Substitutes for Dried Basil Leaves
Basil leaves naturally contain a flavor combining mint and licorice components. These flavors are expected as basil is a member of the mint family. Dried basil is more concentrated in flavor, but it requires adding to a dish early in the cooking process for the flavor to be released. Does this Spark an idea?
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Italian Seasoning Blend
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Replace dried basil leaves in a recipe with the same amount of dried Italian herb seasoning blend. Basil is the main component of this herb mixture. Look for salt-free versions of it in the grocery store spice section.
Fresh Basil
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Fresh basil is a more aromatic replacement for dried basil, but due to the moisture content, you must use three times more fresh basil than dried. This equals 1 tbsp. of fresh basil for each 1 tsp. of dried basil in your recipes. Add fresh basil to the end of the cooking time instead of the beginning as directed for dried basil. Extended cooking time will damage the aromatic compounds in the fresh basil and reduce its flavor in your dish.
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Marjoram
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Marjoram is a closely related plant to oregano. It will stand in for the dried basil in a pinch in any recipe where the basil flavor is combined with other herbs and spices. Replace dried basil with half as much dried marjoram. Taste the dish and add more marjoram to taste if necessary.
Thyme and Oregano
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To replace the slightly mint flavor of dried basil, the University of Missouri Extension Infonet recommends a combination of thyme and oregano. Replace each 1 tsp. of dried basil in a recipe with 1/2 tsp. of dried thyme and 1/2 tsp. of dried oregano. Add the herbs to the recipe when instructed to add the dried basil.
Tarragon
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Tarragon is a highly flavored herb with a slightly anise flavor, used frequently in French recipes. To compensate for the strength of the tarragon's natural flavor, reduce the amount to half of the dried basil required in your recipe. For instance, if your recipe calls for 3 tsp. of dried basil, use 1 1/2-tsp. of dried tarragon. The anise flavor of the tarragon closely mimics the natural licorice taste component of basil.
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References
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