Basil
Basil is at its most fragrant in warm weather. July heat brings out the volatile oils. The best basil right now smells like summer itself.
How to choose it
- Bright, even green leaves — no dark spots
- Fragrant when you lean in
- Stems still firm
- Avoid wilted or yellowing bunches
Buy this much: One or two good bunches. It moves through a week faster than you expect.
Using basil all month? A small potted plant may last longer than a cut bunch and lets you take only what you need. A cut bunch works well when you only need it once or twice.
Usually inexpensive — one of the least costly things in the basket.
During the week
- Torn over rice bowls
- Added to tomato and cucumber salads
- Stirred into pasta with olive oil and garlic
- Layered on a tomato toast
On a weekend
Torn generously over tomatoes with good olive oil. This is where burrata or fresh mozzarella belongs — burrata if you want something richer, fresh mozzarella if you want something simpler.
One thing worth learning
Tear basil instead of chopping when it will be served fresh. The knife bruises it and darkens it quickly. Torn leaves hold their color and fragrance longer.