Basil will be fresher for longer if not stored like other herbs

Basil is the perfect addition to any dish, but foodies seem to always face a common problem when using the culinary hero herb. Like most produce, it has a short life span, meaning it doesn't stay fresh for long. Cooks, as a result, seem to spend more time throwing it away rather than making the most of the plant.

It turns out we may have been storing basil wrong this whole time. Experts ranging from greengrocers and production managers to agricultural scientists have pointed out that a common kitchen area might not be the best place. Unlike many of its fellow herbs, fresh basil should never ever be stored in the refrigerator, unless it's a wine fridge, which typically sits at warmer temperatures than its normal counterparts.

The likes of cilantro, parsley and chives are cool weather crops which means they thrive when grown in cooler temperatures.

Basil, on the other hand, is a warm weather crop so it prefers warmer conditions both on and off the plant.

Jenn Frymark at Gotham Green told Epicurious: "Storing basil in your regular fridge may cause it to turn black prematurely.

"Packaged basil should be kept on the kitchen counter away from direct sunlight or other sources of heat."

If the stems are long enough, you can store them in a glass of water to extend its freshness instead. There's no need to cover the jar either, just see to it as a less colorful bouquet that smells equally as divine.

"It doesn't need to be airtight as the leaves of fresh basil will release water, which can make the leaves go bad faster," explained Jerry Bradley, Assistant Production Manager at Square Roots.

Just make sure to avoid manhandling the basil which could bruise the leaves and drastically reduce their shelf life.