Basil leaves are vibrant green, heart shaped and can be harvested when as petite as half an inch and as large as up to four inches in length. Basil has highly aromatic qualities and flavor profiles; the wide range of distinctive fragrances within its chemical makeup emit notes of citrus, clove, anise and cinnamon, all providing a sensory memory that sets basil apart from other herbs.
Basil is available year-round.
Basil is a delicate herb that can be used whole, chopped, crushed into a paste or dried; though it loses much of its aromatic properties when dried. It is most commonly used raw in fresh applications or when finishing cooked preparations as heat alters the flavor and color of the herb. Add strands of Basil to chopped, stacked and bread salads. Serve chopped atop pizza, pasta, chicken and fish. Combine with pistachios, pine nuts and/or walnuts to make a creamy pesto sauce. The aromatic flavor of Basil pairs well with tomatoes, garlic, onion, corn, pear, mint, strawberry and cow’s milk cheeses. Basil will keep, dry and refrigerated, for up to a week but is best when used immediately.