Micro Italian Basil
Estimated Inventory, 4 oz : 0
This item was last sold on : 11/19/24
Grower
Micro Italian basil is very small in size, averaging 5-7 centimeters in height, and has 2-4 bright green leaves that are connected to a pale green stem. The first set of leaves to open, or the cotyledons, have a smooth texture and a rounded spade-shape, while the second pair, or the true leaves, are more oval and resemble a tiny version of mature basil. Micro Italian basil is crisp, tender, and aromatic with a green, subtle clove-like flavor that is followed by a sweet finish with notes of citrus, pepper, and mild anise.
Micro Italian Basil is available year-round.
Micro Italian basil is the young, tiny, edible version of one of the most commonly grown herbs and is harvested 14-25 days after sowing. Prized for its pungent yet classic sweet and spicy flavor, Micro Italian basil is predominately used as a garnish on a variety of culinary dishes to add an extra layer of flavor, texture, and aesthetic appeal.
Micro Italian basil contains some vitamins A, B6, C, E, and K, calcium, phosphorus, iron, zinc, copper, magnesium, and potassium.
Micro Italian basil greens are best suited for raw applications as their delicate nature cannot withstand high heat. The mild and sweet characteristics of Micro Italian basil make it ideal for incorporating into both savory and sweet applications. They can be used as a garnish on pasta, pizza, quiche, soups, green salads, and fruit salads. They can also add flavor to lemonade and fruity cocktails like mojitos, gimlets, or martinis or be combined into dips, dressing, and sauces. Much like mature basil, Micro Italian basil works well with many classic pairings including tomatoes, garlic, onion, corn, and mozzarella cheese, and also pairs well with blueberries, strawberries, apricot, pineapple, nectarines, peaches, watermelon, vanilla, lemon verbena, coconut, honey, ginger, cinnamon, and white chocolate. Micro Italian basil will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Microgreens have recently become a favorite edible garnish for chefs in fine dining restaurants because of their ease of use and increased aesthetic appeal. Consumers today are more aware of the visual presentation of a dish due to social media and the sharing of food photos. With this awareness, restaurants are finding new ways to create unique looking dishes to be promoted over these platforms. Microgreens are also packed with nutrients and provide the consumer with fresh, green flavors year-round without laborious preparation.
Basil is native to India and was introduced to the Mediterranean and Asia via trade routes and immigrants during ancient times. It was then brought to the New World in 1621 with colonists and early settlers. Micro Italian basil was one of the first microgreens produced and became popular in the 1980s-1990s when fine dining restaurants began adding them as a garnish to dishes. Today Micro Italian basil is available through select distributors and at specialty grocers in the United States, Europe, and Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
the
other 44...
Recipes that include Micro Italian Basil. One
is easiest, three is harder.
| Fresh Origins | Homepage |
Description/Taste
Micro Italian basil is very small in size, averaging 5-7 centimeters in height, and has 2-4 bright green leaves that are connected to a pale green stem. The first set of leaves to open, or the cotyledons, have a smooth texture and a rounded spade-shape, while the second pair, or the true leaves, are more oval and resemble a tiny version of mature basil. Micro Italian basil is crisp, tender, and aromatic with a green, subtle clove-like flavor that is followed by a sweet finish with notes of citrus, pepper, and mild anise.
Seasons/Availability
Micro Italian Basil is available year-round.
Current Facts
Micro Italian basil is the young, tiny, edible version of one of the most commonly grown herbs and is harvested 14-25 days after sowing. Prized for its pungent yet classic sweet and spicy flavor, Micro Italian basil is predominately used as a garnish on a variety of culinary dishes to add an extra layer of flavor, texture, and aesthetic appeal.
Nutritional Value
Micro Italian basil contains some vitamins A, B6, C, E, and K, calcium, phosphorus, iron, zinc, copper, magnesium, and potassium.
Applications
Micro Italian basil greens are best suited for raw applications as their delicate nature cannot withstand high heat. The mild and sweet characteristics of Micro Italian basil make it ideal for incorporating into both savory and sweet applications. They can be used as a garnish on pasta, pizza, quiche, soups, green salads, and fruit salads. They can also add flavor to lemonade and fruity cocktails like mojitos, gimlets, or martinis or be combined into dips, dressing, and sauces. Much like mature basil, Micro Italian basil works well with many classic pairings including tomatoes, garlic, onion, corn, and mozzarella cheese, and also pairs well with blueberries, strawberries, apricot, pineapple, nectarines, peaches, watermelon, vanilla, lemon verbena, coconut, honey, ginger, cinnamon, and white chocolate. Micro Italian basil will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Ethnic/Cultural Info
Microgreens have recently become a favorite edible garnish for chefs in fine dining restaurants because of their ease of use and increased aesthetic appeal. Consumers today are more aware of the visual presentation of a dish due to social media and the sharing of food photos. With this awareness, restaurants are finding new ways to create unique looking dishes to be promoted over these platforms. Microgreens are also packed with nutrients and provide the consumer with fresh, green flavors year-round without laborious preparation.
Geography/History
Basil is native to India and was introduced to the Mediterranean and Asia via trade routes and immigrants during ancient times. It was then brought to the New World in 1621 with colonists and early settlers. Micro Italian basil was one of the first microgreens produced and became popular in the 1980s-1990s when fine dining restaurants began adding them as a garnish to dishes. Today Micro Italian basil is available through select distributors and at specialty grocers in the United States, Europe, and Asia.
Learn More...
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Golden Door | San Marcos CA | 760-761-4142 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Madi | San Diego CA | 320-491-1217 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Barrel & Board | San Diego CA | 619-902-4646 |
| Seneca | San Diego CA | 619-588-2411 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Birds Eye (La Jolla) | La Jolla CA | 513-549-0974 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| The Cottage Del Mar | Del Mar CA | 858-775-1197 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Rustic Root | San Diego CA | 619-232-1747 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Plant Based Meals | San Diego CA | 858-255-0590 |
| Palmys | San Diego CA | 858-886-7111 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| The Taco Stand | San Diego CA | 619-549-9919 |
| California English | San Diego CA | 727-515-0362 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Salvatore's | San Diego CA | 619-544-1865 |
| The Cottage Encinitas | Encinitas CA | 858-454-8409 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Burgeon Beer Co. | San Diego CA | 760-814-2548 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Le Parfait Paris | San Diego CA | 619-245-4457 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| The Santaluz Club Inc - Bistro Kitchen | San Diego CA | 858-759-3150 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Portside Pier (TopSail) | San Diego CA | 858-268-1030 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| The Shores | La Jolla CA | 858-459-8271 |
| KI's | Encinitas CA | 760-586-8289 |
| Seven Seas Roasting Co. | San Diego CA | 619-261-7275 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
Recipe Ideas
Recipes that include Micro Italian Basil. One
is easiest, three is harder.| Rice and Beans Belizan Food Blog |
|
Cherry Tomatoes with Micro-Basil and Goat Cheese |
