If you buy fresh basil in the produce section of your local grocery store, it might not last as long as you'd like it to. But it tastes so much better than the freeze-dried basil that you can buy ...

Basil (Ocimum spp.), a widely used herb that adds flavor to sauces, salads, main dishes, and sides, is native to Southeast Asia, India, and Africa. Different varieties vary in size, shape, and flavor, ...

Basil flowering takes energy from leaf production, causing leaves to become bitter and bad for cooking. Keep basil from flowering by pinching off any flowering bits to redirect energy to the leaves.

To blanch or not to blanch? That is the question when it comes to making basil pesto. Many cooks blanch the leaves for a few seconds so the pesto retains a vibrant green color. But will a few seconds ...

Tom Douglas and Seattle Kitchen contributor Katie O both grow and love to eat basil. Tom Douglas says his very favorite thing to do with basil in the summer is to use it in a Panzanella salad. Listen ...

Basil is a real crowd pleaser of a herb: its unique, oily-spicy flavor has been the perfect companion to pasta sauces and pizza for generations. And let’s not forget pesto, of which basil is a main ...

Salty, earthy, funky, is how Sarah Jampel for “Bon Appetit” describes miso, the fermented, versatile ingredient that she puts in everything from pasta salad to apple pie for a mega flavor-boost. Miso ...

In addition to adding delightful flavor to your recipes, basil has antioxidants, anti-inflammatory properties and is high in vitamins K, calcium, iron, lutein, zeaxanthin and a handful of other ...