Our belle of the bistro, Provençal Basil, is back in stock! This fragrant herb tastes of light pear, spring flowers and a tinge of tomato leaf. Grown in the limestone-rich soil of Provence, France, our basil is a timeless classic worthy of your spice rack.
You might be thinking, “It’s just another herb,” but like our customer Kate, let us convince you: “I usually don’t love using dried herbs like thyme, cilantro, or parsley, and basil is often on that list for me. But this Provençal Basil completely changed my mind. It’s truly exceptional! Incredibly aromatic and full of fresh, bright flavor. One of the best dried herbs I’ve tried.”
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How do I use Provençal Basil?
Use Provençal Basil anywhere you would use fresh basil in a recipe. The general conversion rate is 1:2 dry to fresh, meaning you can substitute 1/2 teaspoon of dried basil for 1 teaspoon of fresh chopped basil. While basil has strong connections with Italian food, it also has a deep history in France as the basis of pistou, a cousin of pesto, and is featured in iconic dishes like ratatouille.
For a savory snack, try Laura’s herbed popcorn, which employs nutritional yeast ground up with basil, Cobanero chili and black Zanzibar peppercorns. Preserve the flavor of basil when you blend a spoonful with olive oil, garlic, salt, and pepper. You can drizzle it over roasted vegetables, poached chicken, salads, or freeze it in cubes for when you need just a little. For an easy chicken salad, Jennifer from our team suggests mixing the above basil oil with pulled store-bought roasted chicken, mayo, a squeeze of half a lemon, salt and pepper to taste. We’d be remiss if we didn’t mention tomatoes and fresh cheeses; basil makes them magically taste like pizza. Try it crumbled over caprese salad, pasta sauces and tomato toast with mayo. Avoiding fresh herbs and greens this week? Swap fresh basil for a couple of tablespoons of dried basil in this squash blossom stuffed flatbread. In baking, basil’s sweetness pairs well with strawberries, eggy custards and vanilla buttery biscuit dough.
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AN EXTRA PINCH 🤌
Is The New Yorker’s idea of “classic recipes" in 2076 disturbing or accurate? Our 6-piece Fundamentals Collection got a shout-out in Serious Eats. Riddley says, “Its spices are so fresh and fragrant, and just eons better than most of what's at the grocery store. The cinnamon and garlic powder are my two favorites." Pwc published a proposal for business leaders: how to reconfigure the global food system. They outline a redesign for how we produce, process, and consume food while anticipating future food supply disruptions 🧑🌾 Where will the mystery spice link take you today? (warm and nostalgic, like holiday pie) 🕵️
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Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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