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  • From: "adriana" <gutierrez-lagatta AT charter.net>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] Basil
  • Date: Sun, 6 Jul 2003 11:44:17 -0500

Optimal storage conditions for cut basil is 50-60 degrees and the basil
needs to be dry. If the temperature drops below 40-45 degrees or the
product is wet it will turn black. You can refrigerate it, but normal
restaurant and household refrigerators are set to operate below 40 degrees.
This is a temperature required by health departments. One reason not to
wash basil is that all of the additional handling damages tissues, which
reduces shelf life. If the product is dirty I would suggest showering it
with a light spraying the day before harvest and allowing it to air dry
before cutting.
> I'm growing basil ("Italian Sweet") for the first time this year.
> An experienced basil grower was appalled when he discovered that I was
> rinsing the picked basil and packing it wet in plastic bags. Who has
> suggestions on handling harvested basil? I have some putting on flower
> heads; what do I do about that? Pick and discard? Or pick and sell?

I disagree with Lucy, you can refrigerate it as long as it is dry. But it
is surprising how well a sealed bag of basil will hold up on a kitchen
counter at room temperature.
> Never wash or refrigerate basil or you will have a blackish green mass
> on your hands. I store mine for up to 4 days in plastic grocery bags out
> of refrigeration and direct sunlight. Another way to store is in water
> like cut flowers, again out of refrigeration.

As soon as you see signs of floweringremove the buds. It is commonly
reported that flowering negatively affects the flaover of herbs but I have
never seen any scientific studies to confirm this, has anybody else come
across any documentation?
> Cut the flower tops when you see them coming on and cut them as low as
> you can. the plants will than grow more leaves.

Adriana





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