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Start by wrapping the basil in dry paper towels to help absorb moisture and keep the basil fresh. Place the wrapped basil in a food storage container or air-tight plastic bag and store in the ...
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When growing basil indoors, keep in mind that it requires six to eight hours of sunlight per day—placing it in a south-facing window is best. For all other indoor light levels, you'll want to ...
The scallions from A. cepa var. cepa (common onion) are usually from a young plant, harvested before a bulb forms or sometimes soon after slight bulbing has occurred. A. cepa var. aggregatum (formerly A. ascalonicum ) – commonly called shallots or sometimes eschalot .
The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups. They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles).
Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen ( O 2 ) concentration and increasing the carbon dioxide (CO 2 ) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life. [ 30 ]
Basil is one of our go-to’s in the kitchen: This pungent, sweet-smelling herb brings fresh flavor to pasta dishes, pizza pies and, well, just about everything. Of course, repotting a plant isn ...
Fresh produce continues to lose water after harvest. Water loss causes shrinkage and loss of weight. The rate at which water is lost varies according to the product. Leafy vegetables lose water quickly because they have a thin skin with many pores. Potatoes, on the other hand, have a thick skin with few pores. But whatever the product, to ...