they will just shrivel up, whether in the fridge or left out.
Without the additional water content from the rinsing I find that, much like the leaves cut from a plant, they will just shrivel up, whether in the fridge or left out.
UTH said:
No, annoyingly just in that pot.
So, repot into plastic, then dunk in a big bowl of water to soak it? Presumably don't dunk all the way in as that'll make the whole thing wet?
Indeed, dunk in about 1" of water and leave for an hour or 2, re-filling to about 1" as necessarry.So, repot into plastic, then dunk in a big bowl of water to soak it? Presumably don't dunk all the way in as that'll make the whole thing wet?
Then drain and put back in glamorous outer pot
The key to understanding this is, the fungus gnats like a moist top soil to lay their eggs in - even if the top of the soil dries out they will hatch within 12-24 hours of top watering so to break cycle you only ever water from below.
I've got a few of these so i can water multiple plants at the same time:
https://www.amazon.co.uk/Stewart-2309005-54-Gravel...
Generally i water weekly, starting on a Sunday but YMMV
jimmytheone said:
UTH said:
No, annoyingly just in that pot.
So, repot into plastic, then dunk in a big bowl of water to soak it? Presumably don't dunk all the way in as that'll make the whole thing wet?
Indeed, dunk in about 1" of water and leave for an hour or 2, re-filling to about 1" as necessarry.So, repot into plastic, then dunk in a big bowl of water to soak it? Presumably don't dunk all the way in as that'll make the whole thing wet?
Then drain and put back in glamorous outer pot
The key to understanding this is, the fungus gnats like a moist top soil to lay their eggs in - even if the top of the soil dries out they will hatch within 12-24 hours of top watering so to break cycle you only ever water from below.
I've got a few of these so i can water multiple plants at the same time:
https://www.amazon.co.uk/Stewart-2309005-54-Gravel...
Generally i water weekly, starting on a Sunday but YMMV
UTH said:
Great thank you, this could be a game changer, leaving a glass of red wine unattended is not an option at the moment, and forgetting to put the cork back in the bottle has been leading to the next pour being half wine half gnats!!
:nod: i know *exactly* what you mean.Its not only annoying to live with but its also embarrassing when guests visit.
Talking of wine, and as we're in food & drink, i'd also advise a vacu-vin wine stopper thing
https://www.amazon.co.uk/Vacu-Vin-Wine-Saver-Conce...
Massive thread drift!
UTH said:
Alternative to the excellent advice above, if you can stand the inner pot on a pot saucer and fill the saucer with water the roots can have a drink through the holes in the bottom of the pot. Wait till the saucer is dry then top it up again. Don't keep it full of water all the time or the roots will rot.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff