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Basil - The King Of Herbs
Basil is a very fragrant herb that is related to mint. It is thought to have originated in India, Asia and Africa and has been cultivated for over 5,000 years. It has a slight flavor of anise and is used in Italian, Greek, and Asian cuisine. Its name comes from the Greek word for king. There are over 60 varieties of basil including those with purple leafs, ruffled leaves, large or lettuce leafed basils and oriental types. Genovese basil is the type used for the popular pesto sauce of Italian cuisine. There are also lemon and cinnamon flavored basils. The flavor of basil can be easily dulled by too much cooking, so it is most often added towards the end of cooking. Basil is a very healthful herb, as it provides the body protection from bacteria at a cellular level. It also has anti-inflammatory properties plus is rich in vitamins A and C, magnesium, calcium, potassium, and iron. Basil is best used fresh. It is very easy to grow, and should be sown directly into the garden in a spot that gets full sun and is well-drained. The soil should not be too rich, and actually basil does very well in poor soils. It is very sensitive to cold, and much prefers a lot of heat. Harvest when it starts to bloom for the best flavor. It also does well as a potted plant. Pesto sauce is the showcase recipe for this herb and is easily made: 2 cups leaves Genovese or sweet basil
1/3 cup pine nuts (or walnuts)
1/2 cup extra virgin olive oil
3 cloves garlic
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup grates Parmesan cheese Place basil leaves, garlic and pine nuts in a food processor. Chop these ingredients by pulsing the processor until they are all roughly chopped. Slowly add the olive oil while processor is running until all the oil is incorporated. Add cheese and pulse until blended. Add salt and pepper to taste. Pesto can be put over any freshly cooked pasta, a baked potato, a slice of pizza, even spread on a piece of toasted Italian or French bread. |
Basil
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