Description
Sweet basil is the most important herb grown for fresh cut sales. Basil is quite aromatic with flavors somewhat reminiscent of mint, cloves and licorice mixed together. It is important to note basil is the most tender herb. It will turn brown at 40 to 45 degree F or lower. There are about 60 varieties of this stocky plant, which can grow to be 8 inches to 2 feet.
Uses
Basil is good with just about any food especially tomatoes and Italian dishes. Pesto, a paste made with large amounts of basil, can easily be frozen, and its popular with both chefs and home cooks. It is almost impossible to use too much in any dish.
Pack Sizes
| Food Service Pack | 1 LB bags/cello containers |
| 8 oz bags/cello containers | |
| 4 oz. bags/cello containers | |
| Retail Packs | 1 oz containers |
| 1/2 oz containers |
Buying
Choose tender and fresh looking basil with bright green leaves. Avoid limp, yellowing, or spotted leaves.
Nutritional Information
| dried | fresh | |
| potassium | 48 mg | 24 mg |
| calcium | 30 mg | 8 mg |
| vitamin c | 1 mg | |
| iron | 0.5 mg | 0.1 mg |
| phosphorus | 7 mg | 4 mg |
| magnesium | 6 mg | 4 mg |
| vitamin A | 13 ER | 10ER |
| per tsp. (2) | ||
Basil is believed to be antispasmodic, and useful as an antiseptic, tonic and stomachic. It is also said to help fight migraines, digestive problems, and insomnia.
Serving Ideas
Basil is the quintessential herb for seasoning tomatoes. It goes well with garlic, onions and olives, and is used to liven up pasta, salads, eggs, cheeses, vegetables, fish, seafood, fowl and pork.
The stems and leaves of the basil plant impart a subtle taste to cooking oil. Although basil does not go well with vinegar or other herbs, it blends perfectly with olive oil and lemon. Never simmer basil as its essence is highly volatile. Add it a the end of the cooking process.
Storing
Keep fresh basil in the refrigerator. Wrap it in a slightly damp paper towel to help it stay fresh longer. Wash it just before using it. Fresh basil leaves can also be preserved in olive oil, or you can make them into a smooth paste by blending them with oil in a food processor. Store dried basil in a sealed container kept in a cool, dry, dark place.
Freezing is particularly suitable for basil, which loses much of its taste when dried. Freeze it whole or chopped;blanching is unnecessary. You can also cover it with stock or water and freeze it into cubes, which can be used in soups, sauces and stews. Use it unthawed to maximize its flavor.
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