Description
Basil (Ocimum Basilicum) is a tender low-growing herb belonging to the mint family that is grown in warm, tropical climates. Basil is originally native to Iran, India and other tropical regions of Asia having been cultivated there for more than 5,000 years.
There are many varieties of basil, but the most common one as used in Italian food is called sweet basil. Fresh basil and dried basil don’t have the same qualities.
Basil may have originated in India and Persia and was loved by the Romans and early Americans, though the Greeks weren’t fond of it.
Basil is considered the “king of herbs” by many cooking authors.
Taste And Aroma
The plant tastes somewhat like anise, with a strong, pungent, sweet smell.
Blends With
Garlic, Thyme, Oregano
Storage
Store in cool, dark, dry places.
Works Well With These Foods
all meats
asparagus
barbeque sauce
bean soup
beef
beef soup
beef stew
beets
breads
breadsticks
broccoli
broiled lamb chops
cabbage
carrots
cheese sauce
cheese souffle
cheese spreads
chicken
corn
deviled eggs
eggs
focaccia
french dressing
fried chicken
green beans
hamburgers,
herb bread
italian foods
lamb stew
lobster
Manhattan clam chowder
marinara sauce
minestrone
omelets
pasta
pea soup
peas
pesto
poached fish
potatoes
quiche
roast chicken
russian dressing
salads
scrambled eggs
seafood
seafood cocktail
shrimp
shrimp creole
soufflés.
spaghetti sauce
spinach
sprinkle over salads
squash
string beans
tomato dishes
tomato juice
tomato sauces
tomatoes
tuna
veal roasts
veal stew
vegetables
venison
vinaigrettes
winter squash
zucchini
Ideas
Use Basil in tomato flavored dishes, pasta, pizza and in Italian salad dressing. Crush the dried leaves with your hand to release its flavor. It’s also wonderful when sprinkled over baked chicken.
Recipes
Spaghetti Squash
Ingredients
- 3 lb. spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
- 2 tbsp. olive oil
- 1/4 c. shredded fresh basil leaves plus additional for garnish
- 1/4 tsp. dried oregano
- 3 tbsp. freshly grated Parmesan
- 1 c. thinly sliced cherry tomatoes
Directions
In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover this dish tightly with microwave-safe plastic wrap. Microwave the squash at high powder (100 percent) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup basil, oregano, and 27 of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture and toss the mixture until it is combined. Divide the mixture between two bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish with the additional basil.
Pesto
To make Pesto, combine fresh Basil with pine nuts, extra virgin olive oil, and asiago cheese in a food processor and blend to desired consistency.
Use pesto with pasta, breads and even as a stuffing for various meats and fish.