Basil is an annual herb, grown for its aromatic leaves. Basil is related to the mint family and likely originated across South Asia and Northern Africa, where basil is still important to many religious ceremonies.

Basil contains a small amount of Vitamin K. Plant compounds that contribute to the strong taste and smell of basil may have positive health effects and many cultures have traditions based on this belief. Basil contains many essential oils that help make other nutritious foods more flavorful. Generally, basil is not eaten in a large enough quantity to gain significant nutritional value.

Buying & Storing

When buying basil, choose fresh leaves that are bright in color and free of discoloration or dark spots. Basil blooms can reduce the quality of leaves but are themselves a tasty, often milder, way to use basil. Basil should not feel slimy or smell like mildew, rot or mold. Basil is often sold as a bunch, similar to a bouquet of flowers. It is best used fresh within a few days to a week from purchase.

Basil sold as a bunch can be stored in a glass with clean water on a counter. Make sure to trim stems to a 45 degree angle and keep leaves from becoming submerged in water. Cover leaves and entire glass loosely with a plastic bag. Trim stems and replace water every other day. Loose basil leaves are best stored loosely in a plastic bag with a damp paper towel in the humidifier drawer of a refrigerator. Gently blow air into the bag before sealing it. Basil leaves that become too cold will turn black and should be discarded. Basil leaves can be dried or blanched and frozen to store long term. This will change the texture of the leaves, which may influence how you use stored basil in recipes.

Cooking

Preparation – gently rinse in a sink under a stream of cold water. Repeat as necessary to remove all soil and garden pests. Gently pat dry with clean towels. Basil if often served cut into long thin strips, sometimes referred to as a chiffonade. To chiffonade your basil, pluck and stack leaves, roll into a semi-tight tube, and carefully thinly slice.

Seasoning – basil has a sweet, spicy aroma that can vary according to variety to pick up flavors of anise, lemon, lime, cinnamon, licorice, and more. It pairs well with chives, cilantro, garlic, oregano, mint, parsley, rosemary, thyme, lemon balm, and dill.

Fresh – layer fresh leaves with tomatoes and mozzarella and drizzle with olive oil or balsamic vinegar. Chop and mix with other fresh herbs, cheese, and oil for a dip, or add lemon juice to use as a marinade. Add chiffonade leaves to salads, sandwiches, or pizza. Mix into cocktails for a refreshing unique flavor.

Preserve – puree fresh leaves with olive oil, salt, lemon juice, garlic and oily nuts like pine or walnuts to make pesto. Freeze in cubes for easy use. Blend chiffonade basil with salt and pepper into butter (try adding flavors like garlic, other herbs, cheese, etc); form into a log; chill; and enjoy slices melted on roasted vegetables, grilled meats, baked fish, and more.

Printable Cards For On-The-Go Information