A key ingredient in Mediterranean cooking, sun-loving sweet basil always seems bigger leafed and more pungent in the summer. A caprese salad and pesto benefit greatly from sweet basil’s licorice and clove flavors.

There are many varieties of basil — opal, lemon, anise, cinnamon, Thai — but sweet basil is distinctly suited for Italian preparations.

Like other perishable herbs and greens, purchase sweet basil at farmers markets for the freshest bunch. Look for bright green leaves without any signs of wilting; fresh sweet basil should be very aromatic.

Here’s the best way to keep sweet basil: Place stems in a glass of water and a plastic bag over the leaves, then store in the refrigerator. Or wrap leaves in paper towels and store in a plastic bag in the refrigerator.

Use sweet basil within a day or two of purchase.

When sweet basil is abundant, preserve its goodness by making a purée and freezing it. For each cup of well-washed and dried leaves, use a clove of garlic and 2 to 3 tablespoons of good olive oil. Place these in a blender or food processor and purée until smooth. Add salt to taste.

Scoop this mixture into an ice cube tray and freeze. Remove from the tray and store in a plastic bag in the freezer. You could add pine nuts and parmesan cheese to make a classic pesto sauce. But having just the flavor of sweet basil and garlic gives you options: Add it to a marinara sauce, spread it on slices of tomatoes and mozzarella, use it on crackers or crostini, serve it as a condiment with grilled meat or fish.

Tip: To prevent sweet basil purée or pesto sauces from turning dark, press plastic wrap onto the surface when covering it for storage.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.