Image of Basil

Basil is mandatory in pesto & caprese, but is great in many other dishes. Basil has a pungent flavor and clove-like aroma.

Scientific Binomial Name: Ocimum spp.


Use basil in pasta, poultry, seafood dishes, caprese and more. Explore the wide number of basil varieties - there are at least 12!


In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple.


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.


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.


Herbs will not ripen further after harvest.

  • Nutritional Information
  • 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, Calci

    1 tbsp, leaves

    Amount per serving

    Calories :233Calories from Fat :
    Total Fat4.07
    Sodium 76%
    Total Carbohydrate47.75%
    Dietary Fiber37.7%
    Sugars 1.71%
    Protein 22.98%
    Vitamin A744%
    Vitamin C0.8%
    Calcium 2240 %
    Iron 89.8%

  • 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 per

    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.

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