* 10 fresh basil leaves
Fresh basil is low in calories but rich in vitamin K, vitamin A, and manganese. It contains polyphenolic compounds with antioxidant and anti-inflammatory properties.
About
Basil (Ocimum basilicum) is a tender annual herb native to tropical regions of central Africa and Southeast Asia, belonging to the Lamiaceae (mint) family. The plant produces soft, fragrant leaves that range from bright to dark green, with a flavor profile combining peppery, slightly sweet, and anise-like notes. Sweet basil is the most common culinary variety, though other notable types include Thai basil (more anise-forward, with purplish stems), holy basil (Ocimum sanctum), and African blue basil. The leaves contain volatile essential oils, primarily linalool and eugenol, which provide its characteristic aroma and flavor. Fresh basil leaves are tender and best used raw or added at the end of cooking to preserve their delicate aromatic compounds.
Culinary Uses
Basil is fundamental to Mediterranean, Southeast Asian, and Italian cuisines, most famously in pesto, pasta sauces, and caprese salads. In Thai cooking, Thai basil provides essential flavor in curries, stir-fries, and aromatic dishes. Fresh basil leaves are typically torn rather than chopped (to minimize browning and preserve oils), and are commonly paired with tomatoes, garlic, mozzarella, olive oil, and lemon. It serves as a delicate finishing herb in soups, salads, and seafood dishes, though it can also be incorporated into cocktails and infused oils. Cooking basil significantly diminishes its flavor, so it is best added raw or at the end of preparation.