Basil

Refrigeration: Fresh basil stores best at 40°F; colder temperatures will turn leaves black. Wash and pat dry fresh basil leaves or dry leaves in a lettuce spinner before refrigerating. Wrap leaves in a damp paper towel and store in the crisper.

Drying: Basil leaves can be dried. Set leaves on a screen or trays in a well-ventilated spot out of direct sunlight; leaves will dry in 3 to 4 days. Some flavor will be lost.

Freezing: Quick-freeze leaves to preserve flavor. Place leaves whole or chopped in airtight bags or containers and put them in the freezer. You can freeze basil leaves mixed with olive oil; use 3 cups of packed leaves for ½ cup of olive oil. To preserve basil in vinegar, add 1 cup of packed fresh leaves to 1 quart of vinegar.

Storing: Store crushed dry leaves in an airtight container.