Basil is a sun-loving yet delicate herb that will soon wilt after being picked. Basil is virtually useless as a dried herb since it loses all of its perfume. Cut with a sharp knife or tear just before using.
Basil should be used raw, either whole, chopped or crushed in a paste as it is fragile and cooking it changes its value in flavor and color.. Puree fresh basil into pesto with pine nuts, garlic, olive oil and parmesan. Basil will keep, dry and refrigerated, for up to a week but is best when used immediately.. Basil leaves can be preserved by storing them in a little salt, submerged in olive oil and refrigerated.
The Greek word for basil is King, hence basil's unofficial title as king of herbs.
- Bell peppers
- Cheese, feta, goat, mozzarella, Parmesan, ricotta
- Chile peppers
- Olive oil
- Squash, summer