Don't Put Basil in the Fridge Right After Buying! Expert Tip Extends Freshness for a Week

Basil is a fragrant herb commonly used in cooking, but many people struggle with how to store it properly. A net user recently posted asking, 'How can I store basil so it doesn't rot?'—sparking widespread discussion. In response, farmers and chefs shared expert advice.

The key to preserving basil lies in 'humidity' and 'temperature.' During autumn and winter, when temperatures are lower, room-temperature storage is suitable. As long as the leaves retain slight moisture, they can avoid wilting and rotting. However, in spring and summer, refrigeration is recommended. But since basil is a tropical plant, its leaves are sensitive to cold. Standard home refrigerators (5–8°C) can cause basil to turn black or purple due to frost damage.

To prevent this, experts suggest wrapping the basil in newspaper or kitchen paper towels, then placing it in a plastic bag or container. The ideal storage temperature is around 12°C, which helps maintain freshness for up to a week. One user shared, 'I wrap basil in paper towels and seal it—sometimes it lasts up to ten days in the fridge's vegetable compartment.'

Others recommend using a clean white cloth at the bottom of a plastic container, adding the basil, then covering it with another layer of kitchen paper and sealing the lid. This method reportedly keeps basil fresh longer by allowing moisture to escape while preventing drying.

A professional kitchen worker noted that in central kitchens, basil is divided into several airtight containers, spread out to release moisture, and wrapped in napkins. This method extends shelf life beyond two days—up to about one week—without turning black or rotting, though it remains dry. However, spoilage typically begins in the second week.

Some suggest growing basil at home to avoid storage issues altogether. 'Plant a pot at home—basil is easy to grow. Pick fresh leaves whenever you need them,' one user said. Another shared, 'Take long-stemmed basil bought from the market, place it in a bottle with water, and it will grow roots in a week. Transplant to a pot after two weeks, and you can harvest in two months.'

Banquet chef Wen Guozhi also shared his preservation method: lay out white paper or kitchen towels on a table, spread the basil evenly, wrap it up, place it in a sealed bag or container, and store it in the refrigerator's vegetable drawer. This technique effectively extends the herb's freshness.