Fragrant, bright green, giant bunches of organic basil show up in farmers' markets and CSA boxes all summer long. If you're like me, you'll throw a few leaves into a salad or sandwich, but you may have a hard time using up a whole bunch before it goes bad, unless you make a batch of pesto.

Here's a tip straight from a farmer. Simply put the entire bunch in a plastic bag, flick a few drops of water in with your fingers, tie the bag at the top and leave it out on your counter. That's it. Do this and your basil will last about a week. This method works much better than leaving it in a glass of water, in or out of the fridge.

Now that you have all that nice basil, here are some fun ideas for using it:

1. Make a chiffonade: stack the individual leaves into little piles of 5 or 6 leaves. Roll them up lengthwise, and cut crosswise into thin slices. Now you have little ribbons of basil to use in any dish you want.

2. Top pizza, fresh tomatoes, pasta dishes, or salads.

3. Mix into butter and use as a bread or sandwich spread.

4. Add basil and garlic to butter and dollop onto steaks, chicken, or fish just as it comes off the grill.

5. Mix into scrambled eggs during the last few minutes of cooking.

6. Garnish white beans with basil and olive oil just before serving.

7. Add a sophisticated touch to a bowl of sorbet by garnishing with ribbons of fresh basil (especially good with lemon or lime).

8. Add to melon salads for an unexpected flavor sensation.

Image: jslander