I used to feel guilty when my basil bolted. But then I learned that you can eat the flowers! Basil flowers taste a little like the leaves and therefore make a great addition to any dish in which you use basil, such as pasta or pizza.
This unusual salad is easy to make and adds a touch of class to any dining table.
1 small head romaine lettuce
1 avocado
¼ cup (59 ml) freshly grated Parmesan cheese
A handful of basil flowers
Oil-and-vinegar dressing
1. Wash the lettuce and tear the leaves into bite-size pieces. Place the lettuce in a serving bowl.
2. Peel and pit the avocado and cut it into bite-size pieces. Sprinkle the avocado pieces over the lettuce, then sprinkle Parmesan cheese over all.
3. Sprinkle basil flowers over the salad. Serve immediately, with dressing on the side.
MAKES 4 SERVINGS
The idea for this recipe began when I attempted to batter-fry daylilies, but the result was bland. Then I tried nasturtium flowers, thinking their peppery taste would come through, but again I was disappointed. But while I was in the garden I picked a stalk of basil flowers, and when I batter-fried them, they were nothing short of spectacular! You can even use the basil stalk when the flowers have fallen off.
Serve a few fritters per person as an appetizer and watch everybody’s eyes light up. You can also batter-dip and fry parsley at the same time. This recipe is also a great way to use up flat beer!
⅔ cup (158 ml) flour
½ teaspoon (2.5 ml) salt, plus a pinch more if desired
¼ teaspoon (1.3 ml) freshly ground black pepper
A pinch of ground cayenne pepper (optional)
1 egg yolk
⅓–½ cup (79–118 ml) beer (or nonalcoholic beer)
Vegetable oil, for frying
12 basil flower stalks
1. Line a plate with a double thickness of paper towels. In a small bowl, combine the flour, salt, black pepper, and cayenne. Add the egg yolk; mix until well blended.
2. The amount of beer to add depends on the humidity in the room. Add a little beer, whisking constantly; continue adding beer until the mixture is the consistency of thick pancake batter.
3. Fill a deep frying pan (or any thick-bottomed pan) with about 2 inches (5 cm) of oil. Set over high heat. Drop a little bit of batter into the oil and watch it carefully; when the batter starts to brown, reduce the heat to medium. Pick up a basil flower stalk by the stem and swish it in the batter, making sure to coat the whole stalk except the part you are holding.
4. Place the batter-covered stalks into the hot oil, a few at a time. Fry until brown on both sides, turning once. (Take extreme care to keep your hands and forearms well away from the spattering of hot oil!)
5. Transfer the fritters to the paper towel–lined plate. Sprinkle with salt if you like; serve immediately.
MAKES 12 FRITTERS
This cold, fragrant, garlicky soup is perfect on a hot day. Make the tomato base early in the morning, when you won’t mind having the stove on for a few minutes. Let the base cool in the refrigerator all day, and in the evening you can have delicious soup in 5 minutes.
2 tablespoons (30 ml) extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped, plus 1 whole clove
2 pounds (908 g) very ripe tomatoes (about 6 medium tomatoes), chopped
1 cup (237 ml) loosely packed basil leaves
1 tablespoon (15 ml) lemon juice
¼ cup (59 ml) freshly grated Parmesan cheese
A handful of basil flowers
1. Heat the oil in a large frying pan over medium-high. Add the onion; sauté until soft. Add the chopped garlic; sauté for 1 minute longer. Add the tomatoes; cook the mixture, uncovered, until the tomatoes are soft, about 15 minutes. Remove from heat and let stand until cool; then chill until serving time.
2. Place the basil leaves, lemon juice, and whole garlic clove in a blender. Add the chilled tomato mixture; blend well.
3. Pour the soup into individual soup bowls. Sprinkle each serving with Parmesan cheese and basil flowers. Serve cold.
MAKES 4 SERVINGS
This homemade fresh pasta sauce hands-down wins out over the processed and preserved canned sauces of the grocery store.
2 pounds (908 g) ripe tomatoes (about 6 medium tomatoes)
2 tablespoons (30 ml) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
¼ cup (59 ml) loosely packed basil leaves
1 cup (237 ml) basil flowers
Salt and freshly ground black pepper
1. With a sharp knife, make a shallow cross-shaped cut in the bottom of each tomato.
2. Bring a large pot of water to a boil. Turn off the heat and drop the tomatoes into the water. Let stand for a few minutes, until the skin looks loose. Remove the tomatoes from the water; let stand until slightly cooled. Peel off the skins and discard; coarsely chop the tomatoes, reserving any juice.
3. Heat the oil in a medium saucepan over medium-high. Add the onion; sauté until translucent. Add the garlic; cook for 1 minute more. Add the tomatoes and any juice; cook for 5 minutes. Remove from heat; let stand until slightly cooled.
4. Pour the tomato mixture into a food processor fitted with a metal blade; add the basil leaves. (You might have to do this in several batches.) Process the sauce to the desired thickness; you can make it completely smooth or leave it slightly chunky if you prefer. Return the sauce to the saucepan and season to taste with salt and pepper; heat to serving temperature.
5. To serve, pour the sauce over cooked pasta; sprinkle with basil flowers.
MAKES ENOUGH SAUCE FOR 4–6 SERVINGS OF PASTA