This is why you should never let your basil leaves cook along with your dish
For me, nothing beats a caprese salad, with tomato, mozzarella and fresh basil leaves. In my opinion, it’s especially the basil that really makes it complete. Herby, fresh, lightly peppery and sometimes even a little sweet: YUM. That’s exactly why it’s not a good idea to cook your basil along with your dish.
Basil is at its very best when it’s fresh. When you heat fresh basil in your pan, the herb’s essential oils break down. They evaporate. As a result, the normally fresh herb loses its aromas and flavor. What a shame, right? Because aren’t those aromas and flavors exactly why you want to add basil to your dish in the first place?
From deep green to dull brown
It’s not just basil’s aromas and flavors that are lost when you cook the herb along with your dish for a long time. Its beautiful green color also disappears in the blink of an eye. Instead, you end up with dull, brown leaves that make your dish look dreary rather than fresh. Not exactly appealing.
Just wait a moment…
That’s why you should add basil to your dish as late as possible. At the end of your cooking session, when the pan only needs to stay on the heat for a little while longer or has even already been taken off the heat. The herb will still warm up a little, but it won’t lose those essential aromas and flavors. Its bright green color will also remain beautifully intact. Even better is to use basil as fresh as possible. As a garnish on your pizza or pasta, for example, or as the star of (my beloved) caprese salad.
If you’re thinking: all very well, but first tell me how I’m supposed to keep my basil plant alive in the first place? This is the trick.
Also read:
- Il basilico di Pra’ is the best basil in the world
- How to make incredibly delicious pistachio pesto
- Pasta with ricotta and basil
Source: Cookist
