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Fresh Basil Leaves

Fresh basil leaves are a fragrant herb with oval-shaped leaves that have serrated edges. The flavor is typically sweet and peppery, with hints of mint and anise. Basil is a versatile ingredient, used in a variety of cuisines worldwide, and is often used fresh.

History

Basil originated in tropical regions of Asia and Africa. It has been cultivated for centuries, with the ancient Greeks and Romans valuing it for both its medicinal and culinary properties. Basil's popularity spread to Europe during the Middle Ages, becoming an essential ingredient in Italian cuisine during the Renaissance.

Common Uses

  • Pesto: Basil is the star ingredient in pesto sauces, combined with pine nuts, garlic, olive oil, and Parmesan cheese for pasta, meats, and sandwiches.
  • Caprese Salad: Basil complements the flavors of tomatoes, mozzarella, and balsamic vinegar in the classic Caprese salad.
  • Italian Dishes: Basil and tomatoes are frequently used together in Italian dishes like pizza, pasta marinara, and bruschetta.
  • Vietnamese Cuisine: Fresh basil is a key component of pho, where it balances the savory broth with its aromatic notes.
  • Thai Cooking: Basil adds a distinct flavor to stir-fries, curries, and soups in Thai cuisine.
  • Salads and Dressings: Basil's fresh flavor can be used in salads and dressings.

Storage Tips

To maintain freshness and flavor, store unwashed basil leaves in a loosely sealed plastic bag in the refrigerator. Avoid crushing or bruising the leaves. Properly stored, basil can last up to a week. You can also freeze basil by placing chopped leaves in ice cube trays with water, for longer storage.

Nutrition Facts (per 100g)

fat 0.6g
fiber 1.6g
sugar 0.4g
sodium 4mg
protein 3.2g
calories 23kcal
carbohydrates 2.7g

Common Substitutes

  • Oregano: Dried oregano can be used as a substitute, use 1 teaspoon of dried oregano for every 1/4 cup of fresh basil.
  • Thyme: Substitute 1 teaspoon of dried thyme for every 1/4 cup of fresh basil.
  • Marjoram: Use 1/2 teaspoon of dried marjoram for every 1/4 cup of fresh basil.
  • Mint: Fresh mint can be used, but adjust the amount since mint has a stronger flavor. Use 1/4 cup of fresh mint leaves for every 1/4 cup of fresh basil.
  • Tarragon: Use 1 teaspoon of dried tarragon for every 1/4 cup of fresh basil.