BASIL

Synonymous with Italian cookery, basil is thought to be originally from India. Basil’s rich green leaves releases a bold heady fragrance that stimulates the appetite and adds something special to dishes both fresh and cooked.

RECIPES

Taste:

Slightly spicy with a touch of sweetness.

Tip:

For maximum flavour, add shredded leaves at the end of cooking, this preserves the colour.

Goes with:

Tomatoes, cheese, pasta, eggs, capsicum, eggplant, garlic, mushrooms, strawberries, mango, chicken, beef, veal, watermelon, lemon, lime, oranges.

Classic uses:

Pesto, basil chicken, vegetables soups, salads, casseroles, pizza toppings, tomato sauce and teamed with tomato bruschetta.

Health benefits:

Basil is a source of iron, beta carotene vitamins A and K.
Basil leaves are a source of several health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and these compounds are known to have anti-inflammatory and anti-bacterial properties.

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