Despite claims that basil originated in the Far East, I associate it with Italian cooking, and especially Ligurian cuisine. It has in any case been grown in Southern Europe for a long time: According to legend, Saints Constantine and Helen found a clump of Basil growing where the True Cross was buried, and its European name, which derives from the Greek Basileus, or King, refers to this belief.
By comparison with Asian basils Italian basil is sweeter and milder. It is also quite sensitive to heat, which quickly evaporates its essential oils, deadening its aroma. Because of this, basil should be added to a dish at the very last minute just before removing the pot from the stove, or even after.
While you will find bunches of basil of the sort shown here in Italian markets, with their stems wrapped in moist paper, it is an easy plant to grow on the window sill. Supermarkets sell potted basil and many people set them out, picking a leaf or two as necessary. Freshly picked basil will keep for a day or two in the refrigerator if the stems are wrapped in moist paper, and one can freeze basil, blanching the leaves before putting them in the freezer. I would not use dried basil; it simply lacks the aromas of fresh basil.
Italian Recipes With Basil:
Pesto Sauce: Using Liguria's Signature Sauce (for more than just pasta)
Basil Strudel with Baby Calamari, Strudel di Basilico con Zotoli
Rice with Basil and Tomatoes, Riso con Basilico e Pomodori
Turkey Basil, Tacchino al Basilico
Basil Vinegar, Aceto al Basilico
Basil Elsewhere On About:
Thai Basil Chicken Lettuce Wraps
Tomato Basil Hummus
Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto
Thai Basil Clams
Cucumber-Pomegranate Salad
Vegan Basil Mayonnaise
By comparison with Asian basils Italian basil is sweeter and milder. It is also quite sensitive to heat, which quickly evaporates its essential oils, deadening its aroma. Because of this, basil should be added to a dish at the very last minute just before removing the pot from the stove, or even after.
While you will find bunches of basil of the sort shown here in Italian markets, with their stems wrapped in moist paper, it is an easy plant to grow on the window sill. Supermarkets sell potted basil and many people set them out, picking a leaf or two as necessary. Freshly picked basil will keep for a day or two in the refrigerator if the stems are wrapped in moist paper, and one can freeze basil, blanching the leaves before putting them in the freezer. I would not use dried basil; it simply lacks the aromas of fresh basil.
Italian Recipes With Basil:
Pesto Sauce: Using Liguria's Signature Sauce (for more than just pasta)
Basil Strudel with Baby Calamari, Strudel di Basilico con Zotoli
Rice with Basil and Tomatoes, Riso con Basilico e Pomodori
Turkey Basil, Tacchino al Basilico
Basil Vinegar, Aceto al Basilico
Basil Elsewhere On About:
Thai Basil Chicken Lettuce Wraps
Tomato Basil Hummus
Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto
Thai Basil Clams
Cucumber-Pomegranate Salad
Vegan Basil Mayonnaise
