How should fresh basil be stored? The packaging suggests that the optimal temperature is around 50°F, but I can't think of anywhere in an average kitchen at
I have tons of basil in my herb spiral. However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce. Is
I was wondering what am I supposed to cut from basil leaves, do I only use the “blade” until the petiole or I should cut that too? I know some thin
When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seem
I am thinking of making a Chicken Parmigiana that I found on the Lidia's Italy website - http://lidiasitaly.com/recipes/detail/398. The recipe calls for "1/4 cu
I had some fresh Basil which was going dry, so I decided to make it into a sour cream dip (don't ask me why I didn't think of making a simple pesto before I add
I have some basil pesto but I'm not sure how long its fridge life is. It is in a sealed container. How long does it last before it is not safe to eat anymore?
I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talki
I got some holy basil seeds (via mail) from a guy on an internet forum. I planted them and they are growing nicely. They taste similar to thai basil. Would one
I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put
I know that washing basil weakens it's flavor significantly. I often buy it from local supermarkets where everyone can touch it, that's why I just have to wash
When I add basil to a dish should I tear or cut basil leaves? Does it matter?
I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all. Can I keep the dip (tightly covered) for 4 days without the pest
Is it better to add fresh basil to a tomato sauce and then let it cook for say, 10 mins, or wait till the end and add just before serving?
I'm new to cooking and I was planning to make a recipe I saw on TV with pasta. One ingredient is basil. The chef on the show advised always to use fresh herbs;
I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?
What parts, besides the leaves of Thai Basil, are usable? I am making Thai Basil Chicken (Gai Pad Krapow) using the leaves but can I use the stems and flowers
Is it safe to drink the water that basil seeds are soaked in? Also would it be okay to drink that water with and/or without removing the soaked seeds? Thanks a
Can you use the basil flowers just like the leaves to make tea?
I bought a herb on the market, thinking it was fresh basil. What I know for sure now, is that this isn't basil. It has a taste that reminds me of anise and fenn