Basil

Basil is a family of aromatic herbs rather than one single flavour. Different varieties contain different balances of natural aromatic compounds, giving flavours that range from sweet and floral to peppery, clove-like, citrusy or aniseed-like.

Sweet basil has a sweet, peppery flavour with gentle clove notes. It is the classic choice for tomatoes, mozzarella, pesto, pasta and Mediterranean cooking.

Genovese basil is a traditional Italian variety of sweet basil with large, tender leaves and a rich aroma. It is the preferred basil for authentic pesto.

Thai basil has firmer leaves with pronounced aniseed and liquorice notes and holds its flavour well in curries, stir-fries, soups and noodle dishes.

Holy basil (Tulsi/Krapao) has a peppery, savoury flavour with clove notes and is commonly used in Thai and South Asian cooking.

Lemon basil brings a fresh citrus aroma that pairs well with seafood, chicken, salads, curries and drinks.

Cinnamon basil has a warm, sweet spice that suits desserts, fruit, syrups and infused vinegars.

Purple basil adds colour as well as flavour, ranging from sweet to mildly spicy depending on the variety.

Greek (globe or bush) basil has small, highly aromatic leaves with a sweet, slightly spicy flavour, making it ideal for salads, sauces and garnishes.

Lettuce-leaf basil produces large, tender leaves with a mild, sweet flavour that work well in wraps, sandwiches and salads.

Choose the basil that best suits the dish rather than assuming every variety tastes the same.

Fresh basil provides vitamin K, which supports normal blood clotting and healthy bones.

It also contains small amounts of beta-carotene, manganese and naturally occurring plant compounds such as rosmarinic acid.

Although basil contributes useful nutrients and flavour, it is normally eaten in small amounts and should be thought of as a flavourful herb rather than a health food.

Choose basil with vibrant leaves, fresh stems and a strong aroma for its variety.

Avoid bunches with yellow leaves, black patches, slime or wilted stems.

If buying a live plant, look for healthy growth, moist but well-drained soil and plenty of fresh leaves. Plants that have started flowering heavily often develop firmer stems and stronger-flavoured leaves.

Basil is sensitive to prolonged cold. Extended storage below about 10 to 12°C can damage the leaves, causing dark patches, wilting and loss of aroma.

For fresh bunches, trim the stems and stand them in a glass with a few centimetres of water, keeping the leaves above the water. Store on a cool bench away from direct sunlight and change the water every day or two.

Wash basil just before using rather than before storing.

If basil is sold refrigerated in sealed packaging, follow the storage instructions on the pack.

Homemade pesto and chopped basil should be refrigerated promptly and used within four days, or frozen for longer storage.

Whole basil leaves can also be frozen. Although they soften after thawing, they retain much more flavour than dried basil.

Sweet and Genovese basil are best used raw or added near the end of cooking to preserve their delicate aroma. They are ideal for pesto, tomato dishes, pasta, pizza, salads and fresh sauces.

Thai basil stands up better to heat and is widely used in curries, stir-fries, soups and noodle dishes.

Holy basil gives classic Thai dishes such as pad krapao their distinctive peppery flavour.

Lemon basil complements seafood, chicken, fruit, curries and drinks, while cinnamon basil works well with desserts, fruit, syrups and roasted vegetables.

Purple basil is excellent for salads, garnishes, vinegars and colourful pesto.

Tender basil stems are edible and full of flavour. Finely chop them into sauces, soups, curries or pesto. Discard thick, woody stems.

Use a sharp knife when slicing basil. A clean cut damages fewer cells than a blunt blade, helping retain more aroma and slowing browning. Tearing the leaves by hand also works well for salads, pizza and finished pasta where a natural look is preferred.

Fresh and dried basil are not direct substitutes. Fresh basil has bright, sweet, floral aromas and is best used raw or added near the end of cooking. Dried basil has a softer, earthier flavour and works best in soups, sauces and slow-cooked dishes where it has time to rehydrate.

Basil belongs to the mint family, alongside rosemary, thyme, oregano and sage.

Purple basil gets its colour from natural anthocyanin pigments, but colour does not determine flavour.

Basil flowers are edible and make an attractive garnish with a milder version of the leaves' flavour.

The edible basil seeds used in drinks and desserts usually come from specific basil varieties rather than the sweet basil grown for its leaves.

Fresh and dried basil behave like different ingredients in the kitchen. Fresh basil delivers bright, delicate aromas, while dried basil develops a deeper, more rounded flavour during cooking.