The Plant
Basil grows tall and busy with large, deep green leaves and spikes of small white flowers.
The Flavor
Basil is pungent and spicy, but not bitter. It has strength, but doesn’t overpower.
Growing Needs
Basil is an annual that requires rich soil and full sun, but dislikes persistent scorching heat. Frost blackens it dramatically and destroys it quickly.
Pinch off the flowers to keep the leaves sweetly pungent and to encourage fuller leafy growth of the bush.
Grow indoors in potting soil in a sunny window or under plant lights. Keep well watered and at room temperature.
Harvesting
Basil thrives when its leaves are picked, so harvest the leaves as soon as the bush has a good start. Keep a fresh bunch of basil on your kitchen counter in a glass of water. It will say fresh for several days, at moderate temperatures.
To dry, hang bunches upside down in a warm room with low humidity. Because of its high content of natural oils, basil loses much of its power when dried.
Preserve basil’s fuller flavor by whirling fresh leaves with a trickle of oil or melted butter in a blender or food processor. Refrigerate until needed. Or make pesto (many recipes are in this cookbook!) and freeze it for wintertime use.
Tear basil leaves into small pieces, mix them with water, and place the mixture in ice cube trays. When frozen solid, move the cubes into plastic bags and keep them in the freezer. Add basil ice cubes to your sauces and stews. (Note: This will stain your ice cube tray, so keep your herb-freezing trays and your regular ice cube trays separate.)
Storage
If you wash the leaves, pat them dry since water tends to blacken them. To freeze, lay leaves on cookie sheets in a single layer. When frozen, transfer to plastic bags and store in freezer.
Culinary Suggestions
Basil brings gusto to tomatoes. Basil is one of several basic ingredients in pesto, which remarkably dresses up pastas, chicken, and fish.
Distinguishing Qualities
Basil comes in many varieties, each with its own subtly identifiable flavor—purple or dark opal, lemon, cinnamon, Genoa green, lemon, lettuce leaf, Thai, and anise.
Tips
Add basil to a cooked dish just before you serve it. When exposed to cooking heat, basil turns black and bitter.
Keep harvesting leaves, and the basil plant will keep producing them (providing, of course, that you are meeting the bush’s growth needs otherwise).
Add whole or shredded leaves at the last minute to dishes that are cooked for a while. The basil will retain its aroma and flavor longer when treated that way.
Tear basil leaves rather than chop them.