You can store it with the stems in a glass of water, like a bouquet, preferably not in the refrigerator. A few blackheads that aren’t moldy or sticky won’t make it completely useless, but it’s not very appetizing to eat. Precisely for this reason it is not recommended to refrigerate fresh basil leaves.
While not a perfect test, your senses are usually the most reliable tools you can use to see if your basil has gone bad. Some common characteristics of bad fresh basil include discoloration, a moist texture, and a foul odor. First the basil will come off, then the green leaves will turn black.
This basil disease is caused by a bacterium called Pseudomonas cichorii. Symptoms of a bacterial spot include black or brown spots that appear on the leaves and streaks on the plant’s stems. Bacterial blot occurs when infected soil is sprinkled on basil leaves.
The bacterial blot is caused by the Pseudomonas cichorii ■■■■■■. Symptoms of infection initially appear as round brown spots on basil leaves. It is not recommended to consume basil that has turned brown / black, especially if it is viscous. While some dark spots are likely harmless, they will be bitter and sticky.
Since fresh basil is a live food, it contains live enzymes and when sliced, grated or puffed, it turns brown and black like an apple after cutting. Enzymes began to digest food.
Basil is likely safe when taken by mouth in dietary amounts. Basil can be safe for adults in the short term when taken by mouth as a medicine. In some people, basil can cause hypoglycemia. The aerial parts of basil and basil oil can be dangerous when taken by mouth as long-term medications.
Basil needs a warm, sunny spot to thrive. Six to eight hours of direct sunlight is perfect, but if you live in a very hot climate, you may want to add some basil shade in the afternoon. For basil to fly, the soil and air must be warm enough, so don’t worry about moving our plants outside in spring.
The basil leaves are firm and elongated with a tip at the end. The leaves of the common basil have a glossy green appearance and are between 5 and 10 cm long. Purple-leaved varieties are available. Apart from the difference in color, the leaves grow like basil.
Recognizing hungry insects
In most cases, the answer is no. The fungi, bacteria, viruses and nematodes that cause disease in plants are very different from those that cause disease in humans and other animals. If we eat or touch infected plants or parts of them, it is unlikely that we will be infected with the same pathogen that makes the plant sick.
This is one of my favorite ways to keep basil or other herbs fresh. Chop the fresh basil leaves in the food processor and drizzle with just enough olive oil to make a paste. Pour the mixture into an ice cube tray, freeze it and store the delicious taste stars in a freezer or plastic bag.
When stored properly, fresh basil usually lasts around 7-10 days at room temperature.
Foliage wilt indicates a growing problem that affects the quality and taste of the leaves and can eventually kill the plant. Treating basil can save the plant instantly and provide plenty of healthy foliage for the following fall.
Fresh basil doesn’t have a long shelf life. Even if you store them in the refrigerator, you will find that the shape of the leaves will fade and the color will turn black after about 34 days.
How to freeze basil: To get some of the attractive green color when freezing whole leaves, steam, dry and freeze in a single layer on a baking sheet. After freezing, the leaves can be placed in a freezer bag (remove as much air as possible from the bag) and stored for about 6 months.
Prepare the basil
The bacterial blot is caused by the Pseudomonas cichorii ■■■■■■. Symptoms of infection initially appear as round brown spots on basil leaves. Infection usually occurs when it is hot and humid or when unsanitary gardening, eg. B. when dirty gardening, water is sprinkled on the leaves.
Poor watering - Carrot root, created by over-watering, is one of the most common causes of yellow leaves on basil plants. Water basil only when the top 3 inches of the soil are dry, remembering that slightly dry soil is healthier than moist soil. Basil prefers daytime temperatures above 70 F.