Basil
Culinary Use, Storage, & Benefits
Herb Profile: Basil (Ocimum basilicum)
Description
Basil is a quintessential ingredient in nearly any Italian dish, but it's also a staple in Vietnamese and Indian cuisine. There are so many different varieties to choose from, and we grow around 3 of them on our farm:
Genovese type. These are the classic Italian variety. Best for making pesto or fresh cooking. Juicy and succulent.
Purple type. These are more closely related to Genovese in flavor, but are lower in moisture content and are therefore easy to dry without bruising or browning.
Nutrition
Basil is a warming, drying herb that supports the kidneys, liver, stomach, spleen, and large intestines. High in antioxidants, it also can help calm the nerves and relieve tension as well as support healthy metabolism and nutrient assimilation in the gut.
Storage
Basil is generally more fragile than most herbs. It does not tolerate being in the refrigerator! Instead, place it in a cup of water out of direct sunlight and use within a couple of days. Otherwise, you can dry it (use a dehydrator if you're drying Genovese type) or freeze it for later use.
Use
Basil is most famous for pesto, and rightfully so. However, you can also use it fresh, dry, frozen, or infused in olive oil or vinegar!
Fresh: Remove the leaves and chop into confetti with a sharp knife, and add to salad, sandwiches, grains, or scrambled eggs. You can take the chopped fresh basil and add it to a jar of olive oil or vinegar to make a basil-infused base for dressing or marinade.
Dried: Rosie basil and tulsi dry very easily, bunched with a rubber band and hung in a well-ventilated low-light area. The leaves can then be crumbled off the stems inside a paper bag, and used in cooking.
Sources:
New Whole Foods Encyclopedia by Rebecca Wood
The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Our own experience!
