How to choose the right basil?

Different varieties of basil differ not only in appearance, but also in some taste characteristics. The shape and color of the leaves can have different variations, but most often you can see green basil on store shelves, which is considered universal in food. It can be used for salads, pickled and added to main dishes as an additional ingredient.

Basil leaf color can have the following color options:

• green;
• purple;
• brown;
• blue ones.

Some varieties of basil are reminiscent of lemon in taste and aroma, others – cinnamon, and still others – tea. The flavor characteristics of the leaves are always intense. Due to their bright taste and aroma, they are often used to modify standard meat or vegetable dishes.

How to choose basil

When buying basil, it is important to identify not only fresh leaves but also safe ones. Many growers use chemical compounds when growing greens and vegetables. It is not difficult to recognize their application. To do this, you need to carefully examine the basil, check its aroma and identify possible flaws.

Basil can be sold fresh, frozen or dried. It is recommended to buy the first option. The leaves can be eaten fresh, and if necessary, you can independently choose the way of their further storage.

What kind of basil should you buy:

• the color of basil leaves is always rich and bright (no matter what shade they are);
• the leaves should be firm and juicy (basil should look fresh and give the impression that it was picked recently);
• if you rub a basil leaf with your finger, then a rich and tart aroma should appear (the leaves themselves also have a smell, but it is not too pronounced);
• the basil should be free of plaque, dirt or stains of doubtful origin (any of the indicated signs is a deviation and a sign of poor quality);
• the surface of the leaves should be dry (do not confuse dryness with drying, the juiciness of the leaves should be felt to the touch);
• if basil is sold in containers or bags, then it is necessary to check the packaging for damage, compare the expiration dates and inspect the leaves as much as possible for the degree of moisture, drying or other defects;
• the color of basil leaves may differ from the outside and inside, but the color is always uniform (if there are yellow streaks, then the basil dries up, green spots may appear as a result of excessive use of fertilizers or other chemicals);
• any stains and blotches are considered a deviation and if they are identified, it is better to refuse to buy basil.

If the basil is sold in containers with water, as is usually done when selling flowers, then you should not be surprised at this method. It is believed that this way basil is better and longer stored. It is important that the leaves are not lethargic or yellowed.

Which basil is not recommended to buy:

• you should not buy basil leaves if they have dried out areas or they are sluggish (such basil is stored for too long and its taste is less pronounced);
• contaminated basil or leaves with a coating, especially sticky, cannot be bought (basil was improperly grown, harvested, stored and processed with harmful chemicals to accelerate growth);
• the odorless basil was definitely grown on chemicals;
• basil leaves that smell of dampness, mold or rot will be spoiled (such smells should not be felt even slightly);
• if the basil leaves have a lot of damage in the form of tears, cracks or other traces, then they will be less juicy and quickly deteriorate;
• if there are growths of any size on the surface of the leaves, then this is the result of damage to the plant by diseases or pests;
• if there are rotten leaves in a bunch of basil, then you should refuse to buy them (basil quickly deteriorates, therefore, having removed the rotten leaves, it will not work to save the rest from rapid decay).

Basil contains a large amount of essential oils. It is not recommended to subject the leaves to heat treatment; they are often consumed fresh. After boiling or stewing, basil loses its rich properties and becomes less tasty.