We don’t all have fresh herbs in the back garden the whole year round. At least the ones we really want like Basil. We are forced with distaste into supermarkets and rack up the shopping miles buying something that is, if not from another state or county, from another country.The fact is that within a few days the basil will be wilting, its leaves going dark and the whole soggy mes will ferment in the bottom of the fridge for at least one month before I employ professionals, or at least a sturdy pair of rubber gloves (hello!) to remove it.How long herbs keep depends on how far they have travelled to the market. During winter the only basil available is likely to be hydroponic and come from a long way away for most people. As it isn’t fresh the leaves may blacken after a only few days.But if at the local farmers’ market you may find a local who grows the stuff under glass. This herb will keep for up to a week
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My major food snobbism is about herbs: if it’s not fresh, I’m not happy. In addition to my herb garden, I’ve had decent luck at growing basil on a windowsill–admittedly it’s taken a number of plants to keep me happy, but at about this time every year I find the decent plants, pinch back, repot, and bring inside. Between that and frozen pesto, winter’s not so bad.
~km
You know some herbs can be better, more intense, if dried. Take Oregano. I wouln’t attempt a Greek salad without the dried stuff.