Basil, with its lush, green leaves and intoxicating fragrance, is the quintessence of an herb garden favorite. The leaves exude a warm, spicy aroma and are frequently found adorning dishes as whole leaves or finely chopped to intensify their characteristic peppery yet sweet flavor. Fresh basil is a culinary chameleon, adding vibrance to a wide array of dishes such as classic Italian pesto, caprese salads, and refreshing summer beverages. In addition to its culinary uses, basil is also celebrated for its rich supply of essential oils and is a staple in Mediterranean cooking. When tossed into dishes at the last moment, basil leaves contribute bursts of herbal brightness that enhance the overall flavor profile.
Trim the cut ends, put the bunch in a glass, jar, or vase of water that will fit in the fridge, and cover the whole thing, or at least the basil leaves, with a plastic bag. Put the whole in in a refrigerator. Basil kept that way will stay vibrant and green for up to a week.
Josh and Jess Plymale operate their 4 acre farm southwest of Atlanta with a no-till methodology. Though this strategy requires a large amount of extra physical labor, it pays off in very healthy soil that will yield a much greater return over the years. The husband and wife team also specializes in micro-green production, allowing them to maximize their production in a relatively small space.
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