What is basil?

Turned into an icon of Italian cuisine, basil is a widespread plant throughout Mediterranean cuisine, but with many different varieties and uses that elevate it as one of the most popular aromatic herbs in the world. Its unmistakable aroma intoxicates just by brushing the fresh leaves and provides a fresh, sweet and very penetrating flavor, much more subdued in the dry spice format. It can be consumed raw or cooked, and supports a multitude of different pairings and preparations.

How to use and consume it?

As with any fresh herb, once cut it is very delicate and should be used quickly. If we buy it in portions, we must look at the date of packaging in addition to the preferred consumption, and check the condition of the leaves and the end of the stems. The greener, brighter and smoother it is, the better it will withstand us.
It is not necessary to wash it until the moment of using it, but we will prolong its conservation if we wrap the leaves, with their stems, in sheets of very moist kitchen paper, placed inside a ziplock bag inside the refrigerator. The system is explained in more detail here.

To fully enjoy its aromatic properties, it is best to always add it at the end, or in the last moments of cooking, or directly before serving. You can consume the whole leaves, directly raw - washed and dried very gently -, or also chopped, cut into strips or crushed, if you are looking to release their natural oils and juices.