Basil: A Fresh, Flavorful Herb
Basil is a popular herb grown around the world, celebrated for its fresh, peppery flavor. It’s incredibly versatile—perfect for sauces, salads, tomato sandwiches, or as a garnish on pizza. Basil is a key ingredient in many Italian and Thai dishes, and it pairs well with tomatoes, poultry, lamb, fish, and is essential in classic pesto.
Using Fresh Basil
Fresh basil offers the best texture and most robust flavor. To prepare it, remove the leaves from the stems, rinse them gently, and dry them using a salad spinner or paper towels. Fresh basil should be cooked briefly to preserve its delicate flavor.
Using Dried Basil
When using dried basil, add it early in the cooking process to give it time to rehydrate and release its flavor throughout the dish.
Common Varieties of Basil
There are many types of basil, each with its own unique taste and culinary uses. Some of the most common include:
Sweet Basil (Genovese basil): Widely used in Italian and Mediterranean cooking.
Thai Basil: Has an anise-like flavor and is common in Southeast Asian cuisine.
Lemon Basil: A light green variety with a distinct citrus aroma.
Greek Basil: A compact plant with tiny leaves, growing no taller than eight inches.
Holy Basil: Known for its musky scent and used in various Southeast Asian dishes.
