Basil Pot

Basil is an excellent source of vitamin K, providing 21% of the daily value per 1/4-cup serving.
Vitamin K is actually a group of fat-soluble vitamins with a similar molecular structure, existing as K1, multiple isoforms of K2, and the synthetic form K3. This nutrient plays a vital role in coagulation, due to serving as a cofactor for proteins needed for blood clotting; it’s also essential for bone metabolism, cellular function, and the prevention of soft tissue calcification. Getting enough vitamin K2 can help protect against cardiovascular disease, may improve bone mineral density and skeletal health, and may even support endocrine function and brain health; there’s also some limited evidence it has anti-cancer and anti-inflammatory properties. Learn more about vitamin K here.

To keep fresh herbs lasting 1–3 weeks, treat tender herbs (cilantro, parsley) like bouquets, placing stems in a jar of water covered by a plastic bag in the fridge. Store woody herbs (rosemary, thyme) wrapped in slightly damp paper towels inside a sealed bag in the crisper drawer.