Basil is a wonderfully versatile herb, used frequently in cuisines throughout the world. Green basil has large, oval-shaped leaves that are a shiny green in colour. It has a distinctive, slightly sweet smell and taste, and is well-known for its use in Italian cuisine. Purple or opal basil has slightly smaller leaves that are a shiny purple colour and a similar flavour to green basil. Thai basil is also known as holy basil and has small green leaves tinged with purple. Its flavour is quite spicy and aniseed-like. It’s most often used in Thai stir fries and salads. All varieties of basil are available all year round.

To Buy

Look for fresh-looking basil, with no black patches or wilted leaves. It should have a distinctive sweet-fresh smell.

To Store

Wrap basil bunches in damp paper towels then store in a plastic bag in the fridge for 3 to 5 days

To Prepare

Remove the leaves from the stalks then slice, chop or tear leaves as required. Green basil will blacken once cut so chop it just before adding to dishes.
Quick ideas with BASIL

Nutritional Information:

Basil isn’t used in sufficiently large quantities to be able to supply any significant levels of nutrients.

QUANTITIES STATED ABOVE ARE AVERAGES ONLY
PLEASE NOTE
This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.