I have a hard time keeping basil.
When I buy it from a local grocery store, it is perfectly fresh, but when I take it home it withers in a couple of days.
I have tried keeping it in fresh water and trimming the stems, but that only extends its life about 48 hours. My current record is 3 days before it goes bad, and I only got that by trimming and replacing water every 16 hours.
What is the secret here? How can I keep the basil alive?