No recipe today but just a simple trick. I tried it on a hunch and was surprised how well it worked!
But outside of the fridge basil wilts easily, as shown in the picture above. If it is only just a bit limp but not completely dry or black, it can be rescued with a very simple trick!
It takes longer than you might think, about 12 hours or so, but then the firmness will return completely to all of the basil that had not wilted beyond the ‘point of no return’. As you probably know plants like basil mostly consist of water, and it is that water that is replenished by the soaking.
The same trick also works for parsley. Parsley is a bit more robust than basil and can be kept in the refrigerator. It’s best kept in an airtight plastic bag or other container with a few drops of water. If it wilts anyway and is not beyond the point of no return, just soak it for 12 hours or so in cold water and it will firm up again.
Of course the best way to keep herbs fresh is to leave them on the plant, but the quality of those small plants you can buy at the supermarket is usually quite crappy as the herbs have been forced to grown too fast so they don’t keep as long as you might expect and they don’t have much taste.