Basil pairs well with summer vegetables, such as tomatoes, eggplant, and
corn.
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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
