Italian Basil - 意大利九层塔

Flavour & Texture: Sweet, floral, and unmistakably fragrant with a peppery finish and hints of clove and anise. Italian basil is softer and more delicate than Thai basil — the large, cupped leaves are silky and tender, releasing their perfume the moment they're torn. 

How to Use:

• 🍅 Caprese & fresh tomato dishes — Layer with ripe tomatoes and fresh mozzarella, finish with good olive oil and flaky salt. Do not cut — always tear. The knife bruises it and turns the edges black.
• 🫙 Classic pesto — Blitz with pine nuts, parmesan, garlic, and extra virgin olive oil into the sauce that made it famous. Freeze in ice cube trays for an instant flavour bomb all year round.
• 🍕 Pizza Margherita — Scatter torn leaves over the pizza after it comes out of the oven, never before. The residual heat is all it needs — any more and the fragrance is lost entirely.
• 🍝 Pasta finishing herb — Tear generously over a simple pomodoro or aglio e olio just before serving. It lifts the whole dish with almost no effort.

Pro tip: Always tear, never chop — a knife oxidises the leaves almost instantly and you lose both the colour and aroma. Keep the bunch in a jar of water on the counter like flowers rather than in the fridge — cold temperatures blacken the leaves within hours.

Storage: Thrives at room temperature — stand the stems in a small jar of water, loosely cover with a plastic bag, and keep away from direct sun. Lasts 5–7 days on the counter. Refrigeration is the enemy — keep it out of the cold at all costs.