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The leaves of the basil plant are possibly the most tender of all herbs, even more so than the fine lacework of chervil or the fragile stems of coriander. Yes, a basil leaf bruises easily. But once it's crushed, the scent wafts up in little clouds of clove and grass.
Evocatively perfumed, fresh basil is the best friend of tomato, of mozzarella and of summer sunshine. To maximise basil’s heady potential, serve it torn over something warm, a Margherita pizza, a bowl of linguine vongole, a steaming meatball sub.
Approximately 20g per pack
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