BASIL

A key herb in Mediterranean cooking, basil was called the “royal herb” by ancient Greeks. It is a member of the mint family and is well known for its starring role in the Italian dish, pesto. This familiar herb is widely used in many cooked dishes and salads, particularly in the summertime.

Fresh basil’s flavor brings to mind cinnamon, clove, lemon, and thyme, whereas dried basil tastes more like curry.

Varieties

Basil is a native of India, and it comes in more than 50 varieties. Most types of basil, such as lemon, anise, clove, and cinnamon, have green leaves. Their names are indicative of their flavors.

The leaves of opal basil are purple. This variety has a stronger flavor than the other types. Its ideal to use as a garnish for salads, pastas, and eggs.

Regular basil may be substituted for any of these more exotic varieties.

Buying and storing tips

When buying fresh basil, choose evenly colored leaves that show no sign of wilting.

Refrigerate fresh basil, wrapped in barely damp paper towels and then in a plastic bag, for up to four days. For slightly longer storage, you can place a bunch of basil in the refrigerator for up to a week. Set it in a glass of water, stems down, and put a plastic bag over the leaves, changing the water every two days.

To preserve fresh basil, wash and thoroughly dry the leaves. Then alternate layers of leaves and layers of coarse salt, using a container that can be tightly sealed. Preserved basil keeps indefinitely on the shelf.

Dried basil can be stored in a cool, dark place for up to six months.

Fresh basil has a more defined flavor and a more fragrant aroma than dried basil.

Note: Basil does not freeze very well.

Availability

Fresh basil is most plentiful in the summertime, but it is available year-round in many markets, too. It can usually be found in the produce section. Dried basil is, of course, available year-round and can be found with other dried spices in most markets.

Preparation, uses, and tips

Basil is a wonderful addition to many foods. It is especially popular in the cuisines of Chile, France, Italy, Lebanon, and Thailand, and pairs well with summer vegetables such as tomatoes, eggplant, corn, and baby potatoes. Basil is also a delicious addition to green and pasta salads, herb breads, and pizza.

Basil combines nicely with thyme and marjoram. Experimentation is the best way to determine how much seasoning tastes best to you. A good rule of thumb for using dried basil, is 1 teaspoon (1g) for a dish that serves four people.

Nutritional Highlights

Basil (fresh), 5 leaves (2.50g)
Calories: 0.675
Protein: 0.064g
Carbohydrate: 0.108g
Total Fat: 0.015g
Fiber: 0.098g

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