Basil is a fragrant herb with soft green leaves and a sweet, peppery aroma. It is the signature herb of Italian tomato dishes.
- Botanical name
- Ocimum basilicum
- Family
- Lamiaceae (mint family)
- Part used
- Leaves
- Flavor
- Sweet, peppery, slightly clove-like
- Related
- Thai basil, holy basil (tulsi)
History
Basil has been grown in India for thousands of years, where the related tulsi is sacred. It traveled to the Mediterranean through trade and became central to Italian cooking.
Where it comes from
Native to tropical regions of Asia, probably India and Southeast Asia.
Where it is used most
Italy (pesto, pizza Margherita, bruschetta), Thailand and Vietnam (Thai basil in curries and soups) and India (tulsi for tea and worship).
Varieties and types
Genovese basil is the standard sweet basil. Thai basil has an anise note and purple stems. Holy basil (tulsi) is peppery and used in teas.
Flavor and how to use it
Tear leaves rather than chopping to avoid bruising. Add near the end of cooking, as heat dulls its aroma.
Buying, storing and substitutes
Keep stems in a glass of water at room temperature rather than in the refrigerator, where leaves blacken. Parsley or mint are different but can add freshness in a pinch.
Recipes that use it
- Caprese Salad
- Classic Tomato Bruschetta
- Easy Creamy Tomato Pasta
- Easy Thai Green Chicken Curry
- Homemade Margherita Pizza
- Pad Kra Pao (Thai Basil Chicken)
- Ratatouille
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