Basil

One of the most populary culinary herbs is sweet basil. The best flavor of purple basil comes from the Red Rubin variety. Especially good in Thai dishes is the Thai Basil whose leaves have a spicy aniseed aroma with hints of mint and citrus. All can be found at most seed and plant nurseries. If you are unfamiliar with the nuances of different basils, your best bet is to start with the sweet basil (most often used in Pesto). Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Fresh leaves may be stored in a cool place or in the refrigerator for a very short time.

Also indispensable for many Mediterranean dishes, the fresh leaf has a sweet, clovelike spiciness and is excellent with tomato dishes. Its flavor is strong enough to stand up to the pungency of garlic, so it is often paired together like in Pesto.

If you have an herb garden with an excess of basil, you can dry the leaves and store in a cool dry, dark place (dried basil will retain itsr flavor for six months). Add dried herbs at the beginning and during cooking.

Add fresh herbs only at the end of cooking or upon serving. Many species of the basil herb exist, but the most popular is sweet basil. Basil is considered one of the most important and highly used herbs in the culinary world and is popular in the cooking of many types of cuisine.

The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.