The Atlanta Journal-Constitution
Make the most of basil
Summer’s favorite herb is flavorful and versatile.
The garden gods have been good to me so far this summer, even if the weather has been something of a nightmare for those of us without central air.
Despite a long string of 90-degree days and not enough rain, my basil is thriving. Thanks to soft and tasty leaves at the ready, pesto is making regular appearances on my table. Being stuck at home with an office overlooking my garden has undoubtedly helped because it is hard not to notice when my plants need a drink.
Basil loves the sun and a welldrained spot in the garden, but it also grows well in a pot on a bright, sunny window sill. It’s a quick harvest, with leaves ready for picking in as little as three or four weeks.
If you don’t grow the fragrant green herb, you can find it easily enough at farmers markets or the grocery store, both in plant form for easy snipping and in bunches. Basil has long been considered the “king of herbs” because it is so flavorful and versatile.
Native to parts of Asia and Africa, it’s grown all over the world and used in a variety of cuisines, although the sweet variety (Ocimum bacilicum) and its close cousin Genovese basil are most associated with Italian and Mediterranean cooking.
Basil plays a supporting role in any number of pasta dishes, and it pairs so wonderfully with tomatoes that it is a key player not just in caprese salad and classic marinara sauce but also on a pizza margherita as a salute to the green stripe in Italy’s flag.
It was considered a token of love in Italian folklore. If a man accepted a sprig of sweet basil from a woman, it was believed that he’d fall helplessly in love with her.
Thai basil, conversely, has a licorice flavor, making it a go-to choice for Asian dishes. Another popular variety, lemon basil, has a noticeable citrus flavor that lends itself to seafood. Purple basil, in addition to adding a beautiful pop of color to dishes, has a slightly spicy flavor and is good in salads or when steeped in vinegar.
Basil needs some TLC when it is brought home from the market or taken inside from the garden. It does a lot better stored like a bouquet of flowers in a glass of water on the counter at room temperature. But the leaves also can be wrapped in paper towels, placed in a plastic bag and slipped into the fridge. Just know they keep only for a day or so when chilled.
If you’ve got it in spades, consider freezing it. You’ll have to blanch the leaves first to preserve its beautiful bright green color and then pat them dry with a dish cloth or paper towel. Place them in a freezer-safe container, separated into layers with wax or parchment paper. Or puree fresh basil leaves with a little olive oil (1 tablespoon per 1 cup of basil) and freeze the mixture in an ice cube tray.
But that’s for a later day. To use the basil immediately, we’ve got some tasty ideas.
Making pesto is a no-brainer. But don’t be content to simply toss the garlicky sauce made with pine nuts and olive oil with pasta. Spread it on sandwiches, dollop it on top of pizza, toss it with steamed or grilled vegetables, or whisk it with mayo into chicken, egg or tuna salad. You also can marry pesto with butter as an herby topping for corn on the cob.
If you’re looking for a basilheavy main dish without ties to Italy, consider a spicy stir-fry. Thai chicken basil comes together in less time than it takes to order takeout. Thai chilies can make your palate burn, but spicy food actually helps to cool you off when it is hot because it makes you sweat.
And for dessert, nothing shouts summer like a cool and creamy lime pie. Take it to the next level by adding some basil to the filling. Sweet basil has a hint of mint that pairs exceptionally well with citrus, and everyone loves a bite of something sweet to close out the day.
You might not be able to take that trip to Key West this year for obvious reasons, or anywhere else where there’s sand and water, but you can still eat like you did.