BASIL (Genovese):
The “king of herbs”. Best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines. The leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. The most commonly used Mediterranean basil cultivars are “Genovese”, “Purple Ruffles”, “Mammoth”, “Cinnamon”, “Lemon”, “Globe”, and “African
Blue”.