Description

There are numerous varieties of basil. The most commonly used basil in the US is referred to as sweet basil and is typically grown in Mediterranean countries. The name sweet basil is a bit misleading, as it is not actually sweet. Sweet basil is the type found in Italian dishes and is most commonly used fresh.

When dried, basil has a stronger flavor than when fresh. The drying process forces the collapse of the plant tissue which concentrates essential oils in the herb. The increased oils also increase the ease of which food can absorb its flavors. Other herbs that are better dried include marjoram, oregano, rosemary and thyme. However, there are correct applications for both dried and fresh herbs.

Dried basil is most often used when fresh is not available. It is especially helpful in the winter time for sauces, meatballs, casseroles, and dressings. But in certain recipes, like pesto, only fresh can be used. Check your recipes to see if substitutes can be used.

Basil is an extremely aromatic herb. It has pepper, anise, and minty tones, and it tastes sweet yet savory, just as the scents would imply. If your recipe calls for one tablespoon of fresh basil, you can replace that with one teaspoon of dried basil. This is especially helpful in sauces and dressing. I recommended following the recipe for best results.

Comes in a half cup jar (.8 oz)