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Janet

In article >,
says...
>
> My wife sent me to the store to pick up ingredients for a potluck dish.
> One was fresh basil. I saw a vast array of fresh herbs in plastic boxes
> in the chilled section, but no basil. I also noticed clumps of flat and
> curly parsley, as well as cilantro, but no basil. I tracked down an
> employee and asked.
>
> "Oh, it's over there," pointing at the shallots. Sure enough, there were
> plastic boxes filled with shriveled, blackening basil between the garlic
> and the shallots.
>
> My next stop was Trader Joe's. Same deal -- far from the other herbs;
> next to the potatoes, not chilled. This basil looked worth buying, however.
>
> Why is this one fresh herb treated so poorly, when all the other herbs
> are at least chilled, if not actually spritzed with water periodically?

Parsley, sage, rosemary, chives etc can all stand frost so being kept
in a chiller section does them no harm.

Basil is far more temperature sensitive, the first garden frost will
kill it dead. Putting fresh basil in a chiller would blacken the leaves
in no time.

Janet UK