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additional fresh basil leaves

Herbs & SpicesFresh basil is at peak availability from late spring through early fall (June–September in Northern Hemisphere). It is sensitive to cold and dies back in frost, though it is available year-round from greenhouse cultivation in many regions.

Fresh basil is a good source of vitamins A and K, and contains beneficial compounds including eugenol and other essential oils with antioxidant and anti-inflammatory properties. A small amount goes a long way nutritionally due to its concentrated phytonutrient profile.

About

Basil (Ocimum basilicum) is an annual herbaceous plant in the Lamiaceae family, native to tropical regions of central Africa and Southeast Asia. The plant produces tender green leaves with a distinctive aromatic profile characterized by peppery, slightly sweet, and anise-like notes. Common varieties include Genovese basil (Italian, with large smooth leaves), Thai basil (with purple stems and anise-forward flavor), African Blue basil, and Holy basil (Tulsi). Fresh basil leaves are typically glossy, tender, and range from pale to deep green depending on variety and growing conditions. The flavor is most potent when leaves are young and before flowering.

Culinary Uses

Fresh basil is widely used across Mediterranean, Southeast Asian, and Indian cuisines. It is foundational to Italian pesto, Thai curries, and Vietnamese phở. The leaves are typically added at the end of cooking to preserve their volatile aromatic compounds and fresh flavor. Basil pairs exceptionally well with tomatoes, garlic, olive oil, and lemon, and is used in salads, pasta dishes, soups, and beverages including cocktails and infused waters. Different varieties have distinct culinary applications: Genovese basil suits Mediterranean cooking, while Thai and African Blue basil are better suited to Asian cuisines.

Forms & Preparations

Fresh leaves — Whole or hand-torn tender leaves used raw or added to hot dishes at the end of cooking to preserve aroma.
Chiffonade — Leaves stacked and rolled, then thinly sliced into ribbons for even distribution and elegant plating.
Pesto — Leaves blended with garlic, pine nuts, cheese, and olive oil to create a thick paste for pasta and other applications.
Dried basil — Whole or ground dried leaves with concentrated but altered flavor profile; typically used in soups, sauces, and marinades.
Basil oil or infusion — Leaves steeped in olive oil or other medium for flavoring oils and vinegars.
Basil butter — Fresh leaves blended into softened butter for finishing dishes and vegetables.