Basil
Ocimum basilicum · basil · basilic
Basil: what every chef needs to know
Basil sits firmly among the kitchen standards as an aromatic herb from the mint family originally from tropical Asia. Its distinctive fragrance and flavour are determined by the volatile compounds linalool and eugenol. In Western kitchens, Genovese basil (large, soft leaves) is the standard. Thai basil (anise-forward), holy basil (Tulsi, peppery) and lemon basil are flavourful alternatives. Basil is extremely cold-sensitive — leaves turn black below 10°C (50°F). Never refrigerate; always store at room temperature in a glass of water (like flowers). The heat of the hand when chopping accelerates oxidation and discolouration. Tearing or chiffonading minimises this. Heat causes rapid loss of volatile aroma compounds — always add at the last minute.
Basil: nutritional values per 100g (vers)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Basil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
the Genoese basil sauce: fresh basil leaves, Parmigiano Reggiano, Pecorino, pine nuts, garlic and olive oil mixed in a mortar. the foundation of the Ligurian kitchen, protected through a IGP-designation. serve with trofie of trenette.
Schijven ripe tomato and buffel-mozzarella, afgewisseld with fresh basil leaves, drizzled with olive oil extra vierge and sea salt. Ontstaan on Capri in the jaren vijftig. the kleuren symboliseren the Italian vlag.
Neapolitan pizza with tomato sauce, fior di latte mozzarella and fresh basil added after the fry. Gecreëerd in 1889 for koningin Margherita di Savoia. the basil is always post-forno added to the volatile aroma's to store.
Provencal vegetable soup (zucchini, white beans, pasta, tomatoes) finished with pistou: the Provencal variant of pesto without pine nuts. a zomersoep That in each Provencal kitchen otherwise smaakt naargelang the markt.
salad of rocket, avocado and tomato of red beetroot, gegarneerd with fresh basil and a lemon-olijfoliedressing. Verwijst to the kleuren of the Italian driekleur. light, modern Italian antipasto.
Dessert of tussendoortje of blanched basil leaves, suikersiroop, lemon juice and optional a splash white wine, gevroren in a sorbetière. Geliefd in the moleculaire and modern Mediterraanse kitchen as palate cleanser.
Basil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rollen and cut, not chop — less oxidation
Ijskoud houden, blanch bladen for green colour
never to hot — bitterness and verlies aroma
for green pesto That not brown is
Basil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Basil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Out of season: greenhouse basil (NL/BE) year-round. Best flavour: summer outdoor cultivation. Imported basil from Italy and Morocco available year-round.
Basil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Basil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
wines That excellent fit at dishes with basil as defining the flavour ingredient, are Sardinian Vermentino at excellence: the fresh citrus- and almond notes, light minerality and herbaceous quality match seamlessly to at the anijs-herbal intensity of basil. This is the reference-pairing for pesto alla Genovese and all Mediterraanse basil preparations.
- Vermentino di Sardegna DOC (Sardinië, Italië)
- Vermentino di Gallura DOCG (Noord-Sardinië, premium)
- Vermentino del Colli di Luni DOC (Ligurië, aan de Rivièrakust)
Soave Classico based on Garganega has a delicate almond- and floral toets with citrus acids That the sweet-herbal notes of basil support without to overwhelm. excellent at caprese and light pasta with basil sauce.
- Soave Classico DOC (Veneto, Italië, historische zone)
- Soave Superiore DOCG (hoogste kwaliteit)
- Soave Colli Scaligeri DOC (satellietzone)
the herbaceous, citrusrijke Sancerre is the pairing for pesto-pasta: the fresh acidity doorsnijdt the olive oil and pine nuts, while the herbal notes the basilicumaroma resonate. wines That excellent fit at dishes with basil as defining the flavour ingredient are Sancerre for dishes with a Mediterranean of Italian context.
- Sancerre (Loire, Frankrijk)
- Pouilly-Fumé (Loire, Frankrijk)
- Touraine Sauvignon (Loire, betaalbare keuze)
- Marlborough Sauvignon Blanc (Nieuw-Zeeland, alternatief)
a dry Provence-rosé has the freshness of a white wine with subtle red-saute notes (strawberry, white cherry) and a dry, mineral aftertaste. ideal at Caprese, Insalata tricolore and Mediterraanse zomergerechten where basil centraal stands.
- Côtes de Provence Rosé (bijv. Miraval, Château d'Esclans)
- Coteaux d'Aix-en-Provence Rosé
- Bandol Rosé (meer structuur, bij warm gegrild)
Gavi based on the Cortese-grape has a characteristic citrus-amandeltoets and a refined bitterness in the aftertaste That harmonieus combines with the sweet-herbal-floral basilicumintensiteit. classic Piëmontese pairing for pesto and Ligurian dishes.
- Gavi di Gavi DOCG (striktste subzone, Piëmont)
- Gavi DOCG (bredere zone, Piëmont)
- Cortese dell'Alto Monferrato DOC (alternatief)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Basil
How do I store basil correctly?
In a glass of cold water on the counter (like flowers), at room temperature. Keep the stems in water to hydrate the plant. Loosely cover with a plastic bag. This keeps basil fresh for 5–7 days. Never refrigerate: basil is cold-sensitive and blackens below 10°C (50°F).
Why does pesto turn brown?
Enzymatic oxidation caused by polyphenol oxidase in basil. Solutions: (1) blanch basil 10 sec in boiling water + immediately into ice water before blending pesto; (2) add lemon juice; (3) cover pesto with a thin layer of olive oil in the jar; (4) blend cold and fast using a chilled bowl.
When do I add basil to a sauce?
Always at the last minute, after removing from heat. Heat evaporates the volatile linalool compounds that give basil its characteristic fragrance. Add to warm tomato sugo after turning off the heat. Thai basil is more heat-stable and can be added slightly earlier.
At what temperature should you store Basil?
Store Basil at 15°C to 20°C — NOOIT in refrigerated (verkleuring, bederf), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Basil professionally?
The primary professional technique for Basil is Chiffonnade at koud for 1 min. Always verify core temperature with a calibrated probe thermometer.
Does Basil contain allergens?
Basil is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Basil
Professional substitutes for basil in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
