or more basil
Basil is low in calories but contains beneficial volatile oils with antimicrobial and anti-inflammatory properties. It provides small amounts of vitamin K and manganese, and its phytochemical compounds contribute antioxidant activity.
About
Basil (Ocimum basilicum) is an aromatic herbaceous plant of the mint family (Lamiaceae), native to tropical regions of central Africa and Southeast Asia. The plant bears opposite, oval leaves with a distinctive sweet, peppery flavor and a fragrant aroma when bruised. Sweet basil is the most common culinary variety, though numerous cultivars exist—including Thai basil (Ocimum basilicum var. thyrsiflorum), with its anise-like notes and smaller leaves; African blue basil, with purple tinges; and lemon basil, which carries citrus notes. Basil's flavor compounds, primarily estragole and linalool, are volatile and diminish with heat and extended storage, making fresh basil preferable for most applications.
Culinary Uses
Basil is fundamental to Mediterranean, Southeast Asian, and Indian cuisines. It is an essential component of pesto, the Genoese sauce of basil, garlic, pine nuts, and cheese, and appears prominently in Italian pasta dishes, tomato-based sauces, and fresh salads. In Southeast Asian cooking, Thai basil provides the distinctive flavor for curries, stir-fries, and Vietnamese pho. Basil is added to Indian curries and chutneys for aromatic depth. The herb is best used fresh and raw or added at the end of cooking to preserve its volatile oils; heating breaks down its delicate flavor compounds, causing it to become bitter or turn dark.