How to Choose
Look for bunches with whole, smooth leaves that are bright green and fragrant.
How to Store
If the basil comes with the roots attached, place the bunch in a glass filled with a few inches of water and leave at room temperature (avoid sunny spots). Otherwise, wrap the stems in a damp paper towel and refrigerate in a plastic or mesh bag. With either method, it should last up to 4 days.
How to Prepare
Basil tends to be sandy, so rinse well before using. Prevent browning and bruising by using a sharp knife and cutting just before serving. To slice many leaves at once, stack them, roll them up lengthwise (like a cigar), and slice crosswise.
5 Ways to Enjoy Basil
- Prosciutto Sandwich With Basil and Avocado
Drizzle split ciabatta with olive oil and fill with prosciutto, sliced avocado, and whole basil leaves.
- Pasta With Roasted Eggplant, Tomatoes, and Basil
Toss cherry tomatoes and diced eggplant with olive oil, salt, and pepper and roast at 400º F until tender. Toss with cooked penne and torn basil leaves; dollop with ricotta and drizzle with olive oil.
- Watermelon, Basil, and Feta Salad
Drizzle cut-up watermelon with olive oil and sprinkle with crumbled Feta and torn basil leaves; season with salt and pepper.
- Basil Aïoli
Mix chopped basil leaves and fresh lemon juice into mayonnaise. Serve with grilled shrimp, roasted potato wedges, or cut-up raw vegetables.
- Basil Lemonade
In a small saucepan, bring ½ cup sugar and ½ cup water to a boil; add 1 cup basil leaves, remove from heat, and let cool. Add a splash of the basil syrup to lemonade; garnish with basil sprigs.