How to Choose: Look for whole, smooth leaves that are aromatic, bright green, and free of black spots. Avoid basil that is wilting or has moldy stems.

How to Store: Basil does best at room temperature. 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, vase, or jelly jar — as you would a bunch of flowers. Keep out of sunlight.

Shelf Life: Use basil, like all fresh herbs, as soon as possible. It will last 2 to 4 days.

Best Uses: Basil needs a little extra care during washing, since it bruises easily. Add whole leaves to minestrone or a tomato-and-mozzarella salad. You can also crush them into a pesto or make a quick sandwich spread by blending 1 cup leaves with 3/4 cup mayonnaise in a food processor.