Basil

Ocimum basilicum · Herb

6 varieties40 pairings

Basil is the fragrant leafy herb of Ocimum basilicum, a tender member of the mint family (Lamiaceae) whose sweet, clove-and-anise scent defines Italian pesto, Thai stir-fries and countless tomato dishes. Prized for its aroma rather than any single taste, it is the "king of herbs."

Picking a good onedrag

Just cut, standing upLimp, blackened, slimy

Shop freshThe all-rounder: pesto, salads, finishing a sauce.Everyday best

Leaf colourGreen, a few leaves cupping

The bunchSoft but still upright in the hand

Cut stemCut end drying, stem still stiff

Smell at the leafScent comes when a leaf is rubbed

What to look for, from just cut, standing up to limp, blackened, slimy.

Keeping ittap a band

The fridge is the mistake: below 12 °C the leaves brown then blacken within a day or two, and the scent goes too.

Humidity

95-100%

Near-saturated, 95-100%: stand the stems in water under a loose bag. Dry air wilts the blades within hours.

Airflow

Loose bag, not sealed

Sealed tight it sweats and rots; open to the room it wilts in a day. A jar of water with a bag over the top works.

Yellows beside ripening fruit

It makes almost none but reacts badly to it: ethylene from apples and bananas yellows the leaves and drops them off the stem.

Preparing