Re: Storing basil leaves?

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Article #139

#139

From: Keith Rickert
Date: Sun, 19 Oct 1997 00:00

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In <slrn64d7go.bor.kris@vilnya.rings> kris@vilnya.demon.co.uk (Kris Dow) writes:

>-Kris
>	(Who wonders what the spoilage factors for herbs actually are?
>Moisture? Is that the primary kicker?)

For most herbs, that's probably one of the primary criteria.
For basil, there is also the additional consideration that 
as herbs go, basil is loaded with enzymes called polyphenol
oxidases, which cause the rapid darkening when leaves are 
damaged, and probably are directly or indirectly responsible
for its particularly rapid deterioration.

Keith
--
Keith Rickert                 | "What's the matter with you, you stupid
keith@eve.cchem.berkeley.edu  | Frenchie poo.  Here we are, starving to death,
rickertk@netcom.com           | and all you can think of is food!"
keith@imppig.caltech.edu      |       Grytpype-Thynne, Ragged Fiend Incarnate

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From: keith@eve.cchem.berkeley.edu (Keith Rickert)
Subject: Re: Storing basil leaves?
Date: 1997/10/19
Message-ID: <62dvtc$fvl$1@agate.berkeley.edu>
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References: <342FCE3E.59E2B600@cs.cmu.edu> <3432B903.ABD322C@cs.cmu.edu> <34332E44.3729@sprynet.com> <3433BE39.31DFF4F5@cs.cmu.edu> <slrn64d7go.bor.kris@vilnya.rings>
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