Italian Basil
Sweet, aromatic herb that's the cornerstone of summer cooking and surprisingly easy to keep fresh
Storage
Keep basil fresh by storing it in a plastic bag in the crisper drawer - it'll last about a week. For a few extra days, trim stems and stand in water like cut flowers. Some folks swear by keeping it on the counter, others refrigerate - we haven't seen much difference. For long-term storage, freeze whole leaves in oil in ice cube trays, or make pesto and freeze in portions.
Shelf Life
7-10 days refrigerated, up to 2 weeks in water, 6 months frozen in oil or as pesto
Flavor & Texture
Fresh basil is sweet and peppery with hints of anise and mint. The leaves are tender and delicate when raw, becoming more mellow and slightly earthy when cooked. Younger leaves are sweeter and more tender, while larger leaves pack more punch but can be slightly bitter.
Prep Tips
Never chop basil with a knife until the last second - it bruises and turns black. Instead, stack leaves, roll them up, and slice into ribbons (chiffonade) just before using. For pesto or sauces, tear by hand instead of chopping. Add basil at the very end of cooking to preserve its bright flavor - heat kills the aromatic oils quickly.
How to Use It
- Tear fresh leaves over pizza or pasta after cooking
- Muddle into cocktails, lemonade, or iced tea
- Layer whole leaves in caprese salad or sandwiches
- Blend into pesto with garlic, pine nuts, parmesan, and olive oil
- Stir into soups and sauces in the last 30 seconds
- Infuse in olive oil or vinegar for dressings
- Freeze in ice cube trays with water or oil
- Add whole sprigs to grilled vegetables or fish packets
Tastes Great With
tomatoes, mozzarella, garlic, olive oil, lemon, pine nuts, walnuts, parmesan, ricotta, eggplant, zucchini, bell peppers, strawberries, peaches, watermelon, mint, oregano, thyme, balsamic vinegar, pasta, pizza, eggs, chicken, fish, shrimp
Watch Out For
Late season basil can be tougher and more bitter, especially if the plant has started flowering. Pinch off any flower buds to keep leaves sweet. Some leaves may have small holes from flea beetles - purely cosmetic and doesn't affect flavor.
Fun Fact
In ancient Rome, basil was considered so sacred that only the king could harvest it, using a golden sickle. The name comes from the Greek word 'basilikos' meaning 'royal.' In Italy, basil symbolized love - a pot of basil on a woman's balcony meant she was ready to receive her suitor.