Basil
Also called sweet basil
Basil's fragrant oils vanish quickly with heat, so it should be added at the end.
Flavor profile
Aroma: anise, clove, fresh
Good to know
Origin: Tropical Asia
Forms: fresh leaf, dried
Storage: Keep stems in a glass of water at room temperature; the fridge blackens the leaves.
How to use basil
Add last
Tear leaves into the dish off the heat. Its aroma compounds evaporate quickly when cooked.
Tear, do not chop
A knife bruises the leaf and it blackens as enzymes react with air; tearing keeps it greener.
What goes with basil
- Tomato. Basil's sweet, anise-like oils echo the fruity notes in tomato and soften its acid.
- Mozzarella. Basil adds a peppery brightness to mozzarella's mild creaminess.
- Olive oil. Olive oil's fat carries basil's volatile oils to coat your palate in flavor.
- Garlic. Garlic鈥檚 pungency and basil's anise notes create a classic aromatic profile.
- Parmesan. Basil and parmesan share a savory, sweet aroma that works in harmony.
- Pasta. Basil's aroma shares eugenol with tomato and pairs with pasta's bland base.
- Lemon. Lemon's acid highlights basil's sweet, bright aroma.
- Pine Nut. Pine nuts provide a creamy base for basil's fresh aroma.
- Eggplant. Basil's aroma lightens eggplant's deeper taste.
- Tomato Paste. Basil's sweet anise notes contrast the acidity in tomato paste.
Mistakes to avoid
- Simmering it for a long time, which leaves a flat, grassy taste.
- Storing it in the fridge, where cold turns the leaves black.
Ideas for tonight
- Tear over warm tomatoes with olive oil.
- Blend with garlic and oil into a quick sauce.
- Scatter over a margherita-style flatbread.
Basil: questions
What does basil taste like?
Basil's fragrant oils vanish quickly with heat, so it should be added at the end. Its strongest notes are floral, sweet, with an aroma that is anise, clove, fresh.
What goes well with basil?
Basil pairs best with tomato, mozzarella, olive oil, garlic, parmesan. Basil's sweet, anise-like oils echo the fruity notes in tomato and soften its acid.
How do you use basil in cooking?
Add last: tear leaves into the dish off the heat. Its aroma compounds evaporate quickly when cooked.
How should you store basil?
Keep stems in a glass of water at room temperature; the fridge blackens the leaves.
What is the most common mistake with basil?
Simmering it for a long time, which leaves a flat, grassy taste.
