The Fresh Cilantro and Basil Story

Chapter 1: Cilantro

Cilantro, in particular, goes bad very quickly—just in a few days. And here in Chile, when you go to a produce market, they normally sell you a really big bunch of it. So, often more than half of it ends up rotten and, very sadly, in the trash can. It’s a shame.

However, some time ago my youngest sister told me about this little trick: as soon as you get home with a bunch of cilantro, put its roots into a jar with water, cover it with a plastic bag, and then put it into the fridge. It will magically extend its lifetime!

Chapter 2: Basil

Summer in Chile is basil season. You can easily find it at any produce market or street fruit market. In my case, I love to make spaghetti with pesto sauce. Basil, walnuts, olive oil, a clove of garlic, and a blender—that’s it. You can make a delicious pesto sauce just like that! At least, that’s how my mother taught me to make it.

Some weeks ago, I went to visit my sister at her apartment, and I was sure I had spotted a bunch of basil in a jar of water in her refrigerator. So, some days later at home, I did with some fresh basil just as I had done with cilantro. And there you go again… the basil stayed fresh for so much longer!

I told my sister how the technique she taught me worked so well with basil, but she answered, “Ah, it works with basil too! I’ve only tried it with cilantro!”

I don’t know what I saw in my sister’s fridge. I’ve even come to think that perhaps I didn’t see any basil at all. Maybe it was a dream…

Anyway, after a week, the basil I bought is still nice and fresh, and I can make some pesto sauce in the blink of an eye (it’s really easy to make and takes very little time!).

Glossary

•to go bad: to rot. ????: echarse a perder, podrirse ????: 腐る

•It's a shame. ????: es una pena, que pena  ????: 残念、もったいない

•walnut: ????: nuez  ????:くるみ

•garlic: ????: ajo  ????:にんにく

•bunch: ????: racimo,  ramo   ????:束

•in the blink of an eye: ????:en un abrir y cerrar de ojos ????:あっという間に