Herb
Young Leaf
Young basil leaves are small, tender tops picked early—milder, more delicate, and ideal for raw salads and fine garnish. They bruise less harshly than giant mature leaves and suit micro-herb presentations. Use whole; do not overchop. Protect from cold drafts that blacken tender tissue. Perfect on mozzarella or tomato where leaf size matches the dish.
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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 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 25.7 mg
- Salt 0.05 g
- Total Carbohydrate 5.97 g
- Dietary Fibre 4.95 g
- Total Sugars 1.02 g
- Complex / starch 0.94 g
- Protein 2.89 g
- Water 87.1 g
- Energy 34.2 kcal
- Water 87.1 g
- Carbohydrates 5.97 g
- Protein 2.89 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Omega-3 0.04 g
- Vitamins 405 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.99 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 76.4 µg
- Vitamin C 30 mg
- Vitamin E 1.87 mg
- Vitamin K 278 µg
- Minerals 273 mg
- Major Minerals 272 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.99 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 76.4 · vitamin-e: 1.87 · vitamin-k: 277.8 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Chefs favoured young basil leaves for refined plating and raw service.
Clamshell young herb packs made small basil leaves a retail garnish item.