Basil
Ocimum basilicum
Originating in the tropical regions of Southeast Asia, basil has a history of culinary and cultural use that spans roughly 5,000 years. It is estimated there are between 50 and 150 different types of basil, each with its own unique flavor.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • |
Description
Basil is a fragrant herb with oval leaves. The most commonly known varieties are Genovese, lemon, Thai, and tulsi (holy basil). In addition to imparting lovely flavor to various cuisines, basil can support healthy digestion and settle the stomach.
Storage tips
Store upright with the stems submerged in a cup of water, preferably on your window sill or counter. Change water every few days to extend shelf life to up to 10 days.
Culinary tips
- Typically basil is used fresh.
- It has a wonderfully bold floral flavor, but once cooked the flavor is lost. It can also be dried and stored for later use.
- Common dishes that use basil are pesto, basil tea, infused oils and vinegars, and margherita pizza.
- We believe its best culinary friend is the tomato!
