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Message
HELP NOW! Basil........
Posted on 8/2/10 at 1:39 pm
Posted on 8/2/10 at 1:39 pm
i forgot about some basil i had in the fridge....been in there for about 2 weeks....it was fresh picked at the time i put it in there
it's dark now........
it's dark now........
4
Posted on 8/2/10 at 1:45 pm to heygirl
Its too dark to find it? I didnt see a question. 
Posted on 8/2/10 at 1:47 pm to LEASTBAY
is it still ok to use
eta: still smells like basil....
eta: still smells like basil....
This post was edited on 8/2/10 at 1:48 pm
Posted on 8/2/10 at 1:49 pm to heygirl
I would use it unless it was slimy or something.
Posted on 8/2/10 at 1:51 pm to LEASTBAY
ok.....yeah it's not slimy. ewww haha
Posted on 8/2/10 at 1:51 pm to heygirl
the darker the basil the sweeter the juice.
Posted on 8/2/10 at 1:54 pm to heygirl
I don't use it when it turns dark, myself.
I also don't keep it in the fridge. I put it in a vase and keep it out. It wilts, but usually comes back to attention in a few days. It's still good even if wilted and green, anyway. Next time, I'd suggest keeping the stems in a vase of water. I had some last for over 2 weeks, recently. I just picked more a few days ago.
I also don't keep it in the fridge. I put it in a vase and keep it out. It wilts, but usually comes back to attention in a few days. It's still good even if wilted and green, anyway. Next time, I'd suggest keeping the stems in a vase of water. I had some last for over 2 weeks, recently. I just picked more a few days ago.
Posted on 8/2/10 at 1:56 pm to heygirl
If it still smells like basil I would use it. If it is important to the dish to have the brilliant green color then I wouldn't. Or in my snobby vein, pitch it and spend money on some more.
This post was edited on 8/2/10 at 1:57 pm
Posted on 8/2/10 at 1:56 pm to Gris Gris
yeah after some googling i found out that technique. oh well. i meant to use it sooner, but i really just forgot about it. i've been out of town for a bit.
thanks for the info
thanks for the info
Posted on 8/2/10 at 1:57 pm to glassman
quote:
If it still smells like basil I would use it
okaayyy
quote:
If it is important to the dish to have the brilliant green color then I wouldn't
def not important for this
quote:
Or in my snobby vein, pitch and spend money on some more
yeah, but i'm the only one who uses it. i just bring some home from my mom's when i go
Posted on 8/2/10 at 2:03 pm to heygirl
quote:
def not important for this
Done. Now make me some marinara with penne and top it with freshly grated parmagiano/regiono cheese. I like dinner to ready at seven. I'll bring the chianti.
Posted on 8/2/10 at 2:04 pm to glassman
yeah.........ok!
Posted on 8/2/10 at 2:05 pm to heygirl
are you in high school?
Posted on 8/2/10 at 2:12 pm to CorkSoaker
yes, i graduate next year! 
Posted on 8/2/10 at 3:06 pm to glassman
quote:
I'll bring the chianti
quote:
are you in high school?
quote:
yes
uh oh
Posted on 8/2/10 at 3:09 pm to LSUAfro
quote:
uh oh
Chris Hanson.Posted on 8/2/10 at 3:21 pm to glassman
nahhh you know i'm not in hs glass :)
Posted on 8/2/10 at 3:23 pm to heygirl
quote:
nahhh you know i'm not in hs glass :)
can we pretend that you are?
Posted on 8/2/10 at 3:27 pm to heygirl
Any of you use the tubed basil puree? I've tried it a couple of times when I didn't have fresh basil in the garden, and I gotta say, that shite keeps a long damn time.
Posted on 8/2/10 at 3:31 pm to heygirl
quote:
nahhh you know i'm not in hs glass :)
Just playing along.
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