Livfresh Basil is Nutrient-rich, Pesticides-free, non-GMO, and sustainably grown in Singapore. Freshly harvested on the day of delivery.
Genovese basil is a preferred variety of sweet basil that originated in Italy. Its vigorous, large leaves have a sweet, slightly spicy flavor. It is a preferred variety not only because of its large, sweet leaves, but it is also slow to bolt in extreme heat and does not become bitter with age. Pluck as you eat !
Pollutant and pesticide free.
3 plugs; ~approximately 75g
Basil is a culinary herb of the mint family.
Although it is estimated that there are 50 to 150 species of basil, most, but not all, culinary basils are cultivars of O. basilicum, or sweet basil.
It is believed that basil has origins in India, but the herb has been cultivated for over 5,000 with its reach spreading to all corners of the globe.
Basil has long been used in culinary traditions, but its history is rich with other uses in society. It was found in mummies in Egypt because the ancient Egyptians used this herb for embalming. In Greece where it was known as basilikon phuton, meaning magnificent, royal, or kingly herb. Basil also has a strong history in ancient traditional medicines like Ayurveda, the traditional medicinal system of ancient India, in addition to other medicinal herbal traditions.It was used as an antidote for snake bites, and was believed to give strength during religious fasting.
Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids.
Make most out of King Herb and Storage
- Basil gives zest to tomato dishes, salads, zucchini, eggplant, meat seasonings, stuffing, soups, sauces and more.
- Pesto — a creamy, green sauce — is one of basil’s most popular uses. It’s typically made from crushed basil, garlic, parmesan cheese, olive oil and pine nuts, though dairy-free options are also available. Try it as a dip or sandwich spread.
- Basil complements other herbs and spices such as garlic, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary and sage.
- If you have fresh basil, take only the leaves — not the stem. It’s generally best to add fresh basil at the final step of cooking because heat can diminish the flavor and bright green color (36).
- If a recipe calls for fresh basil but you only have dried, use just 1/3 of the measurement, as dried is more concentrated.
How to store your fresh Basil
- While storing fresh basil leaves, refrigerate in airtight containers to retain their freshness and fragrance. Wrap them in a somewhat damp paper towel, or place them in a glass of water and cover it with a plastic bag. Make sure that you change the water daily and use the basil leaves within a week.
- Although basil keeps well for two to four days, it is recommended to use the leaves as soon as possible, just like other fresh herbs.
- Fresh basil makes a great option for freezing, whether whole or chopped. Simply blanch the whole basil leaves for two seconds, plunge into ice water, pat dry, and transfer into an airtight container in the freezer. Do not thaw before using, for a stronger flavor.
- Store dried basil in a tightly sealed glass container in a cool, dark, and dry place where it will last for up to six months.
Every ones favourite Basil Pesto
- ⅓ cup raw pine nuts
- 2 cups packed fresh basil leaves
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic, roughly chopped
- ½ teaspoon fine sea salt
- ½ cup extra-virgin olive oil
Toast the nuts for extra flavor. Pour them into a bowl to cool for a few minutes.
To make the pesto, combine the basil, cooled nuts, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
Tips and Tricks:
- Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing.
- Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil. (Consider, however, that if you’re serving the pesto on pasta, you can thin it with small splashes of reserved pasta cooking water to bring it all together. See notes for details.)
- Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—my favorite way is in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.