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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh basil typically lasts 4 to 5 days if stored at room temperature in water, or about 3 to 4 days in the refrigerator.
Yes, it is best frozen by blanching the leaves quickly, then blending them with a little oil and freezing the mixture in ice cube trays.
Basil contains enzymes that cause rapid oxidation when the leaves are bruised or cut, turning the edges black. Tearing or using a very sharp ceramic knife can help.
Fresh oregano or parsley can work for garnish, while spinach mixed with a little dried basil can substitute for bulk in recipes like pesto.
Look for vibrant, deep green leaves without any black spots, yellowing, or signs of wilting. The stems should be firm.
No, culinary basil (Sweet/Genovese) is different from Tulsi (Holy Basil), which has a more peppery, medicinal flavor and is used differently in cooking and rituals.
Gently rinse the leaves in a bowl of cool water and pat them completely dry with a paper towel or use a salad spinner.
Basil is exceptionally high in Vitamin K and is a good source of Vitamin A, manganese, and magnesium relative to its weight.
Fresh Basil Leaves is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 3.15 grams of protein, it's a nutritious addition to many dishes.
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