Basil

Remove rubber band from basil and snip the ends of the stems. Fill a shallow glass cup with about an inch of water, and place the tips of the stems in the water. Store on kitchen counter away from direct sunlight or fruit. Replace water and snip ends daily for longest storage. Make sure leaves stay completely dry.
Best if consumed within 4 days

To use basil as a garnish, cut it using the chiffonade method for best flavor.
For sauces, try adding basil both while cooking as well as a garnish.
Find yourself with too much basil? Make a pesto and freeze into muffin tins. Once frozen, pop out the frozen discs of pesto and store in a gallon ziplock bag.
Basil pairs really well with watermelon, tomatoes, eggplant, peppers, lemon, mint, & garlic.

Vitamins: A, K and C. A
Minerals: iron, calcium, manganese, magnesium and potassium
Potent antioxidant. Lowers cholesterol, and lowers risk of heart attack and stroke. Helps prevent asthma, rheumatoid and osteoarthritis.