Basil - this herb is mandatory in pesto & caprese, but is great in many other dishes.

Scientific Binomial Name: Ocimum basilicum

Use basil in pasta, poultry and seafood dishes. Explore the wide number of basil varieties - there are at least 12! Be sure to visit the OASIS to learn how to store basil - it's very sensitive to cold.

Selection Information

Usage: Use in pasta, poultry & seafood dishes.

Selection: Basil has a pungent flavor and clove-like aroma. In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple.

Storage: If you are not going to use basil the same day you buy it, do not store it in the refrigerator. Temperatures below 48 F will turn basil black. Instead, put the stems into a glass of water as you would a plant cutting.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Basil is available year-round.

Basil Nutritional Information

Serving Size: 2 tbsp fresh Basil, chopped (5g)
Amount Per Serving
Calories 1	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Saturated Fat 0mg	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 0g
Vitamin A 6%	Vitamin C 2%
Calcium 1%	Iron 1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Basil is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Basil Tips & Trivia

There are more than twelve varieties of basil that are cultivated for culinary use. Sweet Basil, and its close relative Genoa Basil - are the most familiar varieties. Both produce fragrant, broad, deep green leaves in abundance. Their spiciness is the perfect compliment to ripe red tomatoes and soft cheeses such as fresh mozzarella and brie.
The name basil comes from the Greek, meaning "kingly". The herb itself originates in India, where is has long been considered sacred. In ancient Rome, the name for the herb, Basilescus, referred to Basilisk, the fire breathing dragon. Taking the herb was thought to be the charm against the beast.
Basil has been cultivated for over 5,000 years in Iran, India and the tropical parts of Asia.