Basil
Flavour Profile
Sweet, peppery, and slightly anise-like. It has a distinct clove-forward aroma with a refreshing, cooling finish.
Depending on the variety, you might also pick up notes of citrus or cinnamon, but the classic Genovese style is all about that peppery-sweet punch.
Health Benefits
Vitamin K for blood clotting and strong bones. Basil also brings a range of plant compounds that protect your cells. Not bad for a herb.
Buying Tips
Look for vibrant, bright green leaves that aren't drooping. If you see black spots or yellowing edges, leave them behind.
The stems should be firm and snappy. If you're buying a live plant, check the soil—it should be damp but not drowning. Skip anything that smells like nothing; good basil hits you the second you get close.
Storage
Basil hates the cold. Putting it in the fridge is a one-way ticket to slimy, black leaves.
Treat it like a bunch of flowers. Trim the ends of the stems and pop them in a jar of water on your kitchen bench, away from direct sunlight. It’ll stay fresh and fragrant for a week or more.
Cooking Uses
Basil is a finishing herb. High heat destroys its delicate aromatic oils, so stir it into your pasta or curry right at the end.
It is the backbone of pesto, a perfect partner for tomatoes, and surprisingly good in fruit salads or cocktails. If you need to chop it, use a very sharp knife and do it once. Dull blades bruise the leaves and turn them black.
Forkin' Food Theory
Basil turns black when you chop it because of an enzyme called polyphenol oxidase. It's the same thing that browns apples.
When you tear or cut the leaf, you break the cells and expose these enzymes to oxygen.
If you want to keep your basil green in a sauce, blanch the leaves in boiling water for ten seconds then shock them in ice water before blending. This "kills" the enzyme and keeps your pesto neon green for days.