Basil, part of the Ocimum genus, is an aromatic herb in the mint family. Native to warm climates such as Africa and India, basil is a large group of herbs in its own right—there are over 150 species within the Ocimum genus, though only about a dozen varieties are commonly used in modern kitchens. Basil has been in use since the time of the Ancient Greeks and Romans and is one of the most important herbs in Italian cuisine. Its widespread use in North America has only occurred within the last fifty years.
Characteristics
There are a wide variety of basils available on the market today, but the tender, large-leaved varieties are the most commonly used. Sweet basil (*Ocimum basilicum*) is probably the most widely utilized species at the moment. Native to India and Southeast Asia, it is very popular in Europe and the Mediterranean. The plant is small and attractive, growing to around 2 feet in height, with tiny white flowers and dark green, oval leaves. The leaves, which have a crinkly texture and are about an inch long, are the part of the plant typically used in the kitchen. Other varieties include Holy basil (*Ocimum sanctum*), a clove-scented variety considered sacred in the Hindu religion; lemon basil, which has a citrusy flavor and aroma; and tree basil, which is popular in India and used both as a bug repellent and as an herb.
Sweet basil has a fresh, pungent aroma and a flavor that is green, minty, and sometimes peppery, with notes of clove. The sweetness of the leaves is lost during the drying process, so fresh basil is recommended when a strong basil flavor is desired in a dish.
Common Uses
Basil has drawn the admiration of cooks, authors, and scholars for over two thousand years. An amusing anecdote from the Ancient Greeks links the herb to profanity and insanity—growers were advised to curse and yell while planting the seeds, creating an amusing image of farmers and gardeners shouting profanities while tending to their gardens. Pliny, Boccaccio, and Keats (among many others) all mention basil in their writings, and the leaves were used as symbols of love and loss in various stories and ballads.
The herb is quintessential to Italian cuisine as we recognize it today, but it is also frequently used in French, Mediterranean, and Southeast Asian cooking. Basil complements vegetables like eggplant, spinach, squash, zucchini, peas, and especially tomatoes—it is sometimes called the “tomato herb.” It fits perfectly into herb blends, salads, and soups and is a great addition to many sauces, stews, and gravies, with Italian pesto being the best-known example. Basil also pairs well with garlic, parsley, and sage, with these herbs forming the flavor base of much of Italian cuisine. Additionally, basil can be used with fish, red meat, organ meats, veal, pâtés, and wild game or infused into olive oil or vinegar for cooking and bread dipping. Citrusy basils, such as lemon basil, are sometimes used in sweet dishes like pastries, custards, sherbets, and teas, and they pair well with coconut milk in Southeast Asian cuisine.
Use and Storage
Fresh basil is readily available in most supermarkets and grocery stores. The leaves should be intact, deep green in color, and free of black marks or bleaching. Fresh basil can be frozen and kept for up to one month. Another recommended method for preserving basil is to layer the leaves in a small jar with salt—the salt will absorb the lovely basil fragrance, which is great for cooking.
Dried basil is also easy to find but has a much milder flavor and aroma compared to its fresh counterpart. It should be stored in an airtight container, away from direct sunlight.
Use It:
- In sauces like pesto for pasta and meat
- To season rice dishes and pilafs
- In soups, stews, and marinades
- Chopped and added to herb salads
- Sautéed with tomato and folded into omelets or quiche
- With vegetables like eggplant, zucchini, or squash
- Blended into olive oil for dipping or basting
- Infused into vinegar for salad dressings and cooking
- Paired with tomato and/or tomato-based soups and sauces
- To substitute mint in the classic mojito
- With other herbs for herb blends or rubs
- To perfume salt for cooking
- Lightly fried and placed over meats or vegetables
Recipe with Basil
Basic Easy Pesto
2 cups packed fresh basil leaves 1 large clove garlic, slivered 1 tablespoon extra virgin olive oil 2 tablespoons pine nuts 4 tablespoons fresh grated parmesan cheese ¼ cup low-fat ricotta cheese ½ cup chicken broth ¼ teaspoon fresh ground black pepper
Place all ingredients in a food processor and blend for about 30 seconds. Push the contents back towards the bottom with a spoon or spatula and blend again until smooth. Use on pasta or for bread dipping.
