Things You'll Need:
- Basil!
-
Step 1
Easy to grow and use, basil comes in several different varieties, and is used in many different kinds of cuisines, not just Italian. It can also be found in Thai, Vietnamese and French cooking.
Of the many varieties, sweet basil is the one most commonly used in North America, and has a wonderful sweet herbal flavor that accentuates many dishes.
Not only great tasting, but basil has a large concentration of flavonoids which studies are showing provide protection at a cellular level.
So healthy and great tasting, let's see what you can do with it! -
Step 2
Basil beginning to bolt, as evidenced by the appearance of flowers.Think fresh! Dried basil is... ummm... no longer basil. I think just about the only thing I'd ever do with dried basil is to throw it in a sachet and stick it in my underwear drawer. Fresh basil has such a wonderful FRESH and slightly peppery sweet taste.
If you grow basil, be sure to pinch off any flowers and to pinch back the plant to keep it bushy rather than tall and spindly. Once it does flower, it's beginning to bolt and the leaves will lose flavor.
Again like many herbs, the smaller leaves are going to have the most flavor.
If you do grow your basil, harvest the plants, wash and dry the leaves then chop and freeze with a bit of olive oil in an ice cube tray OR make into pesto and then freeze. It's been my experience that frozen basil tends to turn an unsightly black color. Blech. -
Step 3
Basil grows really well in pots!Basil oh Basil, how do I love thee!
Basil is one of those herbs which does not benefit from cooking overlong, so when you do add it to soups or stews or sauces be sure to add it at the VERY end of your cooking time or it'll loose all it's flavor. In fact, it's best added as a garnish at the end of cooking time.
Basil & Balsamic - My favorite duo! Slice a garden fresh tomato and add a sprinkle of good quality balsamic vinegar, and a few chopped basil leaves... there is nothing better!
Pesto - of course pesto. But try changing up your pestos...like red bell pepper pesto, pesto with feta cheese, pesto with wild mushrooms...the list is endless.
PIZZA!!! Forget the dried oregano, a sprinkle of chopped basil before eating will take your pizza into the great beyond of flavor.
Oil - using your food processor or blender, pulse a handful of basil leaves with olive oil until it's good and green. Strain out the leaf pulp and use the oil as a vinaigrette, sauce, or just eat with a spoon! -
Step 4
Basil grows really well in warmer climates or in the middle to tail end of summer. Fresh and vibrant, basil adds SO much to just about any dish. Try it today, the possibilities are endless!
Comments
cedarcreek said
on 3/3/2009 great article!
boatst said
on 3/2/2009 I love basil. I grow most of my herbs. I get accused of cutting weeds and putting it in my food. Thanks for article.