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.
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
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.
Basil (fresh), 5 leaves (2.50g)
Total Fat: 0.015g