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Basil
August 15, 2007
By Janice Benson
Marketing Coordinator
If I had to survive in the kitchen with only one herb, I would ask for fresh basil. The aroma of this sweet-smelling herb, paired with my love for Italian cooking, makes it an easy choice. There’s nothing like the taste of fresh bruschetta with juicy tomatoes and fresh picked basil. And there’s no end to the soups and sauces that basil transforms into a savory feast. It is aptly named “the king of herbs” and I must agree…basil is one herb I wouldn’t want to be without!
Did you know?
There are over 60 varieties of basil. Sweet basil is the most popular, but some other favorites are spicy globe, lemon basil, cinnamon basil and Thai basil.
For best flavor, pick leaves before the plant flowers. You also can delay flowering by pinching off flower buds as they appear.
Burning sprigs of basil on the barbecue will deter mosquitoes and placing a pot of basil on your windowsill will deter flies.
In some regions of Italy, basil is called “kiss-me-Nicholas”, as young maidens have worn sprigs of basil in their hair to show that they were available!
Find it!
From Manistee County to the Mackinac Bridge, you will find many farms that sell basil, especially at farmer’s markets. There are six farms that specifically list basil on our site. To find a farm, visit http://www.LocalDifference.org, press the "Search Now" button in the "Find a Farm!" box, click on "basil” or “herbs,” the county you're interested in, and then "Find It!” For a list of farmer’s markets in your area, go to the Fabulous farmers markets box and “search”.
Try it!
When selecting basil, look for fresh green leaves with no signs of wilting.
Fresh basil can be wrapped in damp paper towels and then placed in a plastic bag and refrigerated up to four days. (Don’t wash until ready to use.)
For longer-term storage, you can freeze basil. One easy and convenient way is to place basil leaves in an ice cube tray and cover with water and freeze. Once frozen, place cubes in a freezer bag. When needed, grab a cube and place it in soups and sauces and it will thaw as it cooks. (Use frozen basil within a few months.) You can also dry basil: wash and allow to thoroughly dry on paper towels. Once completely dry, layer basil with coarse salt in an airtight container. It will retain its flavor for up to six months.
Remember to add basil at the end of the cooking process, as prolonged cooking will cause it to lose flavor.
Basil tastes fabulous with tomatoes, onions and garlic, so it is a mainstay in Italian cooking. The aroma of fresh basil cooking in sauces, soups and stews will draw curious onlookers saying, “that smells delicious!”
It is also lovely in fresh salads and dressings. Make a simple salad of fresh sliced tomatoes, basil leaves and thin slices of Parmesan cheese. Sprinkle with olive oil, a dash of wine vinegar and salt and pepper.
Here are some flavorful recipes to try:
Watermelon Basil Vinaigrette Recipe from www.homecooking.about.com
Ingredients:
4 cups fresh watermelon, chopped and drained
1/4 cup red onion, diced small
2 Tbsp honey
1/4 cup champagne vinegar
3/4 cup canola oil
2 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
Salt and pepper to taste
Preparation:
Combine watermelon, red onion, champagne vinegar, canola oil, basil, and parsley in a blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste.
Serve over mixed salad greens and garnish with watermelon slices.
(Yield: about 2 cups salad dressing)
Lemon Basil Grilled Chicken from Cooks.com
1/2 cup salad oil
1/4 cup lemon juice
2 Tbsp. white wine vinegar
1 tsp. grated lemon peel
2 cloves garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup chopped fresh basil or 1 tbsp. dried basil
2 whole chicken breasts, skinned, boned, halved (about 1-1/2 lbs.)
In small bowl combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil. Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes or overnight. Refrigerate until ready to cook.
Grill or broil chicken 4 inches from heat, turning once, until lightly browned on the outside and just cooked through, 3 to 4 minutes per side. Transfer to serving dish. Garnish with lemon slices and fresh basil leaves. (Orange juice and grated orange peel can be substituted for the lemon.)
Sources:
www.homecooking.about.com
www.gardenguides.com
www.elise.com |
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