Basil is such a flavorful and versatile herb. Read below to learn more about its origin and how to use it.
One thing that I’m passionate about in cooking is the use of herbs to add to the flavor of a dish. I find that way too often in our overly-processed American food, we tend to have one thing we use for flavor: SALT. Don’t get me wrong, I’m not totally opposed to salt. But I’d much rather build a robust and complex flavor through the use of herbs rather than salt a dish to death.
I always prefer fresh herbs when available. And one I tend to gravitate towards over and over again is BASIL. Why? Well, maybe because I understand it, but also because the simple addition of basil to a dish can make a world of a difference!
BASIL (Greek: king, aka “king of herbs”)
Classification: Plant, Herb
Origin: India
Taste: refreshing, sweet, pungent, and depending on variety, may have a hint of anise flavor. Asian varieties tend to have a clove-like flavor.
Typical Cuisine: Italian, Southeast Asian (Indonesia, Thailand, Taiwan, Vietnam, Cambodia, Laos)
A Few Popular Varieties: Genovese Basil (Italian Cuisine), Thai Basil, Holy Basil (Asian Cuisine), Lemon Basil, Cinnamon Basil. There are over 160 varieties according to Wiki.
Best Served: FRESH! Dried tends to lose most of its flavor. When using fresh, don’t add to the dish until right at the end as cooking also quickly destroys the flavor.
Growing: You can grow basil indoors or outdoors. Go here for some tips. It’s a good kitchen window plant. I don’t have a good window in my kitchen, unfortunately, so I use an Aerogarden (space-saver version) to grow basil. Love it!
Prepping: You can use whole basil leaves, rip pieces, do a rough mince, or do a chiffonade that creates tiny little strips great for garnishment! Chiffonade: Stack the basil leaves (up to about 8 leaves), Roll leaves into tight cigar shape, Using a sharp knife, cut thin strips.
Storage: Can be stored in the refrigerator for short times in plastic bags (I usually put in a damp paper towel as well), or there are a few different freezing techniques.
Basil Goes Great With: Parsley, rosemary, oregano, thyme, sage, tomato in all its forms (fresh, sauces), mushroom, lemon, Mozzarella cheese, Parmesan cheese, pastas, curries, chicken.
Some Recipes with Basil on Food Apparel:
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freezing in ice trays is nice cause you get to use it in the winter and prolong the summer harvest!
Yes! I was actually just thinking about this today as I looked at my big potted basil on my porch and wondering how much longer it will last before a freeze comes along. I will have to do this because I love basil all year long!