I'm sure you're asking about storing fresh basil for use in fresh salads, or caprese. However, when I have ended up with a large amount of basil that I know is going to go bad before I can use it, I freeze it. Either whole leaf or usually chopped coarsely. Naturally, it's not ever going to be used then in a presentation calling for a nice fresh green leaf. But it certainly is very nice used in cooking and other salads (pasta) where that fresh basil flavor is wanted vs. dried.

Is there any smell in the world better than picking fresh basil leaves? (Maybe fresh-ground coffee!)

June