Making the most of basil Summer’s favorite herb

Summer weather might be nightmare for those of us without central air, but it’s a boon for basil. Even after a string of 90-degree days and not enough rain last summer, my basil was thriving. This year, 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 windowsill. 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.

Thai basil, conversely, has a licorice flavor, and 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.

To use up basil while it’s fresh, here’s one tasty idea.