Basil

Basil is one of the most aromatic and best-loved culinary herbs in the world, whose tender leaves have a fresh, sweetish-spicy flavour with complex notes in which anise, clove, mint, and a light peppery touch can be discerned. It is a true symbol of Italian cuisine, although its homeland is considered to be tropical Asia.

The best-known use of basil is pesto, the classic Genoese sauce, where fresh green leaves are ground with pine nuts, garlic, parmesan, and olive oil. Basil is inseparably linked with tomatoes (the classic combination in the caprese salad with mozzarella, in sauces for pasta and pizza) and Mediterranean cuisine in general. An important feature: the delicate aroma of fresh basil is easily destroyed by long heating, so it is usually added to a dish at the very end of cooking or used fresh. Besides the classic green, there are other varieties — purple basil with a brighter flavour and the Thai basil popular in Southeast Asian cuisine, with anise notes. Fresh leaves are prized far more than dried, which lose much of their aroma. Basil is a true embodiment of the freshness and aroma of summer, an indispensable herb that gives dishes a bright, sunny, recognisable character.