• Trim the stems: Starting at the top of the plant, trim the stems at a 45-degree angle.
• Clean the basil: Rinse the basil leaves gently under cold water to remove dirt or debris. Be careful not to bruise or damage the leaves, as this can cause them to wilt more quickly.
• Store the basil: There are several ways to store fresh basil. Refrigeration can actually cause the leaves to go black so I recommend the room temperature or freezer method. Choose the method that works best for you based on how long you plan to keep the basil.

Room Temperature Storage:

• Place the basil stems in a glass or jar filled with about an inch of water, making sure no leaves are submerged in the water.
• Cover the leaves loosely with a plastic bag, allowing air to circulate.
• Store at room temperature and change the water every one to two days.

Freezer Storage:

• You can also freeze fresh basil to extend its shelf life. Blanch the basil leaves in boiling water for only 10 seconds, then immediately transfer them to a bowl of ice water to stop them from cooking further.
• Pat the leaves dry, then transfer them to a freezer-safe container or bag.
• Be sure to label and date the container before storing in the freezer. Use it within 3-4 months. You can add the frozen basil directly to soups, sauces, etc.