On Thu, 18 Dec 2014 08:47:58 -0800, koko > wrote:
> On Thu, 18 Dec 2014 08:34:52 -0800 (PST),
> wrote:
>
> >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?
Talk to someone, like the store manager.
>
> I buy live basil plants from Trader Joe's, they lasted all summer long
> and kept going great until the first frost hit. New plants will spend
> a happy winter in my kitchen window. Basil is available root and all
> in grocery stores too, usually by the tomatoes, those look pretty good
> all the time. It seems to be pretty delicate and bruises easiy.
>
Yes, even the supermarket sells potted basil now. I have one in my
kitchen window. However, both the cut and bundled and the packaged
fresh herbs look great at all the stores where I shop.
--
A kitchen without a cook is just a room