Description
Basil loses more in drying than most herbs, so dried and fresh aren't doing the same job. This one is for cooking – tomato sauce, soup, braises, anything with liquid and a little time, where it softens and settles in. For caprese and pesto, buy the plant.
Grown in California, which shows in the color. Good in marinara and long-simmered sauces, minced into vinaigrettes, scattered over pizza before it bakes, or stirred through white beans.
Ingredients
Dried sweet basil.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Leaf herbs fade sooner than seeds and barks.
