“Ocimum basilicum”

Basil is an annual herb belonging to the mint family, Lamiaceae. Basil leaves have a unique aroma that is not replicated by any other herb, making them an essential ingredient in cuisines of many countries. There are hundreds of species marketed as basil, but the herb most commonly used is the Mediterranean or “sweet” basil.

• Flavor: While different from fresh basil, dried basil has a more potent, concentrated flavor that is enhanced when cooked. Some notes hint of mint and clove, in addition to the sweet and slightly peppery flavor.
• Shelf life: Dried basil, when stored properly in a glass airtight container in a cool, dark place, can last for a significant time, often up to a year or even longer for best quality.
• Uses: Dried basil is particularly well-suited for dishes that involve longer cooking times, such as:

• • Sauces: Pasta sauces, marinades, tomato soup

• • Cooked dishes: Stews, casseroles, roasted vegetables, meatloaf

• • Other applications: Salad dressings, herb butter, herb rubs, and even pesto.