Basil grows hardy in the summer when given plenty of sun and water. It grows profusely to the point that it can be hard to keep up with. One can only grow so many tomatoes for a caprese salad and, frankly, fresh basil pesto does get a little tiring after batch number twenty-eight.
This is why so many home gardeners dry out much of their basil in the summer. Throughout fall and winter when you want to craft pasta Bolognese, a hearty lasagna, or a family-sized meatloaf you’ll always want that fresh, slightly spicy flavor of basil to brighten up the meal.
|Recommended Applications||Dried Basil is exceptional when added to tomato sauces, cold pasta salads, grilled fish, salad dressings, and roasted chicken. This product is also commonly found in marinades, stews, soups, and pesto.|
|Basic Preparation||No preparation is necessary, just add to dish/recipe as desired.|
|Cuisine||Asian, Cambodian, Italian, Mediterranean, Thai, Vietnamese|
|Taste & Aroma||Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Egypt|
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