Fresh basil is characterized by very high antioxidant richness including beta-carotene, folic acid and vitamin C. Used as seasoning therefore in small quantities, it cannot therefore provide all the health benefits attributed to it. The basil loses a lot of its aroma in drying. However, for certain traditional recipes, we require dried basil. In this case, finely chop it and put it to dry in the shade on a frame covered with gauze or mosquito net canvas, or with dehydrator.
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