Not sure about you, but we cook with basil all the time. This is something we have on hand at all times in our home. Most times, we use it up, but every so often, we’ve got a bit extra that needs to be used before it goes bad. The gliders get lucky on those nights!
Basil is ripe with anti-bacterial properties and flavonoids, even anti-inflammatory properties! If you don’t use this herb in your home, you should start. It’s just so amazing.
When looking for basil, always choose fresh over dried, whenever possible. Look for those that are bright green in color, without dark or greasy looking spots. Once you get it home, fresh basil can be stored in the fridge, by wrapping in a damp paper towel. You can also freeze it, whole or chopped, as long as it’s a freezer tight container. For soup and/or stew use, you can free it in ice cube trays covered with water or stock! Dried basil can be stored in a dark, dry, cool place for up to 6 months.