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Fresh Basil Freeze-dried

Basil is an essential aromatic plant in the Mediterranean cuisine. Sublimate your southern recipes with our freeze-dried basil. Its pronounced and fresh taste goes perfectly with your vegetables and meats. Add a pinch of basil to your sauces to flavour them or sprinkle over your meat and fish.

Combination in the kitchen: tomatoes, fresh cheeses, apricots, strawberries, aubergines, courgettes, pesto, pistou..

Packaging : 40g resealable bag - conservation of aromas.

Origin - Plantations : Nile Delta, Alexandria region - Egypt

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  • 40g
  • 200g

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  • What is basil?

    Basil (Ocimum basilicum) is a herbaceous aromatic plant of the Lamiaceae family. It is used as a condiment. It is also known as common basil or royal herb

    Particularity of basil

    The basil plant is 20 to 60 cm high. It has large oval lanceolate leaves up to 4 cm. Older plants can grow up to 1 m high if kept warm or planted in areas with a warm climate.

    The colour of basil leaves differs according to the variety. The leaves can be light green, dark green or purple. When it flowers, basil is covered with small, white, bilabiate flowers. It gives off a lot of perfume and its cultivation requires a dry soil and moderate sun exposure.

    Tip: Are your basil plants dry? A little water is enough for them to regain their full vigour

    The harvesting of basil seedlings

    The cultivation of basil is relatively simple. Basil (Ocimum basilicum) is a plant that needs a warm and sunny climate to grow well. However, it can also be grown indoors.

    Common basil is an annual plant. The Asian varieties, grown in hot and humid climates, are considered perennial plants.

    Basil is sown in early spring in warm countries. In countries with a temperate climate, it is advisable to sow in greenhouses or pots at a temperature of 20°C. Its water requirements are moderate.

    Basil is harvested in summer. It is at least in July and August that it gives the most leaves. Be careful, however, not to let the sun's rays burn its leaves.

    Tip: Would you like to harvest basil seeds for replanting next year? In that case, wait until the middle of autumn and let your herbs come into bloom. Harvest the seeds once the flowers are fully formed and mature.

    The basil is an aromatic plant which fears full sun. In the open ground, it can be planted next to solanaceous plants such as tomatoes and peppers.

    Tip: To get the maximum number of leaves on your basil plant, I advise you to avoid letting it bloom. To do this, as soon as the first signs of flowering appear, pinch the stems.

    David Vanille's choice: I have chosen to offer you fresh freeze-dried basil from Egypt. Its pronounced taste and unique fragrance will sublimate all your Mediterranean recipes. Dried basil keeps for a long time while retaining its aromatic qualities


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    The different varieties of basil

    There are different varieties of basil:

    • Big green basil: used in Mediterranean cuisine, it is distinguished by its deep green leaves
    • Fine green basil: it develops slightly spicy aromas and is recognizable by its small smooth green leaves
    • Thai basil: often used in Asian cuisine, it is distinguished by its aniseed taste close to tarragon. It is recognizable by its purple stems topped by small green leaves.
    • Lettuce leaf basil: a species with an aniseed flavor recognizable by its large light green leaves
    • Purple basil: as its name suggests, a species entirely purple in colour. It develops peppery aromas.
    • Basil from Marseille: a common species recognizable by its large green leaves
    • Lemon basil: as its name suggests, this species of basil develops lemony aromas. Its leaves are light green tending towards yellow. A species sensitive to elements such as the wind or the sun

    The origins of basil

    Basil (Ocimum basilicum) is an aromatic plant which, depending on the species, comes from Central Africa and South Asia. This thousand-year-old plant arrived in Egypt at least 4,000 years ago. This is where it was imported into Europe in the 2nd century. First arriving in Rome, its cultivation then spread throughout southern Europe. It was not until the fourteenth century that it passed through.

    Customs and culture around basil

    In addition to its use in cooking, basil has always been a plant sought after to ward off evil spells or express unfriendly feelings.

    Here are different uses according to certain customs:

    • In Nepal and India: they offer it to Krishna
    • In Africa: it is said to conjure bad luck
    • In Egypt: it was used during mummification for its antibacterial virtues
    • In Bétera (Spain): It is celebrated on August 15th. The contest of the biggest basil is organized there. Some species can reach up to 4 m in height.

    Basil by age:

    • Antiquity: basil is a royal plant
    • Middle Ages: plants used in witchcraft, it is served as an herbal tea to pregnant women to facilitate pregnancy and breastfeeding
    • In the XiXth century: the plant is synonymous with hatred. Some people claimed that insulting his plans of basil (Ocimum basilicum) during planting made them more vigorous

    Other uses of basil

    Basil is a plant known for its medicinal virtues.

    We're loaning him some stuff:

    • Stimulants
    • Antivirals and dewormers: it is used against stomach aches and pains
    • Antidiarrheal

    It is also beneficial in the fight against:

    • Coughing
    • Angina
    • Bronchitis
    • Rheumatism
    • Lung infections

    Did you know that? It takes 10 kg of basil to produce 10 ml of basil essential oil. It is used for its soothing and anti-infectious virtues

    How to use basil in cooking?

    The freeze-dried Egyptian basil that I offer you has excellent taste qualities and an exceptional fragrance. It will enhance your sauces, salads and vegetables a la plancha. Freeze-dried basil is used a lot in Mediterranean cuisine where it often accompanies tomatoes, eggplants, mozzarella... It is also one of the essential elements of the best pesto recipes (Italy) or Pistou (France) to which it brings all its flavour


    Our recipe ideas with basil

    To help you fully enjoy the flavours of our freeze-dried basil (Ocimum basilicum), we offer, in addition to our recipes on the blog, this 3-course menu where basil plays an important role.

    The starter: Basil and tomato puff pastry

    In this recipe, basil goes wonderfully with tomatoes. To add a little consistency, you can add pine nuts. The tomatoes will be cut into pieces. Sprinkle your puff pastry with olive oil, sprinkle with garlic powder and freeze-dried basil and add your tomatoes and pine nuts that you have previously crushed. A quick and tasty basil starter that is quick to prepare and goes well with a small rocket salad

    The dish: Eggplant gratin with basil

    A classic of Mediterranean cuisine! The sweet taste of aubergine is enhanced by the fragrance of basil. Slice your aubergines lengthwise, sprinkle with olive oil. Season with salt and pepper and sprinkle over the dried basil. Repeat in several layers and finish by adding parmesan cheese. A vegetarian dish with succulent basil that can be used as a side dish for your meat and fish

    Dessert: Apricot mellow, basil flavor

    A simple muffin recipe that changes chocolatey softness! Add small pieces of apricot and a pinch of basil to your soft dough. Excellent eaten warm, these apricot moisturizers will delight young and old alike. They can be eaten alone with a coffee, Italian, of course! In the summer, it is accompanied by a ball of basil sorbet to bring a little freshness


    How to store basil?

    We advise you to keep your freeze-dried basil in an airtight jar away from light. It will thus preserve all its gustatory properties and all its aromas. Do you have fresh basil leaves to keep? Wash them, dry them and place them in a freezer bag in the freezer.

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    4.9 /5

    Based on 20 customer reviews

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    Sylvain L. published the 28/06/2020 following an order made on 15/06/2020

    5/5

    Top!

    Did you find this helpful? Yes 0 No 0

    Marie D. published the 14/06/2020 following an order made on 02/06/2020

    5/5

    Tout top. Emballage top

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    Nathalie L. published the 13/06/2020 following an order made on 01/06/2020

    4/5

    Très bon mais en ce moment je vais privilégier le basilic du pot dans mon jardin. Celui ci sera consommé plus tard.

    Did you find this helpful? Yes 0 No 0

    Florence U. published the 03/06/2020 following an order made on 16/05/2020

    5/5

    super produit, avec tout son arôme

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    Annie D. published the 01/06/2020 following an order made on 19/05/2020

    5/5

    pas encore testé

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    Pierre-Yves G. published the 17/05/2020 following an order made on 06/05/2020

    5/5

    Goutu et savoureux

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    Marie D. published the 15/05/2020 following an order made on 01/05/2020

    5/5

    .Bon emballage.

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    Adeline L. published the 08/05/2020 following an order made on 25/04/2020

    5/5

    Top !

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    Dorothée W. published the 04/05/2020 following an order made on 23/04/2020

    5/5

    Pas encore utilisé, mais je fais entièrement confiance

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    Frédérique L. published the 03/05/2020 following an order made on 11/04/2020

    5/5

    Très aromatique, je recommande

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