On a very cool website, www.onepartplant.com (Jessica Murnane's guide to a clean and happy head), I found the most helpful information! How to use 1 ingredient 5 different ways. And talk about timely, because I was ambling through our farmers' market this weekend and bought some fresh basil. Having lots of ideas on how to use this (beyond pesto) makes my day.

Jessica says she'll use a big bunch of basil throughout the week-in a stir fry, torn over some fresh tomatoes, in lots of salads, and in homemade dressings. And not only does this little green wonder pack a punch in recipes, there are studies that show basil is a strong anti-inflammatory, something I talk about a lot in our newsletter articles.

One of the important things to know when going the fresh herb route, is how to store them properly, or they'll go bad quickly. Real Simple Magazine gives information on just how to do this:

Storing Basil, Parsley, and Cilantro:

Treat them like a bouquet of flowers: Just trim the ends, place in a glass with an inch or so of water, and place on the counter at room temperature. (The leaves will turn black if refrigerated). The basil will remain fresh for anywhere from a few days to a week. You can also try this with similar long-stemmed herbs like parsley and cilantro.

Storing Chives, Thyme, and Rosemary:

Other herbs, like chives, thyme, and rosemary, require a slightly different approach. Wrap them loosely in plastic wrap and place them in the warmest part of the refrigerator; one of the compartments in the door works perfectly. Do not wrap the herbs tightly or the trapped moisture may cause them to mold prematurely; many people like to add a crumpled paper towel to the bag as a safeguard. Do not rinse the herbs until just before using.

Now back to Jessica's 1 Ingredient 5 Ways ideas for basil. She shared recipes for "Peachy Corn Succotash Tacos with Lentils & Basil Slaw" (from The First Mess), "Oil-Free Basil Pesto" (from Oh, She Glows), "Creamy Basil Pasta" (from Dairy Free Cooking), "Vegan Basil Cornbread" (from "Nutritionist in the Kitchen), and "Snap Pea & Cabbage Slaw with Basil" (from Bon Appetit). Here I share the "Snap Pea?" recipe because not only is it delicious, it uses ingredients in season right now, and only takes 15 minutes to prepare! Have fun using this 1 ingredient 5 ways, and as they say, "Bon app?tit!"