The less basil cooks, the better its flavor. Understanding how basil works can help us avoid mistakes while storing and cooking that can degrade its delicate aroma. This article explains why adding basil at the end of cooking or using it raw is best, and why refrigerating basil is a bad idea.
Flavor is released from herbs and spices through various methods, like grinding peppercorns, heating spices in a sauce, or simply tearing fresh herbs like basil. Basil releases its flavor chemicals readily due to its essential oil composition.
Close-up of fresh basil leaves
Linalool and eucalyptol, the primary essential oils in basil, give it its distinctive fresh flavor. These oils are stored in glands on the basil leaves. Linalool and eucalyptol are terpenes, which are volatile and reactive. They are the first molecules to reach your nose, providing the initial light, ethereal notes. However, these compounds are easily boiled off or modified by cooking, explaining why dried basil lacks the fresh aroma of its counterpart.
To maximize these essential oils, we need to optimize basil storage and cooking methods. Never refrigerate basil. Instead, store it in a pot, garden, or a glass of water at room temperature. Basil is fragile and susceptible to cold damage below 10 degrees Celsius, which impairs flavor. Storing basil in water at room temperature preserves its fragrance and structure.
Basil stored in a glass of water
When cooking with basil, use it raw or add it at the very end to optimize the terpenes. Adding basil at the beginning of cooking diminishes its fresh, floral notes, leaving a more generic herbal taste. Adding fresh basil just before serving preserves those desirable characteristics.
Tomato sauce with fresh basil added at the end
Pesto, a classic uncooked sauce, exemplifies maximizing basil’s terpene flavor. Even briefly blanching basil leaves can alter their flavor compared to using them raw. Tearing basil leaves and adding hot oil just before serving, as in some pasta dishes, also preserves the fresh aroma.
This principle applies to other herbs and aromatics as well. Adding ginger and cilantro at the end of cooking, rather than earlier, significantly impacts the final dish. Other herbs that benefit from raw or lightly cooked preparations include parsley, chives, mint, and dill.
The key takeaway is to consider how adding an herb, spice, or aromatic at a specific time alters its flavor profile. For basil, using it raw or lightly cooked at the end ensures its most seductive and fragrant presence in your dishes.
