Fresh herbs and salads catalog

Basil

Basil, often called Sweet Basil, refers to Ocimum basilicum, a member of the mint family Lamiaceae and known in some regions as Saint Joseph’s Wort. It is most commonly used fresh, especially in cooked dishes where it is added at the end to preserve its delicate aroma, since prolonged heat quickly diminishes its flavor. Fresh basil can be stored briefly in the refrigerator in sealed bags, or frozen for longer use after a quick blanching. Dried basil retains only a small portion of its original character, developing a mild, hay‑like taste that differs noticeably from the fresh herb. Basil is best known as a key ingredient in pesto, the classic Italian sauce made with basil leaves, olive oil, garlic, and pine nuts. Mediterranean cuisine relies on several well‑known cultivars, including Genovese, Purple Ruffles, Mammoth, Cinnamon, Lemon, Globe, and African Blue. Beyond Europe, basil is also used widely in Chinese cooking, where both fresh and dried forms appear in soups and a variety of savory dishes.

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