How to choose: Look for whole, smooth leaves that are aromatic, bright green, and free of black spots.
How to store: Trim the bottoms of the stems (leave the roots attached, if present) and place the stalks in a few inches of water in a sturdy glass or vase―as you would a bunch of flowers. Keep at room temperature out of sunlight up to 4 days.
Best uses: Crush basil into a pesto. Add whole leaves to soups and salads.