Opal Basil has crinkled, purple leaves that distinguish it from its cousin, Sweet Basil. The clove-like scent of richly fragrant Opal Basil make it especially good when used in salads and with tomato dishes and pasta. Often found in Italian dishes as well as stir-fries, Opal Basil's color is favored in herb vinegars, as a garnish, and where it adds visual appeal.
Seasonality: Available year-round.
Selection & Storage: Choose fresh-looking Opal Basil with good color and a clean, fresh scent. Avoid any brown spots or wilted stalks or leaves. Use soon after purchasing. To keep fresh, refrigerate in a plastic bag filled with air and securely closed. Store in the vegetable crisper section of the refrigerator. If leaves do become wilted, an ice water bath can revive them. Place stem side down in a jar of water (similar to fresh flowers) and cover with a tightly closed plastic bag. Store away from ethylene-producing fruits and vegetables like tomatoes, bananas and peppers.
Display: Create a display using a large variety of fresh herbs including Arugala, Chives, Dill, Mint, Sage and Sweet Basil.
Preparation: Leaves should be thoroughly washed and dried before using.
Try this recipe: Melissa's Opal-Basil Cinnamon Vinegar
Find Out More at melissas.com
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