Some Basil Basics

• Like many other culinary herbs, basil is a part of the broad and diverse mint family. It's thought to have originated in Africa, and although it can be grown in most climates, it still favors areas with lots of bright sun. Basil's flavor varies widely, depending on the cultivar and its growing conditions, and can include notes of tarragon or anise, florals, lemon, eucalyptus and camphor. Varieties of basil are used in foods from much of the world, though it's most prominently featured in Thai and Mediterranean cooking.

A Delicate Swoon

• Unfortunately, basil's culinary excellence isn't matched by its durability. As a warm-weather plant, basil reacts to refrigeration by quickly wilting and darkening, and even at room temperature it will quickly brown and shrivel once it's cut. The best way to keep it usable for a few days is to snip one or more whole stems, and place them immediately in a glass of warm water. This keeps the stem alive and the leaves green for a few days, greatly extending the basil's normal life. Alternatively, wrap the stems in paper towels and keep them in a cool -- but not cold -- spot in your kitchen.

Down But not Out

• The good news is that basil remains perfectly usable, even when its leaves have begun to brown and wilt. Use a sharp knife or pair of kitchen scissors to trim away the brown or discolored sections, or simply pinch them off with your fingers. The remaining portion of the leaf retains its normal flavor. If you have several stems of basil in damp towels, removing and using these leaves as soon as they begin to brown or decay helps extend the life of the rest.

Stretching it Further

• If your garden produces basil faster than you can use it, or if the store sells it in a quantity greater than you ordinarily use at one meal, there are other ways to preserve the basil's fresh flavor. One of the best is to convert it into pesto sauce, which can then be frozen for later use. For greater versatility, simply puree the basil in your food processor or blender, along with a small quantity of vegetable oil or olive oil, to coat the leaf fragments. Pack the puree into small freezer bags, and add it to sauces or pasta dishes as needed.