Basil
Micro basil – the scent of summer in one small plant
Micro basil may be small, but there is nothing small about its aroma. From the very first bite you recognise the familiar basil fragrance, in a gentler, fresher form.
Benefits
Basil is rich in polyphenols, flavonoids, vitamin C, carotenoids and other phytocompounds. These plant compounds contribute to basil’s antioxidant potential. Vitamin C, in turn, contributes to the normal function of the immune system and to the protection of cells from oxidative stress.
Taste
Aromatic, fresh and slightly sweet, with the characteristic warm, herbal note of basil. The flavour is pronounced enough to come through even in small amounts.
Where does it feel most at home?
There is not much to think about here. Micro basil loves tomatoes and mozzarella. Add it to a caprese, bruschetta or toast and its aroma will tie the sweetness of the tomato to the creaminess of the cheese.
It is also wonderful over pasta with tomato sauce, pizza, risotto and dishes with roasted vegetables. It pairs perfectly with olive oil, garlic, parmesan, avocado and soft cheeses, and its fresh aroma is a lovely finish for warm dishes.
Our little trick: add micro basil at the very end. That way its aroma stays fresh and bright.
The plants are ready about 14 days after sowing.
Sources
- USDA FoodData Central – food composition database of the US Department of Agriculture.
- Xiao et al. (2012), “Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens”, Journal of Agricultural and Food Chemistry 60(31):7644-7651.
- Javanmardi et al. (2003), “Antioxidant activity and total phenolic content of Iranian Ocimum accessions”, Food Chemistry 83(4):547-550.
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C).