Basil

Basil is a fragrant herb that plays a central role in many culinary traditions, particularly in Italian and Southeast Asian cuisines. Its peak season is in the summer, though it is available year-round in many places. Basil leaves are often used fresh in cooked recipes and are a key ingredient in pesto. They can also be dried and used as a seasoning, though drying can diminish their flavor. Basil's sweet, yet peppery flavor complements a variety of dishes, from tomato-based preparations to aromatic curries.

Basil Synonyms

Sweet basil
Thai basil
Genovese basil
Holy basil

Basil Substitutes

Different Forms/Types of Basil

Dried

Basil leaves that have been dehydrated, convenient for longer storage and more subtle in flavor, suitable for cooked dishes.

Fresh

Basil leaves picked straight from the plant, offering the most vibrant flavor and aroma, ideal for garnishing and incorporating into fresh dishes.

Frozen

Fresh basil leaves that have been blanched and frozen, preserving much of their flavor for out-of-season use.

Jarred

Basil preserved in oil or vinegar, available in paste or chopped form, offering convenience and extended shelf life.

Pureed

Basil leaves that have been blended into a paste, often with oil, garlic, and sometimes nuts, as in pesto, for a concentrated flavor.

How to Choose Basil

When selecting fresh basil, look for vibrant green leaves without dark spots or yellowing. The leaves should be perky and not wilted, with a strong, pleasant aroma. For dried basil, choose brands that have a greenish color rather than brown, as this indicates a fresher product. When buying jarred or pureed basil, check for additives and preservatives if you're looking for a more natural flavor profile.

Cooking/Prep Tips for Basil

Basil, with its sweet and peppery flavor, is a beloved herb in many cuisines, particularly Italian. For intermediate and expert home cooks, it's important to note that basil is most aromatic and flavorful when used fresh and added towards the end of cooking to preserve its essence. Overcooking can cause basil to lose its vibrant color and robust flavor. To fully harness its taste, tear the leaves gently by hand or chop them with a sharp knife to prevent bruising. When making pesto or other raw preparations, blanching basil leaves briefly in boiling water and then shocking them in ice water can help retain their bright green color.

Shelf Life of Basil

Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel and placed in a plastic bag, lasting up to a week. Alternatively, fresh stems can be placed in a glass of water, like cut flowers, and kept on the counter for a few days. Dried basil should be kept in an airtight container in a cool, dark place to maintain its flavor for up to six months. Frozen basil should remain in the freezer until ready to use. Jarred or pureed basil should be refrigerated after opening and used within the timeframe indicated by the manufacturer, usually a few weeks.

Recommended Brands for Basil

dried basil: McCormick

fresh basil: No specific brand recommendation; locally grown basil is often fresher.

jarred pesto: Barilla

Cooking Techniques for Basil

Raw: Using basil raw in salads, as a garnish, or in cold dishes like caprese salad allows its fresh, aromatic qualities to shine through without the influence of heat.

Infusing: Basil can be infused into oils or vinegars to capture its flavor in a liquid form. This is done by steeping fresh basil leaves in warm oil or vinegar for a period of time, allowing the essence of the herb to permeate the liquid.

Chiffonade: This technique involves stacking basil leaves, rolling them tightly, and then slicing them into thin ribbons. It's an elegant way to prepare basil for garnishes and to incorporate into dishes where you want a burst of basil flavor without overwhelming the other ingredients.