All about basil

The first herb we’re highlighting this summer is one of the most popular: basil!

basil in a pot with dew drops on the leaves

Different types:

  • Sweet basil
  • Purple bush basil
  • Thai basil
  • Sacred basil

Sweet basil is by far the most popular, and what we think of when we picture basil.

Origin:

Basil derives from India, where it was considered sacred, at least in part because of its strong and pleasing fragrance. (True story: One time I was in line at a grocery store buying basil, and the woman behind me said, “I wish there was a perfume of that.”)

Basil is popular in Italian and Mediterranean dishes, as well as US, Asia, and Australian cuisines.

Growing basil:

  • Needs soil that drains well.
  • Requires frequent watering.
  • Likes full sunlight for six hours.
  • Needs an artificial light if indoors.

Drying basil:

Harvest long, leafy stems just before flower buds appear. Hang in a dark, warm, well-ventilated place, but not in bunches; the leaves shouldn’t touch each other. When they’re about 20% their original size and crisp – about two weeks – rub them off stems.

Freezing basil:

I have had good luck freezing basil in oil in an ice cube tray. After, transfer to a Ziploc bag. The key here is of course that when you’re ready to use it, hopefully oil is an ingredient in the dish you’re using.

From bottom to top: basil, oregano, parsley, and chives, getting ready to freeze.

I’ve also read that you can freeze basil for a few weeks by placing it in an inflated grocery store bag, and putting it in the freezer where it won’t be squashed.

Food basil compliments:

  • Tomatoes (fresh or cooked)
  • Eggplant (cooked or grilled)
  • Zucchini/squash (cooked or grilled)
  • Spinach (fresh)
  • Pasta sauces/gravies
  • Vinegars/salad dressings

It also combines well with many other herbs, such as garlic, oregano, or parsley.

Dried basil goes well with poultry dishes when used as a stuffing.

Basil is a ingredient in pesto sauce and bruschetta.

Some final tips:

Some people maintain you should never cut basil with a knife, only tear, to keep color and flavor; this is a myth.

Large leaves can be stored in the fridge in a wide-mouthed shallow jar with salt sprinkled over, and covered with olive oil.

Basil best enhances cooked foods – especially vegetable- or legume/bean-based soups – when added during the last half hour of cooking.

A big thank you to The Spice and Herb Bible for information provided here, and will continue to provide in the remaining herbs we’ll cover this summer.