There are many types of basil, but they all come from the mint family. Almost all basil varieties are cultivated as culinary herbs. Sweet basil is the most common variety found in most U.S. grocery stores.
Basil can be green or purple. Different varieties may also include different flavors, such as camphor, lemon, and cinnamon.
Look for leaves that are smooth and whole, that have a strong aroma, and that are bright in color.
Gently wash leaves under a cold stream of water and pat dry. Remove leaves from stems, then tear or cut the leaves into desired size.
Wrap basil in a damp paper towel and place it in a loosely closed plastic bag and store at 50-65°F. You can store basil this way for serveral days.
For plants with stems, trim the base of the stem, and place it upright in a glass of water in a cool location (about 50 to 65°F). Make sure to change the water daily to maintain freshness.
Basil can be stored in the freezer or dried.
To freeze, rinse basil with cold water, gently pat dry, place in a freezer bag, and place in freezer.
|
Serving Size |
2 tbsp, chopped |
|
|
Nutrients |
Amount |
% Daily Value |
|
Total Calories |
1 |
|
|
Protein |
0.2g |
|
|
Carbohydrates |
0.1g |
|
|
Dietary Fiber |
0.1g |
|
|
Total Sugars |
0g |
|
|
Total Fat |
0g |
|
|
Saturated Fat |
0g |
|
|
Cholesterol |
0mg |
|
|
Minerals |
|
|
|
Calcium |
|
0 |
|
Sodium |
0mg |
|
|
Iron |
|
1 |
|
Vitamins |
|
|
|
Vitamin A |
|
5 |
|
Vitamin C |
|
1 |
|
|
|
|
|
|
|
|
Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination. Follow the safe food guidelines for all fresh produce.
Follow the safe food guidelines for all fresh produce.
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