Sweet Basil
Herb
Also known as: English: Sweet Basil, Genovese Basil, Italian Basil. Spanish: Albahaca. French: Basilic. Portuguese: Manjericão. Italian: Basilico. Hindi: Tulsi (related variety).
About this crop
Sweet basil is the bright green, soft-leaved aromatic herb that defines Italian and Mediterranean cooking. With a sweet, peppery flavor and notes of clove, it is the foundation of pesto, the finishing touch on pizza margherita, and a defining ingredient in Caprese salad. Basil is heat-loving and grows abundantly through Rhode Island summers in gardens, containers, and farmers' market stands.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Sweet basil is the defining herb of Italian and Mediterranean cuisine, with Genovese basil from the Liguria region considered the gold standard for pesto. In Federal Hill in Providence, the herb anchors Italian-American cooking in tomato sauces, pizzas, and antipasti. The closely related holy basil (tulsi) holds sacred status in Hindu tradition, used in religious offerings. Sweet basil is the European cousin to Thai basil, sharing the same Ocimum genus but diverging in flavor profile, the European basil leaning toward clove and pepper, the Thai variety toward anise and licorice.
How to prepare
Tear leaves rather than cutting to avoid bruising, which causes browning. Add at the end of cooking to preserve the bright flavor and color. For pesto, blend basil with pine nuts, garlic, parmesan, and olive oil. For Caprese salad, layer fresh leaves with mozzarella and tomato. For a Thai-Italian fusion, substitute Thai basil's anise notes with sweet basil's clove notes in stir-fries.
Recipe ideas
Share how you use Sweet BasilItalian Pesto Genovese with pine nuts and parmesan. Caprese Salad with tomato and mozzarella. Pizza Margherita with fresh basil leaves. Italian Tomato and Basil Sauce (sugo).