Lemon basil is best suited as a finishing element and can be utilized in both raw and cooked applications. It is important to note that Lemon basil should be added just before plating to maintain the herb’s flavor and aromatic qualities. The leaves can be lightly torn and tossed into green salads, minced into dips and vinaigrettes, or stirred into beverages, including cocktails, iced tea, and lemonade. Lemon basil can also be rubbed over meats to impart a subtle flavoring, mixed into rice, pasta, and noodle bowls, or thinly sliced and served over fresh peaches as a bright appetizer. In addition to fresh applications, Lemon basil can be infused into oils or syrups and incorporated into jams, crumbles, cobblers, ice cream, and puddings. Lemon basil will also add a citrusy, anise flavor to cookies, scones, or other baked goods. In some regions of Southeast Asia, the white flowers are eaten in combination with the leaves, tossed into salads, soups, and slaws. Lemon basil pairs well with aromatics such as ginger, garlic, chives, and mint, coconut milk, meats such as poultry, beef, and turkey, seafood, cheeses such as goat, mozzarella, parmesan, and blue, and vegetables such as zucchini, green beans, and asparagus. Lemon basil is highly perishable, losing flavor after a couple of days, and will keep up to three days when loosely wrapped and stored in the refrigerator. If the leaves are still attached to their stems, they can be placed in a glass of water, covered with a plastic bag, and refrigerated.
