Basil

Basil is the aromatic herb of the genus Ocimum; sweet basil (O. basilicum) and bush basil (O. minimum) lead in the kitchen, joined by Thai, holy and lemon basils in regional cuisines. Fresh leaves taste of a liquorice-clove blend, driven by linalool, eugenol and similar compounds, while dried leaves turn more lemony and less pungent. A mainstay of Italian cooking, especially tomato-based dishes, it is a key ingredient of pesto. Basil’s volatile oils are delicate and fade with prolonged heat, so it is best added at the end of cooking or used fresh, and it bruises easily, needing gentle handling after harvest.