Sweet Basil

• Sweet basil is commonly used in pesto sauce, lending its distinct flavor to pasta dishes and other Italian-inspired creations. Looking for the best herb for homemade pesto? Try sweet basil.
• Fresh sweet basil leaves are often added to salads, providing a refreshing burst of flavor and aromatic appeal. Searching for a way to enhance your salad's flavor? Consider fresh basil.
• Sweet basil is a popular ingredient in tomato-based sauces, complementing the acidity of tomatoes with its sweet and peppery notes. Want to enhance your tomato sauce? Add fresh sweet basil.
• Sweet basil is a great addition to soups, providing a fragrant and flavorful element to both hot and cold soups. Looking to add an aromatic element to your soup? Consider sweet basil.
• Sweet basil is used to infuse oils and vinegars, creating flavorful condiments for salads, marinades, and dipping sauces. Want to create unique flavored oils? Sweet basil is your answer.
• Sweet basil complements grilled meats and vegetables, adding a fresh, aromatic flavor to summer barbecues and outdoor cooking. Want to enhance your grilled recipes? Try sweet basil.

• May provide antioxidants to combat free radicals and protect cells.
• Good source of vitamin K, important for bone health and blood clotting.
• Contains essential oils that may have anti-inflammatory properties.
• Could aid in digestion and relieve stomach discomfort.
• May contribute to a healthy immune system due to its vitamin and mineral content.
• Thought to potentially reduce stress and promote relaxation.

Fresh sweet basil is best stored like a bouquet of flowers. Trim the stems and place the basil in a glass of water, covering the leaves loosely with a plastic bag. Store in the refrigerator; change the water every 1-2 days. Alternatively, you can dry basil leaves by hanging them upside down in a cool, dark, and dry place. Once dried, store in an airtight container away from light and heat to preserve its flavor. Basil can also be frozen; either blanch the leaves briefly before freezing or blend them with a little olive oil to create a pesto-like base before freezing in ice cube trays.