Basil

Freeze-dried basil, a Mediterranean herb aroma with preserved colour

Freeze-dried basil preserves the full aroma and the bright green colour of the fresh plant. The gentle freeze-drying process removes only water, without destroying the essential oils. As soon as the leaves come into contact with liquid, they rehydrate and develop almost the aroma of fresh basil. Packed in our manufactory in Klingenberg am Main, a herb classic for everyone who wants to cook Mediterranean all year round.

How to use

A Mediterranean herb classic for tomatoes in all variations (tomato-mozzarella, tomato sauce, caprese, bruschetta), for pasta, pizza, pesto, courgettes, aubergines, potato dishes, egg dishes and quark. Also in salad dressings, in pumpkin soup and on avocado toast as a fresh accent.

Good to know: add basil only towards the end of cooking or scatter it over the finished dish. When cooked along, it loses aroma and turns bitter. For pesto and salad dressings it is especially well suited, because the fat or the dressing rehydrates it immediately.

Tomato-mozzarella in one minute

1. Slice ripe tomatoes and a buffalo mozzarella, arrange alternately on a plate.
2. Drizzle with good olive oil and scatter a pinch of fleur de sel over it.
3. Scatter a generous pinch of freeze-dried basil on top, let it steep for a minute, finish with freshly ground Sieben pepper.

At a glance

• Freeze-dried basil leaves with preserved colour and full aroma
• A gentle process preserves the essential oils
• Manufactory quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Note: hygroscopic, close well after use and store dry

Goes well with

For a herby pasta blend, our Tuscan pasta spice is the right choice. If you like pesto straight from the jar, reach for the pesto paprika-garlic. You can find more Mediterranean herbs in the Mallorcan herb garden, in the herbes de Provence and in the Mélange du Jardin.

Frequently asked questions

How does freeze-dried basil taste compared to fresh?
Close to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.

Can I use freeze-dried basil for pesto?
Yes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.

How do I store freeze-dried basil correctly?
Dry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.

Why does the colour of the leaves vary?
This is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.