Dry basil has a more intense flavor when it is fresh but it degrades quickly. Dried herbs are generally three to four times stronger than the fresh herb. Drying fresh basil is an easy way to preserve the fresh lemony-anise to spicy-pepper flavor of the herb.
Though dried basil is more concentrated in nutrients, you use less in recipes compared to fresh. Therefore, neither is a significant source of most nutrients — except vitamin K. Basil also supplies beneficial plant compounds that have antioxidant, anti-inflammatory and other health properties
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