basil
Also known as: 4-5 Basil Leaves, Dried Basil Leaves, fresh basil
An aromatic herb with sweet, slightly peppery leaves, central to Italian and Southeast Asian cooking; used fresh (pesto, caprese) or dried. Thai basil has a firmer leaf and a distinct anise note, and isn't a direct swap for the sweeter Genovese type most Italian cooking calls for.
Buying guidance
Choose bright green, fragrant leaves without black edges or slimy spots -- basil bruises easily, so avoid tightly packed bunches that show pressure marks.
Substitutions
- Another tender fresh herb (mint, parsley) in a smaller amount -- basil's flavor is strong, so a milder herb needs less of a bulk adjustment than you'd expect.
- Dried basil -- use about a third the amount of fresh; the flavor is flatter and less bright, so add it early rather than as a fresh finishing touch.
Tips & common mistakes
Basil blackens quickly wherever it's cut, so slice it as close to serving as practical rather than prepping it far ahead. Stacking and rolling the leaves before slicing bruises them less than chopping loose leaves and helps slow that browning.
Storage
Basil dislikes the cold -- refrigerating it, especially loose in a bag, causes the leaves to blacken and turn slimy within a day or two, faster than almost any other fresh herb. It keeps far longer stood in a glass of water at room temperature, out of direct sun, like a small bouquet, with a loose plastic bag over the top if the kitchen is warm.