June to December I have all the basil I could want, planted in pots in the back yard. When that dies from the cold, I buy bunches for a buck or $1.20 for organic and wash and trim the stems a 1/2 inch and put in a glass with water. If reasonably fresh when bought the basil keeps in the kitchen for weeks, maybe over a month if I don't use a whole lot of it. However, the basil starts to look not so hardy after a couple of weeks. The leaves shrink. Is there something I can do to keep it happier? Maybe add something to the water? Obviously, I don't want anything drawn up into the leaves that I don't want to ingest.
Dan
PS When it's warm enough in the kitchen, the store bought basil sends out roots and I have more than once successfully planted these in my backyard pots. More often, I start the outside plants from seeds.