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The name "basil" is derived from the old Greek word basilikohn, which means “royal.”
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A member of the mint family, this vibrant, aromatic
herb is best known for adding wonderfully fresh flavor to
tomato sauce,
Caprese Salad and other Italian
dishes. While most of us associate basil with Italy and other
Mediterranean countries, it actually originated in India. Via
the ancient spice routes, basil traveled to Europe and also spread to other
parts of Asia, including Thailand, where it is still an integral
ingredient in silken Thai curries.
Varieties
There are more than twelve varieties of fresh basil cultivated for
culinary use, but
Sweet and
Genoa
(best for
pesto) are most commonly found at the market. Their
broad, fragrant, deep green leaves have a flavor described as a cross
between licorice and cloves. Some other varieties, including
Lemon, Cinnamon and Persian Anise Basil, have names that reveal their
different underlying tastes.
Basil is also sold in dried form, but the flavor and aroma of these grayish-green sprinkles bear little
resemblance to the fresh leaves.
Buying Tips
Basil is plentiful in the summer months, but it is available in many
markets year-round. Look for firm, evenly colored leaves without black spots or
signs of wilting.
Storage Tips
Trim 1/4 inch off the stems and
place in a container of water. Loosely cover the leaves with
a plastic food storage bag and place in the
refrigerator. Change the water every two days and your basil should
last up to a week. If you plan to use your basil within a day of
purchasing, you can leave your container out on the counter like fresh
flowers.
If you have more leaves than you can use, try freezing
them into "basil ice cubes" for later use. Combine two cups fresh basil
and 1/2 cup
olive oil in a
food processor and pour the mixture into ice cube trays. Once
frozen, pop out and store in a freezer bag. When cooking, simply add a
cube to your soups, sauces and sautés for fresh basil flavor anytime.
Usage Tips
Carefully rinse basil with
cold water and pat dry with paper towel. Then strip the leaves from the
stems. Because this herb is delicate, it's best to tear it into smaller
pieces with your fingers instead of chopping. If
presentation is important, you can use a knife to make
chiffonade, or long strips.
Stack leaves on top of each other, roll them up into a tube and cut
crosswise into thin slices. Now you're ready to enjoy basil with tomatoes,
salads, fresh
mozzarella and brie. Make a delicious
butter spread
for rolls by mixing into softened butter. Or add to warm
dishes such as pasta,
stir-fry or
eggs during the last few moments
of cooking.
Try one of our favorite basil recipes:
Italian Pesto SauceBasil Chicken in Coconut-Curry SauceSteve's Tomato-Basil
Soup
Suggested
Pairings
beans,
bread, brie, butter, cauliflower, chicken, coconut, couscous, eggplant,
eggs, garlic, mozzarella, olive oil, oregano, parmesan, pasta, peas,
pine nuts, pizza, pork, rice, ricotta, shrimp, squash, thyme, tomatoes, veal,
zucchini
