• Fresh freeze-dried basil - Egypt
  • Fresh freeze-dried basil - Egypt
  • Fresh freeze-dried basil - Egypt
  • Fresh freeze-dried basil - Egypt
  • Fresh freeze-dried basil - Egypt
  • Fresh freeze-dried basil - Egypt
Fresh freeze-dried basil - Egypt

Fresh freeze-dried basil

Egypt For your Sauces, Salads, Vegetables

A must for Mediterranean cuisine. 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 on your meat and fish. Freeze-dried fresh basil = 10 times its weight once rehydrated.

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Kitchen association

Tomatoes, fresh cheeses, apricots, strawberries, eggplants, zucchini, pesto, pistou

Kitchen association : Tomatoes, fresh cheeses, apricots, strawberries, eggplants, zucchini, pesto, pistou


Freshness packet

Conditioning : Freshness packet

Origin - Plantations


Origin - Plantations : Egypt
« An essential part of our kitchen to always have by your side! »
Learn more

What is basil?

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

Particularity of the basil

The basil plant measures 20 to 60 cm high. It has broad oval lanceolate leaves which can reach 4 cm. The oldest plants can reach up to 1 m in height if they are kept in the heat or planted in regions with a warm climate.

The color of the basil leaves differs depending on the variety. The leaves can be light green, dark green or purple. When it blooms, basil is covered with small, white, bilabial flowers. It has a strong fragrance and requires a dry soil and moderate sun exposure to grow.

Tip: Are your basil plants dry? A little water is all it takes to bring them back to full vigor.

Harvesting basil plants

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

The common basil is an annual plant. The Asian varieties are grown in a warm and humid climate and are considered perennial plants.

The sowing of the basil is done at the beginning of spring in the hot countries. In countries with a temperate climate, it is advisable to sow in a greenhouse or pot at a temperature of 20°C. Its needs in water are moderate.

The harvest of the basil is realized in summer. It is at least in July and August that it gives the most leaves. Be careful not to let the sun's rays burn its leaves.

Tip: Do you want to harvest basil seeds to replant next year? In this case, wait until mid-autumn and let your aromatic plants bloom. Harvest the seeds once the flowers are fully formed and mature.

Basil is an aromatic plant that fears full sun. In the garden, it can be planted next to solanaceous plants such as tomatoes and peppers.

Tip: To obtain a maximum of leaves on your basil plant, I advise you to avoid letting it go to flower. 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 are a perfect addition to all your Mediterranean recipes. Dried basil keeps for a long time while preserving its aromatic qualities.


The different varieties of basil

There are different varieties of basil:

  • The large green basil: used in Mediterranean cuisine, it is distinguished by its deep green leaves
  • Fine green basil: it develops slightly spicy aromas and can be recognized by its small, smooth green leaves
  • Thai basil: often used in Asian cuisine, it is distinguished by its aniseed taste similar to tarragon. It is recognizable by its purple stems overhung by small green leaves.
  • Basil leaf lettuce: a species with aniseed flavors recognizable by its large light green leaves
  • Purple basil: as its name suggests, this species is entirely purple in color. It develops peppery aromas.
  • Marseille basil: a common species recognizable by its large green leaves
  • Lemon basil: as its name indicates, this species of basil develops lemon aromas. Its leaves are of a clear green which tends towards the yellow. A species sensitive to the 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. It is from there that comes its importation in Europe in IIe century. First arrived in Rome, its culture extends thereafter in all the Southern Europe. It will be necessary to wait the XIVth century so that it passes the sleeve.

Customs and culture around the basil

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

Here are different uses according to certain customs:

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

The basil according to the ages :

  • Antiquity: the basil is a royal plant
  • Middle Ages: plant used in witchcraft, it is served in tea to pregnant women to facilitate pregnancy and lactation
  • In the 19th century: the plant was synonymous with hatred. Some people claimed that insulting its basil plants (Ocimum basilicum) when planting made them more vigorous.

How to use basil in cooking?

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

Our recipe ideas with basil

To help you take full advantage of the flavors of our freeze-dried basil (Ocimum basilicum), we suggest 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, the basil is combined with the tomatoes. Pine nuts can be added for consistency. 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 appetizer that goes well with a small arugula salad.

The dish : Eggplant gratin with basil

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

Dessert: Basil-flavoured apricot muffins

A simple muffin recipe that makes a nice change from chocolate marrows! Add small pieces of apricot and a pinch of basil to your muffin batter. Excellent eaten warm, these apricot muffins will delight young and old. 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 and away from light. It will thus preserve all its gustatory properties and all its aromas. Do you have fresh basil leaves to preserve? Wash them, dry them and put them in a freezer bag in the freezer.

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For your Sauces, Salads, Vegetables
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4.9 /5

Based on 127 customer reviews

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Joel V. published the 16/08/2023 following an order made on 19/07/2023



Karine L. published the 22/06/2023 following an order made on 27/05/2023


Très bon goût

Remy D. published the 06/06/2023 following an order made on 18/05/2023


Sympa en salade ou pour des grillades

Véronique K. published the 30/05/2023 following an order made on 17/05/2023


Produit très parfumé

Audrey T. published the 17/04/2023 following an order made on 03/04/2023


il sent divinement bon et parfait pour mes recettes, surtout le flan courgettes parmesan basilic !

Nelly C. published the 19/02/2023 following an order made on 04/02/2023



Marie-Thérèse K. published the 19/02/2023 following an order made on 07/02/2023



THIERRY ou ISABELLE L. published the 19/02/2023 following an order made on 04/02/2023


Parfait le goût est au rendez-vous

ISABELLE B. published the 19/02/2023 following an order made on 04/02/2023


Basilic utilisé avec de la poudre d'origan pour un gratin d'aubergines à la sauce tomate , très bon résultat

SEBASTIEN R. published the 19/02/2023 following an order made on 06/02/2023


je ne me rendais pas compte de la quantité, mais je vais en avoir pour un moment. j'espère juste que la qualité ne va pas trop diminué avec le temps.