Why are you supposed to tear basil leaves and not cut them?

Why are you supposed to tear basil leaves and not cut them?

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Is this for superstitious reasons or is it just a culinary tradition?
There are some answers for your reference as below,you can choose your best answers

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Neither superstition nor mere tradition! There is reason in the madness! LOL!

It is to prevent oxidation happening... The steel of a knife oxidises and turns the cut edge black. Same as with lettuce. It does not affect the taste, but it is not appetising to look at. There is also the idea that basil releases more flavour and aroma if bruised through tearing rather than being cut! If you want the effect of thinly cut lettuce or anything else which blackens in the same way, use a plastic knife. Or any knife which is not made of steel or any ferric substance.

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Its rather like lettuce - you release bitterness when you cut.

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yes i think so.

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cutting the leave can bruise them where tearing them does not do this.

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As far as my wife is concerned, you tear basil leaves as it allows a burst of flavour to come out straight away - it sort of wrenches the flavour out. If you cut the flavour is lost on the board you are cutting on. My wife tears all leaves she cooks with, and I must admit the flavour is better!

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Supposedly cutting bruises the leaves and impairs flavour. In fact it makes little difference so cut away!

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because it bruises them its just a culinary tradition

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If you use a really sharp knife it won't bruise. My old sous chef used a mallet,( so it seemed!! )

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Tearing the leaves releases the essential oils that give the flavour, it's the plants natural defence mechanism & helps it to heal, in much the same way as flesh - if flesh is cleanly cut it will not produce as many reparative cells as when it is ripped.

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Tearing basil (as well as any other herb) does bruise them, which is of great importance as the natural essential oils and flavours are better released from a jagged tear as opposed to a cut (essentially pinched) surface.

Frankly for the home chef I don't believe this micro-difference between the two methods is that important. So one can believe this is also partly because of culinary tradition as much as anything.

Cheers

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to keep from bruising them.

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for sause'syou leave the leave whole, baking also, but for garnishing salads , pasta dishesthat kinda stuff you roll the leave up slice and garnish , very tasty

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Nothing to do with flavour, just with appearance. For some reason it goes black when cut, but doesn't when torn. It's something to do with air getting into cells and oxidation.

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Cutting causing damage or bruising is an old wives tale. The reason for tearing lettuce instead of cutting gives it a more natural appearance. I've been cooking professionally for 15 years and I have yet to see anyone waste valuable time tearing basil instead of chopping or cutting it.

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