Harvested a bunch of basil, it's growing like a weed! Beautiful green plants, beautiful large leaves...but I wrapped it in damp paper towel, brought it back into down, put it in the fridge and...
|Cut basil turning brown/black|
...the next day it was all black and brown? I am guessing this is like oxidation that happens with avocados but not sure now to prevent it? We thought keeping them in water or wet would prevent it. But when we have purchased fresh basil at the store, it's cut up and packaged and just as bright green as the day it was picked. I was thinking of quick blanching it next time I harvest?