Dried basil is made from the leaves of the sweet basil plant, dehydrated to create a shelf-stable seasoning. While it loses some of the bright, peppery punch of fresh basil, the drying process concentrates a warm, slightly minty character that works well in slow-cooked dishes where fresh basil would wilt away.
It’s a staple in pasta sauces, pizza, soups, and stews, and blends well with oregano, thyme, and garlic. Dried basil suits long cooking times better than fresh, making it ideal for casseroles and braises where it can infuse steadily.
A little goes a long way — dried basil is more potent by weight than fresh, so recipes typically call for roughly a third of the fresh quantity when substituting.
How it's made
Nutrition (per 100g)
1 tsp, leaves is about 0.7 g.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
mediterranean herb seasoning
- Marinara sauce
- Pizza margherita
- Pasta pomodoro
- Caprese salad
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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