About Dried Basil Leaf
The basil herb is used in kitchens around the world — from Italy and France to the US, China, Thailand, and Vietnam. Sweet Basil (also called Mediterranean basil or Genovese basil) is the most common type. Fresh basil leaves are extremely aromatic and flavorful, though some argue that dried basil has an even better flavor due to its release of essential oils during the drying process. Our dried basil leaf has a flavor profile that is sweet and peppery with hints of anise and mint.
Dried basil can be used to enhance meat dishes, pasta sauces, pizza sauces, and pesto sauces. It’s also used in various seafood seasonings, salad dressings, soups, stews, and vegetable dishes. It’s a key ingredient in popular French herb blends such as Fines Herbes and Herbs de Provence. Dried sweet basil is also sometimes used in making sausages and herbed butters.
Fresh basil vs dried basil: a good rule to follow — use a third of the amount of dried basil in relation to the amount of fresh sweet basil the recipe calls for. Dried herbs have a concentrated flavor, so less is needed to achieve your result.
About the sweet basil plant:
Basil is a culinary herb grown throughout the world, with disputed origins. It grows to be anywhere from 12in-4ft tall with bright green leaves. Basil is considered a “tender plant” (vs a "hardy plant), meaning it’s killed by freezing temperatures. Our imported basil is harvested in Egypt.
There are many species, cultivars, and hybrids of basil and they differ in growth habitat, appearance, and aromatic composition. Some basils (e.g., anise basil, thai basil, and purple basil) are cultivars of sweet basil. Lemon basil is a hybrid between sweet basil and American “hoary” basil.