obw-cooking-with-herbs

BASIL A very tender herb from tropical Asia that is now firmly cemented in the Mediterranean, the basil (Ocimum basilicum) that we refer to as sweet basil (as opposed to Thai basil or Holy basil) is an extremely common herb in Western cuisine. Nothing screams Southern Italian more than basil and the happy combination of basil and tomatoes are forever joined in my cooking vocabulary. Flavor Profile. Most of the culinary basils have some mint, licorice, or cinnamon flavor components. Each kind of basil varies slightly in flavor, but they are all wonderful. Younger leaves from shoots that have not bloomed tend to be most flavorful; older leaves from woodier stems tend to be more bitter and aggressive. Preparation. The leaves are stripped from the tougher stems and are generally sliced in ribbons called a chiffonade. Sometimes whole leaves are called for such as in Insalata Caprese, a salad of tomatoes, fresh mozzarella, and basil. Basil is also made into a sauce with olive oil, garlic, nuts, and cheese, called pesto. Store basil with its stems in water at room temperature; cold ruins it.

How to Use. Key in Southern Italian dishes, with tomatoes, and as part of herb marinade mixes, basil is almost always added at the end of cooking or is used raw. Long cooking destroys the fresh basil flavor that I crave. Growing Your Own. Luckily, basil grows easily from seed once the ground warms up. Pinch it back liberally to keep it from blooming. Bruschetta of Sun-Dried Tomatoes, Basil, and Feta Cheese I make this simple appetizer in the middle of winter with hothouse basil just to remind myself of the glories of summer eating.