Kitchen Tips: Using Basil to Add Flavor - as part of the expert series by GeoBeats. People are always asking me how can I quickly flavor some fish, or some chicken, or some meat without having to go to a lot of effort. The answer is very simple: fresh herbs. I love fresh herbs. They change the dish into a magical tasting dish, they freshen it up. You can use any variety of herbs, really, that appeal to you. Here we have Thai basil, and genovese basil from the Mediterranean. This is the Thai, and notice the pointed leaves? This is a little hardier, and it has a little bit more of an anise flavor. The genovese basil is delicate. Notice the leaves, notice how thin they are. They are perfect for making into pureed sauce. I am sure you have all had pesto, this is the herb that goes to make pesto genovese. It is just the fresh basil, garlic, pine nuts, olive oil, and of course a little bit of parmigiano-reggiano. We always have to add that, and it is pureed into a paste. For storing fresh herbs, and having them last for easily one to two weeks in your refrigerator think of fresh herbs as a bouquet of flowers, because they really are a lovely, living bouquet. Simply put them right into a glass of water, and cover them up loosely with a plastic bag. This will help keep the moisture in, and keep them nice and fresh. It is a great way to change a dish, to perk up a dish during the work week, and you did not have to do anything special but simply pluck off a few leaves.