I was watching Rachael Ray and she mentioned that you should not refrigerate Basil because Basil hates cold.
She recommends putting your Basil in water (like a flower) and leaving it out and if it starts to wilt you just place a plastic bag over it and it will perk up – I guess like a greenhouse type effect.
Well, my Basil always turns black when I put it in the fridge – I thought that was the right thing to to and I have been getting SO frustrated about this because I’ve tossed so much money out.
I buy Basil in big batches at Restaurant Depot (cheaper that way) and decided last weekend to just leave them in the package they come in and put them in the garage that way – it’s too much to put in a vase w/water. And voila, it is still fresh and green. My garage right now is cool but not freezing and not hot like it would be in the summer. In the summer, I will bring it inside probably.
At Restaurant Depot they do keep the Basil in their huge vegetable cooler room but I’ve noticed at regular stores the Basil and other herbs are not refrigerated…I guess because they aren’t supposed to be.