each of fresh basil and oregano

Herbs & SpicesPeak season is late spring through early autumn. In temperate climates, basil is available fresh from June through September, though greenhouse cultivation extends availability year-round in many markets.

Basil is rich in vitamin K, antioxidants, and volatile essential oils including eugenol and linalool, which contribute anti-inflammatory and antimicrobial properties.

About

Fresh basil (Ocimum basilicum) is an annual herbaceous plant native to tropical regions of central Africa and southeast Asia, belonging to the mint family (Lamiaceae). The plant features tender, broad green leaves with a distinctive aromatic profile combining sweet, peppery, and slightly anise-like notes. The flavor is most vibrant in young leaves and diminishes with cooking. Sweet basil is the most common culinary variety, though Thai basil, holy basil, and African blue basil offer distinct flavor variations with spicier, more complex characteristics.

Culinary Uses

Fresh basil is fundamental to Mediterranean, Southeast Asian, and Indian cuisines. It features prominently in Italian pesto, Thai curries, Vietnamese phở, and Indian curries and chutneys. The herb is best used raw or added at the end of cooking to preserve its delicate flavor and aromatic qualities. Basil pairs exceptionally well with tomatoes, garlic, mozzarella, and citrus, and is essential for dishes such as caprese salad, margherita pizza, and pad krapow gai. The leaves bruise easily, so they should be torn or cut gently rather than chopped.

Forms & Preparations

  • Whole leaves — Fresh, intact leaves used raw in salads, as garnishes, or torn into finished dishes at the last moment.
  • Chiffonade — Leaves stacked and thinly sliced into ribbon-like strips for even distribution in dishes and elegant presentation.
  • Bruised/torn — Gently crushed leaves to release aromatic oils before adding to soups, pasta, or infusions without excessive damage.
  • Purée/paste — Blended with oil, garlic, and nuts to create pesto or other herb-based condiments for storage and serving.
  • Infused oil — Steeped in neutral oil to create a flavored condiment for drizzling and cooking; requires proper preservation to prevent bacterial growth.