There are many varieties of basil with different leaves and intensity of flavour available around the world, however, Genovese basil is the most commonly used for culinary purposes. Genovese basil is a variety of sweet basil that originated in Italy. Its large leaves have a sweet, slightly spicy flavor and can grow up to 3 inches long. They are excellent for homemade pesto, caprese salads, pasta dishes and many other delicious meals.
Basil is best kept at room temperature. Pop in a glass jar, fill the bottom with water and keep on the bench. Basil will last up tp 12 days this way versus 2-3 days in the refrigerator where the leaves will brown.
Basil is best used fresh in cooking, that way it retains much more of its flavour.
Add fresh basil to your pasta or pizza before serving. Make homemade pesto in the height of summer when basil is most abundant. Add to fresh salads for a burst of flavour.