Basil: Easier than you think!
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Basil: How to Grow, Cook & Enjoy
A member of the mint family, Basil is a versatile herb used in culinary and medicinal applications as well as purely a garden ornamental. It grows in warm climates from the Mediterranean coasts to Southeast Asia, and is popularly used in Italian, Indian and Thai cuisine.
The Italians say that once, long ago, Basil and Tomato were lovers. They not only taste great together, as if they are "making love on the palate", but they seem to enjoy and benefit from growing together in the garden as well. Basil grows in many varieties, with as many variations on flavor- from mild and sweet to boldly spicy, and it compliments a wide range of foods well beyond the tomato. Basil is very easy to use, so you don't need to be a gourmet chef to enjoy it!
Basil is a versatile herb, with many uses from the garden, to the kitchen and the medicine cabinet.
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No Cooking Necessary!
Easy ways to enjoy Fresh Basil
- Toss into salads
- Substitute Basil for lettuce on a sandwich or burger
- Sprinkle on fresh sliced vine-ripe tomatoes
Recipe: Mediterranean Summer Salad
Super Easy- extra tasty!
This dish is especially beautiful when made with colorful heirloom tomatoes.~ Large plate or platter
~ Fresh Basil
~ Vine-ripe Tomatoes (If you can find a heirloom
varieties these have the best flavor and color)
~ Extra Virgin Olive Oil
~ Pepper (Fresh cracked from a pepper mill)
~ Sea Salt
1. Slice tomatoes into either cirlces or wedges.
2. Arrange tomato slices on the plate
3. Top with shredded basil, a drizzle of olive oil,
fresh cracked pepper and a touch of salt.
OPTIONAL:
For a richer dish add crumbles of Feta cheese or some Mozzarella Fresca and your favorite olives before topping with the oil, salt, pepper and Fresh Basil.
Easy, tasty and healthy- a real summer treat!
Basil Cookbooks and Compendiums
Sweet Basil, Garlic, Tomatoes and Chives: The Vegetable Dishes of Tuscany and Provence
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Storing Fresh Basil
A few easy tips to keep your Basil fresh longer
- ***DO NOT REFRIGERATE FRESH BASIL!!!***
It greatly dislikes the cold and will turn black. - BEST KEPT LIKE CUT FLOWERS-
Treat your fresh Basil like fresh cut flowers:
Stems in water, leaves above water on the counter top out of direct sunlight -or- in a sealed plastic bag on the counter top. - May be stored FROZEN FOR use in COOKING-
Shred or chop into small pieces and place in a container with some olive oil and freeze.
Basil Confetti: The "Gourmet Look" Made Easy
Add Beauty and Flavor to any Dish
2. Roll or twist them tightly
3. Snip diagonally with a pair of clean sharp scissors
Now you have tiny ribbons of Basil confetti! Beautiful sprinkled over a dish of pasta, vegetables, fish or meat just before serving.
Basil: Culinary Varieties
A few well- known varieties
- Sweet Basil-
Medium to large green leaves, sweet and mild - Thai Spicy Basil-
Pungent bold and spicy medium sized leaf - Purple Rubin Basil-
Medium to large purplish leaves, sweet mild flavor - Miniature Purple Globe Basil-
Tiny sweet purple leaves, a hint of licorice, delightfully sweet - Greek Columnar Basil-
Small to medium flat green leaves, bolder flavor - Lettuce Leaf Basil-
Very large mild sweet green leaves
Grow Your Own Basil
Easy to Grow
Basil does best in moist but well-drained soil. It grows well in containers but does require a lot of water and will wilt quickly when dry. Be sure to choose a container appropriate for the mature size of the plant.
Pinch it back often. Pinch off any flower buds and branches at the nodes (where branches divide). This will keep the plant compact, attractive and the flavor good. It seems the more you pinch it the faster it grows!
Basil is an annual, meaning it is only good for one growing season. Once the plant develops a woody stem it is time to replace it. At this point you can allow it to bloom and seed and save the seed for next season.
It grows well with Tomatoes and it is said that the two will enhance the flavor of one another.
It will grow well with many other complimentary herbs such as oregano, marjoram, thyme, cilantro, parsley and more.
New Guestbook
The_Herb_Master wrote...
Great lens! I am a massive herb fanatic and Basil should be on everyone's cooking shelf! Giving you 5 super stars! Great job!
DeWayne (aka The Herb Master)
Posted May 18, 2008
RinchenChodron wrote...
Nice site! I use Basil essential oil when I cook - of course it is 100 times stronger than the herb.
Posted April 29, 2008
Nathanville wrote...
Excellent read, nicely detailed and very well explained, 5* plus lens roll. The Herb Garden.
Posted September 17, 2007
learnfrench wrote...
Great lens about my favorite herb - 5 stars!
Have you ever tried Basil ice cream it's fabulous or a basil sorbet between,say, a fish and meat course?
Living in France
Posted July 08, 2007
giddygabby wrote...
One of my all-time favorite herbs. Besides served fresh with tomatoes, an absolutely scrumptious way to eat basil is to steam green beans fresh-picked from the garden and add a few garden-fresh basil leaves just before taking them up. Better than chocolate.
Posted March 20, 2007
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