What Is Basil and How Can I Use It?
Basil is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 2,690 recipes to get you started.
Key Points
- Fresh basil has a bright green leaf with a clove-anise aroma that belongs to the mint family.
- Store cut stems in a glass of water on the counter like a bouquet of flowers to keep it fresh for days.
- Dried basil loses most of its flavor during processing and tastes like crushed hay compared to fresh.
- Thai basil has purple stems and a deeper licorice punch that stands up to high heat better than sweet.
What is basil?
Basil is one of the most versatile fresh herbs in any kitchen. Sweet basil has a bright green leaf with a mild clove-anise aroma. It mellows under heat but stays brilliant when used raw.
The species name is Ocimum basilicum and it belongs to the mint family. You will find it in the produce section at most grocery stores.
Most shops sell it in plastic clamshells with moist paper towels inside. Pick packages where the leaves look perky and uniformly green. Yellow edges or limp stems mean the bunch has been sitting too long.
The stems should snap cleanly when bent. Fresh basil leaves have a delicate structure. They break down fast when exposed to high heat.
Most recipes add it at the very end. Torn or chopped by hand is better than sliced with a blade. A dull knife bruises the edges and turns them black.
Roll the leaves into a tight cylinder and slice thin for a chiffonade cut.
Dried Basil
Dried basil exists. Nobody who knows better actually uses it. The essential oils that give fresh basil its aroma evaporate during drying. What is left tastes like crushed hay with a faint herbal ghost behind it.
If your recipe allows it, skip the jar and use fresh leaves. A small handful of fresh is always better than a big spoonful of dried.
Dried basil works in a pinch for long-simmered sauces where it will cook for hours. It has no place in a fresh caprese salad or a quick pasta topping.
Cooking With Basil
Fresh basil pairs with everything that has tomatoes. The sweetness and mild anise notes complement the acidity and umami in tomatoes.
They became a classic pairing in Italian cuisine. Put torn basil leaves on a caprese salad. Stir chopped leaves into marinara sauce right before serving.
Fold them into pesto with olive oil, garlic, pine nuts, and Parmesan. Basil belongs in Thai curry too. Thai basil has purple stems and a deeper licorice punch.
It stands up to high heat better than sweet basil. It is the star ingredient in Pad Krapow Gai. Sweet basil works in a pinch if you cannot find the Thai variety.
The herb also lifts simple dishes that do not need much else. Tear a few leaves over grilled peaches with balsamic vinegar.
Drop torn leaves into a bowl of cold cucumber soup. Mix chopped basil into softened butter. Roll it into a knob to melt over steak or warm bread.
Basil oil is straightforward to make. It lasts a few days in the refrigerator. Blanch the leaves for ten seconds in boiling water.
Shock them in ice water, then blend with neutral oil. Strain through a coffee filter for a clear green oil. It is brilliant for finishing pasta or drizzling over roasted vegetables.
Storing Basil
Fresh basil is the most temperamental herb in the produce section. It wilts within hours at room temperature. It turns black in the fridge if it touches cold air directly.
The best approach is to treat it like a bouquet of flowers. Trim the stems and stand the bunch in a glass of water on the counter. Cover it loosely with a plastic bag and change the water daily.
This method keeps basil good for four to five days. For shorter storage, wrap the leaves in a slightly damp paper towel. Place them in a sealed container in the crisper. Use within two to three days.
Do not store basil in the coldest part of the fridge. The leaves will go limp and develop brown spots within a day. Freezing basil preserves it for months but the texture changes completely.
The leaves turn dark and mushy once thawed. That is fine for cooked dishes where you will not notice the texture change. Blanch the leaves first, then freeze them in an ice cube tray.
Cover with olive oil or water. Pop a cube straight from the freezer into soups, stews, or sauces.
Basil Varieties
Sweet basil is the standard green kind most people know. Genovese basil is the Italian cooking staple. It has large leaves with a strong sweet aroma.
Thai basil has purple stems and a pronounced anise flavor. Holy basil carries a clove-pepper bite used in Indian curries. Purple basil has dark maroon leaves that work well in salads.
Lemon basil carries a bright citrus note that pairs well with fish and summer vegetables. Each variety has a distinct personality. Pick the one that matches what you are cooking.
Swaps for Basil
If you cannot find fresh basil at the store, dried basil is the closest substitute. Use about one-third the amount called for. Dried herbs are more concentrated than fresh.
The flavor will not be the same but it works in cooked dishes. Heat softens the difference in pasta sauces and soups.
Oregano has a stronger, more earthy flavor. It can stand in for basil in tomato-based dishes. Use half the amount called for since oregano packs more punch.
It changes the flavor profile but keeps the dish in the same family. Parsley has a fresh green flavor. It lacks the anise notes of basil entirely though.
It works as a visual substitute for the green color on top of a dish. The flavor will be noticeably different. Use it for garnish situations rather than flavor.
Tarragon has an anise-like quality. It makes a reasonable substitute in dishes where basil provides a licorice note. Use sparingly and taste as you go.
It is very easy to overwhelm a dish with tarragon. It is best kept for chicken or egg dishes where it is more traditional.
Nutritional Notes
Basil contains small amounts of vitamins K, A, and C. It also has minerals like manganese and iron. You would need to eat impractical quantities to get meaningful nutritional benefit.
Its real value is flavor enhancement. A few leaves can make a dish taste complete without adding salt, fat, or calories.
Basil also contains essential oils including eugenol. Eugenol gives it its characteristic clove-like aroma. It has mild anti-inflammatory properties.
It is the same compound found in cloves. Bruising or chopping fresh leaves releases that fragrance into whatever you are cooking.
Nutrition
Nutrition Facts
Serving Size 2 tbsp (5g)Quick facts
Where to find basil: Basil is usually found in the produce section or aisle of the grocery store or supermarket.
Food group: Basil is a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 罗勒
- British (UK) term
- Basil
- en français
- basilic
- en español
- albahaca
How much does basil weigh?
| Amount | Weight |
|---|---|
| 2 tbsp | 5 grams |
| 5 leaves | 2 grams |
Related
Spices and Herbs
Recipes using basil
There are 2690 recipes that contain this ingredient.
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Augusta's Chilled Tomato Soup with Basil Cream recipe
Augusta's Chilled Tomato Soup with Basil Cream
Augusta's Chilled Tomato Soup with Basil Cream recipe
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