Basil

Basil is an herb, the green leaves of which are used extensively in Italian cuisine. It is the basis of pesto sauce, and is also widely used as a garnish. It is a key constituent of les fines herbes.

[edit] Storing basil

Basil is best used fresh, and can usually be bought either as a potted plant or harvested leaves. The leaves on the potted plant will remain fresh provided the plant itself is well cared for. Harvested leaves will keep only for 1 or 2 days and are best used on the day of purchase, or frozen. Basil can also be bought dried and stored in a jar, which is best kept in a cool dark place.

[edit] Chopping basil

Chopping basil is an inefficient way to release the flavors from its cellular structure. To maximize flavor from chopped basil, first place it in a plastic bag, then pound it with the flat of cleaver or a meat tenderizer. Pound until the leaves appear wet, and then proceed to chopping.

[edit] Types of basil

Thai cuisine uses a different type of basil called Thai basil. It tastes more like mint or anise than basil, so it is not interchangeable with Italian basil.

"Holy basil" (or krapow) is also used in Thai cooking, and has a distinctive, hot flavor, quite different from both regular basil and Thai basil.

"Lemon basil" is used in Indonesian cooking, eaten raw (often along with with raw vegetables: cabbage, cucumber and long beans) as an accompaniment to fried fish or duck.

[edit] Seasonality

Summer is basil season. In September (northern hemisphere) the plant will flower, indicating the end of its season. Basil will not survive frost, and thrives on sunlight, but many people manage to grow or keep basil inside during the winter months.

Recipe for les fines herbes