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Science Healthnotes

Basil

Find Great Recipes

Preparation, uses, and tips

Basil is a wonderful addition to many foods. It is especially popular in the cuisines of Chile, France, Italy, Lebanon, and Thailand, and pairs well with summer vegetables such as tomatoes, eggplant, corn, and baby potatoes. Basil is also a delicious addition to green and pasta salads, herb breads, and pizza.

Basil combines nicely with thyme and marjoram. Experimentation is the best way to determine how much seasoning tastes best to you. A good rule of thumb for using dried basil, is 1 teaspoon (1g) for a dish that serves four people.

Buying and storing tips

When buying fresh basil, choose evenly colored leaves that show no sign of wilting.

Refrigerate fresh basil, wrapped in barely damp paper towels and then in a plastic bag, for up to four days. For slightly longer storage, you can place a bunch of basil in the refrigerator for up to a week. Set it in a glass of water, stems down, and put a plastic bag over the leaves, changing the water every two days.

To preserve fresh basil, wash and thoroughly dry the leaves. Then alternate layers of leaves and layers of coarse salt, using a container that can be tightly sealed. Preserved basil keeps indefinitely on the shelf.

Dried basil can be stored in a cool, dark place for up to six months.

Fresh basil has a more defined flavor and a more fragrant aroma than dried basil.

Note: Basil does not freeze very well.

Varieties

Basil is a native of India, and it comes in more than 50 varieties. Most types of basil, such as lemon, anise, clove, and cinnamon, have green leaves. Their names are indicative of their flavors.

The leaves of opal basil are purple. This variety has a stronger flavor than the other types. Its ideal to use as a garnish for salads, pastas, and eggs.

Regular basil may be substituted for any of these more exotic varieties.

Nutrition Highlights

Basil (fresh), 5 leaves (2.50g)
Calories: 0.675
Protein: 0.064g
Carbohydrate: 0.108g
Total Fat: 0.015g
Fiber: 0.098g

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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