Basil is a relative of mint, is a key ingredient in Italian and Asian cooking. The more than 50 varieties have names that reflect their flavour, appearance or locale. Sweet basil, the most common has yellow-green to dark green leaves up to 4 inches long, a sweet, clove-like fragrance and a mildly pungent flavour that evokes clove anise and mint.
Keep refrigerated up to 4-5days
Prep and cook:
Remove the leaves from the inedible stems. Rinse, shake, off water, and pat dry with paper towels. To cut if desired: mince or cut into strips with a sharp knife, or snip with kitchen scissors, or tear by hand. Use fresh for pesto, in salads, sandwiches, salad, dressings, and fresh sauces, or on bruschetta. Sprinkle as a topping on cooked dishes, add to stir-fries, sautéed, sauces, stews, soups, and pizza during the last 2 minutes of cooking.
Goes with herbs, spices, and flavours such as: Balsamic vinegar, chilli, garlic, lemon, olive oil, orange, oregano, parsley, soy sauce.
Foods: Rocket, chicken, eggplant, mozzarella, parmesan, seafood, tomatoes, walnuts, white beans, zucchini.
Highlights: Low in calories and fat.
No cholesterol or sodium,
Contains quercetin and kaempferol, antioxidants that may help prevent certain cancers.