Herb
Mature Leaf
Mature basil leaves are full-size, oil-rich blades used for classic pesto and robust garnishes. Flavour is stronger; texture is still tender if not yellowing. Larger leaves chiffonade cleanly for pasta and pizza after baking. Remove thick midribs only if fibrous. Bruising in a mortar releases more oil than knife chopping for pesto. Discard leaves with black patches from chill damage.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Cholesterol 0 mg
- Sodium 25 mg
- Salt 0.05 g
- Total Carbohydrate 6.29 g
- Dietary Fibre 5.16 g
- Total Sugars 1.05 g
- Complex / starch 1.03 g
- Protein 3.04 g
- Water 81.6 g
- Energy 37.4 kcal
- Water 81.6 g
- Carbohydrates 6.29 g
- Protein 3.04 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Omega-3 0.04 g
- Vitamins 470 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.88 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 67.5 µg
- Vitamin C 30 mg
- Vitamin E 1.65 mg
- Vitamin K 353 µg
- Minerals 248 mg
- Major Minerals 247 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.88 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 67.5 · vitamin-e: 1.65 · vitamin-k: 352.5 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Mature Genovese leaves defined traditional mortar pesto.
Market bunches of mature basil leaves became the default herb form.