Alfavaca

Alfavaca is a name for basil used in Portuguese- and Spanish-speaking cuisines. It is an aromatic herb eaten fresh or cooked, with a flavour that can be sweet, peppery or clove-like.

Trim the stem ends and stand the sprigs in a glass with a little water, loosely covered, at room temperature. Keep the leaves dry and away from a cold fridge, which can blacken them.

Stir chopped fresh leaves into soups, sauces or stews in the last minute of cooking, or scatter them over the dish just before serving. Long cooking dulls their aroma.

Yes. Blend the leaves with garlic, toasted pine nuts, grated hard cheese and olive oil; add the oil gradually for a smooth sauce. Use it with pasta, or spread it on bread.

Fresh basil is the closest substitute in recipes. If you have no basil, try a smaller amount of fresh oregano; its flavour is stronger and less sweet.

Yes. Chop the leaves, pack them into an ice-cube tray and cover with water or olive oil before freezing. Add a frozen portion straight to soups or sauces; thawed leaves are best cooked rather than used as a garnish.