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Basil – Summer’s Bounty

Called “the king of herbs” by some, this lush yet delicate plant can be found in dishes from all over the world. Rich in vitamins A, C, and K as well as calcium and potassium, basil makes for a nutritious addition to many meals and even desserts. Although most people associate basil with Italian cooking, the plant is actually native to India and other tropical regions of Asia. Basil has a pungent clove-like flavor and fragrance. The two most common types of basil are sweet (the one we frequently encounter in supermarkets) and red (or opal). In addition, there are many other varieties that carry hints of other flavors: lemon, licorice, and cinnamon basils to name a few.

Basil grows best in warm climates and well-drained soil. For the home gardener, it is an attractive plant that works well in any vegetable, herb or flower garden. With full sun, it also makes a decorative windowsill plant. If using the plant for cooking purposes, it will be most prolific with frequent harvesting of the outer leaves. Flowering can also be delayed by pinching or clipping off new flower buds.

For cooking purposes, basil is best used fresh and added during the last few minutes of cooking or once the heat is off. As a matter of fact, this goes for most herbs with delicate leaves. Basil does not keep well in the refrigerator, so if you have cut stems just put them in a glass of water and set on your window sill. Basil does not dry very well either, so if you want to keep some of your summer’s bounty, quickly blanch in boiling water and freeze.

Basil is very versatile as a culinary herb; it is wonderful with tomatoes and pastas. Add some fresh basil to your next salad or plate of steamed vegetables. Basil is a wonderful accompaniment to fruit salads, jams, jellies or sauces; basil also makes a delicious ice cream. Basil and red basil simple syrups are great for summer drinks, or just add a few leaves to your table water and taste a subtle yet refreshing difference.